Crosta Mollica is accelerating its innovation strategy with a major range expansion across UK retail, introducing a new white pizza base, garlic pinsa bread and four additional pizzas as it looks to capitalise on growing demand for premium at-home Italian dining. The rollout, secured across major retailers including Tesco, Sainsbury's and Ocado, comes amid strong brand momentum, with Crosta Mollica reporting 48% growth in 2025, significantly outperforming the wider pizza category, which grew by just 1%. At the centre of the launch is the new Pizza Base Bianca, reflecting increasing consumer interest in “white” pizzas, those made without a traditional tomato sauce. The base is crafted using the brand’s signature Lievito Madre sourdough and topped with a creamy mozzarella sauce and cracked black pepper, offering a ready-to-top format aimed at consumers seeking more customisable, premium meal solutions. White pizza styles have gained traction in UK foodservice and retail, driven by demand for richer, cheese-led flavour profiles and more diverse at-home cooking experiences. Crosta Mollica’s move positions it to capitalise on this emerging subcategory. The Pizza Base Bianca launches in the chilled aisle at Tesco and Sainsbury’s from 13 April 2026, with an RRP of £3.25. The brand is also entering the growing pinsa category with its Garlic & Rosemary Pinsa Bread, inspired by the Roman-style dough known for its light, airy texture. Made with a blend of wheat and rice flours and slow-proved for 24 hours, the product is hand-stretched and topped with rosemary, garlic and extra virgin olive oil. A garlic-infused oil dosette is included to enhance flavour post-baking, reinforcing the product’s premium positioning and versatility as both a standalone item and a side dish. The pinsa bread launches alongside the Bianca base in Tesco and Sainsbury’s, with an RRP of £3.95. Crosta Mollica is also introducing four new pizzas designed to cater to a range of consumer preferences: Primavera – a vegetable-led pizza featuring Taggiasca olives, balsamic-infused red onions, grilled vegetables and a lemongrass mascarpone sauce, launching in Sainsbury’s (chilled) and Ocado (frozen). Siciliana – a vegan, cheese-free pizza inspired by puttanesca flavours, exclusive to Tesco’s frozen aisle. Quattro Formaggi – a four-cheese offering combining Gorgonzola, provola, mozzarella and Parmigiano Reggiano, now available on Ocado. Salami Napoli Pizzette – a two-pack frozen mini pizza format building on the success of the brand’s existing Salami Napoli SKU. RRPs range from £5.50 to £5.75 across the range. David Milner, chairman at Crosta Mollica, said: “The growth we are seeing across our pizza portfolio, both in the UK and across Europe, is absolutely phenomenal. We are thrilled with how popular our ready-to-top pizza base is, and by developing the Pizza Base Bianca, we aim to give our customers even more choice and freedom to be creative at home – as long as there isn’t a pineapple in sight, of course!” The expansion reflects a broader premiumisation trend in the UK pizza category, where consumers are increasingly seeking restaurant-quality products for at-home consumption. Crosta Mollica’s focus on authentic Italian techniques, high-quality ingredients and regional inspiration aligns with this shift.

Häagen-Dazs is expanding its premium ice cream portfolio with the launch of Dubai-Style Chocolate Mini Bars, a globally inspired innovation debuting exclusively at select Costco locations across the US. The new product builds on the strong consumer response to Häagen-Dazs’ pistachio offerings, tapping into growing demand for indulgent, internationally influenced dessert flavours. The mini bars feature pistachio ice cream encased in a rich milk chocolate coating, with the addition of kataifi, a shredded filo pastry, bringing a distinctive crispy texture that differentiates the product within the handheld ice cream segment. The “Dubai-style” positioning reflects a broader trend toward Middle Eastern-inspired desserts gaining traction in Western markets, particularly those combining pistachio, chocolate and textural elements. By incorporating kataifi, Häagen-Dazs is leaning into this trend while reinforcing its premium credentials through layered textures and flavour complexity. The product is designed to deliver a multi-sensory experience, blending creamy, crunchy and chocolate-rich elements, an approach increasingly seen in premium dessert innovation as brands seek to elevate at-home indulgence. The mini bars will begin appearing in select Costco stores from the week of April 27, with pricing set between $15.49 and $15.99, depending on the market. The initial rollout will exclude Texas and the Southeast region, with broader distribution expected to follow.

