Ready-to-drink alcohol brand Mom Water is expanding beyond fruit-infused vodka waters with the launch of its first Iced Tea + Vodka line, marking the company’s entry into a new beverage alcohol category. The new line will debut this spring in four flavours and will be sold in an 8-can variety pack called the “Bes-TEAS” pack, with online pre-orders opening mid-month via the brand’s direct-to-consumer platform. Retail rollout will include major chains such as Target, Total Wine, and Meijer, with initial distribution across more than a dozen US states and additional markets to follow. Unlike many RTD tea-based alcoholic beverages, Mom Water’s Iced Tea + Vodka is distinctly unsweetened, with zero added sugar, zero artificial sweeteners and no carbonation. Each can is made with real unsweetened black tea, real vodka and all-natural fruit flavours. The four-flavour launch includes: Jenny – Classic Tea Katie – Peach Tea Nikki – Raspberry Tea Lisa – Strawberry Tea The naming strategy is designed to tap into millennial nostalgia and emotional brand connection, positioning the line-up as familiar, personality-driven flavours rather than traditional varietal descriptors. Packaged in 12 oz cans, each drink is just 90 calories, non-carbonated and contains 0 sugar, carbohydrates, artificial flavours or sweeteners, as well as being gluten-free with 4.5% ABV. The Iced Tea + Vodka launch represents Mom Water’s first portfolio expansion into a new RTD category, signalling broader ambitions beyond vodka waters. According to founders Jill and Bryce Morrison, the move reflects both consumer demand for unsweetened beverage options and the brand’s long-term strategy to innovate within the “better-for-you” alcohol space while maintaining clean-label credentials. In parallel with the tea launch, the company has also announced plans to introduce two new original flavours in a separate 12-can variety pack later this spring, further expanding its RTD portfolio.

Swiss packaging solutions specialist Corvaglia Group has announced the appointment of Marcel Dissel as chief executive officer, as well as several leadership team changes. Dissel is an experienced entrepreneur and business leader and will steer the group into its next phase of growth, with a focus on technological advancement and sustainable business development. At the same time, long-serving CEO Michael Krueger, who has spent 14 years with the company, including 11 years in the top executive role, will transition into the newly emphasised position of chief innovation officer (CIO). In this role, Krueger will lead portfolio development, innovation strategy and the exploration of new business fields, applications and emerging technologies. In a further leadership strengthening move, Rufat Dauti has been appointed managing director of Corvaglia Mould, in addition to his current responsibilities as chief technology officer (CTO). This major leadership transition forms part of a strategic move to strengthen innovation, sustainability and long-term value creation across its global operations. The leadership restructuring reflects Corvaglia Group’s ambition to reinforce its position as a technology-driven partner to the food, beverage and packaging industries. The company is known for its advanced closure solutions and lightweight packaging innovations, which support sustainability goals such as material reduction, circular economy design, and operational efficiency. By separating operational leadership and innovation leadership into distinct executive roles, Corvaglia is positioning itself to accelerate both commercial execution and long-term innovation. The structure is designed to balance continuity with renewal, ensuring strategic stability while enabling faster development of next-generation packaging technologies. The board of directors stated that the new leadership configuration is intended to strengthen Corvaglia’s market position and enhance its ability to deliver sustainable, future-ready solutions to global food and beverage customers. The appointment of Dissel comes at a time when the global packaging sector is under increasing pressure to deliver sustainable, recyclable and lightweight solutions, particularly for the beverage and food industries. Investment in innovation, materials science and smart manufacturing technologies is becoming a competitive differentiator. With Dissel focusing on corporate growth and strategy, and Krueger driving innovation and new business development, Corvaglia is aligning its leadership model with broader industry trends that prioritise sustainability, R&D intensity, and portfolio diversification.

