Foremost Farms USA plans to close its Marshfield, Wisconsin, cheese manufacturing facility and discontinue production of 40-lb block cheese, citing changing dairy market dynamics and increased US cheesemaking capacity. The dairy cooperative said production at the site is expected to continue during the transition period, with operations scheduled to conclude in December. The decision follows a review of the cooperative’s product portfolio and wider market conditions, including growth in US cheese production capacity and shifts in consumer demand. Foremost Farms said the move forms part of a strategic realignment intended to focus resources on areas it believes offer greater potential for long-term growth and value for its farmer members, customers and the wider cooperative. Brenda Dehart, president and CEO of Foremost Farms USA, said: “This is not a reflection on our employees in Marshfield. The Marshfield team has consistently demonstrated dedication, professionalism and excellence.” Dehart said the decision had been “incredibly difficult” and was driven by changing market conditions and the cooperative’s longer-term requirements. The planned closure will affect 68 employees, who were informed of the decision on 24 August. Foremost Farms said it will provide affected workers with access to training, human resources support and other resources during the transition. Employees will also have the opportunity to apply for positions at other Foremost Farms facilities. The Marshfield plant dates back to the 1950s and has a long history of cheese production. The closure comes against a backdrop of continued expansion in US cheese production, with processors facing changing demand patterns and the need to balance manufacturing capacity with market requirements. Foremost Farms said it remains focused on serving customers and maximising value for its dairy farmer members as it adapts to developments across the dairy industry. The cooperative represents hundreds of dairy farmer members across Illinois, Indiana, Iowa, Michigan, Minnesota, Ohio and Wisconsin. It describes itself as one of the largest dairy cooperatives in the US and a major food manufacturing business. Top image: © Foremost Farms

The Hershey Company has expanded its confectionery portfolio with the launch of Hershey’s Creme Bars, a new filled chocolate bar range available in Salted Caramel and Affogato varieties. The bars combine Hershey’s milk chocolate with flavoured creme fillings, with the range designed to offer a more indulgent take on the brand’s traditional chocolate bar format. To support the launch, Hershey has partnered with global girl group Katseye on a new advertising campaign centred around the group’s ‘Pinky Up’ gesture. Katseye said: “We've teamed up with Hershey's to always find joy in the little moments, whether we're traveling, rehearsing, or spending time together. We love that Hershey's Creme Bars make those moments feel a little more fun." The group added that the partnership focused on “celebrating your individuality, embracing your own style and finding happiness in the things that make you feel most like yourself”. Katrina Vatter, senior brand manager at The Hershey Company, said: "This Hershey's Creme Bar launch is more than introducing a new chocolate bar. It's about celebrating the small choices that help people express themselves and create moments of happiness throughout their day." "From the trend-forward flavours to our partnership with Katseye, Hershey's Creme Bars were designed to inspire discovery, self-expression, and shareable moments that feel uniquely your own."

Pladis is expanding its McVitie’s Hobnobs portfolio with the launch of a new Salted Caramel flavour, targeting demand for more indulgent biscuit options ahead of the autumn season. The new McVitie’s Hobnobs Oaty Cookies Salted Caramel flavour combines the range’s 100% wholegrain oat base with milk chocolate flavour chips and salted caramel flavour. The manufacturer said the new variant is designed to offer a balance of sweet and salty flavours while retaining the “signature oaty crunch” associated with Hobnobs. The launch follows the introduction of Hobnobs Oaty Cookies last year, with Pladis describing consumer response to the range as “fantastic”. Eleonore de Saint Perier, brand manager at pladis UK&I, said: “It's a popular flavour shoppers love and, combined with Hobnobs' signature oaty crunch, we think they’re a delicious addition to the range." McVitie’s Hobnobs Oaty Cookies Salted Caramel flavour is available in a 155g pack, with an RRP of £1.75. The product launched in Sainsbury’s, Morrisons and Asda from 1 September, giving the new variant nationwide retail exposure as the autumn biscuit and snacking occasion builds.

