Beyond Meat has announced a milestone update: its entry into the beverage category with the launch of Beyond Immerse, a new line of pea protein drinks. The move, marking the alt-meat giant’s first expansion out of meat substitutes, comes amid the plant-based F&B industry’s ongoing shift away from meat imitation products and into more veg-led protein formats. In a major diversification of its portfolio that reflects this wider transition, the brand has tapped into the protein drink boom with the launch of its new line, which also responds to the growing demand for multifunctional nutrition products. The Beyond Immerse line contains a combination of clear pea protein, fibre from tapioca, antioxidants and electrolytes designed to replenish the body. It makes its debut in three flavours: Peach Mango, Lemon Lime and Orange Tangerine. Each flavour comes in two protein options – 10g of protein per 355ml, providing 60 kcal per can, or 20g of protein per 355ml, providing 100 kcal. The drinks all contain 7g of fibre to support gut health, as well as vitamin C for immune function and zero sugar alcohols or GMO ingredients. The alt-meat maker announced a move into its next phase of innovation last summer  as it teased the launch of a more ambigious 'Beyond Ground' savoury protein product, with founder and CEO Ethan Brown also hinting at an upcoming move into subcategories like sports nutrition. Commenting on the new line, Brown said: “With Beyond Immerse, we are bringing our pioneering expertise in unlocking the power of plants to a functional beverage line”. “Our intent is simple: immerse the consumer in the remarkable nutrition of plants – from protein to fibre, with the addition of antioxidants and electrolytes – all in a single refreshing and satisfying 12 fl oz drink. Beyond Immerse has been specially and carefully designed to provide nutrients that are critical to muscle health, gut health and immune function, so that whatever the goal is, consumers can Go Beyond.” The new line will be available for a limited time exclusively online via its Beyond Test Kitchen

Meat group Vion has announced plans to permanently close its deboning facility in Hilden, Germany, citing ongoing structural changes in the meat market that are driving the need for consolidation. The company has informed employees and the local works council of its intention, with operations expected to cease no later than 28 February 2026, subject to the outcome of the consolidation process. The planned closure will affect approximately 160 employees. Vion said it will now enter discussions with the works council to negotiate an agreement on the balancing of interests and a social plan. The company will also explore opportunities to redeploy affected employees within the wider Vion Food Group where possible. Vion said it is working closely with customers and suppliers to ensure continuity of supply. The majority of customers currently served by the Hilden site are expected to be supplied from other Vion locations, while suppliers will continue to deliver to alternative Vion facilities as needed. The company said the decision reflects broader structural shifts in the market that are impacting capacity utilisation and efficiency across the sector. Vion operates multiple processing and deboning sites across Europe and has been adjusting its footprint in response to changing market dynamics, including cost pressures and evolving demand within the meat industry.

Nature’s Own, the nation’s number one selling bread brand, has expanded its better-for-you bakery portfolio with the launch of Nature’s Own Life Wheat + Protein bread, a protein-rich, keto-friendly loaf aimed at health-conscious shoppers seeking functional everyday staples. Designed to meet growing demand for protein-forward foods, the new bread delivers 22g of protein per two-slice serving (13% DV), making it suitable for consumers following high-protein or protein-first eating approaches. The loaf also contains 9g of fibre per serving, positioning it as a strong option for carb-conscious shoppers without compromising on taste or texture. According to Circana data, 41% of adults are actively trying to increase their protein intake, a trend Nature’s Own is targeting with the launch. Krystle Farlow, senior director of brand management at Nature’s Own, said: “To meet the needs of protein-seeking consumers, we’ve developed a tasty, protein-rich and keto-friendly sandwich bread that also delivers on the Nature’s Own brand promise of no artificial flavours, colours or preservatives, and no high fructose corn syrup.” Known for its soft, pillowy sandwich bread, Nature’s Own has introduced the new product in a 16oz loaf, adding to its wide-ranging portfolio of breads, buns and rolls. Life Wheat + Protein joins the brand’s existing Nature’s Own Life Keto range, strengthening its credentials in the fast-growing better-for-you bakery segment. The launch supports retailers looking to capitalise on continued interest in protein, fibre and low-carb eating as shoppers prioritise healthier food choices heading into 2026 and beyond. Nature’s Own Life Wheat + Protein bread is available now at participating retailers nationwide, with pricing varying by location.