Indian FMCG company Marico has signed definitive agreements to acquire a 60% stake in Cosmix Wellness Private, the owner of digital-first functional wellness brand Cosmix, at an equity valuation of approximately ₹375 crore (approx. $41.5 million). Cosmix offers plant-based protein powders, fermented yeast protein powders and functional superfood blends, and has recently expanded into functional foods including plant-protein pancake mixes and bars. Its flagship protein products are formulated using blends of rice and pea protein isolates, as well as yeast protein combined with pea protein, catering to consumers seeking digestibility, gut health benefits and sustainable nutrition alternatives. The products are offered in multiple flavours and positioned as premium, clean-label and lifestyle-oriented. Founded in 2019 by Vibha Harish and Soorya Jagadish, Cosmix operates primarily through its direct-to-consumer channel and also sells via e-commerce and quick-commerce platforms. The brand is positioned in the plant-based and functional nutrition segment. Following the transaction, Cosmix will focus on accelerating profitable growth, expanding into adjacent wellness and nutraceutical categories, strengthening multi-channel distribution and continuing new product development. Saugata Gupta, MD and CEO of Marico, said: “The investment in Cosmix brings another strong and differentiated brand into our digital-first portfolio. We foresee immense potential in the wellness and plant‑based nutrition space, and Cosmix has already demonstrated deep consumer resonance with its best-in-class, innovative offerings." "Together, we are committed to accelerating their journey, expanding into relevant adjacent wellness categories, and building a sustainable, profitable brand that inspires trust and delivers meaningful value to consumers across India.” Harish and Jagadish added: “We started Cosmix to champion clean ingredients and honest communication – creating the kind of wellness products we wanted for ourselves and our community. Partnering with Marico is a defining moment for that mission." "We see incredible synergies in R&D, manufacturing and more. Seeing such a long, beautiful future for Cosmix makes us incredibly happy. Together, we’ll continue building one of India’s most loved, ethical and trusted wellness brands.”

Coca-Cola will discontinue its frozen product portfolio, including the Minute Maid frozen line, across the US and Canada as it responds to changing consumer preferences, according to Reuters . A company spokesperson told Reuters : "We are discontinuing our frozen  products and exiting the frozen can category in response to shifting consumer preferences". Minute Maid has a long history in the US beverage market, having originated in 1945 as Florida Foods Corporation. The business was established after securing a US Army contract to supply powdered orange juice during World War II, though the war ended before the product was shipped. The move comes as Coca-Cola, which recently promoted current EVP and COO Henrique Braun as CEO from 31 March 2026 , increasingly prioritises zero-sugar beverages and higher-value offerings such as its Fairlife milk brand, amid ongoing pressure from a volatile consumer environment. The spokesperson added that while the juice category is experiencing strong growth overall, Coca-Cola is focusing on formats and products that better align with consumer expectations. "Frozen products will be discontinued in Q1 2026, with in-store inventory available while supplies last," they told Reuters . Top image: © The Coca‑Cola Company

Nestlé Confectionery has launched a new Aero Caramel flavour bubbles in the UK and Ireland. The flavour feature caramel-flavoured bubbles encased in a milk chocolate and caramel-flavoured shell. Rachel Beaufoy, marketing manager at Nestlé Confectionery, said: “Aero Caramel flavour bubbles bring together our signature bubbly texture with a smooth caramel flavour, offering a bubbly smooth treat that’s perfect for sharing. It’s a great way to kick off the year.” As with other Aero chocolate products, the new Caramel flavour bubbles are made using milk sourced from First Milk farmers in southwest Scotland and cocoa that is Rainforest Alliance certified. The product joins Aero Bubbles Peppermint within the range and is available in stores nationwide.

Just in time for Fibre February, Nestlé Cereals is bringing a fruity twist to its Shredded Wheat brand to UK supermarket shelves. Shredded Wheat Raisin Wheats are made with toasted whole grain wheat and a delicious fruity raisin filling. With no added sugar, the new breakfast cereal is high in fibre, low in fat and salt and suitable for vegans. The new Raisin Wheats join the wider Shredded Wheat Fruit Wheats range, sitting alongside consumer favourites such as Blueberry Wheats, Apricot Wheats and Red Berry Wheats. The full lineup offers shoppers a choice of deliciously fruity, high fibre cereals wrapped in classic wholegrain Shredded Wheat bitesize biscuits. Sarah Fordy, head of marketing at Nestlé Cereals, said: “Raisin Wheats is an exciting addition to the Shredded Wheat Fruit Wheats family. It’s deliciously fruity and high in fibre, landing just when people are looking for easy ways to increase their fibre intake.” According to research, 96% of people in the UK are not reaching the recommended 30g of fibre a day. The Fibre February movement aims to help consumers boost their daily intake. Shredded Wheat Raisin Wheats rolls out across stores nationwide this month.

