With the surge in use of GLP-1 receptor agonists for weight management, the F&B industry has seen a clear shift that goes beyond those using the medications – the focus is turning toward food quality over quantity, and new approaches to gut health and carbs are under the spotlight. Francesca Berry, head of content programming at Vitafoods Europe, explores these evolving priorities in this exclusive piece. Francesca Berry The rise of GLP-1 medications has been one of the most talked-about developments in the food and nutrition space in recent years. Adoption of these therapies has been rapidly accelerating across Europe, with approximately 1.6 million users in Great Britain alone. The impact of this extends well beyond the weight management market, changing the way consumers and brands think about nutrition on the whole. In particular, as appetite suppression leads many consumers to eat less, how do we ensure that people are still properly nourished along their weight loss journeys? This is a theme that has become increasingly clear in my conversations with experts across gut health, sports nutrition and weight management in my role at Vitafoods Europe. The shared conclusion is that sustainable weight loss requires more than just eating less – it requires supporting the body's underlying metabolic systems. Two areas in particular are gaining attention: the role of the gut microbiome in maintaining health during reduced food intake, and a re-evaluation of nutrients that have historically been misunderstood or oversimplified. Together, these ideas point toward a broader shift in how our industry – and consumers – thinks about weight management, one rooted in resilience rather than restriction. Why gut health matters more when people eat less The gut microbiome is increasingly understood as a foundation for whole-body wellness, with established links to health areas including metabolism, immune function and energy regulation. Particularly relevant in the context of growing GLP-1 usage, is the gut microbiome’s central role in nutrient absorption. Bacteria in the gut contribute to metabolic functions essential for human digestion, shaping how macronutrients like carbohydrates, proteins and lipids are harvested from food and metabolised. The microbiome also influences how effectively the body absorbs minerals and other micronutrients, especially when diet is imperfect. When consumers are eating less as a result of appetite suppression, a well-functioning gut ecosystem is essential to help them get the most nutritional value from smaller portions. There is also a practical dimension to gut health support in these consumers. GLP-1 medications are commonly associated with gastrointestinal side effects including nausea and constipation, making gut comfort a real concern for many users. What’s more, the microbiome is mechanistically connected to GLP-1 pathways themselves. Some species of beneficial bacteria produce metabolites that are linked to the body's own natural GLP-1 signalling and secretion. Product developers in the food and nutrition space can harness this connection with products that offer functional gut support to help make GLP-1 journeys more manageable, healthy and rooted in long-term health. Innovation is already underway. Probiotic company Pendulum, for example, has launched a multi-strain blend in the UK designed to support gut health, GLP-1 production, appetite regulation and metabolic health. Consumer appetite for these solutions is growing, reflected both in rising product innovation and shifting expectations. This is a clear area of focus – with insights from Mintel highlighting increasing digestive health claims in new product development and strong consumer recognition of the microbiome’s role in overall health. Their data also shows a rise in European vitamin and supplement launches with digestive health claims, while at least 60% of consumers across key markets recognise the gut microbiome’s role in wider health. This signals a clear shift from niche interest to mainstream expectation. Rethinking carbohydrates: Metabolic flexibility beyond the gym If GLP-1 therapies are changing how much people eat, the next question is what they eat – and how their bodies use it. In this context, traditional narratives around certain nutrients should be re-examined to give way to a more nuanced understanding of their contribution to metabolic function. For years, carbohydrate restriction has dominated weight management messaging. But recent nutrition science is telling a more nuanced story, with significant implications for how the industry formulates products for consumers managing their weight. The concept at the centre of this shift is metabolic flexibility: the body's ability to efficiently switch between fuel sources depending on what is available and what is needed. Speaking with experts like Susan Kleiner of High Performance Nutrition, who will be presenting at the Vitafoods Europe Conference Theatre, underscores how these well-established sports science principles can also be applied to weight management. In sports science, advances in understanding muscle