Convenience food brand Rustlers is entering the frozen category for the first time with the launch of a new range of meal kits, marking a significant step beyond its traditional chilled snacking stronghold. The £109 million brand, owned by Kepak, is rolling out five frozen SKUs across major UK retailers, including Sainsbury’s, Asda and Farmfoods from 23 March. The new range taps into growing demand for “fakeaway” dining at home, offering quick, air fryer-ready solutions designed to replicate popular out-of-home dishes. All products can be cooked from frozen in around 15 minutes. The launch comprises meal kits for both one and two people, built around chicken as the core protein: Meal kits for two (RRP £5): Crispy Southern Fried Chicken Feast Box (590g), Irish Style Chicken Spice Box (557g) and Spicy Breaded Fillet Burger & Waffle Fries (630g) Meal kits for one (RRP £3): Loaded BBQ Popcorn Chicken Wedges (349g) and Chilli & Garlic Chicken Gyros (297g) The split format is designed to appeal to both solo diners and shared meal occasions, broadening Rustlers’ reach beyond its traditional single-serve positioning. The move into frozen reflects a wider industry trend toward convenient, premiumised ready meal solutions that deliver on both speed and experience. By leveraging recognisable QSR-inspired flavours, Rustlers aims to disrupt the frozen aisle with a proposition rooted in familiarity and value. Elaine Rothballer, head of marketing consumer brands at Kepak, said: "Rustlers is synonymous with convenient chilled snacks and meals that deliver on taste and value for shoppers cooking at home. This year, the brand is expanding into frozen meal solutions, bringing popular dishes into the freezer aisle, to make it even easier for shoppers to recreate ‘fakeaway’ occasions at home.”

Bansk Group has entered into a definitive agreement to acquire a majority stake in So Good So You. Founded in 2014, So Good So You is a wellness shot brand, founded in Minneapolis by Rita Katona and Eric Hall. The company produces organic, cold-pressed fruit and vegetable shots containing functional ingredients such as probiotics, vitamins and adaptogens. The deal, terms of which were not disclosed, will see So Good So You’s co-founders Katona and Hall retain equity and board representation as the company enters its next phase of expansion. Existing investor Prelude Growth Partners will exit its minority position as part of the transaction. For Bansk, the investment aligns with its strategy of backing differentiated, purpose-driven consumer brands across food and beverage, personal care and health categories. The firm, which manages more than $5 billion in assets, cited So Good So You’s combination of product efficacy, taste and brand authenticity as key drivers behind the deal. With Bansk’s backing, So Good So You is expected to accelerate distribution, expand its product portfolio and scale marketing efforts to reach a broader consumer base. Brian O'Connor, senior partner and chief investment officer at Bansk Group, said: "Consumers are increasingly seeking convenient, food-as-medicine solutions that fit seamlessly into their daily routines. So Good So You has been instrumental in developing the category through its high-quality products, continued sales and marketing investments, and exciting innovation across function, flavour and format." A certified B Corporation, So Good So You has built its brand around sustainability and transparency, operating a zero-waste manufacturing facility powered entirely by renewable energy. This positioning has become a key differentiator in a market where consumers are placing greater emphasis on environmental and social responsibility. Eric Hall, co-founder and CEO, added: "Bansk is deeply aligned with our core values around sustainability and investment in people, and their track record of scaling purpose‑driven consumer brands makes them the ideal partner for So Good So You's next chapter." In addition to its core refrigerated shot portfolio, So Good So You has recently expanded into adjacent formats, including a line of plant-based sparkling energy drinks. Hall continued: "With Bansk's support, we look forward to expanding our reach and continuing to deliver products that help consumers feel good every day. We are grateful for the support from our prior investors, including Prelude Growth Partners." Top image: © So Good So You

