Fit Foods is expanding its UK footprint with the launch of a category-first Lasagne Mac & Cheese ready meal, marking a bold step into hybrid comfort food innovation as consumer demand grows for both indulgence and nutritional balance. The new product, rolling out exclusively in Morrisons stores, combines two of the most recognisable pasta dishes, lasagne and macaroni cheese, into a single chilled ready meal format. The dish layers creamy, cheese-rich macaroni with classic lasagne-style flavours, delivering a fusion concept designed to stand out in an increasingly competitive convenience category. Positioned as both indulgent and nutritionally balanced, the Lasagne Mac & Cheese contains 35g of protein and 492 kcal per 400g pack. The launch reflects a broader shift in the ready meals sector, where brands are seeking to reconcile comfort food appeal with health-conscious credentials. Owned by DMC Foods, Fit Foods has built its proposition around what it describes as “everyday health, meals that balance flavour, convenience and improved nutritional profiles. The hybrid dish taps into rising interest in mash-up foods, a trend that has gained traction across foodservice and retail as consumers seek novelty without straying too far from familiar formats. Gillian Clarke, marketing director at DMC Foods, said: "We love disrupting the category and Lasagne Mac & Cheese is one of our most exciting innovations yet." Alongside the flagship launch, Fit Foods is introducing two additional SKUs to UK shelves at Morrisons: Beef & Mash with Pepper Sauce and Thai Red Chicken Curry with Brown Rice. "Fit Foods has always been about taking the meals people already love and making them work for real life, delivering memorable flavours and balanced nutrition without the fuss," Clarke continued. Each product is launching at an RRP of £4 for a 400g pack, aligning with premium ready meal pricing while remaining accessible for regular consumption.

Guru Organic Energy Corporation has initiated legal proceedings against The Pepsi Bottling Group (Canada), seeking C$15 million (approx. USD $10.99 million) in damages and the recovery of profits tied to a competing product. The claim, filed with the Ontario Superior Court of Justice, alleges multiple breaches of a distribution agreement between the two companies, including failure to provide adequate shelf space, withholding of inventory and misuse of confidential product information. At the centre of the dispute is Guru’s allegation that Pepsi, acting as a dominant direct-store delivery distributor in Canada, failed to provide a “fair share” of shelf space to Guru products. Instead, the company claims Pepsi disproportionately allocated retail space to its own and affiliated brands, undermining agreed growth targets. Guru further alleges that during the wind-down of the partnership, Pepsi withheld inventory from retailers, creating out-of-stock situations while simultaneously requiring Guru to repurchase unsold product. The lawsuit also raises concerns over intellectual property and confidentiality. Guru claims it shared detailed specifications for a new product, “Island Breeze,” under confidentiality provisions, only for Pepsi’s Rockstar Energy line to launch a similar product, “Island Bliss,” shortly before Guru’s planned release. The company is seeking recovery of profits generated by that product, with the amount to be determined through the court process. In parallel with the civil case, Guru plans to file an application with the Canadian Competition Tribunal, requesting an inquiry into Pepsi’s conduct in the non-alcoholic beverage market. The company argues that the case raises broader competition concerns, particularly around the use of distribution power and shelf allocation to disadvantage independent brands. Pepsi has filed a separate claim seeking approximately $4.4 million in post-termination payables, including marketing spend reconciliations and inventory-related costs. Guru has stated it will fully contest the claim, adding that any potential liability is already accounted for in its 2025 financial statements and is not expected to impact future earnings. The legal dispute follows the termination of an exclusive distribution agreement signed in 2021, under which Pepsi served as Guru’s sole distributor in Canada. The agreement was terminated without cause in November 2024, with Guru completing its transition to a direct distribution model in May 2025. According to the company, the shift has already delivered improved financial performance, including three consecutive EBITDA-positive quarters and record first-quarter revenue. Management argues this demonstrates the underlying strength of the brand and suggests that prior growth may have been constrained under the Pepsi distribution arrangement. Guru has indicated it will provide further updates through regulatory filings, while maintaining focus on expanding distribution, advancing its zero-sugar product pipeline, and scaling its presence across North America.