Free Soul has partnered with PerfectTed to launch two new functional beverage products: Matcha Protein and Matcha Collagen Latte. The new range combines PerfectTed’s matcha with Free Soul’s nutritional formulations, offering consumers a natural caffeine source alongside added protein or collagen. Matcha Protein contains 18g of complete protein, while Matcha Collagen Latte provides 2,500mg of collagen peptides. The launch comes amid growing demand for coffee alternatives and functional products containing ingredients such as protein and collagen. Both drinks are made with whole-leaf ceremonial grade matcha, which is naturally rich in antioxidants and L-theanine. Lucy Murray, brand director at Free Soul, said: “Matcha is one of the biggest trends in drinks right now, and our community had been asking us for a matcha moment for a long time – particularly one that delivered the nutritional benefits of protein and collagen". "Partnering with PerfectTed allowed us to combine our expertise in women’s nutrition with their leadership in matcha to create something genuinely new – a functional latte that feels indulgent but works hard nutritionally.” Marisa Poster, co-founder of PerfectTed, added: “This partnership with Free Soul is all about our communities. We kept seeing the same thing from both sides: people turning to matcha for a natural source of caffeine and already adding collagen and protein into their daily routines. So, we teamed up to create something that simply did not exist yet." "A genuinely great-tasting matcha that delivers on function, without compromising on ingredients, and brings two female-founded brands together in a way that feels real, not forced.” The new products are available via Free Soul’s website, Amazon and TikTok Shop, as well as in-store at Holland & Barrett. A roll-out to Tesco is scheduled for 1 June.

GNT has opened a new sales and application centre in Shanghai, aiming to help manufacturers in China meet growing demand for foods made with plant-based colours. The new application laboratory will enable GNT to offer Chinese customers faster, tailored application support. It will host customer training sessions and workshops, alongside services including concept innovation, formulation support and stability testing. GNT offers a wide range of colour concentrates under its plant-based Exberry brand in China. These solutions are made from non-GMO fruits, vegetables and other plant ingredients, using physical processing methods and water. Available in hundreds of shades, they are designed to help food and beverage manufacturers achieve vibrant, stable shades across 'almost any' application. Under China’s new official industry standard, these concentrates are classified as ‘Colouring Foods’ and qualify for clean-label declarations such as ‘carrot colouring ingredient’. Andreas Thiede, general manager APAC at GNT Group, said: “Together, this office and application lab demonstrate our commitment and long-term strategic growth ambition in China”. He added: “China is a dynamic market, with strong momentum behind natural and clean-label food and beverage products. Customers here move fast – and they expect partners to be able to move with them. Now, with a local team in place, we can support this growth with faster decisions, closer collaboration and tailored solutions.”

Bakery brand New York Bakery is expanding its portfolio with the launch of a Sourdough Bagel, targeting growing consumer demand for artisanal bakery products and flavour-led innovation within the category. Positioned within its Favourites range, the new product combines the rising popularity of sourdough with the convenience of a bagel format. Developed using a 40-hour slow-fermented sourdough starter and topped with kibbled wheat, the bagel is designed to deliver a tangy flavour profile alongside the brand’s signature New York-style chew. The launch comes as sourdough continues to gain traction in the UK, with 68% of consumers now purchasing it. This reflects a broader shift towards premiumisation in the bakery aisle, as shoppers increasingly seek out speciality loaves and products that elevate everyday meals at home. New York Bakery’s latest innovation aims to bridge this trend with everyday convenience. The Sourdough Bagel offers versatility across meal occasions, from breakfast to lunch and snacking, while also aligning with demand for healthier bakery options. The product is low in fat and a source of fibre, an important consideration given that the vast majority of UK consumers fall short of the recommended daily fibre intake. Maintaining the brand’s established credentials, the bagel is produced using its traditional boil-and-bake method, ensuring the soft interior and chewy texture associated with authentic New York-style bagels. Claire Kong, marketing director at New York Bakery, said: “This launch taps into the growing demand for sourdough and speciality bakery, further strengthening our offering in the bagel aisle. We’ve combined the bold, tangy flavour of sourdough with the soft, chewy texture people expect from a true New York-style bagel, delivering both quality and versatility.” The Sourdough Bagel launched in Sainsbury’s, Waitrose and Ocado in April, with further roll-out planned in Asda in May, followed by Tesco in June. The product has an RRP of £2.10 per five-pack.

