The designation marks a significant milestone in the winery's corporate social responsibility (CSR) journey, placing it among a select group of fewer than 100 wineries worldwide to hold this rigorous credential. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Erath Winery , a foundational brand in the Oregon wine industry, has announced its achievement of B Corporation (B Corp) certification. The designation marks a significant milestone in the winery's corporate social responsibility (CSR) journey, placing it among a select group of fewer than 100 wineries worldwide to hold this rigorous credential. The certification formalises Erath's long-standing operational commitments to verified social and environmental performance, transparency, and accountability. It signals to the trade and consumers alike that the winery is legally required to balance profit with purpose. Validating the 'Oregon' Brand Founded in 1968 by Dick Erath in the Dundee Hills, Erath played a pivotal role in establishing Oregon’s global reputation for Pinot Noir. This new certification reinforces that legacy by aligning the brand with the modern demand for ethical production—a core tenet of the Oregon wine identity. Amy Prosenjak , President & CEO of A to Z Wineworks LLC (which represents Erath, A to Z, and REX HILL), highlighted the shift towards value-based business models. "We have always believed that great wine should do more than delight the senses – it can be a driver for change in the world around us," Prosenjak stated. "With our B Corp certification, we are now celebrating and honoring that belief amongst like-minded companies." LIVE Certification and Beyond The B Corp status complements Erath’s existing agricultural certifications. Both of the winery’s estate vineyards, Willakia and Knight's Gambit , are LIVE Certified . This third-party certification specifically verifies sustainable farming practices that support biodiversity and soil health in the Pacific Northwest. By layering B Corp certification on top of LIVE, Erath validates its operations beyond the vineyard, covering governance, worker welfare, and community impact. Social Responsibility Initiatives Erath’s assessment score was bolstered by its extensive community engagement programs, which include: Labour Welfare: A founding supporter of ¡Salud! since 1991, an initiative providing healthcare to vineyard workers and their families. Industry Inclusion: Sponsorships of Women in Wine to champion diversity within the sector. Environmental Action: A partnership with One Tree Planted during Oregon Wine Month to support reforestation efforts. Leah Adint , Head Winemaker at Erath, noted that the certification is integral to the product quality itself. "Erath strives to continue stewarding the land and community that has supported its passion and pioneering spirit for Pinot Noir—connection, craftsmanship, and intention." For retailers and distributors, Erath’s B Corp status provides a verified "sustainable" selling point in the premium Pinot Noir category, appealing to the growing segment of consumers who scrutinise the ethical footprint of their wine purchases. Sustainability Erath Winery Achieves B Corp Certification News February 17, 2026 Coffee & Tea JDE Peet's and Partners Launch Coffee Canopy Deforestation Map Agriculture Mars and ofi Partner to Scale Regenerative Cocoa Farming in Ecuador Agriculture Eternal.Ag secures €8m to scale autonomous greenhouse harvesting Sustainability Skipstone Unveils Sustainable Estate Winery in Alexander Valley Sustainability Business & Finance Beverage Alcohol Related news

The sweet-meets-heat dynamic is proving to be a permanent fixture in modern culinary development. This comprehensive Insight Lab analysis unpacks the consumer psychology behind the swicy craze, deconstructs the most innovative 2026 product launches, and charts the evolutionary horizon toward "swavory" and "swangy" profiles. Trend Sweet Meets Spicy: Decoding the Swicy Flavour Phenomenon From Jolly Rancher’s chilli-coated gummies and Sargento’s tiered spicy cheeses to Absolut's Tabasco-infused premium vodka. The sweet-meets-heat dynamic is proving to be a permanent fixture in modern culinary development. This comprehensive Insight Lab analysis unpacks the consumer psychology behind the swicy craze, deconstructs the most innovative 2026 product launches, and charts the evolutionary horizon toward "swavory" and "swangy" profiles. February 18, 2026 Go Overview Report Opportunities Suppliers Related News Overview Content Opportunities Suppliers Latest news The commercial execution of swicy, swavory, and swangy profiles presents significant technical challenges for food scientists, product developers, and supply chain managers. The integration of volatile capsaicinoids, high-brix sugar solutions, and organic acids requires precise chemical balancing to ensure stability, consistency, and safety. Managing Capsaicin Volatility and Flavour Masking The primary technical challenge in formulating swicy products is controlling the temporal release and absolute intensity of the heat source. Capsaicin is highly lipophilic (fat-soluble) and hydrophobic, meaning its behaviour changes dramatically depending on the product's base matrix. In aqueous environments (such as clear beverages or gummies), heat can become sharp, immediate, and overwhelmingly harsh. Formulators must utilise specific buffering agents—such as dairy proteins (casein), heavy lipid emulsions, or specific complex carbohydrates—to coat the palate and delay the onset of the trigeminal burn, ensuring the sweetness registers first. Furthermore, the interaction between varying pH levels and heat perception is critical, particularly in "swangy" formulations. Highly