glycogen, blood glucose and fatigue have driven a return to more targeted carbohydrate strategies for athletes. These insights can also guide product formulation and dietary strategies for anyone on a restricted diet. Whether by choice or as a consequence of GLP-1-related appetite suppression, metabolic flexibility matters and strategic carbohydrate intake can play a role in supporting metabolic function. Modified starches and sugars that are digested and absorbed at varying rates, for instance, offer formulators the ability to design products that support sustained energy release with better gut tolerance – a priority not just for athletes, but for anyone experiencing the gastrointestinal sensitivity that often accompanies GLP-1 use. Low glycaemic carbohydrates, functional fibres and carefully formulated carbohydrate blends all present opportunities for products that support metabolic balance as part of sustainable weight management journeys. Supporting metabolic resilience, not just reducing calories The convergence of these themes points to a broader shift in how the nutrition industry approaches weight management. As GLP-1 adoption accelerates, the opportunity for food, beverage and supplement brands is not to compete with pharmaceutical interventions, but to complement them, supporting the body's metabolic systems so that weight loss also means sustained health and wellbeing. The direction of travel is clear: the industry must move beyond calorie-reduction thinking toward metabolic resilience, ensuring consumers have the nutritional support to thrive, not just lose weight.

UK start-up Drink Lomi has launched a range of single-serve matcha and vegan cold foam sachets, targeting growth in the premium at-home drinks segment. The Warwickshire-based company’s new line includes 2g AA-grade ceremonial matcha sachets and a 10g vegan “cloud foam” topper, designed to deliver a consistent, barista-style drink without the need for specialist equipment. Founder Harriet Lloyd said the format aims to address common challenges in the matcha category, including freshness, portion control and preparation complexity. “Matcha is premium, but often inconsistent once opened," she said. "We’ve simplified it into a single-serve format that guarantees quality every time.” The products are positioned for both retail and trade, with applications spanning home consumption, offices and hospitality settings. According to the company, the pre-portioned format can help reduce waste, extend shelf life and streamline stock management. Drink Lomi is also developing a pipeline of single-serve syrups and toppings as it looks to broaden its offering in the customisable drinks space. The brand is targeting distribution across grocery, wellness and lifestyle retail channels, following early placements in independent stores and experiential environments.

The AmericaPack Summit 2026 will take place on 22-23 June 2026 at Encore Boston Harbor in Boston, Massachusetts. This invitation only packaging event will bring together senior FMCG packaging executives and solution providers for two days of focused discussion, practical insight, and business driven engagement.   As a leading FMCG packaging conference, the summit will address the key challenges shaping the industry today, including packaging design, technology and innovation, circularity, supply chain integration, sustainability and regulatory compliance. The programme is designed to provide actionable insight that helps packaging leaders improve efficiency, align strategy with business goals and deliver products to market more effectively.   A defining feature of the AmericaPack Summit is its structured format, which includes scheduled one to one meetings between delegates and solution providers. These meetings are aligned to current business priorities, creating a setting where conversations are relevant, targeted and outcome focused.   Featured speakers and programme highlights   The 2026 programme will feature senior leaders from across the FMCG packaging landscape, sharing real world perspectives on innovation, design, and supply chain performance. Hervé Buzot, director of global packaging development at The Estée Lauder Companies, will present Creating Success by Elevating Packaging. His session will explore how packaging goes beyond functionality to influence brand perception and consumer behaviour, with a focus on combining design, craftsmanship and material innovation to drive growth and strengthen brand equity across global markets.   Sergio M Perelman, SVP of packaging for North America at Ferrero Group, will lead a session titled Factory to Front Door: Designing Packaging for the Entire Journey. This discussion will examine how packaging must perform across every stage of the supply chain, from manufacturing through to final delivery, with strategies for improving durability, optimizing efficiency and balancing sustainability with cost and performance.   Why attend   Alongside expert led sessions, the AmericaPack Summit 2026 offers a curated environment built for meaningful engagement. Through scheduled one to one meetings, peer discussions, and practical case studies, attendees will gain actionable insight into packaging innovation, operational performance and sustainable strategy.   With participation limited to maintain a focused and relevant environment, the summit provides FMCG packaging leaders with the opportunity to exchange ideas, evaluate solutions, and build valuable partnerships.   For executives seeking practical insight and real business connections, the AmericaPack Summit 2026 stands out as a key packaging industry event.   For more information or participation details, visit the official summit page here, or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

