UK drinks brand Bevi has launched with two new products aimed at the pre-drinks occasion, as it targets Gen Z consumers with a modular alcohol format combining ready-to-drink cans and energy-style powder sachets. The launch includes Journey Juice, a 220ml vodka-based RTD available in three flavours, and Joss Shots, effervescent sachets designed to be mixed into drinks to add caffeine and other functional ingredients. Journey Juice is positioned as a pre-night-out drink with 12% ABV and low sugar and calorie content per unit of alcohol. It is priced at £4.49 per can and comes in Dark Berries, Passionfruit & Orange and Raspberry & Lime variants. Joss Shots are priced at £0.99 per sachet or £4.99 when purchased with Journey Juice. Each sachet contains ingredients including caffeine and taurine and is designed to dissolve in alcohol, creating what the company describes as a 'vibe boost' energy effect. Bevi says the products are designed specifically for pre-drinks, rather than competing across broader drinking occasions. The format reflects what it describes as a shift in Gen Z behaviour towards more selective, occasion-led consumption and hybrid functional drinks. Founded in 2024 by Josh Hillier and Will Diaz, the company has raised over six figures in early funding, much of it from the founders, and says it is already stocked in more than 50 independent stores in the UK. Further retail expansion is planned for later this year. Hillier said: “The industry and societal narrative is that Gen Z doesn’t drink, but we know that to be untrue. What’s really changed is how they choose to drink. There’s a growing convergence of function and alcohol – a concept we call ‘functional intentionality’ – where people are more mindful about how, when and why they drink." "Pre-drinks is one of the most enjoyable and social moments in the night, yet it’s been largely overlooked by legacy brands in terms of innovation. We’ve built Bevi specifically for that occasion – making it simpler, higher value and more aligned with how our generation really drinks and socialises.” Diaz added: “'Journey Juice' is a recognised Gen Z term, and ‘Joss Shots’ format is already familiar to hundreds of thousands of young consumers who have been backpacking across Southeast Asia". "Inspired by that global ritual, we’re bringing a proven, non-Western format to a new market – one that reflects how younger consumers are already choosing to drink and socialise. We aim to lead the convergence of functional drinks and alcohol, aligning with a more intentional, culturally connected way of drinking.” Both products are available individually or as a combined bundle via the company’s website and selected independent UK retailers. Bevi will begin with a targeted roll-out in South West London, focusing on independent retail and social media-led marketing before scaling distribution more widely.

Finsbury Food Group has acquired 100% of Flower & White as part of its push into faster-growing bakery segments. Flower & White, based in Telford, UK, produces lower-calorie sweet treats and snack bars sold through direct-to-consumer, retail and foodservice channels. The business is growing at approximately 30% and employs around 46 people. Founders Leanne and Brian Crowther will remain with the company, which will continue operating from its existing site. Finsbury supplies bread, cakes, morning goods and bakery snacks to retailers and foodservice operators across the UK and Europe. The company has pursued a buy-and-build strategy in recent years, including acquiring a majority stake in cupcake brand Lola’s Cupcakes in August 2025. The acquisition expands Finsbury’s direct-to-consumer footprint and adds a lighter snacking range to its portfolio of baked goods. The group said the deal creates scope for product development and cross-selling across its brands. John Duffy, CEO of Finsbury Food Group, said: “Flower & White is a high-quality, entrepreneurial brand operating in attractive growth segments. This acquisition strengthens our direct-to-consumer platform and adds exciting capability in sweet treats and better-for-you snacking. We see strong opportunities to scale the brand through our retail and commercial channels.” Leanne Crowther, joint founder of Flower & White, added: “We’re delighted to confirm that Flower & White has been acquired by Finsbury Food Group. This is a proud moment in our journey. What started as a small idea in our Shropshire kitchen has grown into a brand-first business shaped by an amazing team and loyal customers." “Joining Finsbury allows us to build on everything we’ve created, accelerating our direct-to-consumer plans, strengthening retail and foodservice relationships and bringing even more of what people love from Flower & White to the market. We couldn't be more excited for this next chapter.” Terms of the transaction were not disclosed.