acidic environments (low pH) can significantly amplify the perceived intensity of capsaicin, meaning a product formulated with lime or yuzu requires a lower actual chilli concentration to achieve the same perceived heat as a neutral-pH product. Developing these profiles requires advanced sensory testing to ensure the heat dissipates at the correct rate, inviting continued consumption rather than causing palate exhaustion. Supply Chain Resilience and Ingredient Technologies The demand for specific, region-authentic ingredients like yuzu, habanero, Aji Amarillo, and specialised honeys places significant strain on global agricultural supply chains. Crop yields for these specialised agricultural products are highly susceptible to climate volatility, tariffs, and logistical bottlenecks, resulting in unpredictable cost fluctuations for manufacturers. To mitigate these risks, major flavour houses are deploying advanced ingredient technologies. For example, ADM’s CitrusFlex solutions allow product developers to optimise juice and citrus flavour formulations despite global supply fluctuations. By utilising advanced extraction techniques, AI-assisted flavour ideation tools, and naturally derived flavour modulators, manufacturers can recreate the complex, layered profiles of regional chillies and exotic fruits without relying entirely on the volatile raw agricultural commodity market. This ensures margin stability and consistent product quality for large-scale retail launches. Strategic Opportunities for Food and Beverage Professionals The extensive data analytics, psychological frameworks, and product case studies presented in this report reveal a commercial landscape exceptionally rich with actionable opportunities. Food and beverage professionals across product development, brand marketing, and executive strategic planning must systematically integrate the swicy paradigm into their operational roadmaps. The following strategic opportunity vectors represent the highest-probability paths for securing market share and driving premiumization in the 2026 market environment. 1. Master "Fruit-Forward Heat" Formulations The era of arbitrary, single-note heat (e.g., generic "flamin' hot" or unstructured cayenne) is rapidly concluding. The immediate future of the swicy trend belongs to carefully curated, specific, and intentional fruit-and-chilli pairings. Product developers must move beyond generic heat sources and explore the nuanced, often inherently fruity profiles of specific regional chili cultivars, pairing them with complementary fruit bases to create sophisticated synergy. Industry analysis indicates a massive, largely untapped opportunity in tropical and citrus pairings. Incorporating fruits like mango, guava, dragon fruit, pineapple, cherry, and yuzu alongside the complex, distinct heats of jalapeño, habanero, chipotle, or aji amarillo offers "intentional, balanced, and a bit more worldly" profiles that feel refined rather than overwhelmingly aggressive. Formulators must focus relentlessly on the temporal release of the flavour, ensuring the fruit base acts as the initial, comforting greeting on the palate, allowing the specific, smoky, or vegetal chilli notes to emerge sequentially on the finish. This approach elevates the product from a novelty item to a premium culinary experience. 2. Leverage High-Rotation Formats for Risk-Mitigated Exploration While modern consumers are eager to explore swicy profiles, they remain inherently hesitant to commit to entirely unfamiliar physical formats. Therefore, the most effective commercial strategy for introducing bold, unconventional swicy flavours is to utilise product categories where rapid flavour rotation is already an expected, desired, and deeply ingrained consumer behaviour. Dishes and physical formats such as pizzas, burgers, tacos, fried chicken, sandwiches, hummus, gummy candies, and potato chips sit in categories that naturally and operationally support controlled flavour expansion. Because these formats are universally understood and universally consumed, they serve as ideal, low-risk delivery vehicles for experimental heat. Swicy does not rely on a single originating cuisine; its modularity means that a manufacturer can apply a complex swicy glaze, powder, or syrup to a widely accepted base with an exceptionally high probability of trial and acceptance. Professionals must avoid pairing highly experimental swicy flavours with equally experimental physical formats, as compounding novelties drastically increases consumer rejection rates. 3. Deploy Strategic Brand Partnerships and Ingredient Credentialing In a hyper-crowded retail market, authenticity and narrative are primary differentiators. As definitively proven by the Absolut and Tabasco collaboration, partnering with a legacy ingredient brand provides immediate, undeniable commercial credibility and consumer trust. For F&B professionals, sourcing and prominently co-branding with recognised regional spice purveyors, legacy hot sauce brands, or specific appellation-controlled ingredient suppliers can effectively shortcut the consumer trust-building process. Furthermore, partnerships with lifestyle, entertainment, or digital-native brands (such as Jolly Rancher's highly successful collaboration with VeeFriends) offer a vital mechanism to contextualise the flavour within a broader cultural moment. These non-traditional collaborations generate massive pre-launch momentum on social media, tap into existing, highly engaged community loyalties, and transform a simple flavour extension into a collectable, experiential retail event that commands a premium price point. 