Meiji is set to launch a new fruit chocolate product, 'Nomitsu Ka Tsubutsubu Ichigo,' across Japan for a limited time from 21 April 2026. The new confectionery combines strawberry chocolate and milk chocolate in a two-layer format, made using 100% strawberry fruit (fresh equivalent). Each piece is packed with strawberry content, designed to deliver a balance of natural sweetness and tartness alongside a juicy texture. According to Meiji, the product aims to replicate the experience of eating real strawberries, with visible fruit pieces and seeds contributing to a crunchy texture. The company positions the chocolate as a refreshing option for short breaks, offering what it describes as a more indulgent, fruit-forward snacking moment. The packaging is designed to reflect a premium feel, featuring a large red strawberry image and gold foil detailing on the product name. Meiji said the development responds to peak seasonal demand for fruit chocolate between April and July, as the company looks to expand consumption opportunities during the summer months. Through the launch, it aims to broaden its confectionery offering while contributing to consumers’ everyday enjoyment. The 32g product, also referred to as 'Rich Strawberry Fruit Pieces,' is available at select retailers nationwide.

After months of speculation and social media buzz, Nutella has officially unveiled its first-ever flavour innovation in more than six decades: Nutella Peanut. Now available nationwide, the new spread blends the brand’s signature creamy hazelnut base with the rich, roasted taste of peanuts, offering fans a long-awaited twist on a household favourite. Noah Szporn, senior vice president of spreads at Ferrero North America, said: "Honestly, when a jar of Nutella goes viral floating in space, you start to feel like anything is possible." The launch marks a significant milestone for the iconic brand, which has remained largely unchanged since its debut in 1964. With Nutella Peanut, the company is stepping into new territory while staying true to the texture and indulgent experience that made it globally beloved. Szporn added: "Naturally, our next move as a brand was dropping our first new flavour innovation in over 60 years. Nutella Peanut delivers the same creamy experience fans know and love, now blended with the irresistible taste of roasted peanuts.” Designed with versatility in mind, Nutella Peanut is perfectly spreadable and pairs easily with classic snacks like sandwiches, toast and fruit, making it a strong contender for everyday pantry rotation. Since its creation in Italy in 1964, Nutella has grown into a global phenomenon, available in around 160 countries. Parent company Ferrero, founded in 1946 in Alba, Italy, has evolved into one of the world’s largest sweet-packaged food companies. With more than 35 brands, including Kinder, Tic Tac and Ferrero Rocher, the company continues to build on its heritage of quality and innovation while reaching consumers in over 170 countries. Nutella Peanut is now available at major retailers across the country.

PepsiCo has unveiled a new phase for its Gatorade brand, expanding its focus beyond traditional sports use as it looks to position hydration as part of everyday life. The move builds on more than 60 years of research into hydration and athletic performance, with the company aiming to apply that expertise to a wider range of consumer needs and occasions. The update includes refreshed packaging, new product development and changes to formulations. The shift comes as PepsiCo points to a gap between awareness and behaviour. While 95% of Americans recognise the importance of hydration, more than 150 million report experiencing mild to moderate dehydration on a weekly basis. Damian Browne, SVP of R&D for US beverages at PepsiCo, said hydration is often misunderstood. He noted that dehydration can build gradually throughout the day and that thirst is not always a reliable indicator. Hydration plays a role in several bodily functions, including temperature regulation, nutrient delivery, joint lubrication, energy levels and cognitive focus. However, PepsiCo said increasingly crowded shelves and varied product claims have made it harder for consumers to choose the right products. Mike Del Pozzo, president of PepsiCo’s US beverages category, said the company sees an opportunity to bring more clarity to the category. He added that hydration needs vary between individuals and situations, and that the brand aims to help consumers better understand those needs beyond sport. As part of the repositioning, Gatorade is introducing what it calls an 'Advanced Hydration System,' designed to make product benefits clearer. Packaging will highlight whether products hydrate better, faster or longer than water, helping consumers navigate different use cases. The company is also expanding its product portfolio to address a broader range of occasions. This includes the development of Gatorlyte Longer Lasting, a new product featuring a proprietary electrolyte blend designed to help the body retain fluids for longer periods. The product is being introduced in limited distribution this year, with a wider launch planned for 2027. In parallel, Gatorade is updating formulations in response to changing consumer preferences. A new lower-sugar offering, Gatorade Lower Sugar, contains 75% less sugar than the brand’s Thirst Quencher and does not include artificial flavours, sweeteners or colours. PepsiCo also confirmed plans to remove artificial colours from parts of the portfolio. Powder stick products will eliminate artificial colours later this spring, while three ready-to-drink flavours – Fruit Punch, Lemon Lime and Orange – will transition to colours derived from fruits and vegetables later this year. Despite the broader positioning, the company emphasised that sport remains central to the brand. Gatorade said its expanded focus is intended as an extension of its existing science-led approach, rather than a shift away from its athletic roots. The updated packaging and product system are expected to begin appearing in stores in the coming weeks.