UK bakery Bells of Lazonby has strengthened its position in foodservice with the launch of individually wrapped free-from We Love Cake slices through distributor Central Foods. The new ‘single serve’ range is designed specifically for the out-of-home sector, responding to growing operator demand for convenient, pre-portioned desserts that balance inclusivity with operational efficiency. Available in Chocolate Orange and Raspberry Ripple, the slices are gluten, wheat and milk-free, aligning with the continued rise in free-from and allergen-aware menu development. Produced by the family-run Cumbrian bakery, which celebrates its 80th anniversary this year, the products are manufactured in a dedicated free-from facility. The individually wrapped format supports grab-and-go and impulse purchases, making it particularly suited to high-footfall environments such as cafés, pubs, garden centres and contract catering settings. For operators, the ready-to-serve format eliminates preparation requirements, helping to reduce labour pressures while also minimising food waste through controlled portioning. The launch also enables Central Foods’ broad customer base to easily incorporate a compliant free-from dessert option without adding complexity to menus. The move represents a strategic step for the We Love Cake brand as it continues to expand its foodservice footprint. By leveraging Central Foods’ nationwide distribution network, Bells of Lazonby aims to increase accessibility and visibility of its free-from offering across multiple channels. Josh Boydell-Smith, head of marketing at Bells of Lazonby, said: “Launching the single serve into Central Foods is a significant step in strengthening our presence across UK foodservice. We’re seeing clear demand from operators for products that are both commercially efficient and inclusive, and these single-serve slices have been designed to deliver on both." We Love Cake is the dedicated free-from brand from Bells of Lazonby, supplying both retail and foodservice sectors across the UK. The new single-serve slices are now available via Central Foods for wholesale and foodservice operators.

Agricultural biotech firm Tropic Biosciences has secured regulatory approval for its non-browning banana in both Japan and Brazil, marking a significant milestone for the global fresh produce and foodservice sectors. Backed by London-listed investor Agronomics, the innovation is positioned to reshape banana supply chains by reducing waste, extending usability and unlocking new commercial formats. The newly approved variety maintains its colour and freshness long after peeling and slicing. Approval in Japan signals strong regulatory confidence; Brazil’s approval is significant, as it is one of the largest banana producers and consumers. With Brazilian output accounting for around 10% of global production, the ability to cultivate the variety domestically opens the door to widespread adoption and supply chain integration. Food waste remains a critical issue across the fruit category, especially with bananas, which are highly perishable once cut. Tropic’s innovation directly addresses this challenge by extending usability at multiple points along the value chain. The company estimates that its broader banana portfolio, including an extended shelf-life variety, can reduce transportation waste by up to 50% while enabling new export routes through longer life. The approvals in Japan and Brazil bring Tropic’s regulatory footprint to 11 countries, including major markets such as the US, Canada and the Philippines. Collectively, these regions represent more than 70% of global banana production and over 30% of consumption. The milestone follows a strong year for Tropic, including a 105 million Series C funding round and the commercial launch of its banana varieties, the first new banana offerings in more than 75 years. Looking ahead, Tropic plans to launch a Panama Disease-resistant banana by 2027, which could prove critical in safeguarding a global industry valued at approximately $25 billion.