4. Engineer the Evolution toward Swavory and Swangy Forward-looking professionals must begin laying the immediate groundwork for the post-swicy landscape. The deep integration of umami and acid into the sweet-heat matrix is the next major frontier of product development, and early adopters will capture significant market share. For savoury applications, including premium snacks, marinades, and frozen meals, developers should investigate the inclusion of fermented soy, miso, black garlic, or mushroom extracts to anchor the sweet and spicy notes. This creates the "swavory" depth that encourages continuous consumption and prevents the palate fatigue associated with overly sweet products. For beverage and confectionery applications, the strategic focus should pivot to "swangy" profiles, utilising malic or citric acids, tamarind paste, or highly acidic citrus varietals (like mandarin or calamansi) to create a sharp, mouth-watering contrast to the sugar and chilli, resulting in a vibrant, highly refreshing consumer experience. 5. Expand Swicy Penetration in the Beverage Sector While solid food applications of the swicy trend are well-established and nearing saturation in certain snack categories, the beverage sector remains relatively unsaturated and highly ripe for disruption. The verified market success of spicy sodas, spiced lemonades, and complex cocktail mixers demonstrates that consumers are highly receptive to liquid heat, provided it is properly balanced and intelligently marketed. Beverage formulators and mixologists should look far beyond the traditional Bloody Mary or Margarita profiles. Massive commercial opportunities exist in ready-to-drink (RTD) iced coffees (e.g., chilli-infused mochas or hot honey cold brews), functional wellness shots, elevated hot chocolates, and sparkling botanical waters. The crucial technical challenge in this specific sector is managing the throat-catch of the capsaicin; successful formulations will utilise heavy syrups, dairy, oat-milk bases, or precise carbonation levels to physically buffer the heat sensation, allowing the complex flavour of the pepper to shine without causing physical discomfort or coughing. Utilising B2B solutions like Monin's Hot Honey syrup allows operators to test these waters with minimal operational risk. Strategic Opportunity Vector Implementation Methodology Target Commercial Outcome Fruit-Forward Heat Pair specific chilli varietals (Aji Amarillo, Habanero) with distinct tropical/citrus bases (Guava, Yuzu). Elevate the profile from generic "spicy" to premium, culinary-driven "complex heat," justifying higher price points. High-Rotation Formats Apply swicy seasonings/glazes to familiar, high-volume bases (chips, gummies, chicken, hummus). Drastically lower the barrier to consumer trial; reduce new product rejection risk. Ingredient Credentialing Co-brand aggressively with legacy spice, sauce, or digital-native lifestyle brands. Instantly acquire brand trust, authenticate the flavour profile, and generate organic social media virality. Swavory / Swangy Evolution Integrate umami (miso, soy) or complex acids (tamarind, citrus) into the sweet-heat matrix. Stay ahead of the trend curve; prevent consumer palate fatigue; dominate the next wave of flavour innovation. Beverage Sector Expansion Develop RTD coffees, functional sodas, and hot beverages featuring controlled, physically buffered heat. Capture market share in an under-penetrated, high-margin sector of the swicy trend.

The Cocktail Collection launches 100ml single-serve Mini Cans, bringing bartender-quality recipes to a portable, precision-portioned RTD format. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Alcohol Diageo The Newsroom The Cocktail Collection, a Diageo brand in the premiumised ready-to-drink (RTD) market, has unveiled its latest innovation: a range of single-serve mini cans. The launch represents a strategic evolution for the brand, moving its most popular multi-serve bottled cocktails into a 100ml aluminium format designed specifically for the high-velocity summer trading season. The move addresses a growing demand in the adult beverage sector for "bar-quality" experiences that do not require the glass weight or preparation complexity of traditional cocktail service. Format Innovation and Precision Portions The transition to a 100ml "mini" format is a deliberate technical choice. While the standard RTD market is dominated by 250ml and 330ml "long drink" cans, the 100ml volume is engineered to reflect the exact specifications of a professional serve. By utilising a smaller, sleeker can, The Cocktail Collection is targeting: Thermal Stability: Smaller volumes chill faster and are consumed before significant temperature degradation occurs, a critical factor for outdoor summer consumption. Portability: The lightweight format is designed to fit seamlessly into beach bags and coolers, expanding the brand's reach into environments where glass bottles are often prohibited or impractical. Consistency: Each unit delivers a standardised, high-ABV recipe that mirrors the brand’s bottled portfolio, ensuring the sensory profile remains identical across formats. Leveraging High Equity Power Brands A primary differentiator for The Cocktail Collection is the use of "Power Brands" within its formulations. Rather than using neutral grain spirits, the lineup utilises globally recognised labels to signal quality and justify premium retail pricing. The SKU Lineup Includes: Ketel One Vodka Espresso Martini ☕ Replicating the viral "coffee-cocktail" trend in a shelf-stable format. Ketel One Vodka Cosmopolitan 🍸 A citrus-forward classic targeting the refreshing "sundowner" occasion. Bulleit Old Fashioned 🥃 A high-integrity whiskey serve designed for the premium slow-sipping market. Bulleit Whiskey Sour 🍋 Balancing