For many years, protein was mainly seen as something for athletes and performance. Today, this has changed. Protein is now an important part of everyday health for people of all ages. From early life to older age, protein supports growth, helps maintain muscle and contributes to overall strength and wellbeing. Protein is now part of everyday life for many consumers, not only for sport performance. In Europe, 73% of consumers have purchased sports drinks in the last six months, and 62% use sports nutrition products for casual exercise rather than intense training. This shows a clear move toward easy, lifestyle‑friendly formats such as protein coffee.   At Carbery, we understand this shift. We develop high-quality whey protein ingredients that help brands respond to changing consumer needs. Our focus is on combining strong nutritional performance with excellent taste and functionality, so products are not only effective but also enjoyable to use every day. The rise of active lifestyle nutrition Consumers today are taking a broader approach to health. They want to stay active, maintain strength and support long-term wellbeing. Protein plays a key role in this. As a result, demand is growing for products that can be used at different moments during the day, from morning to evening.   For brands, this creates new opportunities to develop protein-enriched foods, drinks and supplements that fit naturally into daily life. However, success depends on using ingredients that deliver both quality nutrition and good product performance.   Carbery offers a portfolio of whey protein ingredients designed to meet these needs. These include Isolac whey protein isolate, Optipep hydrolysed whey protein and Carbelac whey protein concentrate. Each ingredient is developed to provide high-quality protein, while also working well in a variety of applications. Our expertise goes beyond ingredients. We combine knowledge in protein science with experience in flavour and application development. This helps our customers create products that meet consumer expectations for both health benefits and sensory experience.   Meet Carbery at Vitafoods Europe – stand 3K246 Carbery will be exhibiting at Vitafoods Europe at stand 3K246. This is an important opportunity for brands to connect directly with our team and explore how our whey protein solutions can support their product development.   At the stand, visitors will be able to discover a range of innovative concept applications that show how whey protein can be used in real products. These applications are designed to reflect current consumer trends, including active lifestyle nutrition, convenience, and enjoyable formats that people can use every day.   The Carbery team will be available to discuss specific project needs, from choosing the right protein ingredient to overcoming formulation challenges. Whether developing a ready-to-drink beverage, a high-protein snack, or a specialised nutrition product, our experts can provide practical guidance and technical support.   Let’s meet in Barcelona and build the future of whey protein – grounded in science, strengthened by humanity. Schedule a meeting with us here .