Glebe Farm Foods has invested in a new on-site paper packaging machine, marking a positive step in its long-term ambition to explore more sustainable packaging options. The gluten-free oat-based F&B manufacturer received partial funding for the machine from the Huntingdonshire District Council's Rural England Prosperity Fund (REPF). The REPF was a grant scheme for small rural businesses and community projects, supporting investment in equipment, buildings and facilities to help strengthen the local economy. Glebe Farm Foods has now activated the new machine, with the company’s flagship PureOaty porridge oats being the first to undergo a paper packaging trial. The product is now available in responsibly sourced, recyclable paper bags as well as the original packaging. The paper packaging is 100% recyclable and clearly signposted as so on-pack, encouraging consumers to dispose of responsibly with ease. Glebe Farm said the move reflects both evolving consumer expectations and the company’s ongoing commitment to more sustainable packaging production. The company grows and mills its own oats or sources from farmers within a 70-mile radius, and packages everything on-site to ensure each product can be traced from field to shelf. With paper packaging now part of the on-site operations, the company said it could offer this capability to other brands looking to transition to more sustainable formats, without the need to invest in their own machinery. This investment is among several sustainability initiatives underway at the company’s production site. The company’s entire manufacturing process is powered by renewable energy, including the introduction of three biomass boilers fuelled by byproducts from oat milling. Solar capacity has also been expanded with an additional 467kw of roof-mounted panels installed. Philip Rayner, MD and co-founder of Glebe Farm Foods, said: “We're always looking for ways to be more sustainable as a food and drink manufacturer, and moving to paper packaging is an important step for us”. “Today's shoppers are making more conscious choices, actively seeking out recyclable packaging and moving away from brands that rely on unnecessary plastic – a move which we are delighted to see. But we truly believe new paper packaging isn't just good for business; it's the right thing to do for our customers and the planet.”

The PepsiCo Foundation is scaling up its regenerative agriculture efforts in southern Spain with the second edition of its VivaOliva programme, targeting deeper impact across the olive oil supply chain in Jaén, a region widely regarded as the world’s leading olive oil producer. The 2026 iteration of VivaOliva will support 200 farmers from the SCA Bedmarense cooperative, building on a successful pilot that engaged more than 150 producers last year. The initiative combines sustainability goals with economic inclusion, aiming to modernise olive farming while encouraging generational renewal in rural communities. At its core, VivaOliva focuses on accelerating the adoption of regenerative agriculture techniques, an area of growing importance for food and beverage companies seeking to decarbonise supply chains and improve raw material resilience. Participating farmers will receive hands-on training in soil regeneration, water conservation and biodiversity enhancement. The programme includes three in-field training sessions throughout the year, alongside workshops and tailored technical support delivered in partnership with Earthworm Foundation, The Sustainable Smallholder and The Regen Academy. Key practices being promoted include the use of organic fertilisers, improved drip irrigation systems, and the planting of cover crops, measures designed to restore soil health while improving long-term yields. The programme has direct implications for the food and beverage sector, particularly through its link to Alvalle, PepsiCo’s leading chilled gazpacho brand in Spain. A portion of the extra virgin olive oil used in Alvalle products is sourced from Jaén, making the region a strategically important node in PepsiCo’s European supply chain. By investing in regenerative practices at farm level, the company aims to secure more sustainable and resilient ingredient sourcing while supporting rural livelihoods. The initiative aligns with PepsiCo’s broader PepsiCo Positive (pep+) framework, which embeds environmental and social targets into business growth. Beyond environmental outcomes, VivaOliva places a strong emphasis on attracting new entrants to agriculture. Around 35 new farmers will join this year’s cohort, with dedicated training and support designed to lower barriers to entry and encourage entrepreneurship in the sector. Returning participants from the first edition will progress to more advanced techniques, including precision water management, pruning optimisation, composting, and organic crop treatments, helping to professionalise operations and drive measurable improvements in farm performance.

