Bloom Nutrition is set to launch a new protein drink, Clear Protein, at Target in early January 2026. Designed with women’s fitness and beauty goals in mind, the product combines whey protein isolate and collagen peptides, offering 20g of protein per serving. Clear Protein comes in Raspberry Lemon and Strawberry Watermelon flavours and is formulated to support lean muscle development, workout recovery, and skin, hair and nail health. Each serving also contains 5g of collagen and digestive enzymes for improved nutrient absorption. The drink mixes easily with water for a light, fruity beverage providing about 30% of daily protein needs. The product will be available at Target and via the company's website for $29.99 per ten-serving package.

American beverage manufacture Anheuser-Busch has announced its acquisition of a majority stake in BeatBox, a rapidly growing player in the alcoholic ready-to-drink (RTD) beverage sector. This deal underscores Anheuser-Busch’s commitment to expanding its ‘Beyond Beer’ portfolio, which includes popular brands like Cutwater Spirits and Nütrl Vodka Seltzer. The acquisition, valued at up to approximately $490 million for an 85% stake, positions BeatBox as a significant addition to Anheuser-Busch’s offerings, which are increasingly catering to evolving consumer preferences for innovative and convenient beverage options. The company has established itself as a top 10 RTD brand in the industry, known for its vibrant and fruit-forward 'Party Punch' flavours. Brendan Whitworth, CEO of Anheuser-Busch, said: “We could not be more excited to welcome BeatBox to our portfolio. Their entrepreneurial spirit and commitment to innovation will be a strong complement to our existing capabilities.” Whitworth highlighted the company’s proven track record in building successful brands and indicated that they look forward to collaborating with BeatBox to drive its next phase of growth. Founded in 2011 as part of an MBA project at the University of Texas at Austin, BeatBox gained national recognition after a successful appearance on Shark Tank in 2014. Today, it offers over 13 bold flavours in its signature resealable packaging and is sold in all 50 states across more than 140,000 retail locations. BeatBox has reported impressive growth, with over $340 million in retail sales within the last year, reflecting a year-over-year growth rate exceeding 50%. Justin Fenchel, co-founder and CEO of BeatBox, remarked on the significance of the acquisition: “Our long-standing relationships with the Anheuser-Busch team made this partnership feel like the right next step. With Anheuser-Busch behind us, we are excited to accelerate our growth and continue bringing people together through our fun and flavourful products.” The acquisition is subject to regulatory approval and customary closing conditions, with expectations to finalise the transaction in the first quarter of 2026. Anheuser-Busch has outlined a path to achieve 100% ownership of BeatBox after five years, based on a predetermined pricing formula.