Consumers aren’t just looking for a quick buzz – they want energy that supports their wellbeing. 'Calm energy' is the new beverage category that combines traditional medicine principles with modern functional ingredients, creating products that boost focus, restore balance and provide lasting vitality without the crash. For beverage makers, this shift represents a new frontier in functional innovation, as Jenna Zhang, founder of SipZen, explains. In the bustling landscape of the modern F&B industry, we are witnessing a pivotal shift in consumer consciousness. For decades, the energy drink category has been dominated by a simple, brute-force formula: high-dose caffeine and sugar to trigger a sympathetic nervous system response, the 'fight or flight' reaction we recognize as a jolt of energy. But this surge is often a loan against our future well-being, one that must be repaid with interest in the form of jitters, anxiety and the inevitable crash. Today's consumer is no longer buying it. They are smarter, more discerning, and increasingly aware of the intricate connection between what they consume and how they feel. They are not just seeking energy; they are seeking vitality . This is the catalyst behind the most significant beverage trend of our time: the rise of 'calm energy'. At Sipzen, we believe this isn't just a trend; it's a fundamental recalibration. And for those of us in the B2B space, from product developers to retailers, the message is clear: the future belongs to functional beverages that work with  the body's natural rhythms, not against them. To understand this future, we must look to the past, to the sophisticated principles of Traditional Chinese Medicine (TCM). From sympathetic overdrive to parasympathetic balance In Western physiology, we understand energy in terms of ATP production and metabolic cycles. In TCM, which studies the pattern of herb to human interactions for thousands of years, the concept is more holistic. 'Energy' is Qi (气) – the vital life force that flows through the body. True, sustainable vitality isn't about a sudden spike; it's about a smooth, abundant and unimpeded flow of Qi. The modern hustle culture, with its reliance on stimulants, directly depletes our Yin, the cooling, moistening and restorative aspect of our physiology. Think of Yin as the body's battery reserve.  Caffeine, stress, and late nights exhaust this reserve, leading to a relative excess of Yang, the hot, active and stimulating force. This Yin-Yang imbalance manifests as that familiar feeling of being 'wired but tired': mentally exhausted yet physically agitated. The goal of 'calm energy' is to address this root imbalance. It’s not about adding more Yang (stimulation); it's about nourishing the Yin to create a natural, grounded, and enduring source of vitality. This approach supports the body's parasympathetic nervous system, the 'rest and digest' state, where genuine restoration and sustainable energy production occur. The TCM Toolkit for modern calm energy So, how do we translate this ancient framework into tangible beverage formulations? We move beyond isolated synthetic ingredients and turn to adaptogenic botanicals that have been honed over millennia. These are not stimulants; they are balancers. The Qi tonics: Building the foundation The first step is to fortify the very source of energy. Ingredients like Panax Ginseng (Xi Yang Shen) and Astragalus (Huang Qi) are renowned in TCM as Qi tonics. They work by supporting the spleen and lung systems, which are responsible for extracting Qi from food and air and distributing it throughout the body. From a scientific perspective, these adaptogens help modulate the hypothalamic-pituitary-adrenal (HPA) axis, enhancing the body's resilience to stress and improving mitochondrial function, the cellular powerhouses. This isn't a direct stimulant; it's like strengthening the entire electrical grid, not just flipping a switch. The Shen calmers: Cultivating mental clarity 'Calm' is not merely the absence of agitation; it is a state of mental clarity and focus. In TCM, this is the domain of Shen (神), or spirit, which resides in the heart. When Qi is deficient or chaotic, the Shen becomes disturbed, leading to anxiety and an inability to focus.  