the spice of bourbon with a refined acidic profile. Crown Royal Black Cherry Whisky Sour 🍒 A fruit-forward variant leveraging the high brand equity of Canadian whisky. Peter Sundry, Brand Director of The Cocktail Collection, stated that the brand was built on the idea that "bar-quality cocktails should be easy to enjoy anywhere." Sundry noted that this launch is specifically about meeting consumers in the locations where they naturally gather during the summer months. The entry of The Cocktail Collection into the canned segment reflects a broader maturation of the RTD category. As "Soda 2.0" and functional beverages have raised the bar for canned quality, spirit-based cocktails are undergoing a similar premiumisation. Retailers are increasingly looking for products that can drive higher unit value in the chiller cabinet. By offering a multi-brand, multi-SKU range in a single-serve format, The Cocktail Collection provides a "plug-and-play" cocktail programme for both off-premise retailers and hospitality operators who lack full-bar infrastructure. New Products The Cocktail Collection Scales RTD Portfolio With Single-Serve Mini Cans Eddie Sanders May 7, 2026 New Products High Noon Launches Limited Edition Transfusion Seltzer New Products Bevi Launches Energy Sachets Modular Alcohol RTD Targeted at Gen Z New Products SunnyD Vodka Seltzer Launches Purple Limited Edition Variant New Products Coca-Cola Expands Absolut Vodka and Sprite with Pineapple RTD New Products Beverage Alcohol Packaging Related news

The rollout is supported by fresh consumer data regarding game day eating habits and serves as the precursor to a broader marketing campaign scheduled to debut on 2 February. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Condiment category leader Frank's RedHot® has announced a significant expansion of its sauce portfolio, unveiling four new SKUs to coincide with National Hot Sauce Day. The launch is strategically timed to capture the "Big Game" consumption occasion, offering new ways for consumers to elevate their watch party spreads. The rollout is supported by fresh consumer data regarding game day eating habits and serves as the precursor to a broader marketing campaign scheduled to debut on 2 February . Flavour Innovation and Usage Occasions The new lineup introduces a mix of "wing sauce & dip" formats and a squeeze bottle application, targeting versatility across the game day menu—from traditional wings to pizza and brunch items. The New Quartet: 🧄🧀 Frank's RedHot® Garlic Parmesan Wing Sauce & Dip: A savoury blend balancing garlic and parmesan with mild heat. Target applications: Wings, pizza, pasta, and party platters. 🍍🌶️ Frank's RedHot® Pineapple Hawaiian Wing Sauce & Dip: A "sweet-meets-heat" combination utilising aged cayenne peppers and juicy pineapple. Target applications: Wings, rice bowls, and fries. 🍁🔥 Frank's RedHot® Spicy Maple Wing Sauce & Dip: A fusion of fiery cayenne and rich maple syrup. Target applications: Wings, tenders, ribs, and brunch dishes. 👻🥛 Frank's RedHot® Ghost Pepper Ranch Squeeze Sauce: Combines the cooling profile of ranch with high-intensity ghost pepper heat. Target applications: Burgers, pizza, and sandwiches. Consumer Insights: The 'Culinary Event' Frank's RedHot is positioning the Super Bowl viewing experience as a major home-cooking event. New data released by the brand indicates that 41% of fans view game day as an excuse to experiment with new recipes, despite wings and pizza remaining dominant staples. The survey also touched on social etiquette, revealing that 64% of Americans admit to double-dipping , sparking a debate on whether the practice is a "social slip-up" or an accepted part of the communal snacking experience. Valda Coryat , Vice President of Marketing at McCormick & Company, emphasised the strategic importance of the launch window: "The Big Game is one of the biggest food moments of the year. Fans are sticking with their favourites but looking for new ways to turn up the flavour — and Frank's RedHot is the go-to for making every bite bold and delicious." Commercial Availability The new sauces are scheduled to hit retailers nationwide in the coming weeks, ensuring shelf presence ahead of the peak football viewing season. Sauces Frank's RedHot Expands Portfolio with Four New Flavours Ahead of Big Game Watching Window News January 22, 2026 New Products General Mills Launches Gushers Super Sour and Sweet & Fiery Flavours New Products Little Latke Launches Garlic Parm and Spicy Honey Dijon Crisps New Products Schweppes Launches Cherry Pepper Soda to Drive Mixer Premiumisation New Products Health-Ade Taps 'Swicy' Trend with Strawberry Mango Chilli Kombucha Flavours & Colours Sauces New Products Food Related news

The product is a liquid-based concentrate designed specifically for the European and Asia-Pacific markets, targeting manufacturers seeking vibrant pink shades with improved cost-in-use metrics. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Flavours & Colours Exberry The Newsroom GNT Group , the global market leader in colouring foods, has announced the launch of a new high-performance addition to its portfolio: EXBERRY® Shade Intense Pink Blossom . The product is a liquid-based concentrate designed specifically for the European and Asia-Pacific markets, targeting manufacturers seeking vibrant pink shades with improved cost-in-use metrics. The launch addresses a common formulation challenge: achieving intense, stable colours without high dosage rates. By utilising a high-pigment formulation derived from purple sweet potato and carrot , GNT aims to offer a solution that maximises efficiency while maintaining strict clean-label credentials. Technical Specifications: High Intensity, Low Dosage The core value proposition of the Shade Intense Pink Blossom is its colour strength. GNT reports that the concentrate requires significantly lower dosages in recipes to achieve the desired vibrancy compared to standard solutions. This high efficiency translates into tangible operational benefits for manufacturers: Optimised Cost-in-Use: Lower volume requirements per batch. Sustainability: Reduced logistics and packaging needs due to higher concentration, resulting in a lower carbon footprint. Stability: The liquid format is heat-stable , making it particularly well-suited for beverage applications involving pasteurisation, as well as high-heat processes in confectionery. Applications and Labelling While engineered primarily for the beverage sector, the concentrate demonstrates versatility across a broad range of applications, including: Confectionery: Aerated gums and high-boiled sweets. Dairy & Frozen: Yoghurt, ice cream, and water ice. Regulatory compliance remains a key selling point. In the EU and UK , the ingredient can be labelled simply as “concentrate (sweet potato and carrot),” supporting the "clean label" demands of modern consumers who avoid E-numbers or chemical-sounding additives. Trend Alignment: 'Cultural Celebration' The launch is strategically timed to align with GNT’s latest trend analysis, dubbed "Cultural Celebration." The company identifies a growing consumer appetite for the bold, colorful flavors associated with Southeast Asian cuisine—specifically from Indonesia, Vietnam, and the Philippines. Anne van der Meijde , Product Manager at GNT, commented: “From pioneering new blends and raw materials to producing colours with exceptional intensity, we’re constantly finding new ways to boost our EXBERRY® portfolio.” The "saturated yet natural" pink hue is positioned to evoke the visual language of these exotic flavours, helping brands create products that signal "positive energy" and adventurous taste profiles on the shelf. Flavours & Colours GNT Expands EXBERRY® Portfolio with High-Intensity ‘Pink Blossom’ Concentrate News February 12, 2026 Technology Cornelius Launches ACSD Automated Beverage System for QSR Ingredients Sirio Europe Debuts LifeChews to Solve Lipid Formulation Challenges Health & Nutrition Munchkin Enters Consumables Market with Infant Formula Launch and Target Exclusivity Ingredients Vivici Unlocks 'Pink Gold' with US Launch of Precision Fermentation-Derived Lactoferrin Flavours & Colours New Solutions Ingredients Related news

The new lineup spans the entire "heat-o-meter," ranging from Zero Heat to Hot, and includes two high-profile retailer exclusives designed to drive footfall at Walmart and Kroger. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Takis® , the snack brand best known for its high-heat Fuego profile, has announced a major strategic pivot with the launch of six new rolled tortilla chip flavours. Hitting shelves nationwide starting February 9 , the launch is anchored by a new campaign— "All Intense, Not All Spicy" —which seeks to decouple the brand's identity from extreme heat alone, expanding its Total Addressable Market (TAM) to include consumers seeking bold flavour without the burn. The new lineup spans the entire "heat-o-meter," ranging from Zero Heat to Hot , and includes two high-profile retailer exclusives designed to drive footfall at Walmart and Kroger. Intensity Beyond Heat For years, Takis has defined the "hot chip" category. This expansion acknowledges a saturation point in the extreme-heat segment and pivots toward flavour complexity. By introducing "Zero Heat" and "Mild" options, Takis aims to retain brand loyalty among consumers with lower spice tolerance while maintaining its reputation for intensity through acidity, savoriness, and texture. Sandra Kirkpatrick , Senior Director of Marketing at Takis, explained the positioning: "From zero heat to hot, this new lineup allows us to reach consumers and delivers craveable flavours for every taste preference—giving snackers more ways to experience Takis snacks in a way that matches their intensity." Clean Label Commitment: Removal of Artificial Colours In a significant operational shift, the new flavours represent the first step in a broader initiative to remove artificial colours across the entire Takis portfolio by the end of 2026 . This move addresses growing consumer and regulatory scrutiny regarding artificial dyes in snack foods, positioning the brand as a leader in the "cleaner indulgence" space without compromising on visual impact. Product Lineup and Retailer Exclusives The rollout includes four national SKUs and two channel-specific exclusives, leveraging current flavour trends such as "swicy" (sweet/spicy) and pickle. National Launch: Xtreme Lime™ (Zero Heat): A citrus-forward profile capitalising on the lime trend without the chilli. Smokin' BBQ (Mild): A savoury, smoky entry into the classic BBQ segment. Pickle Punch (Medium): Tapping into the viral pickle flavour trend with a high-acidity brine profile. Jalapeño (Hot): A herbaceous green pepper profile for traditional spice lovers. Retailer Exclusives: Hot Honey (Hot) – Exclusive to Walmart: Capitalising on the "swicy" trend, blending honey sweetness with lingering heat. Crazy Buffalo (Medium) – Exclusive to Kroger: A wing-night inspired fusion of tangy buffalo sauce and creamy notes. Commercial Details The new range is available in 3.25 oz and 9.9 oz sizes, catering to both the impulse/convenience channel and the take-home grocery occasion. New Products Takis® Pivots Brand Strategy with Non-Spicy Innovation and Retailer Exclusives News February 9, 2026 Foodservice PepsiCo Launches First Lays Potato Restaurant in China New Products Kettle Chips Expands into Tortilla Snacking with New Range Snacking Pringles Partners with Xbox and Bethesda for 'Fallout 76 Mystery Flavour' Launch in UK & Ireland New Products Proper Launch 'House Hot Sauce' Lentil Chip, Marketing Towards Spice Boom Flavours & Colours Snacking New Products Related news