Jennifer Moss Jennifer Moss, chief R&D officer at Pladis, explores how shifting consumer priorities around health, personalisation and sustainability are redefining the future of snacking, and why brands must balance functional innovation, ethical sourcing and flavour to stay relevant and competitive. From functional snacks delivering holistic benefits to a rising focus on generational health and sustainability, the future of snacking is being driven by a major shift in consumer priorities. No longer just about indulgence, today’s consumers want options that satisfy cravings while supporting their health, lifestyle goals and ethical values. As the snacking landscape evolves, one truth remains: taste still leads. Brands face the challenge of balancing innovation for health- and eco-conscious consumers with the bold, satisfying flavours that keep them coming back. Smarter snacking: The crossover between health, wellness and beauty Attitudes towards ‘healthy’ eating have shifted to put more emphasis on getting the best out of what you consume, rather than restriction. With more information than ever at our fingertips and a constant stream of wellness advice on social media, people are more conscious about the nutritional value of the foods they eat and have a better understanding of how gut health interacts with our overall wellness – from immunity to mental health and skin. This is creating increased scope for functional and fortified snacks that support both beauty and wellness. For example, added ingredients are turning chocolate into something more functional – from probiotics and prebiotics for gut heath to collagen for skin health and adaptogens and vitamins for mood support. The holistic wellness trend has been on the rise globally since 2020, with consumers increasingly seeking foods that support their physical, mental and emotional wellbeing – particularly in convenient, on-the-go formats. Today, this shift is especially evident among younger generations, who are prioritising health and fitness and viewing diet as key to improving mental health and boosting energy levels. For the snacking sector, this presents both opportunities and challenges. It encourages brands to reimagine formats and experiment with functional ingredients that deliver meaningful health benefits while supporting increasingly active lifestyles. At the same time, they must strike the right balance between science and indulgence to ensure products remain enjoyable and accessible. The most successful innovations will be those that seamlessly combine functionality with flavour and convenience, embedding health benefits into everyday snacking. Alongside the rising demand for healthier snacking, consumers also want personalisation when it comes to their diets. Technologies like nutrition apps and fitness watches that provide real-time health data, personalised health tests and tailored meal plans have enabled people to be more attuned to their individual dietary needs than ever before. This creates a new frontier for brands: moving beyond broader ‘better-for-you’ claims to products that can adapt to individual goals – whether that’s supporting sleep, boosting focus or sustaining energy levels. As personal health data continues to advance, the challenge for brands will be turning individual insights into snacks that are both tailored and widely appealing. Specialised snacking: Tailoring to generational needs As longevity increases, the focus isn’t just on living longer but ageing well. By 2050, nearly 3.7 million people are expected to live beyond 100. Consumers want to extend their healthy years and are demanding nutrition solutions that cater to their unique needs. For the snacking sector, generational changes are a major growth opportunity. For adults over 50, there’s an increasing need for snacks which support long-term health and target specific areas that start to decline as we age such as calcium boosts for bone density or choline for cognitive function. Meanwhile, health-conscious younger generations, are reaching for snacks that enhance energy, immune support and mental wellbeing. We’re already seeing this trend take shape in fortified snacks with targeted health benefits such as protein-enriched snacks for muscle health in older adults and nutrient-dense options to support children’s cognitive and physical development. For brands, this signals a clear shift away from a one-size-fits-all approach towards more precise strategies, where snacks are designed to deliver clear benefits aligned with different life stages and lifestyle priorities. Understanding – and meeting – the specific nutritional needs of each generation will be essential to serving an ageing population that’s living longer and actively seeking products that support sustained health and wellbeing. Sustainable snacking: Ethical, transparent food sourcing Sustainable food sourcing has become a defining factor in the future of snacking. As consumers grow more environmentally conscious, they’re looking beyond ingredients and nutrition labels – they want to know where their food comes from, how it was produced, and what impact it has on the planet. This shift is driving companies to rethink their supply chains, prioritising ethically sourced ingredients, regenerative agriculture, and transparency from farm to shelf. Whether it's sourcing cacao through fair trade practices, using upcycled ingredients to reduce food waste, or switching to eco-friendly packaging, consumers are rewarding brands that take meaningful action. In today’s ever evolving consumer goods landscape, sustainability is not just a competitive advantage but a business imperative, and those who lead on responsible sourcing will help shape a smarter, more resilient snacking industry for years to come. Looking ahead The ageing population, growing focus on healthy snacking and demand for sustainable food sourcing are key trends reshaping the future of snacking. To stay ahead, brands must respond with agility and purpose – developing functional, personalised, and planet-friendly products that align with shifting consumer needs. In this fast-moving landscape, taste remains just as important. Those that push the boundaries of food innovation and create a well-rounded product offering – while continuing to deliver on flavour – will earn stronger consumer loyalty, drive lasting growth and gain a clear competitive edge.