Joanna Ilczyszyn Cottage cheese is undergoing an unexpected resurgence, fuelled by shifting consumer priorities and the viral power of social media. Once considered a humble staple, it is now being reimagined as a high-protein, versatile product that aligns perfectly with modern health and wellness trends. As Joanna Ilczyszyn, commercial manager of cheese at Tetra Pak explains, this surge in demand presents a strategic opportunity to diversify, innovate and unlock new value, often using capabilities they already have in place. Driven by the so-called 'TikTok boom,' cottage cheese is having its moment. Spurred by increasingly health-conscious consumers who seek products that deliver high-quality protein with low fat and sugar, demand has skyrocketed. By the early 2030s, worldwide consumption is expected to approach 1.75 billion kilograms. This comes at a time when evolving consumer preferences are also reshaping the dairy industry more widely, such as the rising popularity of plant-based milks. For many traditional dairy producers, this rapid change in tastes and lifestyles may seem like a threat that disrupts their core business model and necessitates a switch to costly all-new equipment ranges. However, it actually presents a great opportunity: high-margin, fast-growing categories like cottage cheese allow dairy producers to diversify their portfolios and capitalise on consumer trends by leveraging existing assets. Make use of your existing equipment Cottage cheese isn't a ripened blue or hard cheese that takes weeks or months to mature. It’s a fresh product with a fast turnaround. It can be on the shelf and on sale immediately after production and has a similar shelf life to yogurt. It’s not an over exaggeration to say that any dairy already producing fresh dairy products, like yogurt or kefir, probably has a set-up suitable for cottage cheese. Entering the market doesn't need to be a major investment because most dairy producers don't have to build a plant from scratch. They already have the required infrastructure: milk and cream preparation systems, fermentation tanks that can be adapted for dressing formulation, cold storage and chilled distribution, and filling equipment that can be used across multiple product types. When adding cottage cheese to the portfolio, existing dairy producers don't even have to switch away from other products. It is possible to produce cottage cheese for part of the day, then simply clean the machines and switch to another fresh dairy product, such as cream cheese. With the right processing partner, dairy producers can adapt existing assets, launch quickly and scale without heavy upfront investment. And because cottage cheese production is well-suited to modular expansion, dairy producers can start with a smaller investment and then build upon that as they respond to demand with increased volumes and more advanced recipes. Look at reducing costs When considering whether to invest in a cottage cheese line – be that building new or adapting existing equipment - it's important to evaluate the total cost of ownership (TCO). This means looking beyond initial capital expenditure to understand ongoing costs such as energy and water consumption, yield and product loss, cleaning cycles and downtime and equipment lifespan. The right line addresses all of these to deliver efficiency in the long term. Across processing portfolios, innovations such as advanced separation and blending systems demonstrate significant reductions in energy use and product loss, doing more with less and cutting operational costs. Innovate, innovate, innovate Today, classic cottage cheese dominates shelves. But the real growth opportunity lies in innovation. When producers innovate in recipe development and production processes, they can present in-demand choices like refined flavour profiles, creamier textures and enhanced nutritional or functional benefits. We have seen this pattern before with Greek yogurt and skyr. A niche high-protein offering evolves into a premiumised category with diversified variants. As cottage cheese follows a similar trajectory, opportunities include indulgent flavour combinations such as honey or spicy herbs, child-focused formats, lactose-free options and functional variants enriched with additional protein, probiotics or vitamins. Smart dairy producers apply the same innovative thinking to production as they do to products. While starter cultures drive fermentation, the way they're handled within the line has a direct impact on texture and taste. By designing process solutions that maximise ingredient performance, producers can differentiate beyond commoditised cottage cheese and command higher value. Cottage cheese also creates side-stream opportunities. Raw cow’s milk in the EU contains on average 4% fat, and classic full-fat cottage cheese ends up with only around 25% of that fat in the final product. The remaining 75% doesn't have to go to waste. That's approximately 30 kg of fat per 1,000 litres of milk, which can be channelled into parallel production of high-margin products such as butter, whipped cream desserts, ice cream or anhydrous milk fat. A strategic move, not a niche add-on Cottage cheese responds to consumer demand for health, convenience and premium options – three key drivers shaping the future of dairy. To capitalise on this opportunity, producers can use existing assets, launch quickly and expand modularly as market demand grows. The key is to invest in the right line solutions and process control to move beyond commoditised cottage cheese, capturing both the current cottage cheese wave and the next innovation wave. By adopting best-practice lines and integrated solutions, producers gain consistent, repeatable quality, maximise yield efficiency and position themselves for sustained product innovation. Whether creating high-protein variants, lactose-free versions or flavour-driven premium formats, the right technical foundation helps turn the cottage cheese opportunity into a resilient, premium category within any dairy portfolio.

UK dairy brand All Things has today (16 April 2026) announced a multi-million-pound investment led by The Equity Studio. The brand, founded by chef Thomas Straker and entrepreneur Toby Hopkinson, officially launched as All Things Butter in 2023 after Straker’s butter recipe videos went viral on social media. Since then, it has diversified its dairy portfolio to become All Things, rapidly growing into a wider platform with international presence and cross-category innovation. The brand recently tapped into another growing dairy trend – the resurgence of cottage cheese – with a new range, available in natural, flavoured and low-fat varieties. This latest investment round, which also saw participation from Access Industries and Active Partners, comes at a pivotal time for the business. Its current national retail expansion is underway, including a Tesco launch in May, alongside an upcoming launch into a national US retailer in September. All Things noted that while dairy has long been a functionally driven category marked by price-led competition, consumer behaviour is now shifting. Brands are transforming everyday groceries into objects of taste, identity and cultural expression – a phenomenon described as the rise of the ‘status economy’ in food, the brand said. A recent report from HighSnobiety highlighted that more than 70% of consumers now treat groceries as a form of lifestyle expression. Co-founder Hopkinson said: “Food used to be about convenience and price. But people want more from what they cook with every day. They want flavour, provenance and inspiration.” All Things’ latest backing from The Equity Studio reflects the investment firm’s confidence in the brand’s ongoing growth into a scaled, multi-category dairy platform. The brand has successfully launched into the Middle East and is now preparing for further global expansion with its US launch. It has confirmed a ‘strong NPD pipeline in adjacent segments’ beyond butter and cottage cheese, and will allocate a portion of the proceeds raised toward investing in its supply chain and farm partners. This marks the first step in its vertical integration strategy to support the scaling of cottage cheese production and expansion into additional categories.