Pladis-owned McVitie's is expanding its iconic Jaffa Cakes portfolio with the introduction of a new mango-flavoured variant. The new Jaffa Mango variant reimagines the classic format by replacing the traditional orange centre with a mango-flavoured jelly layer. The product retains the brand’s signature structure, a light sponge base topped with a fruit filling and coated in crackly dark chocolate, while introducing a sweeter, more tropical taste profile designed to appeal to consumers seeking novelty and indulgence. According to Pladis, the launch is driven by growing consumer interest in exotic and fruit-forward flavours across the snacking aisle. Mango, in particular, has seen increasing popularity in both beverages and confectionery, reflecting broader global taste influences shaping UK product development. Russell Smith, marketing manager at Pladis UK & Ireland, said: "Jaffa Cakes Mango flavour is the ideal feel-good bite for anyone craving a tropical vibe in their day. Jaffa Cakes Mango flavour is our way of keeping things fun, staying ahead of the flavour curve, and offering a playful new way to enjoy a British classic. The new launch is set to become a cult-worthy favourite.” The product is rolling out nationwide across major supermarket chains with a recommended retail price of £1.50 per 10-pack.

A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events and their effects on agri-food systems worldwide. According to the report, titled Extreme heat and agriculture , the frequency, intensity and duration of extreme heat events have risen sharply over the past half century. These extreme heat events threaten the livelihood and health of over a billion people, causing half a trillion work hours to be lost annually – and the prospect of damage to livestock herds and crop yields is set to soar higher in future, the organisations emphasised. Extreme heat refers to situations where daytime and nighttime temperatures rise above their typical ranges for a protracted period. This leads to physiological stress and direct damage to food crops, livestock, fish, trees and human beings, with agricultural workers and systems absorbing the greatest impact. FAO and WMO’s report highlights how extreme heat ripples through these agricultural systems, and how it can interact with other climatological variables – including rain, solar radiation, humidity, wind and drought – to trigger compound effects that ‘wreak havoc’ on individuals and entire ecosystems. It gives the example of a spring 2025 event in Kyrgyzstan’s Fergana mountain range which saw temperatures stretch to 30.8°c, 10°c higher than usual. This caused a thermal shock to fruit and wheat crops, which contributed to a locust outbreak, heightened evaporation that reduced irrigation capacity, and eventually a 25% decline in cereal harvests. Rising average global temperatures and more frequent, intense extreme heat events narrow the ‘thermal safety margin’ that species rely on for biological processes that support photosynthesis, cellular regeneration and reproduction, the FAO and WMO said. Extreme heat intensity roughly doubles at 2°c of global warming, and quadruples at 3°c, relative to 1.5°c increase in average global temperatures, according to the report.   Impact on animals, crops and workers For the most common livestock species, stress begins at above 25°c, and begins lower for chickens and pigs who cannot cool themselves by sweating. Above that threshold, animals begin to suffer. Initially they seek shade, drinking more water and moving less, but persistent exposure leads to digestive tract breakdowns, organ failure and cardiovascular shock. Additionally, the FAO noted that even when not lethal, extreme heat reduces dairy yields as well as fat and protein content, worsening the carbon footprint of animal-sourced foods. Fish can suffer cardiac failure as they struggle to maintain elevated respiration rates in waters where extreme heat events reduce dissolved oxygen levels. In 2024, 91% of the global ocean experienced at least one marine heatwave. For most major agricultural crops, yield declines start at above 30°c, lower for some crops like potatoes and barley. This leads to weakened cell walls, sterile pollens and the production of toxic oxidative compounds. Meanwhile, rates of tree photosynthesis and respiration diverge under extreme temperatures, creating an energy imbalance that causes reduced growth and less carbon removal from the atmosphere. Evidence indicates a strong correlation between heatwaves and wildfires, with longer and more intense fire seasons. For agricultural workers, critically extreme heat can be fatal. The report states that the number of days each year when it is too hot to safely work may rise to 250 in many parts of South Asia, tropical Sub-Saharan Africa and parts of Central and South America.   Extreme heat as a risk multiplier Aside from extreme heat’s direct impacts, the report examines its multiplier effects. It exacerbates water stress, triggering flash droughts, and can also encourage the spread of pest and diseases. The report points to notable cases in the US in 2012 and 2017, the Russian Federation in 2010, Australia in 2018 and 2019, China in 2022, and Brazil in late 2023 and 2024, which saw soybean yields drop by 20% as temperatures averaged as much as 7°C higher for protracted periods. Data shows these events are beginning earlier, lasting longer and exposing more cropland, forested areas and human populations to their impacts. Lasting effects include hardened soils with reduced water absorption ability and greater erosion vulnerability. Case studies presented in the report include a heatwave that covered 3 million square kilometres in North America in 2021. Peak temperatures rose to four standard deviations above normal, leading to major yield drops in fruit orchards and a spike in forest fires. Remote sensing analysis and ground surveys revealed multiple feedback loops were activated, such as dry soil conditions intensifying the heating effect of solar radiation.   Recommendations for the sector Several key recommendations are made in the report, including the implementation of adaptative measures like selective breeding and crop choices adjusted to the new climate reality. It also recommends adjusting planting windows and altering management practices that can shelter systems from extreme heat’s impacts. Early warning systems can also aid farmers critically in responding to such events, while access to financial services such as insurance schemes underpins all categories of adaptation options, FAO stressed. While technical solutions are necessary, the report warns that they will be insufficient without addressing socio-economic barriers in low- and middle-income countries, including limited access to information, education and training. “Protecting the future of agriculture and ensuring global food security will require not only building on-farm resilience but also exercising international solidarity and collective political will for risk sharing, and a decisive transition away from a high-emissions future,” the report concludes.