Mars Drinks & Treats is scaling its UK frozen portfolio with the launch of the Snickers Peanut Butter Creamy ice cream bar, following double-digit growth in the branded ice cream sector. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Confectionery Mars Inc The Newsroom Mars Drinks & Treats has announced the addition of the Snickers Peanut Butter Creamy ice cream bar to its frozen portfolio. This strategic launch aims to capitalise on the sustained growth within the premium handheld ice cream segment and follows a year of significant value increases for the brand in the United Kingdom. The introduction of the new variant comes as the UK ice cream category saw a 12.7% rise in sales in 2025, reaching a total market value of £1.6 billion. Mars reported an 11.2% increase in its own branded ice cream sales during the same period, bringing its portfolio value to £51.5 million. Tapping into Premium Flavour Trends The Snickers Peanut Butter Creamy ice cream bar is designed to leverage the established brand equity of Snickers while catering to the increasing consumer demand for peanut butter-based frozen treats. The product features a combination of roasted peanuts, nougat, and caramel, layered with peanut butter ice cream and finished with a milk chocolate coating. Kerry Cavanaugh, General Manager at Mars Drinks & Treats, noted that the Snickers brand has consistently served as a high-performer within the company’s frozen range. The new launch follows the successful 2025 introduction of the Snickers White ice cream bar, suggesting a continued strategy of flavour diversification to maintain brand momentum. Strategic Retail Partnership and Distribution The new product will be available exclusively in Iceland stores starting in March 2026. This focused distribution strategy allows Mars to target specific consumer demographics within the frozen food sector before potentially scaling to wider retail channels. Key launch details include: Format: Multipacks of six bars. Pricing: Recommended Retail Price (RRP) of £3.00. Retail Launch: Iceland stores. The expansion reflects a broader trend in the confectionery and frozen industries where heritage brands are successfully transitioning into the ice cream category. By maintaining the signature flavour profile of its confectionery counterpart while innovating with textures—such as the "creamy" profile of this new launch—Mars aims to capture both existing Snickers loyalists and new consumers in the competitive handheld ice cream market. As the UK market continues to show resilience in the premium snacking sector, Mars’ continued investment in its hero brands indicates confidence in the long-term profitability of frozen confectionery extensions. New Products Mars Expands Frozen Portfolio with Snickers Peanut Butter Creamy Ice Cream News March 11, 2026 New Products My/Mochi Scales Portfolio with New Nostalgic Cotton Candy Flavour New Products Nutribullet Enters Frozen Dessert Category With Chill Ice Cream Maker New Products Protein Pints Launches Fudge Brownie at Sprouts Farmers Market Nationwide New Products Häagen-Dazs Introduces Dubai Style Chocolate Mini Bars at Costco Confectionery New Products Food Related news

Starbucks has officially launched its "Energy Refreshers" platform nationwide, a year-round menu evolution that integrates B vitamins and 125mg of natural caffeine into its successful Refreshers line, specifically targeting the high-growth functional energy and wellness-conscious consumer segments. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Coffee & Tea Starbucks The Newsroom Starbucks Coffee Company has announced the nationwide launch of "Energy Refreshers," a significant strategic pivot that brings functional energy benefits to one of the brand's most popular beverage platforms. Available starting April 7, 2026, the new line provides an "enhanced energy" option that adds B vitamins and caffeine derived from natural sources, marking a definitive move into the competitive functional beverage space. The launch coincides with a broader spring menu update that establishes mango as a year-round flavour anchor and introduces high-protein food options, reinforcing Starbucks' transition toward a comprehensive "all-day" functional nutrition destination. The Energy Refresher Platform The Energy Refresher represents a technical upgrade to the existing Refreshers architecture. While traditional Refreshers contain a baseline of green coffee extract, the Energy variants are engineered for a higher-intensity functional lift. Key product attributes include: Caffeine Load: 125mg of caffeine in a Grande (16 oz) serving, positioning it as a moderate-energy alternative to high-stimulant RTD energy drinks. Nutritional Enrichment: Formulated as an "excellent source of B vitamins," appealing to consumers seeking wellness benefits alongside mental alertness. Natural Positioning: Utilising "caffeine from nature," the brand is prioritising clean-label transparency to differentiate from synthetic energy alternatives. Customisation Moat: The energy boost can be added to any flavour profile and paired with water, lemonade, or coconut milk (Mango Dream Energy Refresher). Dana Pellicano, Senior Vice President of Global Product Experience, characterised the launch as "innovation and flavour without compromise," noting that the company aims to provide choices that consumers "feel good about." The Mango and Ube Platforms In addition to