Organic dairy farmers in the United States have launched a series of legal challenges against the federal government, arguing that current milk pricing rules unfairly disadvantage their sector and divert revenue to conventional producers. Three federal court filings submitted by members of the Coalition for Organic Dairy Exemption (CODE) contest the constitutionality of requiring organic producers to participate in the US Department of Agriculture’s Federal Milk Marketing Order (FMMO) programme. In parallel, a class action claim seeks compensation for what farmers describe as six years of improperly collected payments into the system. The plaintiffs argue that the FMMO structure forces organic producers to contribute to a pricing pool that does not return value to them. Elvin Ranck, an organic dairy farmer in Pennsylvania and one of the claimants, said the system “actively harms organic dairy farmers” by redistributing income generated from organic milk sales to non-organic producers. Ranck added that his cooperative, CROPP Cooperative, pays millions of dollars annually into the FMMO pool without receiving any financial benefit in return, describing the arrangement as equivalent to a government taking. Organic dairy now represents more than 10% of US dairy farms, with its share of fluid milk sales rising from 1.9% in 2006 to 7% in 2025. Industry representatives argue that the current pricing framework undermines this growth by extracting resources that could otherwise be used to expand production and meet rising consumer demand. CODE members claim that successive administrations have failed to address the issue despite repeated efforts by the organic sector. Proposals submitted in 2015 were not advanced, while organic-specific recommendations raised during a national FMMO hearing in 2023 were not considered. Further objections and administrative challenges lodged in 2024 and 2025 have also gone unresolved. The FMMO programme was originally established in the 1930s to stabilise the conventional dairy market and ensure adequate milk supply. Organic producers argue that the system has not evolved to reflect fundamental differences between organic and conventional dairy, including separate supply chains, stricter production standards and higher operating costs. Under current rules, organic and conventional milk are treated identically for pricing and pooling purposes, despite federal regulations preventing the two from being intermingled. Farmers say this mismatch places additional financial strain on organic operations, which already face higher feed costs and stricter regulatory requirements. The legal action does not seek to dismantle the FMMO system but instead calls for organic dairy to be excluded from a framework that, according to plaintiffs, was never designed for it. Industry representatives argue that federal law already recognises organic products as distinct and that pricing mechanisms should reflect that distinction. The outcome of the case could have significant implications for the structure of US dairy pricing and the future growth of the organic sector.

The Pharmaceutical Packaging Summit 2026 will take place on 22-23 June 2026 at Encore Boston Harbor in Boston, Massachusetts. This invitation only pharmaceutical packaging event will bring together senior packaging executives and solution providers for two days of focused discussion, strategic insight and business driven interaction. Recognised as a leading pharmaceutical packaging conference, the summit will explore how organisations are approaching next generation packaging challenges across drug delivery, sustainability and operational efficiency. Key topics include agentic AI and autonomous factory operations, aseptic integrity, circularity, regulatory compliance, digital patient interfaces, modular execution and cold chain resilience. A central feature of the summit is its structured format, including scheduled one to one meetings between delegates and solution providers. These meetings are aligned to active business priorities, allowing for focused conversations around real challenges and potential solutions. Featured speakers and programme highlights The 2026 programme will feature senior leaders from across the pharmaceutical packaging landscape, sharing practical perspectives and real world strategies. Giorgio Carbone, manufacturing project associate director at Merck Serono, will lead a session titled Beyond the barrier: Orchestrating aseptic integrity and sustainable intelligence in next-gen packaging. His session will explore how packaging is evolving into a critical component of drug delivery systems, with a focus on balancing sterility with sustainable materials, addressing Scope 3 emissions across the supply