Cell-cultivated food company Parima has become the first business globally to secure regulatory approval for cultivated product derived from two different animal species, following Singapore’s authorisation of its cultivated duck. Nicolas Morin-Forest, CEO of Parima, said: “The approval of our cultivated duck product marks a new chapter, not only for Parima, but for cultivated food more broadly.” The latest approval from the Singapore Food Agency builds on the company’s earlier clearance for cultivated chicken in 2025, reinforcing Singapore’s position as a leading regulatory hub for novel foods. “In a sector moving from promise to proof, repeatable regulatory success is becoming a clear marker of platform strength. By securing approvals of two species within a few months, we have demonstrated the potential scale of our platform and core technology. Our focus now is commercialisation to deliver high-quality and safe products at meaningful volumes,” Morin-Forest added. At the core of Parima’s approach is a bioproduction platform designed to overcome early bottlenecks in cultivated meat manufacturing. The company utilises high-performance cell lines grown in suspension within industrial bioreactors, eliminating the need for genetic modification or structural scaffolding materials. The system is supported by a food-grade nutrient medium engineered for stability and regulatory compatibility, with the added advantage of being adaptable across multiple species. According to the company, the platform offers a pathway to production costs below €10/kg, a key benchmark for broader market competitiveness. With regulatory validation in place, Parima is now shifting focus toward commercial scale-up. The company is targeting both premium foodservice channels and broader retail opportunities supported by its culinary brand, Gourmey. Gourmey’s cultivated duck products have already gained traction within high-end cuisine, including endorsements from Michelin-starred chefs. Parima is also building an extensive international regulatory pipeline, with seven active filings across Europe, Asia and North America. It has recently submitted what it describes as the first cultivated food application under the EU Novel Food framework and is advancing dossiers in the UK, where both its chicken and duck applications are under review.

Joshua Robinson What began as a geopolitical flashpoint between the US and Iran is quickly becoming a commercial challenge for food and drink businesses, as energy volatility and supply disruption drive up costs across the value chain. Joshua Robinson, assistant director at NFU Energy, takes a look at what is currently influencing energy prices and shares how the conflict in the Middle East is affecting food and drink business here in the UK. Since early March, the escalating conflict involving the US and Iran has rapidly evolved into a major disruption for global energy markets. What began as targeted strikes has quickly intensified into an all-out war, with retaliation across the Gulf, attacks on energy infrastructure and critically, the closure of key shipping routes. At the centre of the disruption is the Strait of Hormuz, a vital route used to transport around 20% of the world’s oil and liquified natural gas (LNG) supply. Within days of the conflict escalating, the route was effectively shut down, triggering immediate market reaction. Gas prices surged by up to 50% in some regions, while Brent crude climbed sharply, recently exceeding $120 per barrel. LNG markets were hit particularly hard. The world’s largest LNG site in Quatar suspended production early in the conflict, removing a significant portion of global supply overnight. At the same time, tankers in the region started to come under attack, pushing war-risk insurance premiums to extreme levels, creating what has become an all but formal closure of the Strait. Some operators even declared force majeure, voiding existing contracts, instead diverting oil and gas tanker shipments to the highest bidder. While shipping disruption triggered the initial price spikes, the longer-term concern is infrastructure. Attacks on shared gas fields and processing facilities across the region have raised the prospect of prolonged outages. Unlike shipping delays, LNG production cannot be reinstated quickly, with some estimates suggesting it could take months to resume output and years to fully repair damage. So, for energy markets, this means the longer the crisis goes