US meat alternatives brand Daring Foods has launched six new frozen skillet meals, debuting at Sprouts stores nationwide this month with additional retailers to follow later in the year. The new one-pan meals aim to deliver complete, balanced and convenient meals for consumers in around ten minutes, combining Daring’s signature plant-based chicken alternative with vegetables, grains, legumes and pasta. It marks the brand’s largest multi-SKU product introduction to date, building on Daring’s expansion into convenient, complete meal options. Five of the six meals will launch exclusively at Sprouts, with additional retailers to carry the full line later in 2027. The six varieties include: Mediterranean-Spiced Chickpeas & Veggies – chickpeas, peppers, red onion, garlic and shawarma-inspired spices Smoky Veggie Chili – beans and vegetables in a smoky tomato sauce Power Grains & Beans – quinoa, kale, edamame, red pepper, chilli and onion Lemon & Garlic Rotini – pasta and vegetables in a lemon and garlic sauce Teriyaki Veggie Stir-Fry – broccoli, peppers, mushrooms, water chestnuts and edamame in teriyaki sauce Penne Pomodoro – pasta, red peppers, mushrooms and tomatoes in a tomato sauce Each skillet meal provides 21-25g of protein and 9-13g of fibre per serving, averaging around 50g of protein and 20g of fibre per bag. All varieties are 100% plant-based, gluten-free and non-GMO. The bags contain 2.5 servings, prepared in one pan to deliver a nutritious and quick option for lunch or dinner. They build on Daring’s expansion into single-serve microwaveable entrée bowls and last year’s launch of microwaveable Original Diced and Shredded Plant Chicken varieties. JJ Kass, VP of sales at Daring, said: “Shoppers are increasingly looking for convenient meals that deliver on more than one need. Skillet Meals bring together protein, fibre, convenience and globally inspired flavours.” “We’re thrilled to introduce these new items to Sprouts shoppers, who are highly engaged in discovering innovative, better-for-you products that make eating well easier without compromising on taste.”

Darren Shapland AG Barr has appointed former retail and consumer executive Darren Shapland as independent non-executive director and chair of the board, as the drinks group continues to pursue its growth strategy. Shapland took up the role on 1 September 2026, bringing four decades of financial, operational and governance experience across major UK retail, leisure and consumer businesses. He currently serves as non-executive chair of Hollywood Bowl Group and as an independent non-executive director at JD Sports Fashion. His previous board positions include non-executive chair of Topps Tiles and Poundland, as well as non-executive director and audit committee chair at Ladbrokes and Ferguson. His executive career includes senior leadership roles at Burton Group, followed by chief financial officer positions at Superdrug, Carpetright and J Sainsbury. He subsequently became chief executive officer of Carpetright. At AG Barr, Shapland will also chair the nomination committee and serve on the remuneration and ESG committees. The appointment follows a period of interim leadership for the board. Susan Barratt, who served as interim chair, will resume her position as senior independent director. Louise Smalley, meanwhile, steps down as interim senior independent director but will remain on the board as an independent non-executive director and chair of the remuneration committee. AG Barr CEO Euan Sutherland said: “We are incredibly excited to welcome Darren to AG Barr. His wealth of consumer, commercial, and financial expertise will be invaluable as we continue to drive long-term value for our shareholders, build our brand momentum, and execute our growth strategy.” Shapland said AG Barr's “unique heritage” and portfolio of brands made the business well positioned for its next stage of development. “I am delighted to be taking over as Chair at such a pivotal time in the Company's journey,” he said. “I look forward to working with Euan and Susan, and the rest of the Board and executive leadership team to support the business in achieving its long-term strategic objectives.” The appointment comes as AG Barr continues to develop its portfolio of established drinks brands and pursue long-term growth under its existing leadership team