Yakult UK & Ireland has named Shinji Yamaguchi as its new managing director, succeeding Hiroaki Yoshimura, who will relocate to the Netherlands to take up the role of managing director at Yakult Europe. Shinji Yamaguchi Yoshimura departs after more than a decade in the UK business, including eight years as managing director. During his tenure, Yakult expanded its product range and drove consumer engagement through initiatives such as the pan-European 'My Yakult' campaign, while helping to elevate awareness of gut health across the region. Yamaguchi’s appointment signals continuity alongside a renewed strategic focus, as the company looks to consolidate its position in an increasingly competitive functional beverages market. Bringing over 30 years of experience within Yakult, Yamaguchi began his career in the company’s home delivery operations, an integral part of its direct-to-consumer model. He has since held a variety of roles across international markets, including the United States, where he supported the early-stage development of Yakult’s operations spanning sales, logistics and supply chain. Most recently, he served in Yakult’s International Business Division in Japan, where he led market development initiatives and contributed to strengthening global capabilities. This combination of operational and strategic expertise is expected to support Yakult’s next phase of growth in the UK and Ireland, particularly as the brand navigates evolving consumer expectations around health and wellness. Yamaguchi said: " Having worked in a number of international markets, I’m excited to now lead the continued growth of Yakult across the UK and Ireland. These are mature markets with strong foundations where Yakult has earned a position of trust through its unmatched expertise in the field of probiotics."

Mulu, a farmer-owned brand from Dairy Farmers of America, has launched across the US, positioning itself as the 'highest-protein cottage cheese currently available at retail'. The product delivers 18 grams of complete protein per half-cup serving, approximately 33% more than leading cottage cheese brands, placing it at the forefront of a category that is undergoing a significant consumer-driven revival. Cottage cheese, in particular, is experiencing a renaissance. US retail sales have grown significantly over the past year, supported in part by social media trends and increased consumer awareness of protein-rich, minimally processed foods. Platforms like TikTok have helped reposition cottage cheese as a versatile, modern staple, attracting younger demographics and expanding usage occasions. Mulu's differentiation lies in its proprietary two-layer protein system, combining fast-digesting whey with slow-release casein. While traditional cottage cheese relies almost entirely on casein, Mulu’s formulation is designed to deliver both immediate and sustained amino acid availability. Chris Mohr, an exercise physiologist and performance nutrition expert, explained: "Combining whey and casein provides both immediate support and longer-lasting nourishment." Kristen Coady, chief innovation and brand officer at Dairy Farmers of America, said: "Consumers are increasingly looking for protein options that deliver performance without compromising taste. Mulu brings that together through real dairy – offering a high protein, rich, creamy texture, along with live active cultures to help support gut health and no artificial flavours.” The launch comes amid strong tailwinds for high-protein foods. Industry data indicates that roughly 70% of Americans are actively seeking more protein in their diets, making it one of the most influential drivers of innovation across categories. The line is available in both 2% low-fat (100 calories per serving) and whole milk (120 calories per serving) varieties. Mulu is now available exclusively at Walmart stores nationwide, launching in 16-ounce cartons with a suggested retail price of $4.26.

Death Wish Coffee Co has expanded its ready-to-drink (RTD) portfolio with the launch of a Caramel Cold Brew Latte. The new product builds on the brand’s existing RTD range, which includes Mocha, Vanilla and Classic Cold Brew Lattes, and responds to demand for higher-caffeine, better-for-you coffee options. The company positions the launch against traditional energy drinks, highlighting consumer preference for natural ingredients and flavour in the RTD coffee segment, particularly among Gen Z and Millennial consumers. Caramel remains one of the leading flavour profiles in the category, and Death Wish Coffee said the new variant is designed to offer a more balanced alternative to sweeter coffeehouse-style drinks. The Caramel Cold Brew Latte is made with 100% Colombian cold brew coffee that is Fair Trade USA certified and contains no artificial colours or flavours. Each 11oz slim can delivers up to 120mg of natural caffeine. The company states the product contains 65% less sugar than a leading competitor and is a source of protein. Steve Gardiner, CEO of Death Wish Coffee, said: “We built Death Wish Coffee by refusing to settle for weak, bitter brews and we’re done with the idea that convenience requires compromise. Our Caramel Cold Brew Latte proves you don’t have to sacrifice ingredient integrity for potency. It is the bold, insanely smooth, natural caffeine kick our fans need to live at full throttle – without the junk, and with the Fair Trade standards the planet deserves.” The product is available via Amazon and in-store at Walmart, Safeway, Albertsons and other retailers.