Wonder Juice, the cold-pressed juice brand known for bold flavours and functional nutrition, has expanded its portfolio with the launch of two new Wonder Green varieties: Clean Green and Veg8 & Cayenne. Designed for consumers seeking both performance and taste, the two new flavours bring fresh energy to the green juice category, targeting daily wellness routines, detox support and adventurous palates. “Clean Green and Veg8 & Cayenne are a natural evolution of the Wonder Juice brand,” said Michele Abo, general manager. “Our consumers want juices that work harder for them, delivering real nutrition, vibrant flavour and variety without compromise. These two new blends bring exciting personality to the green juice category, whether you're looking for something refreshing and light or bold with a little heat.” Positioned as a daily wellness staple, Clean Green offers a crisp, refreshing profile focused on hydration, cleansing and plant-powered nutrition. The blend features kale, spinach, green apple, cucumber, lemon and ginger, delivering a smooth, approachable green juice experience designed for everyday consumption. Created for consumers who prefer bolder flavour profiles, Veg8 & Cayenne layers hearty vegetables with a touch of spice. Ingredients include carrot, beet, celery, cucumber, red pepper, tomato, cayenne and lemon. The cayenne adds gentle heat while enhancing the natural sweetness of the vegetables, appealing to shoppers seeking functional benefits with complexity and heat. The new Wonder Green flavours join the broader Wonder Juice line-up, which spans three established lines, Wonder Beet, Wonder Melon and Wonder Lemon, totalling 11 varieties: Each line targets specific wellness needs, from hydration and immunity to energy, digestion and heart health. Wonder Juice products are made with 100% cold-pressed organic juices using Fair-Trade certified and non-GMO ingredients. The brand emphasises a no-compromise formulation strategy, with no added water or sugar and packages exclusively in 100% recyclable glass bottles. “Wonder Juice responds to consumers' demand for 100% authentic juices with no shortcuts, no added water, no added sugar,” Abo added. “Every blend is carefully crafted to deliver a curiously good experience that is both delicious and nourishing.”

Ultra-processed foods (UPFs) are facing mounting calls for tighter regulation akin to tobacco, as new academic research and consumer data point to growing concern over their health impacts. A paper released on Tuesday by researchers from Harvard University, the University of Michigan and Duke University argues that UPFs share key characteristics with cigarettes, including being engineered to maximise consumption and stimulate reward pathways linked to addiction. The authors say these products warrant regulation “commensurate with the significant public health risks they pose”. The study, published in the health policy journal Milbank Quarterly , comes as governments face rising healthcare costs linked to diet-related disease, and as pressure grows on food manufacturers to reformulate products and improve transparency. UPFs, which include soft drinks, packaged snacks and many ready-to-eat foods, account for more than half of the average UK diet – the highest proportion in Europe – according to public health data. While the comparison with tobacco remains contested within the scientific community, the report signals a shift in the regulatory debate away from individual responsibility towards industry accountability, including potential marketing restrictions, warning labels and structural interventions. For F&B manufacturers, the more immediate risk may lie in changing consumer expectations. New research from consumer insight firm Attest shows that 48% of UK consumers support tobacco-style health warnings on ultra-processed foods, while 46% say they are prioritising brands that clearly explain what goes into their products. Todd Latham, chief executive of Attest, said the findings highlight a growing challenge for the industry. “The body of evidence linking ultra-processed foods to chronic health conditions, including cancer, has grown rapidly in recent years and our data shows consumer awareness is catching up,” he noted. “What’s striking is that many consumers are worried about ultra-processed foods, but don’t feel confident they can actually define what a UPF is or spot one in a list of ingredients. “It is a kind of invisible threat and that feels very unsettling.” Latham added that the combination of high UPF consumption and economic pressure created a difficult balancing act for brands. “In a country that consumes more ultra-processed food than anywhere else in Europe, this creates a clear challenge for food and beverage brands. Consumers remain extremely cost-conscious and continue to trade down to cheaper options, but that hasn’t reduced their expectations. They want radical transparency and honesty from brands so they can make informed choices that work for both their finances and their health.” The debate gained momentum as the UK government on Tuesday set out a new ten-year cancer strategy, while separate studies have linked high UPF consumption with reduced life expectancy among cancer patients. Not all researchers support treating UPFs in the same regulatory category as tobacco. Critics argue that food, unlike cigarettes, is essential to survival, and that health risks may stem as much from dietary displacement – the replacement of fibre-rich whole foods – as from processing itself. Nonetheless, the direction of travel is clear. As scrutiny intensifies, food manufacturers are likely to face increasing pressure to justify processing methods, simplify formulations and communicate ingredient choices more clearly to consumers and regulators alike. For the sector, the question may no longer be whether ultra-processed foods attract regulation – but how quickly brands adapt before it arrives.