Constellation Brands has agreed to acquire the remaining stake in non-alcoholic beverage brand HopWr for an undisclosed sum. HopWtr, which produces hop-infused sparkling waters formulated with adaptogens and nootropics, has been part of Constellation’s venture portfolio since 2021. The move comes as demand for non-alcoholic alternatives continues to rise, with the beer-adjacent segment recording 22% dollar sales growth in 2025. Constellation said the acquisition supports its strategy to align with shifting consumer preferences and expand its presence in premium, better-for-you beverage categories. Jordan Bass, founder and CEO of HopWtr, said: “My team and I look forward to taking this next step with Constellation and benefitting further from the company’s deep industry expertise and commitment to driving premium, consumer-driven brands. I’m confident this will help us keep the momentum going and am excited to work together on the next phase of growth.” The US beverage alcohol company said the deal, which is subject to customary closing conditions, is expected to complete in early April 2026. Top image: © HopWtr

Mars Snacking has announced a major expansion of its global headquarters in Chicago, a move set to create more than 600 new jobs. The announcement, made alongside JB Pritzker, underscores the company’s long-term commitment to Illinois and reflects broader momentum in the state’s food and beverage manufacturing industry. The investment will bring Mars Snacking’s North America Regional business, Accelerator Division and Global Functions under one expanded Chicago headquarters operation. The company will also establish a new North America regional office in the Fulton Market district, designed to accommodate more than 1,000 employees. In parallel, its Accelerator division will open a global office hub in downtown Chicago, taking over a former major food company headquarters site, further consolidating its innovation and commercialisation capabilities in one city. The project is backed by an EDGE (Economic Development for a Growing Economy) incentive agreement, under which Mars Snacking has committed to a $100 million capital investment and the creation of 602 full-time roles. Mars Snacking already plays a significant role in the region, supporting more than 4,000 jobs and producing over 20 globally recognised brands, including M&M’s, Snickers, Pringle and Cheez-It. The Chicago area is also home to the company’s Global Innovation Center, a key R&D facility that supports product development and pipeline acceleration across its snacking portfolio. Alongside the expansion, the Mars Snacking Foundation announced the launch of its Better Community Fund, which will distribute more than $3.6 million in grants in 2026 across more than 30 US projects. The initiative builds on the company’s Community Connection grant programme, which has already delivered over $3 million to Chicago-based organisations since 2019. The funding is focused on strengthening social connections and revitalising shared community spaces, particularly in under-resourced areas.

Tilray Brands has partnered with The Magnum Ice Cream Company to launch a new range of Popsicle-branded alcoholic ready-to-drink (RTD) beverages in the US. The line, marketed under the Popsicle name, translates classic ice lolly flavours into non-carbonated alcoholic drinks with 5% ABV. The initial range includes Hard Cherry, Hard Orange and Hard Grape variants, targeting adult consumers aged 21 and over. A mixed variety pack featuring four cans of each flavour is rolling out across select US retailers from March, as Tilray expands its presence in the flavoured alcoholic beverage segment. The launch builds on the recognition of the Popsicle brand, aiming to tap into demand for nostalgic flavour profiles within the growing RTD category. Tilray said the collaboration reflects its strategy to broaden its beverage portfolio through brand partnerships and new consumption occasions. A fourth variant, Popsicle Hard Firecracker, inspired by the red, white and blue ice pop, is scheduled to launch in May 2026. The products are available in 12-can packs and will be distributed through major retail chains including Walmart, Kroger, Albertsons, Safeway, Food Lion, Ingles and Buc-ee’s. Prinz Pinakatt, chief growth officer of Tilray Beverages US, said the partnership demonstrates the company’s ability to bring “innovative brand collaborations to market quickly and at scale,” adding that the range is designed to deliver a “nostalgic experience” in a new adult format.