Danone has announced a €20 million investment aimed at significantly expanding its Skyr production capacity in France. The investment, scheduled for 2026, will focus on two historic production sites in the region: Ferrières-en-Bray and Le Molay-Littry. Together, these upgrades are expected to strengthen the company’s ability to meet growing consumer demand for high-protein dairy products, particularly Skyr. At Ferrières-en-Bray, considered the birthplace of Danone Skyr in France, the company will install two new production lines. This expansion is set to increase the site’s Skyr production capacity by more than 80% by 2027. Meanwhile, the Le Molay-Littry facility will begin producing Skyr for the first time, supported by the integration of dedicated processing technology and new equipment. The upgrades at this site are also expected to contribute to a reduced carbon footprint. The initiative forms part of Danone’s broader strategy to modernise its French manufacturing footprint and localise production. The company has set a target to relocalise 45,000 tonnes of product in France by 2026, with Normandy playing a central role in that effort. Danone’s focus on Skyr aligns with wider category growth trends. In its latest financial update, the company highlighted strong momentum in high-protein dairy segments, including Skyr and kefir, which contributed to a +2.7% like-for-like sales increase in Q1 2026. Beyond capacity expansion, the investment underscores Danone’s continued commitment to local sourcing and regional partnerships. The company has operated in Normandy for over a century and relies exclusively on French milk, sourced locally.

Plans by Harrogate Spring Water to expand its bottling facility have been blocked by the local council, marking a setback for the company’s proposed development. The decision comes after the company had defended its woodland expansion plans ahead of a final council decision, with the proposal previously recommended for approval by council officers. The Danone-owned water company aims to extend its operations into an area of woodland near its existing site in Harrogate, which it said would impact around 500 trees in the area, with a company spokesperson telling FoodBev that the proposed tree planting and site development efforts mean significantly more trees would be planted than lost. Richard Hall, managing director of Harrogate Spring Water, expressed disappointment at the outcome, pointing to broader challenges within the UK planning system. “The challenges UK businesses face with the planning system are well documented and we are disappointed by the committee’s decision,” he said. Hall added that the company had addressed concerns raised during earlier discussions and had worked with both council officers and the local community throughout the process. “Our plans have been recommended for approval by the council and we have addressed the two reasons given for deferring this decision at the previous meeting,” he said. “Throughout this process, we have worked constructively with officers and the local community to strike the right balance between sustainable development and economic growth.” The proposed expansion was positioned as a significant local investment, including the creation of more than 50 jobs and an estimated £2.3 million annual contribution to the local economy. However, the plans drew criticism from campaigners and environmental groups, who argued that the loss of established woodland cannot be offset by new tree planting elsewhere. The company said it will now consider its next steps following the decision, while reaffirming its longer-term commitment to the site and surrounding community. “We are confident in our plans and will carefully consider next steps. Our commitment to investing in the business and community remains unchanged.” Top image: © Harrogate Water Brands