on, the longer the road to normality. Energy impact In the UK, the impact is already being felt, with longer-term challenges still looming on the horizon. So far, we have seen wholesale energy prices rise significantly, with average costs increasing by up to 30% compared to before the start of the conflict. Although fluctuations are happening daily, the overall trend is that prices are going up, and this will likely remain the case until we see a full resolution. As a net importer of energy, the UK is particularly exposed to global supply shocks, especially in the LNG market. The current situation compounds with the fact that our national gas reserves are at historically low levels. In response to addressing the previous energy crisis that emerged in the wake of the Russia-Ukraine conflict, the EU and several other countries amended historic rules requiring gas storage facilities to be at 90% capacity by 1 November each year. This guidance was changed to allow for an extension to 1 December, alongside a rule that gave a 10% tolerance on the final storage number. In previous years, this has made the spring and summer important months to rebuild reserves ahead of winter. With intensifying global competition for energy supplies, both the cost and the ability to replenish this buffer remain constrained, as Europe and the UK risk being outbid by Asian markets that are aggressively securing available supply amid peak demand. The result is a market that is both tighter and more volatile, as competition for available resources will tighten further as winter approaches. A double cost pressure for F&B businesses For food and beverage businesses, rising wholesale prices are only part of the story. Alongside global market volatility, UK businesses are also facing a sharp increase in non-commodity costs, often referred to as standing charges or network costs. These charges, applied to energy bills to fund infrastructure upgrades and grid resilience, have risen significantly this year and are set to continue increasing. This creates a 'double whammy' effect. On one side, wholesale costs, which typically make up around 30-35% of an energy bill, are being driven higher by global conflict and supply disruption. On the other hand, non-commodity charges making up the remainder 60% are increasing too, adding further pressure to overall bills. For energy-intensive sectors like food and drink, the impact is substantial and will be felt from several angles. Higher electricity and gas costs affect everything from processing and refrigeration to storage and distribution. When combined with rising diesel prices and upstream pressures in agriculture, the cumulative effect becomes difficult to absorb. What can businesses do? While businesses cannot control global events or rising energy costs, they can take steps to reduce their exposure to the current energy crisis. In a rising market, reviewing your existing energy contracts and considering your options for renewal early, rather than waiting, can help manage risk. Delaying decisions in the hope of prices falling may expose businesses to further increases. Although prices are generally up from where they were, they do fluctuate daily, and there will be more and less favourable times to lock in. Working with a broker to monitor the market can help you do this at the best possible time. Reviewing your consumption and reducing the energy use, even marginally, can also have a meaningful impact when prices are high, particularly for F&B businesses where energy-intensive processes such as refrigeration, heating and compressed air are common. Energy audits can help unlock savings by identifying and tracking where, when and how energy is used. Developing a dedicated energy strategy for the future can also help. In times of turbulence, businesses may need to reassess their reliance on grid energy and explore options for diversification to create energy and cost security. This can be done in many ways, so working with a consultant can be helpful as this will depend on the business in question and its unique set up, operations and appetite to risk, but could include on-site generation, alternative procurement strategies or efficiency updates, to reduce cost. Finally, on the carbon front, there is a growing case for reviewing sourcing models. As global supply chains become more volatile and transport costs rise, sourcing closer to home, working with local farmers and producers may offer both cost stability, resilience and sustainability benefits. The key takeaway is that even if the current ceasefire holds, the energy crisis is unlikely to be a short-lived disruption. Even if geopolitical tensions ease, the damage to infrastructure, shifts in global supply routes and ongoing investment in domestic energy systems will continue to shape costs. In that environment, the businesses best placed to navigate the months ahead will be those that act early, review their energy strategy to reduce waste and reduce reliance on improve energy independence, taking control where they can. Because while the market cannot be controlled, exposure to it can be managed.