Dutch meat alternatives company Schouten Europe has launched a new plant-based fillet featuring a proprietary fibre structure designed to deliver improved texture, functionality and sustainability credentials. The 95g fillet represents what the company describes as a ‘next step’ in its ongoing development of meat alternatives, combining a firm, meat-like bite with reduced processing requirements. Niek-Jan Schouten, CEO, said: “With this fillet, we are taking a next step that is relevant for both our partners and the consumer.” The launch comes amid growing scrutiny of production methods within the plant-based sector, particularly around energy-intensive texturization processes and globally sourced ingredients. Schouten’s new fibre-based approach aims to address these concerns by simplifying structure formation. Internal analyses suggest the technology could reduce environmental impact by approximately 10–30%, depending on formulation and supply chain factors. “Our R&D department has worked hard over the past year on further developing our fibre technology. Texturization is the process by which protein is transformed into a fibrous structure that resembles meat,” Schouten added. The company says the fillet has been engineered to deliver on both sensory and functional performance. It features a light, chicken-like colour and is designed to remain juicy during cooking, an area where some meat alternatives struggle. The product is suitable for hot applications and marinates effectively, with a pre-marinated version also available for chilled uses. Its structure is created using 3D shaping technology to achieve a recognisable whole-cut format. Nutritionally, the fillet carries a Nutri-Score A and offers high levels of protein and fibre. It can also be fortified with iron and vitamin B12, aligning with growing demand for nutritionally complete plant-based options. Founded in 1990, Schouten Europe has positioned itself as one of the early pioneers in plant-based protein development in the Netherlands. The company supplies a broad private-label portfolio across more than 50 countries and continues to focus on tailored product development for retail and foodservice partners.

The Coca-Cola system in Tanzania is investing $1.94 million to support the restoration of the Ruvu Basin, a key water source for Dar es Salaam and surrounding regions. The project will focus on improving water replenishment through nature-based solutions, restoring catchment areas and promoting more sustainable water management in the Ngerengere catchment of the Ruvu sub-basin. It also aims to strengthen local capacity for watershed management and support water stewardship efforts. Led by Global Water Challenge and implemented by the International Union for Conservation of Nature in partnership with the Wami-Ruvu Basin Water Board, the initiative will include activities such as tree planting and the adoption of more climate-resilient farming practices. At least 2,000 farmers are expected to benefit. The project forms part of the Coca-Cola system’s Africa Water Stewardship Initiative, launched in 2024, which represents a nearly $25 million commitment to address water challenges across 20 African countries by 2030. Alfred Olajide, vice president of franchise operations for East and Central Africa at Coca-Cola, said water insecurity remains a growing global challenge, with demand for safe water exceeding supply in some regions. He added that the company will continue to focus on water stewardship, improving efficiency and returning treated water to communities. David Chait, managing director of Coca-Cola Kwanza, stated the company has a responsibility to help address water scarcity and protect local water resources, particularly in areas facing the greatest challenges. Charles Oluchina, country representative for IUCN Tanzania, said the project will support the restoration of the Ruvu sub-basin through nature-based solutions while improving water security and livelihoods. Olajide added that partnerships between businesses, governments and civil society organisations will be key to delivering long-term impact.

UK savoury pastry brand Higgidy has tapped into the protein boom with the launch of two new lines: protein-boosted Scone Bites, and Savoury Potato Frittatas. The Savoury Potato Frittatas provide 14–15g of protein in one serving, and are debuting in two flavour varieties. Greek Feta & Marinated Tomato Frittata with a Slow-Roasted Tomato Filling is made using free-range eggs, extra-mature Cheddar cheese, cottage cheese and onions, with a tomato filling and topped with crumbly feta and marinated cherry tomatoes. Beechwood Smoked Bacon & Mature Cheddar Frittata with a Caramelised Onion Filling is made with outdoor-bred British bacon lardons, smoked with real beechwood for a subtle smoky flavour. Also made with free-range eggs, extra-mature Cheddar, cottage cheese and spring onions, this variety features a sweet caramelised onion filling and is topped with dry-cured bacon. Also launching are the Scone Bites, designed to fulfill demand for on-the-go, bite-sized snacks that deliver a source of protein. They contain 3g of protein per bite and can be enjoyed straight from the pack cold, or heated in the oven for eight minutes. The Scone Bites are debuting in two flavours, both suitable for vegetarians – Extra Mature Cheddar & Spring Onion Savoury Scone Bites with a Cream Cheese Filling, and Crushed Sweetcorn & Jalapeño Savoury Scone Bites with a Cream Cheese Filling. Both are made with free-range egg, extra-mature Cheddar and are filled with cream cheese. The cheddar and spring onion variant features spring onions and an extra-mature Cheddar cheese and chive crumb, while the sweetcorn and jalapeno variant offers a spicy twist with jalapenos and paprika, with an extra-mature Cheddar crumb. Both new lines are launching on 8 April at major retailers including Sainsbury’s, Waitrose and Tesco. The frittatas will also be available via Ocado. The frittatas are priced at an RRP of £3.25 per 130g pack, while the Scone Bites will retail at £3.50 per 130g pack of six bites.