Tremella and peach gum: The ultimate Yin duo. These two ingredients are our weapons for deep hydration and Yin nourishment. Tremella ("Snow Fungus") is often called the "beauty mushroom," but its true power lies in its high polysaccharide content, which supports mucosal moisture and cellular hydration far more effectively than hyaluronic acid. Peach Gum shares this moisturizing, Yin-nourishing property. By addressing the Yin deficiency at the core of modern burnout, they directly combat the "wired" feeling and support a calm nervous system. Lemon balm: The modern Shen calmer. This herb is a classic for a reason. Lemon balm gently calms the Shen, easing feelings of restlessness and irritability. Research shows it supports GABA transaminase activity, promoting relaxation without sedation. It's the perfect daytime calmative for a 'calm energy' blend, reducing stress while maintaining mental clarity. Hawthorn berry: The heart protector. In TCM, the Shen resides in the heart. Hawthorn berry is a key herb for supporting the heart system, both physically by promoting healthy circulation, and energetically by helping to 'anchor' the spirit, especially when stress is related to worry or overthinking. The synergistic blends The Whole is Greater than the Sum of its Parts. The true power of TCM lies in formulation synergy, known as 'Jun-Chen-Zuo-Shi' – the principle of combining herbs into a balanced formula where each ingredient plays a specific role (emperor, minister, assistant, envoy). A modern 'calm energy' beverage is not a random assortment of trendy ingredients. It is a precise recipe. For example, we use fennel seed and dandelion root (the digestive aides). According to TCM, the spleen (the digestive system) is the source of postnatal Qi. Fennel seed warms and moves Qi in the middle burner, alleviating bloating and supporting digestion. Dandelion root gently clears heat and supports liver function, ensuring the smooth flow of Qi throughout the body. When digestion is optimal, energy is naturally produced and mental fog is cleared. The market opportunity: Formulating for the future consumer For beverage brands and retailers, the 'calm energy' category represents a massive opportunity to capture a growing segment of health-literate consumers. They are actively seeking out these solutions, often using terms like 'nootropics,' 'adaptogens,' and 'functional mushrooms'. By integrating TCM principles, we can offer them something deeper: a proven system of wellness. The execution, however, is critical. Success in this space requires: Authenticity: Consumers can spot a marketing gimmick. Partner with experts who understand the history and nuance of TCM and can formulate with intention, not just a list of ingredients. Palatability: TCM is infamous for its lack of palatability and level of bitterness. Modern extraction techniques and thoughtful flavour pairing with complementary botanicals (eg. sencha and hawthorn) are non-negotiable. Education: The B2B community has a responsibility to educate the B2C market. Use clear, scientific language to explain how  and why  these ingredients work. Transparency builds trust and justifies premium positioning. A sustainable path forward The rise of 'calm energy' is more than a new product category; it is a reflection of a collective desire for a more sustainable way of living. It aligns with the broader movements towards mindfulness, holistic health, and conscious consumption. As founders, developers and retailers, we have the privilege of shaping this new landscape. By respectfully bridging the gap between ancient wisdom and modern science, we can move the industry beyond the quick fix and towards beverages that truly nourish. We can offer our customers not just a momentary buzz, but a state of balanced, focused and calm energy that empowers them to thrive. The future of energy is not a crash. It's a state of flow. And it’s a future we can build, one thoughtful formulation at a time.