chain and designing effective end of life solutions for medical packaging. Rahul Mittal, head of strategy and innovation North America at Dr Reddy's Laboratories, will present The green alpha: Proving sustainability as a high-margin growth lever. This session will examine how packaging leaders can demonstrate the financial and strategic value of sustainability initiatives, from reducing total cost of ownership to aligning global operations and strengthening brand positioning. Rafael do Prado Souza, global brand lead for rare blood disorders at Sanofi, will explore The agentic blueprint: Dismantling silos to build an always be launching portfolio. His discussion will focus on the use of AI and data driven systems to connect R&D with commercial strategy, enabling faster, more responsive product launches and improved patient outcomes. Why attend Alongside expert led sessions, the Pharmaceutical Packaging Summit 2026 offers a curated environment designed for meaningful engagement. Through scheduled one to one meetings, peer discussions and practical case studies, attendees will gain actionable insight into optimising packaging design, manufacturing processes and supply chain strategies. With participation limited to maintain a focused and relevant environment, the summit provides a platform for pharmaceutical packaging leaders to exchange ideas, evaluate solutions and build valuable partnerships. For executives seeking practical insight and real business connections, the Pharmaceutical Packaging Summit 2026 stands out as a key pharmaceutical packaging industry event. For more information or participation details, visit the official summit page here, or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

Polish nutraceutical specialist Greenvit is debuting a new gut health-focused ingredient solution, Aronvit, at VitaFoods Europe 2026 next month. The solution is a low-dose, clean-label, concentrated aronia berry extract powder, designed to support gut health. It comes amid rising demand for prebiotics and other microbiome-supporting ingredients, as consumers become more aware of digestive health, as well as gut health’s role in holistic wellbeing generally. Prebiotic fibre passes through the upper gastrointestinal tract (GI) undigested, and is metabolised through bacterial fermentation, primarily in the lower GI. However, Greenvit emphasised that fibre is not the only pathway to supporting gut health. Rafał Pietruszyński, CEO of Greenvit, said: “Aronia berries are rich in precision polyphenolic compounds, including anthocyanins, proanthocyanidins, tannins and other flavonoids that contribute potent antioxidant properties and multiple health benefits, including activity in the GI”. “Aronia has a prebiotic effect based on polyphenols. A process similar to fermentation of polyphenols is more slowly and potentially more gently, therefore is associated with less gas production than traditional fibre sources.” Pietruszyński added that the ingredient is ideal for consumers with limited fibre tolerance, for whom high-fibre diets can cause severe bloating and gastrointestinal discomfort. While fibre is typically required in amounts from 5-10g to see a measurable prebiotic effect, he noted that Aronvit’s low-dose efficacy offers a gentle solution for sensitive consumers, while targeting the growth of beneficial bacteria such as Akkermansia muciniphila. Greenvit explained that aronia berries are among the fruits richest in antioxidant compounds, scoring at the top of the ORAC (Oxygen Radical Absorbance Capacity) scale: a measure of the ability to reduce the radical oxygen molecules that lead to lipid peroxidation and cellular DNA damage. The company said it uses natural extraction methods, without solvents or other harsh chemicals, to derive the highest amount of anthocyanins, proanthocyanidins and other polyphenols. Greenvit also pointed to the benefits of the solution as a natural stimulator of GLP-1 (glucagon-like-peptide-1), a hormone that regulates appetite and blood sugar and the target of GLP-1 medications used for weight management. When GLP-1 is produced, the DPP-IV (dipeptidyl peptidase-4) enzyme typically breaks it down quickly. However, new studies have indicated that a specific bioactive compound in aronia, cyanidin 3,5-diglucoside, inhibits the DPP-IV enzyme. This can keep the GLP-1 active longer to support metabolic wellness, Pietruszyński noted. Referring to polyphenols as “the new frontier in microbiome modulation,” he commented: “We call Aronvit the ‘gentle prebiotic modulator’. It supports healthy glucose metabolism and metabolic balance, reinforces the integrity of the intestinal barrier, helps mitigate the inflammatory response and nourishes the growth of beneficial gut bacteria.”