Nestlé has announced plans to restructure parts of its French operations, with proposals that could result in the reduction of up to 180 positions across support functions and research and development activities. The company said the plans also come amid challenging market conditions for the agri-food sector, including pressure on consumer purchasing power, rising production costs and intensifying competition. The proposed changes form part of the wider group strategy unveiled in October 2025 by new CEO Philip Navratil, aimed at simplifying and digitising operations, improving agility and efficiency, and adapting structures to reflect changes in the company’s business portfolio. Nestlé said the measures are intended to strengthen competitiveness while supporting future investment. In France, the company plans to make greater use of group shared services and streamline its structure, including at its R&D centres in Tours and Lisieux. Nestlé said the actual impact on employees could be reduced to between 75 and 100 roles once vacant positions, newly created jobs and voluntary internal transfers are taken into account. The company added that it aims to limit compulsory redundancies by prioritising redeployment opportunities, voluntary departure schemes and early retirement options. The proposals will be presented as part of Employment Protection Plans and are now entering an information and consultation phase with employee representatives. If approved, implementation would begin progressively from 2027. Last year, Nestlé announced that it was set to reduce its workforce by 16,000 positions globally, representing approximately 6% of its global staff, as the company targets CHF 3 billion (approx. $3.7 billion) in cost savings by the end of 2027.

Capri Sun is expanding beyond its traditional juice pouch offering with the launch of Capri Sun Hydrate, a new electrolyte juice drink designed specifically for children, marking a significant move into the fast-growing functional hydration category. Backed by The Kraft Heinz Company, the rollout positions Capri Sun among the first major brands to tailor a sports-style hydration drink exclusively for kids, addressing rising parental demand for lower-sugar, “clean label” beverage options. Capri Sun Hydrate combines electrolytes with Vitamin E and contains 50% less sugar than leading regular sports drinks, according to the company. The product is also free from artificial flavours, colours, and preservatives, attributes increasingly sought by health-conscious families. Launching in three flavours, Fruit Punch, Tropical Punch, and Lemon Lime, the range is designed for a wide range of occasions, from organised sports to everyday outdoor activity, aligning with broader lifestyle positioning rather than just performance hydration. The introduction reflects a clear gap in the category: while hydration drinks have surged in popularity, most are formulated for adults. Parents often face a trade-off between high sugar content, artificial ingredients or flavours that don’t appeal to children. Capri Sun Hydrate aims to bridge that divide by combining functionality with kid-friendly taste, a balance that could unlock incremental growth in the children’s beverage segment. Industry data cited by the company indicates that 94% of Capri Sun households already purchase sports drinks, highlighting strong cross-category potential. At the same time, hydration remains one of the fastest-growing segments in beverages, creating a favourable backdrop for innovation. Kristina Hannant, director, ready to drink marketing, said: "Today’s parents are looking for beverage options that keep up with their kids’ active lifestyles, without the sugar and extra ingredients they don’t feel good about serving. With Capri Sun Hydrate, we saw an opportunity to bring something brand new to the kids beverage aisle – a beverage made specifically for kids that delivers the fun and flavour kids love with the functional benefits parents are looking for.” The launch builds on Capri Sun’s recent format innovations, including multi-serve packs and single-serve bottles, which have helped the brand expand into convenience and on-the-go channels. Capri Sun Hydrate is rolling out nationwide across major retailers including Walmart, Target, and Amazon, positioning the product for wide accessibility ahead of the peak summer season.