US investment firm MPearlRock has acquired The Good Crisp Company, a fast-growing, clean label salty snack brand known for reimagining classic snack formats with better-for-you attributes. The acquisition adds momentum to MPearlRock’s strategy of identifying and scaling emerging consumer packaged goods through its combined capabilities in science, merchandising and operational expertise. Founded in 2015 by Matt Parry, the Good Crisp Company has built a differentiated position in the salty snacks category with its ‘guilt-free’ crisps and cheeseballs. The portfolio features classic flavours made without gluten, GMOs or artificial flavours and ingredients. The brand’s products are sold in more than 20,000 locations across the US, Canada, Australia and the UK. “Consumers are increasingly demanding clean label snacks that offer ingredient simplicity without sacrificing taste,” said Brian Kelley, chief executive officer of MPearlRock. “The Good Crisp Company delivers on both with its ‘great taste, no guilt’ proposition. We are thrilled to partner with Matt and his team and support the next phase of the company’s growth.” Parry will continue to lead the business as founder and CEO. He said the partnership positions the brand to accelerate growth while maintaining its core focus on quality and taste. “MPearlRock shares our vision for building a better-for-you snack platform that never compromises on flavour,” Parry said. “Their experience in scaling packaged food brands, combined with strategic resources and a collaborative approach, will help us expand our reach, optimise our manufacturing footprint and continue delivering for our consumers.” MPearlRock is a strategic partnership between MidOcean Partners, Kroger and Kroger’s data subsidiary, 84.51°. Gibson, Dunn & Crutcher served as legal counsel to MPearlRock, while Morrison & Foerster represented The Good Crisp Company. Financial terms of the transaction were not disclosed. Top image: © The Good Crisp Company

British jam brand Fearne & Rosie is adding a new seedless preserve range to its portfolio, available in raspberry and strawberry varieties. According to the brand, the jam boosts the same flavour as its existing range, with a smoother texture. Both flavours contain 70% fruit, packed with 51 raspberries and 31 strawberries per jar, and contain 40% less sugar than standard jams. They are vegan-friendly and made with entirely natural ingredients and zero seeds. The no-added-concentrate preserves are designed to provide a better-for-you jam option for spreading on toast, stirring into porridge or spooned into yogurt and granola. Rachel Kettlewell, founder of Fearne & Rosie, said: “With no added concentrate and no seeds, we’ve taken two of our flavour favourites and made them seedless, while keeping everything else our customers know and love exactly the same”. “The seed debate can divide opinion, so we thought it was time to make sure there was something for everyone. Seedless is 14% of the category and we’re excited to provide a fruit-filled, lower-sugar option for consumers.” Launching via Ocado and on the brand’s website from the end of January, the NPD will also be available to independents via wholesalers next month. The products are priced at £3.50 per 310g jar.

Keurig Dr Pepper’s $18 billion all-cash bid for JDE Peet’s marks a pivotal moment for the global coffee industry, accelerating consolidation at a time of record bean prices, supply disruption and intensifying pressure on margins across the food and beverage sector. The US soft drinks and coffee group formally launched its takeover offer today (Thursday 15 January), proposing €31.85 per share for the Netherlands-based owner of brands including Jacobs, Douwe Egberts, Peet’s and L’OR. JDE Peet’s board has unanimously backed the deal, with shareholders representing 69% of the company already committed. If completed in the second quarter, the acquisition would create one of the world’s largest pure-play coffee businesses, rivalling Nestlé’s dominant position in packaged coffee and sharpening competition across retail, foodservice and out-of-home channels. For manufacturers and suppliers, the transaction underscores how scale is becoming a strategic necessity in the coffee market, as climate-driven supply shocks and geopolitical volatility push raw material costs higher. Arabica and robusta prices have surged to record levels following droughts in Brazil and Vietnam, while recent US trade tariffs have added further uncertainty to global supply chains. Keurig Dr Pepper first announced plans for the buyout in August , alongside proposals to split the combined group into two separately listed companies: one focused on coffee and tea, the other on beverages including Dr Pepper sodas. Executives have said the move would allow each business to pursue more targeted growth strategies and capital allocation. Industry analysts say the separation could reshape competitive dynamics across both categories. A standalone global coffee business would command significant purchasing power over green beans, packaging and processing inputs, potentially widening the gap between multinational players and smaller roasters. To fund the deal, Keurig raised $7 billion from private equity investors last year, easing concerns about leverage. The companies said they have already secured regulatory approvals, reducing execution risk for what would be one of Europe’s largest consumer goods transactions in recent years. Shares in JDE Peet’s were little changed in early trading today, hovering close to the offer price. For the wider food and beverage industry, the deal highlights how commodity volatility is reshaping corporate strategy. As climate risk becomes embedded in pricing and procurement, companies with diversified sourcing, strong balance sheets and global scale are increasingly positioned to dictate terms. The proposed acquisition also raises questions for retailers and branded competitors, as a more concentrated coffee market could influence pricing negotiations, promotional strategies and innovation timelines in an already pressured category.