Five afternoon sessions. Five themes. Real debate, sharp insights, expert perspectives. Taghleef Industries (Ti), a global producer of high-performance film solutions for packaging, labels and graphic arts, will host Ti Talks at its booth during Interpack 2026, a brand-new on-booth programme designed to inform, inspire and connect, built around two distinct session formats. In the morning, 'Ti Talks – Inside Packaging' offers visitors a unique opportunity to go deeper into Ti’s world. Internal specialists will walk attendees through the company’s latest packaging and labelling solutions, materials and innovations, with real success stories that show what is truly possible – expert-led and designed to spark ideas worth bringing back to the business. In the afternoon, 'Ti Talks – Beyond Packaging' opens the floor to the industry, welcoming leading experts and the most compelling voices in the sector to unpack the trends, regulations and technologies shaping what comes next. Expect sharp insights, honest debate and plenty to take home. Both formats follow the same five innovative stations at the heart of Ti’s exhibition stand, ensuring each day tells a complete and coherent story, from the inside out. Below is the full programme for Ti Talks – Beyond Packaging, with sessions running daily at 15:00 (except for 9 and 13 May) throughout Interpack 2026. Each session is free to attend, but seats are limited and registration is required. Thursday, 7 May – Origins, Rewritten Materials in motion: How is the evolving global market redefining the resin map? Speaker: Emiliano Basualdo, senior analyst | ICIS The opening session sets the scene by exploring how the global resin landscape is shifting. From polypropylene trends and the rise of biopolymers to investment developments in China, the future of production facilities in Europe and the evolution of plants across the Middle East and Asia. This session offers a comprehensive global perspective on where packaging raw materials are heading and what emerging inputs are entering the picture. Friday, 8 May – Distinction, Amplified Elevating packaging design in a multi-dimensional world Moderator: Tim Sykes | Packaging Europe Speakers: Jean-Emile Potaufeux, technical manager | RecyClass Dominika Maruszak, global packaging sustainability manager | Pepsico Ulrike Danne, senior manager sustainability | GS1 Germany Joana-Maria Bauchwitz | CEO Baries Design Packaging design is no longer just about aesthetics: It is becoming a multi-dimensional system of emotion, intelligence, circularity and digital identity. This session examines how creativity and sustainability can coexist, how invisible watermarks readable by sorting systems are changing the recyclability landscape and how digital identity tools – from product passports to smart labels – are connecting packaging design to information on origin, materials and sustainability metrics. Sunday, 10 May – Performance, Unleashed Packaging without borders: Navigating global trends and compliance Moderator: Tim Sykes | Packaging Europe Speakers: Joachim Quoden, managing director | Expra Guido Aufdemkamp, executive director | Flexible Packaging Europe Scott Trenor, technical director | The Association of Plastic Recyclers Fiona Durie, advocacy consultant | Ceflex One of the programme's most expansive sessions, bringing together leading voices from across the value chain to examine how global trends and regulations are reshaping the packaging industry. From compliance challenges to cross-border market dynamics, this session offers the perspectives and practical insights businesses need to stay ahead in an increasingly complex regulatory environment. Monday, 11 May — Circularity, Increased The real alternative: Compostable packaging’s place in a circular future Speakers: Fabrizio Radice, general manager | Corapack Afsaneh Nabifar, chair of the board | Compostable by Design Eric Klingenberg, materials science kead | Mars Advanced Research Institute Stan Haftka, business development manager | Kaneka Green Planet As the industry navigates the growing complexity of alternative materials, this session focuses on bio-based and biodegradable solutions and their real role in a circular future. Speakers will explore how brands can understand and communicate the benefits of compostable packaging, how to guide consumers toward responsible disposal and where these materials genuinely fit within broader circularity strategies. Tuesday, 12 May – Future, Accelerated From today’s cart to tomorrow’s shelf: How will consumer choices evolve by 2030? Moderator: Tim Sykes | Packaging Europe Speakers: Boris Planer, consultant | Retail Cities Nerida Kelton, executive director | World Packaging Association Ton Knipscheer, executive director | European Co-Packers Association The closing session looks forward, beyond current formats, materials and assumptions. Through surprising and forward-looking insights, speakers will explore how packaging, retail and consumer behaviour are set to evolve by 2030 in ways most brands aren’t yet considering, and how packaging’s relationship with modern lifestyles will continue to redefine what ends up on tomorrow’s shelf. Register now and choose your session here. Ti Talks – Beyond Packaging is open to all Interpack visitors. Seats are limited and registration is required. To secure your place and explore the full programme, visit: interpack2026.ti-films.com.