Nestlé has agreed to divest its mainstream vitamins, minerals and supplements (VMS) business to private equity firm Yellow Wood Partners for $1 billion, expected to close by the first half of 2027. The transaction includes seven brands under Nestlé’s ‘Holistic Health’ portfolio: Nature’s Bounty, Osteo Bi-Flex, Ester-C, Gard, Nuun, Puritan’s Pride and Sisu. It also includes Nestlé’s US private-label supplements business and its manufacturing, packaging, warehousing and distribution operations. The VMS business generated sales of $1.2 billion in 2025, predominantly operating in the US with an international presence in other markets such as Canada and China. Last year, Nestlé launched a strategic review of the segment as part of broader efforts to streamline its portfolio, optimise its operations and consider divesting underperforming brands. Amid these ongoing efforts, the company confirmed last month that it was reviewing options for its The Better Health Company supplements business, based in New Zealand and acquired by Nestlé Health Science in 2022. Philipp Navratil, CEO of Nestlé, said the Holistic Health business sale marks “another important step in the transformation of our portfolio”. “We are focusing our resources where we have the strongest competitive advantage,” he commented. “With Nestlé’s strong innovation and brand-building capabilities, we are well positioned for growth in the premium, science-led VMS space, where brands such as Solgar and Pure Encapsulations continue to perform strongly.” Navratil said despite this, the category has evolved and the mainstream VMS business “requires a different approach under dedicated ownership”. The sale to Wood Partners marks the Boston, US-based PE firm’s sixth significant carve-out acquisition from five major global consumer companies, including Bayer, Reckitt, Unilever and Haleon. Dana Schmaltz, partner at Yellow Wood, said: “The Holistic Health portfolio provides a group of speciality category leaders in various high-growth sectors of the attractive VMS market, including hydration, gut health and immunity.” Schmaltz said that operating the business as a standalone entity will “provide the opportunity to leverage the power of each brand to accelerate growth, enhance innovation and strengthen their market positions with consumers and retail partners”. “We have developed an excellent relationship with the team at Nestlé and look forward to ensuring a smooth transition over the coming months as we close the transaction.” In July, Nestlé agreed to sell a 50% stake in its water and premium beverages business to private equity firm Platinum Equity, creating a new joint venture, Peranel. These portfolio streamlining measures come as a growing number of major multinational F&B businesses, such as Unilever and General Mills, have undergone restructuring plans and divestitures of non-core business assets in recent years. As the industry faces economic uncertainty and changing consumer preferences, further sector consolidation and turnaround initiatives are likely to continue as companies review where they can cut costs and shed underperforming brands.

Valeo Foods Group has agreed to sell its Irish shelf-stable food business, Valeo Foods Ireland, to streamline its portfolio to an investor group led by Hilliard Lombard, the former chief executive officer of the company's Irish operations. Valeo Foods Ireland has been part of Valeo Foods Group for 16 years and has established a leading position in Ireland’s ambient food sector, supported by a portfolio of established food brands and customer relationships. The sale forms part of Valeo Foods Group’s strategy to streamline its portfolio and increase its focus on becoming what it describes as a 'Sweet Treats Champion'. In recent years, the group has invested across its Naturally Sweet, confectionery and sweet bakery platforms, including honey and maple syrup products. The company said the divestment would allow it to concentrate further resources and investment on these growth areas. Under the new ownership, Valeo Foods Ireland will continue to operate independently, while maintaining a commercial relationship with Valeo Foods Group. This will include the continued distribution of Valeo Foods Group’s international brand portfolio in Ireland following completion of the transaction. Financial terms of the transaction have not been disclosed. Completion remains subject to customary regulatory approvals in Ireland. Top image: © Valeo Foods Ireland