Carte D’Or is set to disrupt the ice cream tubs category with the launch of its new Carte D’Or Sundaes range – a first-of-its-kind grocery offering designed to deliver a customisable, soft-serve-inspired dessert experience at home. Developed in partnership with fellow iconic ice cream brand Cornetto, the new range combines Carte D’Or’s indulgent, soft-serve-style ice cream with Cornetto’s signature crunchy pieces. Available in Chocolate and Strawberry flavours, the Sundaes range features a patented dual-compartment tub, keeping the crunchy topping separate from the ice cream to maintain texture and freshness until serving. The innovative format allows consumers to personalise their dessert by adding as much – or as little – topping as they like, creating a more interactive experience that taps into personal treating occasions as well as sharing moments with friends and family. By bringing the theatre of a sundae into a take-home tub, the range aims to unlock incremental growth and re-energise the tubs segment, particularly among younger consumers with a growing preference for soft serve-style ice cream. Sue Carruthers, marketing manager – Desserts at The Magnum Ice Cream Company, said: “Carte D’Or has always been synonymous with quality and indulgence, and our new Sundaes range is a perfect example of how we’re combining this long-standing heritage with innovation to bring something truly different to the ice cream aisle. The combination of two iconic ice cream brands, Carte D’Or and Cornetto, makes us confident that it will excite existing brand fans and new shoppers alike, driving incremental growth for the category.” She added: “This is our first Carte D’Or innovation as part of The Magnum Ice Cream Company and marks the start of an incredibly exciting chapter in the brand’s journey. We’re committed to bringing more products to market that deliver moments of pleasure for shoppers and help reignite the ice cream tubs category.” The Carte D’Or Sundaes range launches from the start of January across all major wholesalers. Each 750ml multi-serve tub contains extra crunchy Cornetto pieces and will be supported by a significant investment in out-of-home and shopper marketing activations to drive awareness and trial.