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the month, we speak to Happy Plant Protein. The Finnish food-tech company's patented technology produces tailor-made plant protein ingredients for use across a wide range of food and beverage applications. The company's CEO and co-founder, Jari Karlsson, tells us more. What led to Happy Plant Protein’s establishment and what is the company’s long-term goal? The invention itself was the main motivator. It was discovered that there was an even easier, more responsible and more cost-effective way to produce plant-based proteins. This was especially true when compared to the current isolate/wet separation technology. At that stage, we did not know that the protein quality of the end product would be so good. The very mild taste, better structure and nutritional content clearly differentiated the technology from air separation, such as in current concentrates. The company's long-term goal is for this technology to become the industry standard for producing plant protein. In your view, what are the most critical challenges currently facing the alternative protein industry and how do you aim to address them? The bottom line is that we are running out of food, and all the technologies currently under development are needed. Since most new technologies are regulated, we must also be able to develop new methods for the present. The success of many alternative technologies is also slowed down by high investments, which also increase production costs. In our case, what makes us stand out from the rest is our simple, single-stage process, the use of existing extrusion equipment, and the use of a simple raw material, flour. How does Happy Plant Protein’s technology to turn local crops into valuable protein ingredients work? The process is very simple. We use basic legume or grain flour. It is fed into a dry extruder, and at the other end comes out as ready-made textured protein, equivalent to TVP products already on the market. If we consider the entire processing process, first we need beans, which are shelled and ground into flour. This is then fed into the extruder, where separation and texturing take place. This stage produces both protein and carbohydrate fractions. Next, they are separated from each other using an optical separator and packed into bags. The short separation process is energy efficient, uses no water and produces no waste. The original nutritional values are also retained in the end product. The protein fraction has a protein content of between 55 and 70%. The fraction also contains healthy dietary fibre. What kinds of regional crops is Happy Plant Protein utilising in the production of its solutions? In general, all legumes work well. Peas, fava beans, lentils, chickpeas, soybeans. In addition, mixtures made from these can be used to influence the content, colour and properties of the final product as desired. How do you ensure sustainability within your approach? The process does not require chemicals, energy and water consumption is minimal, and everything that goes in comes out. There is only a small amount of waste when starting and stopping the machine. Additionally, if we also keep in mind that this enables regional production, all logistical distances are shortened. How does the company differentiate itself and provide a unique solution that stands apart from other innovators within the alt-protein category? This technology competes with other plant-based protein processing technologies. The technology can be implemented immediately and production can begin right away, with no regulatory restrictions. We have a partner in Latvia who has drawn up plans for the construction of a new Happy Plant Protein factory. The construction costs for the factory are approximately €6 million. An isolate factory is also currently being built in Latvia, with construction costs of around €150 million. This means that the capital required is also significantly lower. Above all, however, is the taste of the protein. We have received feedback from everyone who has tested the protein that the taste is very good. Taste is important for the industry, as it simplifies the development of new products. How do you approach collaboration with other businesses in the plant-based food industry? We approach this by utilising either the customer's own raw materials or their factory. The fact that inexpensive raw materials (flour) can be processed into products that are 7–10 times more valuable, or that current technology (such as air classification) no longer meets customer quality requirements, gives us a way to approach customers. We work together on a development project to achieve the desired end product quality and offer the technology to the customer on a license basis. The customer starts their own production and runs a successful business using our technology. What is Happy Plant Protein’s biggest achievement to date? We are working on a development project with a couple of major ingredient companies. We have partners close to primary production who are planning to build a new production line, and we have food companies that are enthusiastic about the taste and properties of the protein. So we are very close to commercialisation. So far, we have also ensured that the technology works on an industrial scale in collaboration with European equipment manufacturers. Has the company encountered any notable challenges on its journey? How have they been navigated? A year and a half ago, we started with the process itself and ensuring its maturity. Now we are working on the properties of protein and carbohydrate fractions and their utilisation in different products and applications. We are moving forward step by step, and are receiving valuable feedback from customers on what the industry and the market require. Things don't happen overnight, so I think the only challenge we've faced is time. We've progressed according to our plan. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Things take time. If you are creating something new, it will take time to implement it with your customers. Be prepared for that. And remember to focus on your own work. We have received many contacts that are really interesting, but unfortunately, there is not always enough time for everything!