Yvette Pascua As we enter comfort-food season, consumers are seeking indulgence without compromise. Yvette Pascua, research and development director at Rubix Foods, explores how food manufacturers can use functional ingredients to create healthier, but still crave-worthy products that deliver on taste, texture and perceived wellness. Comfort food season has begun. It’s difficult to stick to calorie counting and making nutritious choices with a piece of pie staring at you from across the room. Why should we have to choose between health and indulgence? Many consumers think we shouldn’t have to. They want healthier options with permissible indulgence and they’re pushing food manufacturers to respond. The words 'healthy' and 'indulgent' typically don’t belong in the same sentence, especially during the holiday season. But times are changing, and consumers of all ages are demanding more. Nearly half of Gen Z want functional beverages on menus (47%) and 33% of Gen X are willing to pay extra for functional add-ons to drinks. It’s the responsibility of food manufacturers to turn these trends into fully developed and scalable products that will make their way onto restaurant menus and grocery store shelves. Here’s how you can feed the needs of consumers without missing an operational beat during comfort food season: Giving function to food It may be surprising to learn that the term 'functional indulgence' isn’t typically found in the R&D lexicon. To a food scientist, 'functional' refers to how an ingredient interacts within the surrounding food matrix. To a consumer, however, 'functional' refers to the body’s physical response once it’s consumed, or the perceived health benefit. 'Indulgence' is a psychological term. When products are created with 'functional indulgence,' consumers have permission to enjoy the product with less guilt. From an R&D standpoint, that means enabling a perceived health benefit to meet a specific attribute (label-claim, for example) and determining how R&D should approach development and formulation. Formulating for texture Delivering a specific textural attribute is a common request when developing better-for-you food and beverage products. Because of the way functional ingredients, like protein, interact with other ingredients in a formula, we have to work backwards when formulating. First, we start with what the ideal texture is and what the corresponding sensory experience would be. Then, we have to consider how these ingredients would interact with the added functional ingredients. Many of these functional ingredients are bioactive compounds derived from a group of plant-based compounds called polyphenols, which can be highly reactive with proteins. Adding polyphenols to a formula that has proteins could completely change the protein’s ability to interact within a food matrix and thus alter the product’s functional performance. Adding too much can shift the finished product’s texture, as well as alter the flavour, resulting in a change in the consumer’s perceived 'indulgence'. Texture is so important because it can dominate the entire flavour experience. What we feel in our mouth helps to shape what we taste. A creamy emulsion can trap certain flavours and delay their release, while a multi-textured bite can make food feel more satisfying and even fuller-flavoured. Studies have shown how food structure affects what people perceive first, like saltiness, sweetness or spice, and can influence how long those impressions last. When we build textures with intention and consider their impact on flavour, we can elevate foods that are lower in fat, plant-based or protein-enhanced without asking consumers to compromise on taste. Evolving to meet consumer expectations Functional indulgence is completely subjective. One person may consider a prebiotic soda as healthy, whereas someone else may consider a low-sugar coffee as the best functional choice. One person may think treating themselves to ice cream after dinner is the way to indulge, whereas someone else would be just as satisfied by splurging to add queso to their burrito bowl. Evolving to meet the ever-changing demands of consumers is not an easy task for food manufacturers, but it’s critical to be competitive in this market and stay relevant through every season of the year. Here are some of the 'functional indulgence' trends product developers should be aware of as we approach 2026: Micro-nutrients: Consumers used to be extremely conscientious of their macros (proteins, fats, carbs), but younger consumers have shifted their thinking to focus more on micro-nutrients (vitamins and minerals) and how they influence things like energy production, immune support and brain function. Fibre: Datassential’s 2026 Trends report called fibre the new protein, as consumers are prioritising their gut health more than ever before. In fact, 33% of consumers reported that a high fibre label claim would motivate them to purchase a food or beverage item. Creamy: As temperatures drop, the craving for creamy comfort rises. Therefore, it’s not surprising that 42% of consumers claimed that they most often crave creamy flavours during the fall. Satiety: Consumers want to feel fuller for longer, and food manufacturers can develop around that demand by taking a closer look at the particle size of fats and how they’re being emulsified. Natural colours: Extracting natural colours from sources like fruits, vegetables, plants and algae will continue to play a significant role in product development. Getting back to basics: With an increased awareness of the health impact of ultra-processed foods, there has been a growing emphasis on simplifying and reverting to more intentional eating, along with a renewed focus on real, whole foods. Embracing functional ingredients isn’t about chasing label claims, it’s about enhancing the overall eating experience. Whether it’s comfort-food season or spring-cleaning season, function is a meaningful lever for elevating flavour, texture and product performance – and a powerful strategy for creating food and beverages that truly stand out.

Fortifi Food Processing Solutions has completed its acquisition of Provisur Technologies, a major provider of further-processing equipment for the global protein sector. The finalised deal, announced on 8 December 2025, significantly enhances Fortifi’s position as a full-line automation partner to the world’s leading food manufacturers. The acquisition adds Provisur’s portfolio of grinding, forming, slicing and tumbling technologies to Fortifi’s existing footprint in primary processing, robotics and production software. Together, the combined company can now deliver fully integrated protein processing lines, from intake through further processing, at a time when processors are increasingly prioritising automation, throughput and labour efficiency. “This acquisition marks a transformative new chapter for Fortifi,” said Massimo Bizzi, CEO of Fortifi. “With Provisur’s complementary technologies, we now offer complete protein processing capabilities, from primary through further processing lines. Together, our shared strengths solidify our global leadership, create new opportunities for innovation and drive continued growth.” Provisur brings a portfolio of well-established brands, including AM2C, Beehive, Cashin, Formax, Hoegger, Lutetia and Weiler, that are widely used throughout the global meat and alternative protein industries. These technologies bolster Fortifi’s ability to offer integrated, data-driven solutions designed to improve yield, reduce downtime, and ensure consistent product quality. Josh Weisenbeck, Partner at KKR and Fortifi board member, said: “By bringing Fortifi closer to its customers through Provisur’s expertise in further processing and strong aftermarket capabilities, we’re strengthening the platform’s ability to deliver greater efficiency, reliability and sustainability across the global food production value chain.” A major advantage of the acquisition is the expansion of Fortifi’s aftermarket network. Provisur’s established service infrastructure and deep customer relationships provide broader access to parts, maintenance and technical support across a large installed equipment base. Fortifi expects the expanded service ecosystem to help customers optimise equipment lifespan and minimise production disruptions. “As we join Fortifi, we gain the strength and stability of a larger organisation, one that empowers us to grow our business and amplify customer impact,” said Brian Perkins, President of Provisur Technologies. “Together, we can accelerate growth, reach new customers in new markets and introduce Fortifi’s market-leading solutions to the customers who already place their trust in Provisur.” As part of the integration, Provisur employees will join Fortifi’s broad-based employee ownership program, which extends equity participation across the organisation. Headquartered in The Woodlands, Texas, Fortifi has rapidly expanded its global portfolio to include Bettcher, Frontmatec, MHM Automation, Nothum, REICH, Kais Software, LIMA, Wyma, Area 52, Cantrell Gainco, Greenline and BANSS. The addition of Provisur marks another milestone in Fortifi’s strategy to build a comprehensive automation platform serving protein, produce and other food categories.