GEA has expanded its injection portfolio with the launch of the MultiJector 500, a new brine injection system designed for small- to mid-capacity marination lines across meat, poultry and fish applications. The system, which joins GEA’s MultiJector family and succeeds earlier 450mm-width models, is intended to help processors improve product consistency, line availability and sanitation efficiency. Developed for operators handling products such as ham, deli meats, bacon, poultry and fish, the MultiJector 500 is aimed at increasing throughput, enabling greater product flexibility and supporting compliance with evolving hygiene, safety and sustainability requirements. At the core of the system is an application-specific needle configuration, with processors guided towards either 2mm or 4mm OptiFlex needles depending on product type and process requirements. Needle diameter and density determine the injection pattern, which influences how evenly brine is distributed throughout the product. More uniform distribution can help reduce risks linked to uneven curing, including microbiological issues, yield loss and inconsistent quality. The system also allows for relatively fast changeovers between applications, enabling processors to switch product categories without extended downtime. Willem Poos, product manager at GEA, said: ““Processors in the small- and mid-capacity range are under pressure due to greater recipe variation, that results in more and shorter runs and tighter operating margins at the same time. The MultiJector 500 was developed to provide a more adaptable injection platform while optimising the process factors that most often affect uptime, retention and cleaning effort.” In meat processing, injection plays a key role in determining product safety, yield and uniformity. Retention – the ability of a product to hold injected brine during subsequent stages such as tumbling or thermal processing – is particularly important. Poor retention can result in drip loss, affecting both product appearance and shelf life. GEA said the MultiJector 500 has been engineered to address these challenges through an updated drive system, improved brine distribution and continued use of its OptiFlex needle technology. The revised drive concept is designed to reduce mechanical stress on products while supporting consistent injection results. The system has also been developed in response to changing formulation trends. In bacon production, for example, reduced sodium and nitrite levels in cleaner-label formulations can weaken the curing process, making precise brine distribution more critical. For these applications, GEA offers a 2mm needle option with a tighter injection pattern to improve accuracy. Poultry processing presents different challenges, as its more delicate tissue structure can lead to faster contamination of recirculated brine. This can increase the risk of needle clogging and unplanned downtime. To address this, the MultiJector 500 can be configured with a ScreenFilter module as part of GEA’s Modular Injector Filter system, designed to maintain brine cleanliness in more demanding applications. Filtration is positioned as a key element of the system, with clogged needles affecting both product quality and production continuity. According to GEA, the modular filter concept is designed to simplify cleaning while maintaining brine quality. The machine also features a tool-free belt removal system, enabling cleaning in under ten minutes. This is intended to reduce the time, labour and water typically required for intermediate cleaning, as well as limiting brine waste. For ham and deli applications, where processors often manage a wider product range and smaller batch sizes, the system offers a 4mm needle configuration. This set-up includes optimised height adjustment and smoother needle head movement to support gentler handling and increased productive time. The hygienic design also allows for quick rinsing and rapid exchange of needles and needle blocks during changeovers. GEA said the launch comes as processors face ongoing pressure to balance product quality with leaner formulations and more efficient resource use. Common operational challenges include uneven brine distribution, clogged needles, repeated cleaning cycles and time-intensive sanitation processes, all of which can impact throughput, water use and labour. The company noted that, in some cases, uninterrupted operation over an eight-hour shift without filter cleaning or needle replacement could save one to two hours of production time. Additional efficiencies may come from reduced water consumption and lower brine losses. The MultiJector 500 forms part of GEA’s wider marination line offering, alongside the MultiJector 700, within systems that can include defrosting, brine preparation, injection, tenderising and tumbling. These integrated lines are designed to allow processors to configure operations around specific capacity requirements and product mixes.