Lipton Teas & Infusions has appointed Grant Reid as chair, effective immediately. Reid previously served as chief executive of Mars for nine years, following more than three decades at the business. During that period, company sales rose by over 50%, alongside expansion in its pet services division. He currently holds board roles at Vanguard and Marriott International. Between 2021 and 2024, he chaired the Sustainable Markets Initiative Agribusiness Taskforce, convened by King Charles III, focusing on regenerative agriculture. He has also served on the board of the Consumer Goods Forum, where he co-chaired the governance committee and worked on the Forest Positive Initiative. Reid will work with Lipton chief executive Marc Busain, who joined the business in October, as the company continues its growth strategy. Reid said: “I am delighted to join Lipton as chair at such an exciting time for the company. Lipton is a business with wonderful brands, real heritage and a place in people’s everyday lives all over the world." "Businesses like this succeed through creating value for consumers, partners and communities – with purpose and performance going hand in hand. I look forward to working with Marc, the board and the leadership team as Lipton builds its next chapter.” Busain added: “I am thrilled that someone with the stature and experience of Grant has agreed to become our new chair and I am confident he will be an invaluable support and source of wisdom and challenge for all of us.”

Döhler has reached an agreement to acquire the remaining shares in British flavour house Treatt for £183 million, taking full ownership of the company. The agreement was announced today (29 April 2026) following a previously established ‘relationship agreement’ between the two businesses in January. German ingredients manufacturer Döhler already held a 28% stake in the flavour house, increased from 10% in late 2025. Under the terms of the acquisition, Treatt’s shareholders will be entitled to receive 305p per share in cash. The deal represents a 47% premium on the closing price of 206p per share on 28 April, and 17% on a previous takeover offer made by UK flavour manufacturer Natara, which was rejected following an initial agreement in September 2025. Döhler said that while it remains supportive of Treatt’s turnaround efforts, including measures to stabilise operations following a turbulent period, it believes that public markets’ focus on short-term performance will prevent Treatt from gaining the necessary support required to deliver its strategy. The company added that it believes it is the ‘right partner to unlock the full extent of Treatt’s potential,’ noting that its support and distribution capabilities will deliver a flexible platform to accelerate growth in a privately-owned setting. Synergies expected from the acquisition include enhanced innovation capabilities, broader global reach and long-term investment stability, driven by the companies’ complementary portfolios and geographic activities, including a strong footprint in the US. Treatt has a longstanding history in the flavour and fragrance industry, established in 1886 and headquartered in Suffolk, UK, with additional operations in the US and China. Its flavour expertise spans fruits, spices, botanicals and more, offering solutions such as extracts and oils for use across a wide range of product applications. This complements Döhler’s portfolio of ingredient offerings including taste modulation and sweetening solutions, natural colours, natural flavours, functional ingredients and more. The company is headquartered in Darmstadt, with over 50 production sites worldwide. Vijay Thakrar, chair of Treatt, said: “The board believes that the proposed acquisition by Döhler represents a positive outcome for Treatt shareholders, providing the certainty of a cash exit for shareholders at an attractive value. It also provides enhanced long-term support for Treatt within a larger strategic platform with access to significant resources.” He added: “The combination of Treatt’s technical expertise and innovation capabilities with Döhler’s established ingredients platforms and international distribution network creates a strong foundation for future growth within an ownership structure with family culture and long-term investment at its core”. Martin Tolksdorf, chief marketing officer at Döhler, said: ““The Döhler Group has long admired Treatt as a high-quality business with a rich heritage of product excellence, strong customer relationships and a deep-rooted culture of innovation. Having worked closely with Treatt over many years as a strategic supplier and customer, we are excited at the prospect of expanding our partnership with Treatt.” The deal is subject to shareholder and regulatory approvals, and is expected to be completed in Q3 2026, subject to these conditions.