UK herbal tea brand Pukka Herbs has entered the loose powder matcha market with three new products: Matcha Tulsi Lemon, Matcha Vanilla Chai and Pukka Ceremonial Matcha. The new line aims to offer a ‘premium, accessible matcha experience for wellness-motivated shoppers.’ Matcha is one of the fastest-growing tea trends in the UK, with hot and cold matcha consumption increasing significantly in recent years. According to the brand, the products offer a rich and smooth umami flavour, combining ceremonial-grade matcha with other natural, plant-based ingredients. All three products contain matcha made from green tea leaves shade-grown at high altitude before harvest, Pukka said. The Pukka Ceremonial offering provides what Pukka describes as a ‘traditional pure matcha drinking experience,’ while Matcha Vanilla Chai blends matcha with warming chai spices and vanilla notes to deliver a ‘naturally comforting’ sweetness without added sugar or syrups. This aims to address consumer barriers around matcha’s perceived earthy taste. Matcha Tulsi Lemon combines matcha with tulsi, lemon essential oil, spearmint leaf powder, rosemary leaf powder and lemon myrtle leaf powder. Pukka said it creates a ‘bright, refreshing and naturally flavourful’ cup. Each product is packaged in a recyclable tin with a freshness-preserving pouch that provides up to 30 servings. Pukka Matcha is also claimed to be the only matcha in UK grocery retail that is both Organic and Fair for Life certified. The launch builds on Pukka’s existing matcha offering, extending its Supreme Matcha Green and Mint Matcha Green teas into loose powders for the first time. Elle Barker, CMO, UK & Ireland for Pukka owner Lipton Teas and Infusions, said: “Matcha is one of the most exciting growth stories in tea, but until now the category has often felt exclusive or intimidating to new consumers”. She added: “With Pukka Matcha, we're combining organic, ceremonial-grade matcha with 25 years of herbal expertise to create a line-up that's both delicious and accessible. We believe there's a real opportunity to bring more people into the category by delivering the quality consumers expect organic and ethically sourced ingredients, alongside flavours they'll genuinely love drinking every day.” The new products are now available on Amazon, Ocado and Holland & Barret online, priced at £14.99 per 30g pack, with each pack offering up to 30 servings.

Keurig Dr Pepper (KDP) has agreed to sell its full equity stake in Chobani back to the company for $800 million, as well as its manufacturing facility in Pennsylvania for approximately $125 million. The transactions, announced today (1 September 2026), form part of KDP and Chobani’s aim to strengthen their longstanding partnership, and ‘advance the growth and capital allocation priorities’ of both businesses. The deal includes the Pennsylvania site’s facility lease, equipment and operations, with Chobani set to offer employment opportunities to the facility’s manufacturing and warehouse employees to ensure operational continuity. Employees in delivery, customer service and other corporate functions will remain with KDP. Chobani will continue to manufacture certain products for KDP at the site, located in Allentown, for a ‘defined period’ after the sale under a co-manufacturing agreement. It has revealed plans to invest $1.2 billion in the 1.5-million-square-foot campus over the next five years, planning to create more than 900 jobs and establishing a 'major new hub' for the business' dairy product production. The investment includes plans for up to ten new production lines. At full capacity, the Allentown facility is expected to source more than 3 billion pounds of Pennsylvania milk annually. At the site, Chobani said it will build on its 20 years of dairy expertise to create milk with more protein and less sugar than traditional milk. It will be available as a multi-serve milk for families, serving as the foundation for a new generation of dairy products, including high-protein shakes made with 'real' ingredients. KDP said it will use the net proceeds from the transactions to reduce debt ahead of its split into two separate businesses, Beverage Co and Global Coffee Co, following its JDE Peet's acquisition announced last year. The deal also sees the two companies build on their distribution agreement, with KDP continuing to distribute Chobani’s La Colombe brand’s ready-to-drink (RTD) lattes and other beverage products, including future RTD innovations. They will also continue their long-term licensing, manufacturing and distribution agreement for La Colombe-branded K-Cup pods in the US and Canada. KDP and Chobani’s partnership began in 2023 when Chobani acquired La Colombia in a $900 million deal. Tim Cofer, CEO of KDP, said the transactions “enhance our financial flexibility, strengthen the efficiency of our manufacturing network and support the expansion of our important distribution partnership with Chobani”. He added: “This change also positions the Allentown facility for continued growth under an owner whose strategic priorities are well matched to the site, while ensuring continuity for our brands, customers and employees.” Hamdi Ulukaya, founder and CEO of Chobani, commented: “With this deal, the plant will be used to its full potential, create value and opportunity for both companies and bring some of our best innovation to more people through KDP’s reach and capabilities. And most importantly, it means more jobs and more opportunity for Pennsylvania farmers.” The transactions are expected to close in the third quarter of 2026, subject to customary closing conditions. Allentown is part of more than $4 billion Chobani is investing across its US manufacturing network. The company is also investing in a new dairy processing facility in Rome, New York; expanding its manufacturing operation in Twin Falls, Idaho; improving its original site in New Berlin, NY; and expanding its Norton Shores, Michigan facility, which produces La Colombe drinks.