The food and beverage landscape is evolving faster than ever. Consumers across the globe are demanding cleaner labels, recognisable ingredients and products that align with their values. Colour plays a crucial role in shaping these expectations, often long before taste or texture even come into play. Yet as the world moves away from artificial and petroleum-based dyes, many manufacturers still wonder how to make the switch without compromising performance, vibrancy or stability. The answer is simpler than you think. Exberry by GNT, the global pioneer in plant-based colour solutions, has released a comprehensive new white paper that shows manufacturers exactly how to transition from artificial dyes to natural, plant-based alternatives, seamlessly, safely and successfully. Whether you’re developing confectionery, beverages, dairy, bakery or savoury applications, this resource was created to empower your team with practical insights and ready‑to‑apply knowledge. Inside the white paper, you’ll discover why plant-based colours are no longer just a 'nice to have' but the new industry standard. Consumer expectations for clean labels have skyrocketed, and with regulatory pressure increasing, particularly in markets signaling the phase‑out of petroleum‑derived dyes, future‑proofing your portfolio has never been more urgent. Exberry colours, made from fruits, vegetables, plants, algae and seeds, offer a direct path forward with shades that are vibrant, stable, and fully aligned with modern market demands. But the journey from artificial to natural doesn’t need to be complicated. The white paper introduces 'The Simple Switch,'  GNT’s structured, expert‑guided approach to supporting manufacturers throughout every step of their reformulation projects. From colour matching and application testing to regulatory guidance and stability optimization, Exberry provides hands‑on support backed by more than 45 years of global expertise. One of the most valuable sections of the white paper is the detailed Color Guide, which breaks down the full colour spectrum, from yellows and oranges to reds, pinks, blues and even green‑brown blends. You’ll learn which raw materials deliver optimal performance, how different pigments behave under various pH and temperature conditions, and how Exberry solutions can replace commonly used artificial dyes in real‑world applications. The guide gives development teams the clarity and confidence needed to reformulate without guesswork. You’ll also gain a behind‑the‑scenes look at GNT’s vertically integrated supply chain built on long‑term farmer partnerships, sustainable crop cultivation, and traceable raw material sourcing. With the majority of Exberry crops grown under controlled conditions and supported by GAP-aligned agricultural practices, manufacturers can count on reliability, consistency, and transparency year‑round. If you’re ready to unlock clean‑label innovation, differentiate your portfolio and future‑proof your brand, this white paper is your essential next step. Download the white paper now and discover how plant‑based colour can elevate your product – from concept to shelf, naturally.

UK manufacturer BakeAway has launched a new ready-to-bake cookie dough brand, Doh!, aiming to bring bakery-style treats to consumers’ own kitchens. The brand aims to ‘reinvent cookie dough for a new era of indulgence.’ The range is designed for versatility, allowing consumers to bake cookies to their taste – whether gooey, chewy or crispy. Doh!’s versatility also expands beyond traditional cookies, with consumers able to divide, shape, twist or flatten the dough to create traybake cookie bars, mini bites, skillets, cookie cups and other trending formats. The range launches in two flavours, Double Choc Chunk and Salted Caramel. It launched into selected retailers on 20 April with an RRP of £3.25. Elliot Cantrell, head of new product development at BakeAway, said: “We’re pleased to launch Doh!, our new cookie dough designed to meet the growing demand for straightforward home baking”. “While the taste speaks for itself, the strength and dynamism of the brand has also been a huge driver in retailer engagement ahead of launch…The playful packaging and easy-to-use format will ensure Doh! stands out on the shelf while giving shoppers the flexibility to create their perfect bake and enjoy a premium treat experience.”

German retailer Edeka has launched the next phase of a climate protection project aimed at reducing greenhouse gas emissions across its milk supply chain, working in collaboration with four dairy producers and academic partners. The initiative brings together EMP Milchhof Prenzlau, NordseeMilch, Royal A-ware and Molkerei Gropper, with scientific support from Leuphana University Lüneburg. The partners are developing a standardised, transparent and scalable system to measure and cut emissions, as part of efforts to advance their sustainability targets. The project focuses on making conventional dairy supply chains more sustainable, rather than targeting premium or niche programmes. By working closely with dairy farmers, the partners aim to ensure practical, data-driven solutions that can be applied across the wider sector. In its current phase, the project is developing a standard for data collection and emissions calculation aligned with the Science Based Targets initiative (SBTi). The aim is to improve the comparability, traceability and consistency of emissions data. Existing knowledge and initiatives from participating dairy producers are also being consolidated, with measures assessed based on climate impact, economic viability and feasibility. Alongside this, the project includes the development of training programmes, pilot testing and targeted support for dairy farmers. From 2027, the focus will shift towards scaling the most effective measures across the full value chain, particularly those with the greatest potential for emissions reduction. Each dairy partner contributes specific expertise reflecting different production models across Germany. EMP Milchhof Prenzlau represents East German agricultural structures, while NordseeMilch brings experience from cooperatively organised farms in northern Germany. Royal A-ware contributes knowledge in implementing emissions reduction measures through established market concepts, and Molkerei Gropper provides practical insights from its ‘Klimahöfe’ project in central and southern Germany. Leuphana University Lüneburg is supporting the project by exploring new forms of collaboration for future-proof supply chains, while consultancy firm Quantis is responsible for independent project management. Edeka said the initiative is intended to create a practical, scientifically grounded model for climate protection in the dairy sector, designed to be transferable and scalable. The long-term goal is to establish a transparent industry solution that can be adopted by additional dairy producers, farmers and organisations.