Kellogg’s is set to introduce a bold new addition to its Crunchy Nut line-up with the launch of Crunchy Nut Hot Honey Crunchies, marking one of the UK’s first spicy breakfast cereals. This limited-edition product will hit supermarket shelves on 1 January 2026, as part of Kellogg’s strategy to capitalise on the growing consumer interest in the ‘swicy’ flavour trend, which combines sweet and spicy elements. The Crunchy Nut Hot Honey Crunchies feature honey-coated golden curls infused with a gentle warmth from chili, designed to provide a unique breakfast experience that appeals to adventurous eaters. With a recommended retail price of £3.50, the product aims to attract consumers looking for exciting new flavours in their morning routine or a satisfying snack option. Freya Knight, marketing manager for Crunchy Nut, said: “Sweet meets spicy is a flavour combo that’s on the rise, so why not go bold at breakfast too? Hot Honey Crunchies deliver a gentle kick of heat balanced with the golden honey flavour fans already adore.” With the new product, Kellogg's aims to enhance breakfast offerings and engage with a demographic eager for novel culinary experiences. The ‘swicy’ trend has gained significant traction, particularly on social media, as consumers increasingly seek to spice up their meals. Hot honey has emerged as a popular ingredient, appearing in a variety of dishes from brunch items to desserts. With this launch, Kellogg’s aims to meet the growing demand for innovative breakfast options that resonate with modern consumer preferences. Available nationwide at major UK supermarkets including Tesco, Sainsbury’s, Asda and Morrisons, as well as selected independent retailers, Crunchy Nut Hot Honey Crunchies will only be available for a limited time, encouraging consumers to act quickly to secure their boxes. Kellogg’s move into the spicy cereal market not only diversifies its product range but also positions the brand to capture a share of the expanding RTD and snack markets, where convenience and flavour innovation are paramount.

Fray Bentos, the British pie brand, has unveiled its new Festive Turkey Pie, now available at major retailers including Asda and Morrisons. This launch is designed to meet the rising consumer demand for convenient, affordable meal options during the holiday season, particularly among younger generations. The pie features a hearty filling of turkey and Cumberland sausage, enriched with a rich sage and thyme gravy, all encased in the brand's signature 64-layer golden puff pastry. With a recommended retail price of £2.99, the pie offers a cost-effective alternative to traditional Christmas dinners, catering to the evolving preferences of modern consumers. Recent research commissioned by Fray Bentos highlights a significant shift in consumer behaviour, revealing that over half of Gen Z (56%) and Millennials (53%) are inclined to include pie in their festive dinner plans. This contrasts sharply with just 26% of Gen X respondents. Additionally, the survey of 2,000 individuals found that 34% of Brits are purchasing more tinned food now compared to five years ago, with convenience (52%) and value (47%) cited as the primary motivators for this trend. Jude Smart, brand manager at Fray Bentos, noted the increasing popularity of pie among younger consumers: “Our new Festive Turkey Pie will tickle their tastebuds, offering a quick, tasty and hassle-free meal that won’t break the bank. At its heart, Christmas is about comfort, tradition and hearty meals, and our new pie delivers all three.” In a bid to promote the launch, Fray Bentos has partnered with social media influencer Big John Fisher, known for his engaging food reviews and substantial following on Instagram. Fisher praised the convenience of the Festive Turkey Pie: “You can whack this in the oven, and it’s cooked in 30 minutes, and very nice. Bosh!” To further engage consumers, Fray Bentos is also introducing a limited-edition Christmas jumper, priced at £25, available on a first-come, first-served basis.