Nissin Foods has introduced a new frozen meal range, Kanzen Meal, as it looks to respond to shifting consumer demand linked to the rapid rise of GLP-1 weight-loss medications. The company showcased the range at Future Food-Tech San Francisco 2026, where it hosted a workshop focused on the implications of GLP-1 drugs for the food industry, alongside a live kitchen demonstration of the products. GLP-1 usage is increasing quickly in the US, with around one in eight consumers now using the medications, according to figures cited by the company. The trend is expected to reshape eating habits, particularly around portion size and nutrient intake. Nissin said Kanzen Meal has been developed to meet demand for more nutrient-dense, portion-controlled options. The frozen meals are designed to deliver balanced macronutrients and micronutrients, targeting consumers seeking convenient formats aligned with health and weight management goals. The range includes dishes such as fettuccine alfredo, spaghetti carbonara, spaghetti bolognese, spicy dan dan and shrimp teriyaki. Each meal contains up to 24g of protein and 10g of fibre, along with at least a third of the recommended intake of 27 vitamins and minerals. According to the company, the products are developed using proprietary manufacturing technology aimed at maintaining taste while meeting specific nutritional targets. Robert Little, founding president and CEO of Kanzen Meal USA, said: “This isn’t just an incremental health update, it’s a completely different way to innovate with health and taste first". "Leveraging a proprietary, tech-led manufacturing process, Kanzen Meal provides the essential protein and fiber necessary to support metabolic health, which is critically important for reducing major health risks and diseases. We are moving beyond simple convenience to offer nutritional ROI, ensuring that every bite delivers optimal nutritional value.” The products are priced between $6.49 and $6.99 and are positioned as a nutrient-dense, convenience-led option for consumers, including those using GLP-1 medications.