Nestlé is expanding its confectionery portfolio with the introduction of a new pistachio-flavoured variant of its Aero range. Rolling out in UK retail from April, the Aero Pistachio sharing bar combines the brand’s signature aerated chocolate format with a pistachio flavour profile, aligning with continued consumer demand for nut-based and premium-leaning taste experiences. The launch follows earlier 2026 innovation within the range, including a caramel-flavoured Aero Bubbles variant, signalling a broader strategy to drive incremental growth through flavour diversification. Pistachio has emerged as a strong performer across multiple F&B categories, from dairy to bakery and confectionery, often associated with indulgence and perceived premium quality. By introducing pistachio into a mainstream brand like Aero, Nestlé is effectively bridging trend-led innovation with mass-market accessibility. The launch coincides with a partnership with The Devil Wears Prada 2, which is scheduled for UK cinema release on 1 May. Aero Pistachio is available in selected stores now. Aero and The Devil Wears Prada 2 on-pack promotion begins in April, with chances to win available from 20th April 2026 until 12th July 2026.

Froneri and Grupo Herdez have announced a strategic partnership to develop and expand the ice cream category in Mexico. As part of the agreement, Grupo Herdez will integrate its ice cream operations, run under an exclusive licence from Nestlé since 2015, into the new partnership structure. The portfolio includes well-established brands such as Helados Nestlé, Häagen-Dazs, Mega and Carlos V. Brand licensing in Mexico will be aligned with Froneri’s global framework with Nestlé, enabling the business to leverage international innovation pipelines, operational standards and category expertise. Under the terms of the deal, Froneri will contribute capital to strengthen the business and support future growth. Grupo Herdez will transfer full operational control to Froneri, allowing the company to implement its specialised ice cream operating model. The transaction will not generate immediate cash proceeds for Grupo Herdez but is positioned as a long-term value creation move within its broader portfolio strategy. Phil Griffin, CEO of Froneri, said: "We are thrilled to be partnering with Grupo Herdez to unlock the significant potential of their ice cream business in Mexico. The business operates under a portfolio of much- loved brands which we plan to invest in to further develop the business. We look forward to working with the Grupo Herdez team." Héctor Hernández-Pons Torres, chairman of the board and CEO of Grupo Herdez agreed, adding: "This alliance marks the next step in the configuration of our portfolio, and we are proud to share the potential of this business with a global expert like Froneri. The focus of this alliance will remain on long-term value creation." The transaction remains subject to approval by Mexico’s competition authority, the National Antitrust Commission (CNA), alongside customary closing conditions. Completion is expected later this year.

Nestlé has entered a four-year agreement with Soil Capital to expand regenerative agriculture practices across France, Belgium and the UK, supporting farmers with agronomic expertise, digital measurement tools and financial incentives linked to verified environmental outcomes. The programme will focus on a flexible portfolio of key European crops, including wheat, corn, barley and sugar beet. Participating farms will receive tailored agronomic support and access to Soil Capital’s platform, which verifies changes in farming practices, soil health improvements and emissions performance. By linking financial incentives to verified results, the initiative is designed to support farmers through the transition to regenerative agriculture, while aiming to restore soil function, reduce input use and improve biodiversity at farm level. Anita Wälz, head of sustainability at Nestlé Europe, said: “We want to back farmers with the tools, science and market continuity to drive change, not by just asking them to take on risk. We’re investing in the long-term health of our supply base, strengthening resilience, and focusing on soil.” Chuck de Liedekerke, CEO of Soil Capital, added: “This is what systemic change looks like, farmers being paid for outcomes society urgently needs – healthier soils, fewer emissions and more resilient ecosystems. It’s progress you can measure, built on trust, and delivered at scale.” The programme is supported by Soil Capital’s Monitoring, Reporting and Verification (MRV) system, which combines satellite imagery with field-level data to track carbon sequestration, emissions and soil health indicators. The system provides Nestlé with environmental metrics to support Scope 3 reporting, sourcing transparency and long-term risk management. The agreement builds on a 2023 pilot focused on wheat and corn in France, followed by a 2024 expansion into the UK. Now extended to Belgium, the programme is expected to support nearly 230 farmers across 13,000 hectares.