Food-tech start-up Cosaic has announced a successful $6 million seed funding round, led by DSM-Firmenich’s investment arm, to accelerate scale-up of its yeast fermentation platform. In addition to DSM-Firmenich Ventures, the round saw participation from Swiss deep-tech investor Kickfund, and existing investors Navus Ventures and Zuercher Kantonalbank, among others. Cosaic said that despite the challenging funding environment for food-tech companies currently, the capital raised highlights investors’ continued support of technologies that are distinctive and commercially viable. Headquartered in Horgen, Switzerland, Cosaic (formerly Cultivated Biosciences) is developing a ‘new category of food ingredients’ based on yeast fermentation. Its technology platform aims to help manufacturers achieve creaminess, stability and functionality through a single ingredient, addressing formulation challenges that have traditionally been solved using multiple components and additives. The investment round will support three priorities over the company’s current phase of growth to become market-ready: regulatory work, production scale-up and industrial trials with large clients. It follows Cosaic’s partnership with Ingredion, announced in late 2025, which provided the start-up with commercial validation. Backing from major players like Ingredion and DSM-Firmenich is helping to accelerate the company’s path from product development to market entry, Cosaic said. Tomas Turner, co-founder and CEO of Cosaic, commented: “At Cosaic, we are building an ingredient that resolves the trade-offs food companies face every day between clean label, sensory performance and cost. With strong strategic backing and a capital-efficient scale-up model, we are well positioned to move from development to launch readiness.”

UK liquid egg white brand Two Chicks is expanding into new high-protein categories with the launch of savoury egg bites and a ready-to-pour pancake mix, as it looks to capitalise on rising demand for convenient, better-for-you food options. The brand’s new Eggceptional Bites range marks its entry into the chilled snacking segment. Available in two flavours, Three Cheese & Ham made with free-range eggs and Cream Cheese & Herb made with free-range egg white, the products are positioned as a portable, protein-rich snack. Each pack contains two 50g bites delivering up to 15g of natural protein, targeting consumers seeking quick, nutritious options for on-the-go consumption. The launch rolled out into Tesco stores nationwide on 13 April, tapping into the growing egg protein category, currently valued at more than £300m and projected to grow at a CAGR of 5.1% through to 2030. The expansion forms part of a wider growth strategy for Two Chicks following the recent acquisition of a majority stake by Eurovo Group, one of Europe’s largest egg producers. The brand is leveraging this momentum to broaden its portfolio beyond its core liquid egg white offering. Closely following the egg bites launch, Two Chicks is also introducing a Ready-to-Pour Pancake Mix. Designed for convenience, the 500ml format enables consumers to prepare pancakes quickly without additional ingredients. Made with free-range eggs and lactose-free, the product delivers 32g of protein per pack and is positioned as a healthier alternative for breakfast or dessert occasions. The pancake mix launched in Asda stores on 20 April and is scheduled to roll out in Tesco from 18 May, further strengthening the brand’s presence across multiple retail channels. Alla Ouvarova, CEO and co-founder of Two Chicks, said: “Demand for high-protein, natural foods is soaring as consumers look for convenient ways to support active, balanced lifestyles. The launch of Eggceptional Bites represents a significant milestone, enabling us to expand into snacking and offer a healthier alternative that fits modern lifestyles.” Anna Richey, CEO and co-founder, added: “Innovating across occasions is central to our growth strategy. Launching two new products within weeks demonstrates our commitment to bringing fresh energy into the category and meeting consumer demand with versatile, high-quality solutions.” Founded in 2007, Two Chicks pioneered the liquid egg white category in the UK retail market and has since built a strong presence across major supermarkets domestically and internationally. With its latest product launches, the company is reinforcing its position within the rapidly expanding protein-focused food and beverage sector.