PepsiCo has reached a strategic agreement with activist investment firm Elliott Management, aimed at improving operational efficiencies and avoiding a potentially costly proxy fight. This deal comes in response to Elliott's significant $4 billion stake in the beverage and snack giant , which has raised concerns about the company’s performance, particularly in its North American division. Under the terms of the agreement, PepsiCo has committed to a series of initiatives designed to streamline operations and boost profitability. Key actions include reducing the number of products by 20%, simplifying ingredient lists and implementing price reductions on snacks. The company will also focus on reorienting some products to include more protein, fibre and whole grains, aligning with current consumer trends toward healthier options. Marc Steinberg, a partner at Elliott, said: “We appreciate our collaborative engagement with PepsiCo’s management team and the urgency they have demonstrated,” adding that the plan is expected to drive greater revenue and profit growth while creating substantial value for shareholders. PepsiCo's strategy to enhance operational efficiency will also involve the closure of underperforming food manufacturing plants, with the first plant already shut down in July. The company recently announced layoffs as part of its restructuring efforts, indicating a serious commitment to improving margins amid rising costs. In terms of financial projections, PepsiCo anticipates revenue growth of 2% to 4% for the upcoming year, driven by improved margins in its North American food division and sustained momentum in its beverage business. The company expects growth to trend towards the upper end of this range in the latter half of 2026. Despite the positive developments, the agreement does not grant Elliott a seat on PepsiCo's board, nor does it commit to some of the more radical proposals made by the activist firm, such as outsourcing soda distribution to independent bottlers or divesting certain business segments. Analysts suggest that while Elliott's engagement has instilled a sense of urgency in PepsiCo's operations, the fundamental strategy remains largely intact. PepsiCo's stock price remained stable following the announcement, reflecting a market capitalisation of approximately $199 billion. The company's proactive measures come at a critical time as it faces challenges from changing consumer spending habits amid persistent inflation.

Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech. Lasenor VP-100, a single-ingredient protein solution made from peas, was developed using Meala’s proprietary texturization technology and further optimised by Lasenor for aerated batter systems. Designed explicitly for bakery use, the solution is said to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process. Lasenor has successfully used the solution to create muffins using 50-100% less egg, showcased at the Fi Europe 2025 trade show in Paris, France, last week. The solution can enable egg reduction ranging from 50% to complete replacement, depending on the formulation. According to Lasenor, in kitchen lab tests, Lasenor VP-100 produced muffins that imparted volume, softness, moisture and an ‘excellent consumer experience comparable to full-egg recipes’. Its performance can be demonstrated in a range of baked goods, including sponge cakes, pound cakes and brioches. The ingredient has a neutral flavour with no off-notes, and is 100% plant-based, allergen-free and non-GMO, supporting consumer demand for simple and transparent ingredient lists. For optimal functional performance, Lasenor VP-100 undergoes a controlled hydration and activation phase enabling it to develop gelling, binding and water-retention capacities critical for egg-reduced formulations, prior to its integration with the rest of the ingredients. All the ingredients are then whisked together for several minutes into an airy batter where the activated protein serves to enhance foam stability so that it maintains air retention during baking. Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor, said: “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations”. “Our trials demonstrate that VP-100 integrates smoothly into standard cake recipes without requiring changes to the processing methods…Trials with Lasenor VP-100 produced soft, voluminous muffins with a uniform fine crumb and a stable structure.” Lasenor recently opened a new technical centre housing a fully equipped bakery lab. The facility is designed to provide on-site guidance to industrial bakery manufacturers, including cake mix producers, in formulating plant-based bakery concepts that do not compromise on sensory appeal and functionality. Images: © Patricia Ortin Blaya

The UK’s Food Standards Agency (FSA), in collaboration with Food Standards Scotland (FSS), has released the country’s first safety guidance for cell-cultivated products (CCPs), commonly known as lab-grown meat. CCPs are foods created by growing animal or plant cells into edible products, bypassing traditional farming methods. The FSA and FSS’s CCP Sandbox Programme currently focuses on products derived from animal cells. The guidance clarifies that these products are considered of animal origin, meaning businesses must comply with existing food safety regulations during production. It also outlines procedures for assessing allergenic risks and nutritional quality as part of the approval process. Thomas Vincent, deputy director of innovation at the FSA, said: “Our new guidance provides clarity for businesses, helping them to understand and correctly demonstrate to UK food regulators how their products are safe". "Specifically, this guidance ensures that companies have assessed potential allergenic risks and that they are nutritionally appropriate before they can be authorised for sale. Consumers can be reassured that these innovative new foods will meet the same rigorous safety standards as conventional foods. The Sandbox programme is allowing us to fast-track regulatory knowledge to reduce barriers for emerging food technologies without compromising on safety standards.” Developed under the Engineering Biology Sandbox Fund, the guidance aims to support innovation while maintaining safety standards. The FSA and FSS plan to release further guidance on cell-cultivated products throughout 2026.