Terry’s Chocolate is expanding its Easter range with a new premium shell egg as it looks to translate its long-standing Christmas dominance into sustained seasonal growth in the UK chocolate market. The brand, owned by France’s Carambar & Co, will launch its first-ever Chocolate Orange Marble Egg for Easter 2026, a 425g thick-shell egg featuring marbled chocolate-orange swirls and a full Terry’s Chocolate Orange inside. The product will retail at £14 and is aimed squarely at the gifting segment, where manufacturers are seeking higher value growth amid softening volumes. The launch comes after a strong Easter 2025 performance for Terry’s, with value sales up 28.5%, more than four times the growth rate of the wider Easter chocolate category, according to Kantar data cited by the company. For retailers and suppliers, the new marble egg reflects a broader strategy of 'affordable premiumisation' as confectionery brands look to protect margins while appealing to cost-conscious consumers trading up selectively for seasonal occasions. The innovation plays directly into the giant shell egg segment, which continues to grow despite pressure on discretionary spending. Alongside the new marble egg, Terry’s is bringing back its Chocolate Orange Cream Filled Egg, which sold out ahead of Easter last year after gaining traction on TikTok. The 34g filled egg will be supported for the first time by a multipack format, targeting the filled egg segment, the second-largest category within Easter confectionery. Filled eggs remain one of the fastest-moving Easter formats due to their lower price points and impulse appeal, making them strategically important for driving penetration and repeat purchase, particularly among younger shoppers. Terry’s will also reintroduce a range of established Easter SKUs, including its Exploding Candy Egg, shell eggs with mini eggs, and extra-large mint and orange shell eggs. The XL shell egg format, including a Tesco-exclusive line, helped Terry’s grow shell egg sales more than five times faster than the wider market last year, the company said. Mini eggs and Easter tablets will also return as Terry’s seeks to build scale across multiple Easter price tiers, from impulse to gifting.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G, underscoring growing investor confidence that animal-free dairy proteins are moving from pilot phase to commercial reality. The investment, made through a convertible note as part of a wider AUD 10 million funding round, will support All G’s scale-up of lactoferrin produced via precision fermentation – a high-value milk protein widely used in infant formula, medical nutrition and functional foods. For food and beverage manufacturers, the deal highlights how alternative protein technologies are beginning to clear regulatory and cost hurdles that have historically limited adoption in regulated categories such as infant and clinical nutrition. All G said it plans to launch lactoferrin products in the United States and China in the first quarter of 2026, following a series of regulatory milestones. In late 2024, the company became the first globally to receive approval in China to sell recombinant bovine lactoferrin, a market where demand is closely tied to infant formula consumption. Earlier this year, it also achieved self-affirmed GRAS status in the US for its animal-free bovine lactoferrin. Lactoferrin, which supports immune health and iron absorption, is traditionally extracted from cow’s milk in small quantities, making it expensive and supply constrained. Precision fermentation allows the protein to be produced without animals, offering the potential for lower costs, improved consistency and reduced environmental impact. Agronomics said the latest funding will be used to expand commercial-scale production, advance regulatory submissions in additional markets, strengthen intellectual property and support expansion in Asia and Europe. The investment brings Agronomics’ total exposure to All G to about £8.9 million, representing just under 5% of its reported net asset value. The funding was structured as a 24-month convertible note carrying a 6% annual coupon, with conversion discounts linked to the timing of a future financing or exit. For the broader food and beverage sector, the deal reflects rising interest in precision fermentation as a supply-side solution for ingredients that are costly, volatile or sustainability constrained. Major dairy and infant nutrition players have increasingly signalled interest in fermentation-derived proteins as a way to de-risk supply chains while meeting tightening environmental and traceability requirements. Agronomics, which focuses exclusively on cellular agriculture and fermentation-based food technologies, has built a portfolio of more than 20 companies developing alternatives to animal-derived ingredients. Regulatory progress in China – the world’s largest infant formula market – could prove pivotal in accelerating commercial uptake of fermentation-derived dairy proteins globally, particularly if All G can demonstrate cost parity and scalable supply.