Swiss food-tech start-up Planetary has successfully raised around $28 million to support the growth of its global fermentation platform. The company, based in Geneva, successfully raised CHF 16 million (approx. $20 million) in a Series A equity financing round, supplemented by CHF 6 million (approx. $7.5 million) in credit. This brings its total funding to CHF 32 million (approx. $40 million). Radikal Capital and Oetker Ventures led the funding round, with participation from Royal Cosun, Arc Investors, Green Generation Fund, AgriFoodTech Venture Alliance, Astanor Ventures and XAnge. Planetary operates a full-stack platform spanning bioprocess design, scale-up and industrial manufacturing via its BioBlocks system. The system aims to support partners in bringing fermentation-based food ingredients to market efficiently. The company licenses its technology to agro-industrial players, particularly sugar companies, to enable conversion of low-value side streams into high-value proteins, fibres and enzymes. Following the nationwide launch of its mycoprotein fillet with retailer Aldi Suisse last year , at price parity with the retailer’s conventional chicken products, Planetary is rolling out additional launches across Europe under its B2B brand Libre. Innovations span categories including meat and dairy alternatives, meat hybrid products, and fibre- and protein-rich products. Planetary is also expanding its sugar-to-protein upcycling technology globally, including initiatives to enable ‘ultra-low-cost’ mycoprotein production – below $1 per kg – through partnerships with agri-food players in sucrose-rich and protein-deficient regions. Industrial-scale production is already operational in Aarberg, Switzerland, and the company is actively welcoming new partnerships to join its growing pipeline of collaborators. David Brandes, CEO and co-founder of Planetary, said: “Raising capital outside AI and defence now requires far more focus and resilience than it did just a few years ago. Yet, recent geopolitical turmoil and commodity volatility only strengthen the case for a sovereign, circular, and high-quality food system: stay the course and hold the line, nothing worth building comes easy.”

Soft drink disruptor Candy Can is expanding its novelty-led portfolio through a new licensing partnership with Perfetti Van Melle, bringing the Bubblicious brand into the ready-to-drink space for the first time. The collaboration debuts with a special-edition Bubble Gum flavour, inspired by Bubblicious’s 'The Original One,' translating the brand’s signature sweet, juicy profile into a carbonated beverage format. The launch signals the first in a planned pipeline of co-branded SKUs, with additional variants, including a Watermelon flavour, already slated for release. Positioned squarely at the intersection of nostalgia and innovation, the new product reflects Candy Can’s strategy of reimagining familiar confectionery experiences as modern beverages. The drink is designed to evoke childhood associations while appealing to contemporary consumers seeking playful, limited-edition offerings. Sander de Jonge, founder of Candy Can, said: "We are thrilled to partner with Bubblicious to create a beverage that is both nostalgic and refreshingly new. This collaboration captures the essence of fun, flavour and creativity. As we continue expanding our line-up, flavours like this allow us to surprise consumers in unexpected and exciting ways.” The special edition Bubble Gum will roll out in major retailers across Canada beginning April, featuring bold and energetic packaging that merges Bubblicious’ visual identity with Candy Can’s colourful, flavour-driven design style. Carla Fernández-Moreno, food and beverage licensing manager at Perfetti van Melle, added: "This collaboration is a fantastic way to bring Bubblicious’ iconic flavour, along with its brand-new eye-catching look, into an exciting new format. Doing so alongside Candy Can makes perfect sense, as both brands share the spirit of fun, creativity, and innovation." The product will roll out across major Canadian retailers from April, supported by packaging that blends Bubblicious’ vibrant, youth-oriented branding with Candy Can’s colourful design language. For Perfetti Van Melle, the move reflects a broader push to extend core IP into adjacent categories. Bubblicious joins a roster of globally recognised brands, including Chupa Chups and Mentos, a being actively developed through licensing into food, beverage, and lifestyle segments. For Candy Can, the partnership underscores its evolution from niche novelty brand to a more structured innovation platform. The company has built momentum through limited-edition drops and flavour experimentation, leveraging social media engagement and collectable-style releases to drive consumer interest. Looking ahead, Candy Can confirmed further launches in 2026, including an Ice Pop flavour inspired by North America’s classic rocket popsicles, another play on retro taste profiles designed to resonate across generations.