Anheuser-Busch has doubled its planned investment in US manufacturing operations to $600 million across 2025 and 2026, expanding on a previously announced $300 million commitment. The investment will focus on three areas: expanding manufacturing capacity, developing workforce skills and supporting career pathways for veterans. The company said the funding will be used to upgrade facilities, advance technology systems and increase production and packaging capabilities across its brewery network, including for brands such as Michelob Ultra. Alongside the capital investment, Anheuser-Busch plans to open 15 technical skills training centres at its facilities across the US. The centres will provide training in areas including digital tools, mechanical and electrical systems and management processes. The brewer aims to upskill more than 90% of its manufacturing workforce over the next five years, building on more than 2,700 employees trained since 2022. The company is also expanding partnerships with technical trade schools to strengthen its talent pipeline and align training programmes with local skills needs. In addition, Anheuser-Busch is continuing its collaboration with the Manufacturing Institute through the Heroes Make America initiative, which supports current and former service members entering manufacturing roles. The brewer has integrated more than 20 industry credentials designed to translate military experience into relevant skills for its operations. The company is also supporting the roll-out of the Heroes Make America Talent Network, a platform aimed at helping employers identify and assess candidates’ military experience. According to Anheuser-Busch, nearly a quarter of the more than 600 SmartResumes completed across the industry to date have come through its platform. Brendan Whitworth, CEO of Anheuser-Busch said: “Anheuser-Busch’s $600 million investment is a testament to our unwavering commitment to the future of American manufacturing. By strengthening our manufacturing operations, we are creating sustainable careers – not just jobs – and investing in the people who are vital to our success." "We are proud to continue building the next generation of manufacturing leaders through our new technical training centers while also providing new opportunities in the workforce for our nation’s veterans.” Jay Timmons, president and CEO of National Association of Manufacturers, added: “Anheuser-Busch’s expanded investment is a commitment to the American worker and the future of our nation's strength in manufacturing. By partnering with the Manufacturing Institute, Anheuser-Busch is powering a new generation of opportunity for the world’s finest workforce – the manufacturing workforce." "These local technical skills training centers and partnerships with trade schools will transform careers and enable the manufacturing workforce of today and tomorrow to develop the critical skills they need to build life-changing careers, grow our economy and shape American communities.” Top image: © Anheuser-Busch InBev Michelob Ultra Beer

Aldi has committed to invest £1.1 billion in British egg production over the next five years, as the retailer moves to strengthen support for UK farmers and secure long-term supply. The investment will be delivered through new five-year long-term agreements (LTAs) with egg suppliers, running until 2030. Aldi said the contracts are designed to provide greater financial certainty, enabling farmers to invest in infrastructure, efficiency and animal welfare. The supermarket sells more than 1,500 tonnes of British eggs each week, equivalent to around 2.5 million packs, sourced from poultry farms across the UK. It is currently the second-largest retailer in the UK for free-range egg volume. Julie Ashfield, chief commercial officer at Aldi UK, said: “Our egg supply depends on British farmers, and we want to give them the certainty they need to plan ahead. “By working closely with our suppliers through long-term agreements, we’re able to provide the stability and confidence they need to continue investing in their farms, while ensuring our customers have access to high-quality, British eggs every day.” Daniel Fairbun, CEO of L J Fairbun & Son, added: “The long-term nature of Aldi’s agreements gives us the certainty to invest and keep improving how we produce British eggs. That confidence also helps us plan year after year to meet customer demand.” The move builds on Aldi’s broader strategy to expand long-term partnerships with British growers. Earlier this year, the retailer increased the number of LTAs in place with UK produce and horticulture suppliers. Aldi is targeting at least 50% of its domestic produce supply to be secured through long-term agreements by the end of 2027, as part of efforts to support more resilient supply chains.