US snack brand Like Air has launched a limited-edition Vietnamese coffee-flavoured puffcorn in partnership with premium coffee company Copper Cow Coffee. The partnership aims to highlight how emerging food brands are using social commerce and co-branded flavour drops to accelerate product innovation and reach younger consumers. The online-only product, sold via TikTok Shop and the companies’ websites, marks Like Air’s first flavour collaboration of 2026 and reflects a broader shift among better-for-you food brands toward rapid, digitally led launches rather than traditional retail rollouts. Vietnamese Coffee Puffcorn blends roasted coffee notes with caramel flavours and is bundled with Copper Cow’s pour-over coffee and creamer products. For Like Air, the launch builds on its growing use of TikTok Shop as a direct-to-consumer testing ground. Since joining the platform in September 2024, the company has released 15 limited-edition flavours, using consumer feedback and social engagement to guide product development decisions. Industry executives say the model allows brands to shorten innovation cycles, reduce risk and generate demand signals before committing to national retail distribution. "This partnership lets us reimagine comforting flavors with a lighter, modern approach," said Allison Lin, co-founder of Like Air. "By working with Copper Cow Coffee, we can introduce bold, globally inspired flavours, and we're thrilled for customers to try it." The partnership also reflects growing convergence between snacks and beverages, as brands look to extend flavour equity across formats. Vietnamese coffee has gained traction in US retail in recent years, driven by demand for premium, culturally authentic offerings and lower-sugar indulgence. Copper Cow Coffee, founded in 2017 and backed by Shark Tank investors, has built its brand around sustainably sourced Vietnamese coffee and single-serve formats. Like Air, launched in 2020, positions its puffcorn as a lighter alternative to traditional popcorn and is free from major allergens. Like Air said the collaboration is part of a wider 2026 strategy focused on selective brand partnerships and limited-edition releases designed to amplify reach without diluting brand positioning. The privately held company is currently stocked in more than 10,000 grocery stores across the US, alongside Amazon and its own direct-to-consumer channels. However, executives have increasingly pointed to social commerce as a way to trial new flavours and formats before pursuing broader retail expansion.

US President Donald Trump yesterday (14 January 2026) signed the Whole Milk for Healthy Kids Act of 2025 into law, enabling whole and 2% milk to be offered in schools as part of the National School Lunch Program (NSLP). The Act makes amendments to certain requirements for milk provided through the federal NSLP, administered by the US Department of Agriculture (USDA). Allowing access to whole and 2% milk is one of the key focuses, a reversal of the previous Obama-era regulations that required milk to be fat-free (skimmed) or low-fat (1%). Another notable aspect of the Act is the expansion of access to plant-based milk alternatives. Schools will now be able to serve dairy-free milk alternatives that are ‘nutritionally equivalent’ to their dairy counterparts – previously, this was only allowed on the basis that a written medical or physician’s note was provided. Schools must offer at least two different options of fluid milk at lunch daily and all options must be pasteurised, consistent with current regulations. Milk varieties may be unflavoured or flavoured – provided that the flavoured milk does not exceed the maximum limit of 10g of added sugars per 8 fl oz of flavoured milk. If plant-based alternatives are offered, these must include a similar level of key nutrients to cow’s milk – including at least 8g of protein – and must be fortified in accordance with FDA guidelines to ensure they contain sufficient levels of essential vitamins and minerals including calcium, magnesium and vitamin B12. A school food authority (SFA) is no longer required to notify the state agency that it is serving non-dairy beverages, and students who request a plant-based milk alternative for a non-disability-related reason are no longer required to submit a written statement. Parents and guardians, rather than just licenced physicians, are also now authorised to submit a note ensuring their child’s access to a non-dairy milk is guaranteed. The overhaul is consistent with the US government’s recently announced Dietary Guidelines for Americans , which significantly prioritise protein and whole dairy. US dairy cooperative Dairy Farmers of America (DFA) welcomed the passage of the Act through the House of Representatives and the US Senate in December 2025, before it was officially made law. Dennis Rodenbaugh, DFA’s president and CEO, described the legislation as “a win for children’s health and for America’s dairy farm families, who work tirelessly to provide wholesome, high-quality and delicious milk”. “Common sense has prevailed with Congress and the Senate recognising the importance of giving kids access to more complete nutrient-rich and delicious beverage options that support growth and overall health,” he said. Commenting on the expansion of access to plant-based milk substitutes, Sanah Baig, executive director of the Plant Based Foods Institute, said: “Students deserve choices at school that reflect the way families eat today. This legislation respects parents’ choices, provides kids with more options, and strengthens American agriculture.” “Allowing schools to offer nutritionally equivalent plant-based milks alongside dairy milk unlocks new markets for American farmers that grow soy, nuts, peas, oats and other nutritious crops used to make these products.”