UK doorstep delivery service Modern Milkman has expanded its dairy offering with the addition of premium 'brewed milk' from Mossgiel Organic Dairy, as interest in less processed milk continues to grow. Mossgiel’s 'brewed milk' is positioned as a legal alternative to raw milk, which faces strict restrictions in the UK. The milk is gently pasteurised at a lower temperature – 68°C for five minutes – rather than undergoing conventional high-temperature treatment. This approach preserves proteins and maintains a fuller flavour while remaining safe to drink. According to the company, the process is also more energy efficient, using significantly less energy than standard pasteurisation methods. The result is a non-homogenised milk with a natural cream layer and a flavour profile that shifts with the seasons, ranging from lighter, sweeter notes in spring to richer, more buttery characteristics in colder months. The taste is influenced by Mossgiel’s herd management practices. Cows are grass-fed on a natural, seasonal diet without concentrates, GMOs or synthetic additives. Feed includes elements such as seaweed to support animal health and contribute to the milk’s nutritional profile. The partnership also aligns with both companies’ sustainability positioning. Mossgiel was an early mover in eliminating single-use plastics, while Modern Milkman operates a reusable glass bottle and doorstep collection model, which remains relatively uncommon at scale for one-litre formats in the UK. Jenny Thomason, UK head of commercial at Modern Milkman, said the launch responds to “consistent demand” from customers interested in raw milk and less processed options. “Because raw milk is so tightly regulated in the UK, we set out to find the closest possible alternative that still meets the highest safety standards,” she stated. Bryce Cunningham, managing director at Mossgiel Organic Dairy, added that “brewed milk” is designed to meet demand for products that feel closer to the farm while complying with regulations. He highlighted its suitability for uses such as coffee and porridge. The roll-out forms part of Modern Milkman’s broader strategy to expand its dairy range across both everyday staples and speciality products, while supporting regenerative farming practices and circular packaging systems. The product is available to customers via Modern Milkman in a 1-litre glass bottle priced at £2.80.

Nestlé has agreed to sell its Blue Bottle Coffee business to private equity firm Centurium Capital, signalling the latest step in the food giant’s ongoing portfolio reshaping. Late last year, Nestlé announced that it was reportedly exploring the sale of Blue Bottle Coffee, as part of a broader strategic review initiated by new CEO Philipp Navratil. In March, it was reported that Centurium Capital Partners was in advanced talks to acquire Nestlé’s Blue Bottle Coffee. The deal, announced as part of Nestlé’s first-quarter results, is expected to close in the first half of 2026, subject to customary conditions. Financial terms were not disclosed. The divestment signals a shift in strategy for Nestlé, which has been actively reviewing its portfolio to focus on higher-growth and scalable categories. The company said it is also exploring options for other parts of its business, including engaging with potential partners for its Waters & Premium Beverages division and seeking buyers for its mainstream vitamins, minerals and supplements segment. Blue Bottle Coffee, a premium speciality coffee roaster and retailer, was acquired by Nestlé in 2017 as part of a push into high-end coffee. Coffee remains a key growth engine for the group. In the first quarter, the category delivered organic growth of 9.3%, driven by both pricing and improved volumes, with strong performance from brands such as Nescafé. Overall, Nestlé reported organic sales growth of 3.5% for the three-month period, supported by positive momentum across most regions and categories despite macroeconomic uncertainty and the lingering impact of an infant formula recall earlier in the year. Chief executive Philipp Navratil said the company’s performance reflects progress against its strategy, with a continued focus on “RIG-led growth” – increasing volumes alongside pricing – and targeted investment in key platforms such as coffee and food.

US high-protein ice cream brand Protein Pints has expanded its range with the launch of Fudge Brownie, available exclusively nationwide at Sprouts Farmers Market. The new flavour combines brownie batter fudge swirls with brownie pieces, marking the company’s third product launch of the year following Salted Caramel and Banana Graham Slam. According to the brand, each pint contains 30g of protein, 85% less sugar than traditional ice cream and zero artificial sweeteners. The product also contains all nine essential amino acids and is gluten-free. Protein Pints said the addition takes its portfolio to ten flavours, all made with natural ingredients and developed to offer a creamy texture without the chalky aftertaste often associated with protein desserts. The brand is stocked in more than 10,000 retail locations across the US, including Target, Kroger, Ralphs, Meijer, H-E-B and Albertsons.