the energy launch, Starbucks is launching several key flavour trends that have shown high velocity in seasonal windows: Mango Year-Round: Previously a seasonal favourite, mango is now a permanent menu fixture. This includes the Mango Strawberry Refresher line and a new "Mango Cold Foam" that can be added as a value-add topping to any beverage. Ube Continuity: Following a successful pilot, the Iced Ube Coconut Cream Shaken Espresso remains on the menu for a limited time, utilising "Ube Coconut Cream Cold Foam" to tap into the global interest in purple yam and nutty-vanilla flavour profiles. Functional Tea Innovation: The Iced Mango Cream Matcha and Iced Mango Cream Chai leverage the mango cold foam to create a "layered" sensory experience, targeting the younger, social-media-active demographic. High-Protein and Better-For-You Snacks To support the beverage-led energy narrative, Starbucks is expanding its grab-and-go food set with a focus on functional nutrition: MUSH Overnight Oats: Now available at most U.S. locations, providing 15 grams of protein and 7 grams of fibre per serving. SkinnyDipped Bites: Offering a low-sugar (3g) dark chocolate coconut almond snack. This "bundled energy" strategy encourages higher average check values by pairing functional beverages with performance-oriented snacks. Industrial Significance and Market Outlook For B2B stakeholders and the broader QSR industry, the launch of Starbucks Energy Refreshers is a clear signal that "energy" is no longer a niche category reserved for speciality brands like Celsius or Ghost. By embedding energy functionality into a platform as ubiquitous as the Refresher, Starbucks is essentially "standardising" the functional afternoon pick-me-up. From a competitive standpoint, this move allows Starbucks to: Recapture Midday Traffic: Targeting the 2:00 PM to 4:00 PM slump, where consumers often migrate toward convenience stores for energy drinks. Increase Loyalty: Offering "caffeine-free" versions of all Refreshers alongside "high-energy" versions ensures the brand captures the entire spectrum of consumer caffeine preferences. Leverage Platform Resilience: By using the existing Refreshers supply chain and adding a functional "booster," Starbucks is achieving innovation with relatively low operational complexity for its baristas. As the company enters the second quarter of 2026, industry observers expect the Energy Refresher to become a multi-million-dollar anchor for the brand, potentially leading to a wider range of "functional add-ons" across the entire Starbucks menu. Coffee & Tea Starbucks Launches Energy Refreshers and Year-Round Mango Flavour Dan B April 8, 2026 Coffee & Tea Costa Coffee Launches 2026 Summer Menu with Ube Expansion and Jaffa Cake Partnership Coffee & Tea Second Cup Canada Unveils Spring-Summer Cold Beverage Lineup Coffee & Tea Starbucks EMEA Launches Protein Cold Foam with 15g Whey Protein Boost Coffee & Tea 7 Brew Coffee to Debut First On-Campus Walk-Thru at University of Arkansas Energy Drinks New Products Beverage Foodservice Coffee & Tea Related news

Distinct from standard subscription boxes, MEATZY introduces a "financial ecosystem" component—a multi-tiered referral program designed to allow customers to monetise their membership. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Alina Pisani, co-founder, and Jorge Arevalo, co-founder. MEATZY, a new direct-to-consumer (D2C) subscription service, has officially launched in the continental United States, aiming to disrupt the premium protein market. Created by industry veterans with a background in supplying luxury resorts and top-tier chefs, the service promises chef-grade beef, chicken, pork, and seafood at predictable price points. Distinct from standard subscription boxes, MEATZY introduces a "financial ecosystem" component—a multi-tiered referral program designed to allow customers to monetise their membership. Jorge Arevalo , co-founder of MEATZY, explained the market gap the company aims to fill: "Protein prices keep climbing, and families are paying more for meat that's often lower quality than they realize. We built MEATZY to give people access to chef-grade protein at a stable cost – no supermarket roulette, no mystery sourcing, and no paying extra for old meat that's been thawed and re-frozen." Product Specifications and Sourcing The service addresses consumer pain points regarding fluctuating supermarket prices and inconsistent quality. MEATZY emphasises a "farm-to-freezer" approach, ensuring all proteins are sourced from reputable American producers, raised without hormones or antibiotics, and blast-frozen at peak freshness to preserve nutrient density and flavour. Subscription Tiers: Each box contains between 9 to 14 pounds of top-tier protein. Curated Box: Priced at $169. Fully Custom Box: Priced at $189. The 'Financial Ecosystem' A key differentiator for MEATZY is its integrated revenue-sharing model. Moving beyond standard "refer-a-friend" discounts, the company has structured a four-tier commission system. Direct Referrals: Members earn cash when a friend orders using their personalised link. Downline Income: The earning potential extends across four levels of referrals, allowing users to build a recurring income stream by leveraging their social networks. Alina Pisani , co-founder, highlighted the dual mission of quality and economic empowerment: "Protein shouldn't feel like a luxury item. Families deserve access to clean, high-quality cuts and they deserve a way to earn simply by sharing something they genuinely love. If you love your box and market it for us, you should get paid." Meat & Seafood MEATZY Debuts D2C Market with Premium Meat Subscription December 11, 2025 Technology Papa Johns Launches Lou AI-Powered Pizza Assistant via Google Cloud Technology Delivery Hero Scales Technical Output with Autonomous Herogen AI Agent Retail DoorDash and Empire Company Limited Launch National Canadian Grocery Partnership Business & Finance Linked Eats and Olo Partner to Optimise Third-Party Delivery Margins New Products Meat & Seafood Food Related news