Danone's International Delight brand is looking to welcome in the New Year with a high-profile collaboration to meet rising consumer demand for adventurous, indulgent coffee experiences at home. Partnering with media personality and entrepreneur Paris Hilton, the brand will debut a limited-edition line of coffee creamers and cold foam in January 2026. The collection features three SKUs: Raspberry Champagne Creamer, a fruity, profile inspired by Hilton’s aesthetic; Sweet & Spicy Creamer, a heat meets sweet blend; and Cotton Candy Cold Foam Creamer, a nostalgic, pink, colour-forward cold foam designed to add texture and flair to at-home beverages. The partnership reflects International Delight’s strategy to tap into cultural trends and leverage influencer collaborations to attract younger coffee dreamers. According to the brand, one-third of Zillennial consumers are seeking novel and unconventional flavour pairings, signalling a significant opportunity for category disruption through unique formulations and formats. Jennifer Michuda, senior director of creamers at Danone North America, said: “Just like Paris Hilton, we are experts at taking ordinary moments to a new level. These limited-edition flavours demonstrate how we’re pushing boundaries and introducing culturally relevant innovations that make at-home coffee more exciting.” Hilton, known for her social media reach and lifestyle branding, said: “Life is way too short to drink plain coffee, with these creamers and cold foam, we can turn every sip into a party.” International Delight has steadily expanded its portfolio through trend-forward innovations, including previous partnerships with entertainment franchises, such as Love is Blind, Bridgerton and Home Alone. This latest limited-edition line further reinforces Danone North America’s focus on category growth through flavour exploration, premium textures and in-home café experiences.

The European Commission has approved the $36bn merger of food giants Mars and Kellanova, clearing the way for the transaction to complete this week. Mars’ takeover of Kellanova – which includes snacking brands Pringles, Cheez-It and Pop Tarts among its portfolio, as well as Kellogg’s international cereal brands – was first announced in August 2024 , marking Mars’ largest acquisition to date. It will bring together Kellanova’s wide range of household brands with Mars’ portfolio, which includes M&M’s, Snickers and Twix. The merger has been subject to antitrust investigations in the US and Europe to assess its potential impact, with regulatory watchdogs aiming to ensure the combination of the two industry giants did not impact on fair competition in the market and result in increased prices for consumers. Yesterday (8 December 2025), Mars confirmed that the European Commission had given unconditional approval for the pending deal following its investigation launched this summer . The deal was also cleared by the US Federal Trade Commission in June. As a result, all required regulatory approvals and clearances for the transaction have been obtained. Mars and Kellanova now expect the transaction to close on 11 December 2025, subject to the satisfaction or waiver of customary closing conditions. Andrew Clarke, global president of Mars Snacking, said: “We can’t wait to welcome Kellanova talent to Mars and create a shared, global snacking leader with a beloved range of brands”. “We’ve said all along that Mars Snacking and Kellanova will be better together, building on the strength of our respective legacies and capabilities to unlock new possibilities and drive growth.” Once completed, Mars projects the combined snacking business to generate around $36 billion in annual revenues. Mars Snacking will continue to be headquartered in Chicago, Illinois, and will operate more than 80 global production facilities. Following the completion, Kellanova’s common stock will be delisted and will cease trading on the New York Stock Exchange. Steve Cahillane, chairman, president and CEO of Kellanova, commented: “This combination will bring together two purpose-driven and principles-led companies. Serving as Kellanova’s chairman, president and CEO has been a true honour, and I’m looking forward to seeing Kellanova people and brands thrive as part of Mars Snacking.”

Plant-based meal shake brand Ka’Chava has added a new, limited-edition Chocolate Mint flavour to its line-up, available now through February in the US. The festive nutrition shake blends rich chocolate with refreshing mint in a convenient powder format, aiming to deliver a ‘better-for-you’ twist on peppermint hot chocolate – a nostalgic favourite enjoyed during the holiday season. Ka’Chava Chocolate Mint contains 26g of plant-based protein as well as 6g of fibre, 26 vitamins and minerals, and a blend of more than 85 ‘superfood’ and nutrient-rich ingredients including adaptogens, prebiotic fibres and probiotics. It is designed to support consumers’ energy and general wellbeing during the busy festive season, and is priced at $69.95 per pack of 15 servings. The limited-edition offering follows the introduction of Ka’Chava’s strawberry flavour  this summer, the brand’s first new flavour variety in three years. Ka’Chava’s range can be found at select US retailers including Whole Foods, Target and Sprouts Farmers Market.