M2 Ingredients, one of the largest vertically integrated functional mushroom grower and ingredient suppliers globally, has announced the launch of the M2 Center of Innovation. The purpose-built food, beverage and supplement R&D application lab is designed to fast-track product development and raise industry standards in the rapidly expanding functional mushroom category. The new facility brings together one of the industry’s most experienced functional mushroom R&D teams with a dedicated, application-driven innovation space to support brands developing next-generation products across multiple formats. These include ready-to-drink (RTD) beverages, ready-to-mix powders, gummies, capsules, shots, bars and other functional formats increasingly in demand by health-conscious consumers. “This is a major step forward not just for M2, but for the entire functional mushroom industry,” said Jeff Rogers, CEO of M2 Ingredients. “Brands have historically had to choose between ingredient suppliers and true innovation partners. The M2 Center of Innovation eliminates that tradeoff by combining deep scientific rigour with real-world formulation and application expertise. This will be a powerful asset for our partner brands and a catalyst for faster, more confident innovation.” Unlike traditional application labs, the M2 Center of Innovation is fully integrated with M2’s cultivation, processing and scientific research operations. This vertically integrated structure allows formulation challenges, such as solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level rather than through downstream workarounds, enabling more consistent performance and scalable product development. The centre will be led by Jay Schmalz, R&D innovation manager at M2 Ingredients, and supported by an in-house team of food scientists, formulation specialists and researchers with decades of experience developing functional foods, beverages, and supplements for leading consumer brands. “This Center of Innovation reflects the infrastructure the functional mushroom space has been missing,” founder Sandra Carter said. “It is designed to help brands move beyond concepts and into market-ready products that deliver on both efficacy and experience. We believe this will fundamentally change how functional mushroom products are developed and commercialised.” Chief science officer Julie Daoust added: “This is the partner I always wished I had when I was responsible for bringing new products to market". She continued: “A team that understands ingredient science, formulation realities, scale-up challenges, and commercialisation timelines all at once. The M2 Center of Innovation allows brands to innovate without having to build a full internal R&D infrastructure, while still delivering products that truly work.” The M2 Center of Innovation is now open and actively collaborating with food, beverage and supplement brand partners.

Mars has announced the appointment of Chris Sackree as global vice president supply for Mars Food & Nutrition. Sackree will succeed Dale Creaser, who will retire from Mars on Friday, 3 April 2026, after nearly three decades with the business. Chris Sackree. In his new role, Sackree will report to Shaid Shah, global president of Mars Food & Nutrition, and join the segment’s global leadership team, overseeing supply operations across Mars Food & Nutrition’s global portfolio, which includes brands such as Ben’s Original, Tasty Bite, Kevin’s Natural Foods and Dolmio. “I’m delighted to announce Chris’ appointment and welcome him to the Global Leadership Team for Mars Food & Nutrition,” Shah said. “Chris joined Mars 18 years ago and has consistently delivered excellent operational performance across markets and categories, underpinned by a deep commitment to driving quality and safety. He is a strong leader with a reputation for building high-performing teams.” Sackree began his Mars career in operations at the Melton Mowbray factory in the UK with Mars Pet Nutrition. His career path has included roles in industrial engineering in Bremen, Germany; plant manager at Melton Mowbray in 2013; and multiple senior leadership positions in the US, including industrial engineering director and interim VP supply for Mars Pet Nutrition North America in Nashville. He joined Mars Food & Nutrition in 2022 as global value chain operations vice president, where he played a central role in strengthening the company’s global supply chain resilience and building a high-performing supply organisation. The announcement also marks the retirement of Dale Creaser, whose Mars career began as a shift manager in Slough, UK. Dale Creaser. Creaser went on to hold senior supply leadership roles across Chocolate, Petcare, Wrigley and Food & Nutrition, including VP supply roles across Europe, Eurasia, CIS, Turkey, Russia, South Africa and global segments. He returned to Mars Food & Nutrition in 2022 as global VP supply, where he led a major supply transformation and embedded operational excellence as part of the segment’s refreshed business strategy. “I want to thank Dale for his immense and long-lasting contribution to the Mars business,” Shah added. “His commitment to driving the best outcomes for the enterprise through inspiring Associates to reach their full potential, combined with his rigour, vision and functional excellence, has been a defining strength. His legacy will continue through the fantastic talent he has nurtured into highly engaged and effective teams over many years.” With Sackree’s appointment, Mars Food & Nutrition signals continued investment in operational excellence, supply chain resilience, and leadership continuity as it scales its global food portfolio across 30 markets worldwide.