Easter 2026 is shaping up to be more flavour-led and format-diverse than ever, as brands move beyond traditional hollow eggs. From pistachio and sweet-savoury combinations to oat-based chocolate and bakery-style bundles, this year’s launches reflect growing demand for novelty, premiumisation and plant-based alternatives. At the same time, shareable formats and gifting-friendly packs continue to play a central role, as manufacturers and retailers look to drive seasonal engagement across a wider range of occasions. FoodBev's Rafaela Sousa rounds up the latest product developments across confectionery and sweet treats. Well&Truly Easter truffles and oat m&lk chocolate bar UK-based plant-based confectionery brand Well&Truly has launched two new Easter products, available in Sainsbury’s stores nationwide and online. The new Easter Truffles are made with 43% single-origin Fino de Aroma cocoa and the brand’s oat m&lk chocolate, with a filling of Piedmont hazelnut paste and oat m&lk white chocolate. Alongside this, the company has introduced a Fudge & Marshmallow Oat m&lk Chocolate Bar, combining oat-based chocolate with fudge pieces and marshmallows in a format aimed at seasonal snacking and gifting. Both products are 100% plant-based and produced in partnership with a B-Corp certified Colombian supplier. According to the brand, the chocolate is palm oil-free and has a lower carbon footprint compared to conventional chocolate, while packaging is plastic-free and fully recyclable. The products launched in January 2026 and are positioned for Easter gifting and seasonal consumption. Lindt filled bunnies and pistachio eggs Building on this year’s mix of classic and new formats, Lindt & Sprüngli has expanded its Easter portfolio with several new and returning products for 2026. New additions include the Gold Bunny Filled Shapes Bags, which feature mini bunny-shaped chocolates with either milk chocolate or hazelnut and crisp fillings, designed for Easter baskets and seasonal sharing. The company has also introduced Dubai Style Chocolate Eggs, combining a milk chocolate shell with a pistachio filling made with 45% pistachio. Alongside these launches, Lindt is continuing to roll out its core seasonal lines, including the Gold Bunny and Lindor Easter Carrot Cake Truffles, the latter now available more widely following a limited release last year. Fairfields Farm and Temprd's crisp-filled chocolate egg pieces Continuing the trend for more experimental Easter formats, Fairfields Farm has partnered with Temprd to launch a limited-edition range of milk chocolate potato crisp-filled Easter egg pieces. The product combines Temprd's hand-poured milk chocolate with Fairfields Farm’s lightly sea salted crisps, creating thick chocolate egg pieces with a crunchy sweet-and-salty centre. The format moves away from traditional hollow eggs, instead offering a boxed product positioned for sharing and gifting. The product is available in East of England Co-op stores, as well as online via both brands’ websites. Crumbl limited-edition Easter dessert bundle Moving into bakery-style Easter offerings, US dessert brand Crumbl is set to launch a limited-edition Easter 'Bundl,' available from 29 March to 4 April. The seasonal offering features a curated dessert box in festive packaging, available in six- and 12-pack formats with a mix of large and mini items. The line-up includes new and returning flavours such as the Robin’s Nest Dirt Cake Cup, combining chocolate mousse, cookies and cream streusel and confectionery toppings, alongside carrot cake, strawberries and cream cookie, a spring-themed M&M’s cookie and the brand’s pink sugar cookie. The launch targets Easter gatherings, with a focus on variety and shareable formats beyond traditional confectionery. Tesco Easter range with new flavours and formats At retail level, Tesco has introduced a range of new own-brand Easter eggs for 2026, focusing on flavour-led variants and value positioning. New additions to its Finest line include a Sticky Toffee egg with a liquid-style centre, a Double Layer Caramelised Biscuit egg and a Chocolate & Pretzel variant combining sweet and salty elements. The retailer has also launched a Dubai Pistachio selection featuring chocolate truffle-style eggs with a pistachio filling. Alongside its premium range, Tesco is continuing to expand more accessible options, including lower-priced seasonal products and Free From variants such as a Seville Orange & Dark Chocolate egg. Ferrero Rocher's first hollow bunny Leaning into more premium gifting formats, Ferrero Rocher has expanded its Easter range with the launch of its first hollow chocolate bunny. The new bunny and egg product is made using the brand’s signature chocolate and is positioned as a centrepiece item for Easter baskets and seasonal gifting. It joins Ferrero Rocher’s existing Easter line-up, which includes its gold-wrapped eggs and praline-filled bunny, continuing the brand’s focus on premium presentation and indulgent formats. Cox&Co Cacao's chilli and triple-pack Easter eggs Also leaning into more distinctive flavour profiles, Cox&Co Cacao has expanded its Easter range with a series of new products. New additions include the Aleppo Chilli & Cherry Easter Egg, made with 60% single-origin Colombian cacao and combining sweet cherry notes with mild, fruity chilli. The egg is positioned towards dark chocolate consumers and is suitable for vegan diets. The brand has also introduced two hollow egg triple packs designed for sharing, available in Miso & Caramel and Bee Pollen & Honey variants. Both formats tap into demand for smaller, portioned products while offering more experimental flavour combinations. The new range is available through selected Waitrose stores, as well as online, with packaging that is fully recyclable and compostable. Ghirardelli cookie bunnies and seasonal range Focusing on classic formats with added texture, Ghirardelli Chocolate Company has introduced a new flavour alongside returning products for Easter 2026. New for the season are Milk Chocolate Cookie Bunnies, which combine the brand’s milk chocolate with crunchy cookie pieces in a bagged, shareable format. The launch sits alongside returning lines including Milk Chocolate Caramel Bunnies and the brand’s Milk Chocolate Hollow Bunny, an Easter product positioned for gifting and basket occasions. The wider range also includes assorted bunny-shaped chocolates and seasonal bags, with products available across major retailers and online for a limited time.