Boursin is bringing the hot honey trend to the indulgent cheese fixture with the launch of a limited-edition Hot Honey & Roasted Garlic variant, arriving in UK stores from 16 September. The new 150g SKU combines sweet honey and warming chilli with roasted garlic and Boursin’s signature creamy cheese, creating a sweet-and-spicy profile aimed at consumers seeking bolder flavour combinations. The launch comes as Boursin continues to perform strongly within the indulgent cheese category. The brand claims the No.1 position in the UK and is currently the category’s leading contributor to both value and volume growth year to date, with value sales up 12.3% and volume up 14.6%. The timing of the launch is also significant, with the autumn and Christmas period representing a key sales opportunity for indulgent cheese. According to Boursin, almost 30% of annual indulgent cheese sales take place during the final eight weeks of the year. Hot Honey & Roasted Garlic has been positioned around sharing and entertaining occasions, with Boursin highlighting its suitability for cheeseboards, grazing occasions and serving with crackers or warm, crusty bread. The cheese can also be used in recipes, giving retailers an opportunity to position the limited-edition product beyond traditional sharing occasions and encourage additional purchases during the autumn and festive period. Ollie Richmond, marketing manager at Boursin, said: “Hot honey is a flavour combination that has gained significant momentum, so we saw a clear opportunity to bring that sweet-meets-heat profile into indulgent cheese in a way that feels unmistakably Boursin." The launch will form part of Boursin’s wider programme of seasonal innovation ahead of Christmas, with the brand also planning new seasonal formats and limited-edition festive packaging intended to increase visibility both in-store and during entertaining occasions. Boursin Hot Honey & Roasted Garlic will launch in UK stores from 16 September in a 150g format and will be available for a limited time.