Nomo, the UK’s plant-powered and free-from chocolate brand, is set to make Easter 2026 its most ambitious yet, unveiling its largest and most innovative Easter range to date. The expanded portfolio combines brand-new product launches with established best-sellers, delivering an inclusive offering that is completely free from dairy, gluten, egg and nuts. With Easter continuing to be a critical trading moment for chocolate manufacturers and retailers alike, Nomo is strengthening its leadership position in the free-from category by delivering both indulgence and inclusivity. The 2026 range has been developed to meet growing consumer demand for plant-based and allergy-safe products, without compromising on taste, texture or innovation. This year’s lineup introduces four major new launches designed to broaden choice and drive excitement across gifting, sharing and self-treat formats. Highlights include filled bunnies, a popcorn-flavoured Easter egg, premium gifting options and shareable multipacks. New product launches for Easter 2026 include: Crispy Toffee Bunny (25g, £1.00 RRP) – A smooth chocolate bunny filled with a crispy toffee-flavoured centre, delivering texture and crunch in every bite. Stockists: Tesco, Morrisons, Asda, Ocado. Popcorn Egg & Bar (158g, £7.50 RRP) – Building on the success of NOMO’s Salted Popcorn chocolate bar, this sweet-and-salty flavour combination makes its Easter debut in a premium egg and bar format. Stockists: Tesco, Morrisons, Asda, Sainsbury’s, Waitrose, Ocado. Mini Caramel Bunnies – 5 Pack (53g, £2.75 RRP) – Bite-sized bunnies featuring NOMO’s best-selling gooey caramel centre, coated in creamy free-from chocolate. Stockists: Morrisons, Sainsbury’s, Waitrose, Ocado. Honeycomb Bunny in Gift Box (120g, £5.75 RRP) – A premium hollow chocolate bunny packed with crunchy honeycomb pieces, launching as a Sainsbury’s exclusive. Alongside the new launches, NOMO is expanding its core Easter range with strong-performing favourites and family-friendly formats designed to maximise shelf appeal and basket spend. These include: Cookie Dough Bunny (25g, £1.00 RRP) Creamy Choc Egg & Mini Bars (154g, £7.50 RRP) Cookie Dough Egg & Bunny (155g, £7.50 RRP) Ultimate Egg, Bunnies & Mini Bars (223g, £11.00 RRP) Mini Vanilla Bunnies – 5 Pack (53g, £2.75 RRP) Easter Hunt Pack (88g, £4.50 RRP) Nomsters Crispy Egg & Lolly (92g, £4.50 RRP) The range spans multiple price points and formats, supporting strong category performance across gifting, children’s products, sharing packs and premium Easter treats. Tara Stevens, senior brand manager at Nomo, commented: “Easter is a special time for coming together and sharing treats with the people you love, so it’s important to us that no one feels left out because of allergies or dietary needs." "Our 2026 range brings something for everyone, from exciting new flavours like Crispy Toffee and Popcorn to our much-loved, award-winning favourites – all made with the same great taste people expect and love from NOMO," she continued. Short for “No Missing Out”, Nomo continues to redefine the free-from confectionery category by combining inclusivity with indulgence. All products are plant-powered and free from dairy, gluten, egg and nuts, making them suitable for consumers with dietary restrictions, allergies and plant-based lifestyles. The full Easter 2026 range will be available from the free-from aisles of major UK supermarkets, online retailers and the Nomo online store.