The Magnum Ice Cream Company has unveiled its latest product innovation, Twister Frrreeze, as it looks to capture younger consumers with a new multi-sensory ice lolly experience. Rolling out across UK grocery and wholesale channels, the new product combines peach, raspberry-apple and orange flavours with a “lingering cooling sensation” designed to extend the refreshment experience beyond consumption. The launch builds on the success of the long-standing Twister range, known for its distinctive spiral shape and fruit-forward profile. According to the company, Twister Frrreeze has been developed using proprietary R&D technology aimed at delivering the kind of immersive, sensory-driven experiences increasingly sought by Gen Z consumers. Olga Mert, brand manager for Wall’s Refreshment UK, said: “Twister Frrreeze is a fun and fruity addition to the range… bringing a multi-sensory, ice-cold experience that is unlike anything else on the market.” The product delivers on both indulgence and moderation trends, containing just 66 calories per lolly, positioning it within the growing demand for lighter, permissible treats. To support the launch, The Magnum Ice Cream Company has partnered with Disney around the opening of the World of Frozen at Disneyland Paris on 29 March.

California lawmakers are advancing new legislation that could significantly revolutionise how consumers identify healthier food options, as Jesse Gabriel introduced Assembly Bill 2244 (AB 2244) this week. The proposed bill would establish a first-in-the-nation “California Certified” seal for food products that meet defined standards for not being ultra-processed, a move designed to bring greater transparency to grocery aisles and incentivise reformulation across the food and beverage industry. Modelled after the widely recognised USDA Organic label, the California Certified seal would provide a clear, front-of-pack signal to help shoppers quickly identify minimally processed foods. Under the proposal, certification would be overseen by the California Department of Public Health, with third-party agents responsible for verifying compliance. Products deemed ultra-processed would be ineligible for the label, particularly if they contain additives such as emulsifiers, artificial colours or flavour enhancers, or if they are already restricted under California’s school food standards. “Parents shouldn’t need a PhD in chemistry to understand what they’re feeding their kids,” Gabriel said, emphasising the bill’s goal of simplifying decision-making for families navigating complex ingredient lists. Beyond packaging, AB 2244 introduces new retail requirements that could influence in-store merchandising strategies. Grocery stores generating more than $10 million in annual revenue, and carrying at least 25 certified products, would be required to display those items prominently in high-traffic areas such as entrances or checkout zones. For manufacturers, the program is voluntary but carries clear commercial incentives. By qualifying for the California Certified seal, brands could gain preferred placement and appeal to increasingly health-conscious consumers. Industry observers note that the measure effectively creates a market-driven push for reformulation, encouraging companies to reduce reliance on highly processed ingredients without mandating outright bans. AB 2244 represents the latest step in California’s broader effort to regulate ultra-processed foods (UPFs). In 2025, the state enacted the Real Food, Healthy Kids Act, which established the first legal definition of ultra-processed foods in the United States and initiated a process to phase out certain products from school meals. Earlier measures, including the California Food Safety Act, have already tightened oversight of food additives, positioning California as a bellwether for national food policy. The nonprofit Environmental Working Group is co-sponsoring the bill, underscoring growing advocacy momentum around clearer labelling standards. The legislation arrives amid mounting scientific evidence linking high consumption of ultra-processed foods to chronic health conditions, including Type 2 Diabetes, cardiovascular disease, and certain cancers. Ultra-processed foods now account for more than half of the average U.S. adult diet and an even greater share among children. Public health experts argue that current labelling frameworks fail to adequately distinguish between minimally processed and heavily engineered foods, leaving consumers without practical tools to make informed choices. “Clear, science-based labels make it easier for consumers to identify healthier items and can support broader policy interventions,” said Alyssa J. Moran of the University of Pennsylvania. To maintain credibility, AB 2244 outlines strict oversight provisions. Certification agents would be required to register with the state, disclose approved products, and undergo audits. The state would also maintain a publicly accessible database of certified items. Certified products would need to be recertified every three years, ensuring ongoing compliance as formulations evolve. The bill is scheduled for a hearing before the Assembly Committee on Health in mid-April. If passed, California would become the first US. state to implement a formal labelling system that distinguishes non-ultra-processed foods, potentially setting a precedent for other states and even federal regulators.