Health claims can encourage consumers to try new food products, but they are doing little to persuade shoppers to pay more, according to new research from consumer intelligence business Vypr. The findings, published in Vypr’s latest Emerging Trends Report, reveal a significant gap between the ability of health claims to attract consumer interest and their ability to translate into additional value at the point of purchase. In three pricing exercises, consumers were presented with products with and without a clean-label health claim and asked how much they would be willing to pay. On average, respondents were willing to pay just 0.5% more for the product carrying the clean-label claim. The findings suggest that while health positioning can help brands secure initial attention, consumers remain reluctant to attach a significant financial premium to such claims. Among the health and quality claims tested, easily understood messages were the strongest prompts for consumers to try a new food product. Natural ingredients emerged as the biggest driver, cited by 47% of consumers. This was followed by no artificial additives at 39% and low sugar at 37%. High protein and high fibre were also identified as trial drivers, with around three in 10 consumers saying these claims would encourage them to try a new product. However, the claims consumers find most appealing are not necessarily those they trust most. No artificial additives was the most trusted individual claim, cited by 16% of respondents, followed by a short ingredient list at 15% and natural ingredients at 12%. High protein, despite being one of the stronger drivers of product trial, was trusted by only 10% of consumers. It was also the claim most likely to be considered overused, with 15% of respondents selecting it. The findings point to a growing distinction between claims that attract consumer attention and those that establish credibility. Almost a quarter of consumers (24%) said they do not trust any health claims on food products. Among consumers aged over 65, this rose to one in three. The most common reason for doubting a health claim was that it appeared “too good to be true”, cited by 40% of respondents. A further 32% said vague language reduced their confidence in health claims, while 30% pointed to long ingredient lists that appeared to contradict claims made on the front of pack. The latter concern was particularly pronounced among older consumers, with 41% of those aged over 65 citing a contradiction between the ingredient list and the front-of-pack claim. For brands, the findings suggest that simply increasing the number of health messages on pack may not be enough to build consumer confidence. Vypr’s research also found limited consumer benefit from loading packaging with multiple health claims. More than half of consumers (54%) said having three or more claims on a pack would make no difference to their likelihood of buying the product. While 33% said multiple claims would make them more likely to purchase, 14% said they would be less likely to buy. Ben Davies, founder of Vypr, said: “In this age of UPF and food quality concerns, consumers are more confused than ever before about what to choose. Brands and manufacturers need to reformulate for HFSS rules and continue to improve their product offering, but this will not correlate with a willingness for consumers to pay more.” Davies added: “This data shows that consumers are feeling overwhelmed by the claims and so brands need to build trust and belief in the health claims rather than adding more onto pack.” The research also highlights the growing role of third-party food-rating and ingredient-scanning apps in how some consumers assess food products. Approximately a quarter of consumers use apps such as Yuka, Open Food Facts and FoodSwitch to check on-pack claims. Among these users, 70% said they trusted the ratings to some degree, including 57% who reported some trust and 14% who expressed complete trust. The potential impact on purchasing behaviour is significant. When asked what they would do if a product they regularly purchased received a poor rating, 62% of respondents said they would be likely to stop buying it. This included 15% who said they would be very likely to stop purchasing the product. Davies said the users of these apps represented an important early-adopter segment for brands seeking to understand how consumer scrutiny could evolve. “For the scanning-app minority users, who are younger, engaged and willing to abandon a product over a poor rating, still offers a definable early-adopter segment,” he said. “Designing products that withstand third-party scrutiny rather than relying on front-of-pack framing is the route to that segment, and its behaviour serves as a leading indicator of where wider scrutiny may move.” The research suggests that for food and beverage manufacturers, the challenge is increasingly not simply to make a health claim, but to ensure that the product itself can substantiate the message. While clear health and ingredient claims can encourage consumers to explore new products, the limited price premium indicates that health positioning alone may not be enough to justify a higher price. At the same time, growing scepticism and the rise of independent product-rating tools could place greater emphasis on formulation, ingredient transparency and consistency between on-pack messaging and the product itself.

According to a Sky News report, European Pizza Group – which is jointly owned by Nestlé and private equity firm PAI Partners – is ‘closing in on’ a deal to buy premium pizza brand Crosta Mollica. Sky News' reporting says its city sources revealed Crosta Mollica is expected to receive over £300 million if a deal goes ahead, with European Pizza Group aiming to secure exclusive talks to acquire the brand as soon as this week. The sources reportedly told Sky that other ‘rival bidders’ remain in contention to buy Crosta Mollica, with no deal yet signed. The European Pizza Group was formed in 2023 after Nestlé separated its European frozen pizza business. It now operates as a joint venture between Nestlé and PAI, with Nestlé holding a non-controlling stake with equal voting rights. The business spans several European countries including Germany, Italy, France, Spain, Switzerland, Portugal, Austria, Belgium and The Netherlands. The company’s portfolio includes brands such as Wagner, Buitoni and Garden Gourmet. It is headquartered in Germany, operating two manufacturing facilities in Nonnweiler, Germany, and Benevento, Italy. Crosta Mollica – headquartered in the UK and backed by investment firm Perwyn since 2024 – was founded in 2009. It specialises in premium pizza and other Italian offerings, with a focus on authenticity and quality. PAI declined FoodBev Media’s request for comment. At the time of reporting, Crosta Mollica had not yet responded to FoodBev’s enquiry. Top image: © Crosta Mollica