Vitafoods Europe (5-7 May 2026) – the leading global platform for the nutraceutical, functional food and beverage, and dietary supplement industries – has unveiled the agenda for its largest and most forward-looking edition yet. The 2026 programme is designed to help brands respond to some of the most disruptive forces shaping the nutraceuticals landscape, with full day sessions dedicated to the explosive impact of GLP-1 medications on nutrition strategies and the rapidly rising beauty-from-within market.   These spotlight sessions will take place on day three of the show, running alongside an extensive programme of more than 37 hours of content across multiple stages, including the Vitafoods Insights Theatre and the Vitafoods Europe Conference. With over 100 expert speakers from across the nutraceutical sector, the programme offers unmatched insight into emerging trends, product innovation and the future of nutrition. Speaker highlights include scientific co-founder of Zoe and professor of genetic epidemiology at King’s College London, Tim Spector, as well as representatives from Mintel, FMCG Gurus and Innova Market Insights, among other specialists in trends and innovation.   The GLP-1 era: Turning disruption into opportunity With more than 150 new GLP-1 drug candidates currently in development, products making GLP‑1‑related claims have grown at an estimated 124% CAGR over the past five years, meaning the weight management sector is set for a transformative shift. In response, demand is growing for targeted nutritional solutions that support users throughout the GLP-1 journey, including for muscle maintenance, metabolic health and overall wellbeing.   To help brands navigate this evolving landscape, Vitafoods Europe 2026 will host a dedicated spotlight on weight management on 7 May. Sessions will include discussions on the need to shift from focusing on calorie restriction to holistic, evidence-based approaches; the potential of plant-based proteins for metabolic support; and emerging supplement-based alternatives to GLP-1 medications – offering insights into how the nutraceutical sector can deliver effective tailored results for consumers. Key sessions will include Sophia Cornelius, specialised nutrition analyst at Mintel, on 'The future of weight management: Nutrition innovation in a GLP-1 era' and a panel discussion on complementary supplements for GLP-1s, featuring Lauren Struszczak, senior scientist at the British Nutrition Foundation.   Beauty-from-within: The next nutrition boom The rapidly accelerating beauty-from-within movement is positioning nutricosmetics as one of the most exciting frontiers in the global nutrition industry, with the market projected to grow from around $8.3 billion in 2026 to nearly $16 billion by 2034. As consumers increasingly link appearance with overall wellbeing, innovation is expanding beyond traditional supplements into functional foods, beauty drinks and longevity-focused nutrition.   Vitafoods Europe’s dedicated nutricosmetics spotlight will bring experts together to explore the science and innovation shaping the future of ingestible beauty. Sessions will explore the convergence of beauty, nutrition and pharma innovation, examining evidence for emerging ingredients – including peptides, antioxidants and marine compounds – and highlight the preventative 'beauty-from-within' strategies resonating with younger consumers. Attendees will take a deep dive into the rapidly expanding nutricosmetics market and its global impact, with a highlight session from Mike Hughes, head of research and insight at FMCG Gurus on the market opportunities for nutricosmetics.   More to learn across the show floor Alongside the new spotlight sessions, Vitafoods Europe 2026 will see the return of key learning platforms. The Vitafoods Insights Theatre features presentations covering market updates and major consumer trends influencing the global nutraceutical market, with Innova Market Insights highlighting its top ten trends for 2026 (5 May) to open the stage. Another key highlight will be the Startup Challenge live pitches and awards (5 May), which will showcase breakthrough ideas from rising innovators. Meanwhile the Vitafoods Europe Conference serves as the central hub for cutting-edge science, with a carefully curated programme designed to inspire and equip professionals in R&D, product development, innovation and strategy roles. These content features will join the Nutraceutical Showcase Theatre, which was introduced last year to feature voices from across the entire nutraceutical supply chain, from contract manufacturers to finished products and beyond.   Networking and knowledge Also returning in 2026 are networking sessions created to facilitate industry dialogue, including the return of the Future of Nutrition Lunch & Learn. This year’s session will bring together industry experts to explore how biohacking and longevity science are shaping the next generation of nutraceutical innovation. Newly announced for this year, professor Tim Spector will appear as keynote speaker, with further details of his talk to be announced soon.   The Women’s Networking Breakfast also returns for 2026, featuring a panel discussion exploring how women’s health is shaping resilience, product development and business success across the industry. This fan-favourite session aims to create space for women to network and build meaningful relationships that last beyond the show floor, with interactive discussions focused on personal and professional growth.   Speaking on the 2026 agenda, Gareth Baguley, brand director of Vitafoods Europe at Informa Markets, said: “We are in what is perhaps the most dynamic period of nutraceutical innovation in recent history. Advances in science and technology are rapidly reshaping what is possible and raising expectations around how nutrition can support health." "As a result, we are seeing a fundamental shift towards solutions that support health in more personalised, preventative and holistic ways. The Vitafoods Europe 2026 programme is designed to bring these shifts into sharp focus, enabling the global nutrition community to explore the ideas, research and collaborations that will define the next chapter of nutraceuticals.”   To explore the full agenda, click here. Registration for Vitafoods Europe 2026 is now open. Don’t miss out by securing your pass today.