Andritz has introduced a new generation of small-scale spray dryers, designed to help manufacturers bridge the gap between laboratory trials and industrial-scale operation. The modular portfolio supports product development, process optimisation and scale-up from pilot trials to industrial validation, as well as small-scale production. The Andritz Dedert small-scale spray dryer range comprises six models with water evaporation capacities from 5 to 250kg per hour, enabling small-scale production and process verification across multiple sectors. Systems are offered in standard execution with single-stage or multi-stage configurations, including the option to integrate a fluid bed to enhance powder properties and optimise energy use. Each unit features a modular, skid-mounted, plug-and-play design intended to shorten installation time. Andritz said its design prioritises safety and hygiene, complying with internationally recognised fire protection, safety and hygienic manufacturing standards. Typical application areas include food, dairy, nutraceuticals and chemicals. With increasing pressure to validate formulations quickly and navigate frequent product changes, operators can benefit from a flexible R&D and small-scale plant that mirrors industrial conditions, Andritz said. The design enables raid adaptation to new recipes and process parameters, allowing teams to run controlled tests, troubleshoot drying behaviour and generate reliable scale-up data without tying up full-scale production lines. This reduces development loops, enhances process predictability and helps ensure consistent powder quality. Suresh Sundararaj, global spray dryer technology manager at Andritz Dedert, said: “Our objective is to provide a clear pathway from pilot trial to validated operational conditions. These systems support data-driven decisions by combining modular configurations with proven standards in safety and hygiene.”

UK-based brand Plenish has added two new products to its functional shots portfolio, targeting digestive health and nutrient intake. The launches include a Fibre shot, made with cold-pressed ginger, lime and mint, and an Ultra Turmeric variant featuring a double-sourced turmeric blend. The Fibre shot delivers 5g of fibre per 60ml serving, equivalent to 16% of the recommended daily intake. The launch targets a widely cited gap in UK diets, with most consumers falling short of the 30g daily fibre recommendation. Plenish said the product is designed to offer a manageable way to increase intake, aligning with growing trends around “fibre-maxxing” and “fibre-layering”. The Ultra Turmeric shot contains 29g of cold-pressed turmeric and provides 100% of the recommended daily intake of vitamin B12, alongside 15% of iron. It is available in both 60ml single shots and a larger 420ml “dosing bottle” format, which the company positions as suitable for regular consumption as part of a daily routine. Both new products are offered in Plenish’s dosing bottle format, allowing consumers to portion servings over time, alongside single-shot options for on-the-go use. Russell Goldman, managing director of Breakthrough Brands at Carlsberg Britvic, the parent company of Plenish, said: “At Plenish, we’re uniquely positioned to continue to drive category growth through innovation, and responding to consumer demand for effective functional products which consumers can fit into their everyday routines". "The launch of Fibre Shots responds to a real consumer challenge of not getting enough fibre and will help consumers meet their daily fibre goals. We also want to ensure we are continuing to cater for the consumer that wants even more out of their wellness habits, and Ultra Turmeric provides a powerful hit of active ingredients, minerals and vitamins to aid recovery and offer support for everyday health goals.” The new products is available Sainsbury's stores nationwide, online and via the brand’s direct-to-consumer platform.

UK dairy-free brand The Coconut Collab has expanded its portfolio with the launch of Natural Kefir, designed for consumers prioritising their gut health. Like all products in brand’s range, it is made by fermenting coconut water and coconut milk to create a ‘creamy, tangy’ drink designed for breakfasts. The dairy-free kefir includes vitamins D, B6 and B16, contains 30% of the UK’s recommended daily calcium per 100ml and ‘billions’ of live bacteria, and offers a source of fibre. It follows the success of The Coconut Collab’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year alone. Meanwhile, the brand’s newer Protein Yog has reportedly grown by over 240% year-over-year, highlighting the demand for dairy alternatives with added health benefits. Additionally, the product contains no added sugar, sweeteners, artificial flavours or preservatives, catering to the growing number of consumers seeking clean-label options in the alt-dairy space. James Averdieck, founder of The Coconut Collab, said: “A drinkable kefir is a totally natural extension of our yogurt range. Our shoppers care about taste, and they care about health and wellness, and this launch absolutely meets all those needs.” The kefir product is available from today (22 April 2026) in Sainsbury’s and Ocado, priced at an RRP of £3.45 per 500ml bottle. Further retail launches are planned for May and June.