Major investment in West Bromwich facility will boost processing capacity by 25% and create 200 new jobs comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Major investment in West Bromwich facility will boost processing capacity by 25% and create 200 new jobs Freshways, one of the UK's largest independent dairy suppliers, has announced a substantial £25 million investment in a cutting-edge dairy processing facility in West Bromwich. The strategic expansion represents a significant milestone in the company's growth trajectory and underscores the robust demand for British dairy products across retail and foodservice sectors. Capacity Expansion and Market Response The new processing hub is designed to increase Freshways' overall processing capacity by 25%, enabling the facility to handle up to 500 million litres of fresh British milk annually. This expansion directly responds to a significant uptick in orders from the company's foodservice and retail customers, following the successful relaunch of its core dairy product portfolio earlier this year. "Our business is growing fast as we continue to win new customers every day," explained Bali Nijjar, managing director of Freshways. "We needed to add additional processing capacity while maintaining the quality and freshness Freshways has become known for." Employment and Economic Impact The facility is expected to generate at least 200 new employment opportunities, playing a crucial role in supporting the Mayor of West Midlands' Youth Employment Plan. The company has committed to engaging with local educational institutions, including schools, colleges, and universities, to promote career opportunities within the dairy sector. West Midlands Mayor Richard Parker welcomed the investment, stating: "This major investment in West Bromwich will support British dairy farming, bolster our food supply chain, and create at least 200 new jobs for local people." International Trade and Technology Integration The facility will feature bespoke machinery sourced from India, marking one of the first major deals completed since the recent UK-India Free Trade Agreement. Over 200 pieces of specialized dairy processing equipment have been manufactured by IDMC in Gujarat, including five stainless steel silos, each weighing 17 tonnes and capable of holding a combined total of 625,000 litres of milk. This collaboration not only enhances the technological capabilities of the facility but also positions Freshways as a key player in fostering international trade relationships within the dairy sector. Supply Chain Integration The West Midlands dairy hub will serve as a critical node in Freshways' national distribution network, processing milk sourced from hundreds of British dairy farms before distributing to over 15,000 foodservice and retail customers through 15 distribution centres nationwide. The expanded capacity will also support Freshways' Milk & More doorstep delivery service, which has successfully signed up over 30,000 customers in its first quarter since acquisition, demonstrating the continued consumer demand for traditional milk delivery services. Recruitment and Skills Development As construction progresses, Freshways is preparing to launch a comprehensive recruitment drive targeting various specialized roles, including engineering, quality assurance, food safety, logistics, and support services. The initiative aligns with regional economic development goals and the mayor's youth employment objectives. This investment is expected to significantly bolster the UK's dairy supply chain infrastructure, ensuring a steady supply of quality British milk and dairy products while supporting the broader agricultural economy. Dairy Freshways Commits £25 Million to State-of-the-Art UK Dairy Processing Hub News October 22, 2025 Manufacturing FrieslandCampina Invests €90 Million to Expand Dutch Whey Protein Production Ingredients Green Boy Group Invests in Fudi Protein to Scale Alfalfa-Derived RuBisCO Energy Drinks Jon Bon Jovi Joins GORGIE Energy Drink as Strategic Investor Business & Finance Clean Food Group Secures £5.2M Funding to Scale Oil Facility Business & Finance Dairy Related news

You’re reading a free preview of The Newsroom 📰 ✅ Get full access to The Newsroom — your personalised F&B feed with curated insights, company updates, and announcements. + access to the full app collection from FNBX 👉 Join for Free 👋 Log in Subscribe to weekly updates Email* Yes, subscribe me to your newsletter. Submit The Newsroom Bakery New Products May 7, 2026 Oroweat Targets GLP-1 and Wellness Trends With New Protein Bread Line Oroweat’s new functional range leverages a "first-of-its-kind" plant blend, offering 14g of fibre or 20g of protein to address widespread nutritional deficiencies in the US bakery aisle. New Products May 5, 2026 Keebler Launches Two New Variants to Chips Deluxe Portfolio Keebler is expanding its Chips Deluxe portfolio with two new variants and a reformulated flagship recipe featuring 33 per cent more chocolate, headlined by the industry's first crunchy-base filled cookie designed to disrupt the traditional soft-batch filled segment. Technology April 30, 2026 Chef Robotics Launches AI-Powered Baked Goods Packing Robotics Chef Robotics has unveiled a new physical AI application for automated tray assembly in the bakery sector, utilising computer vision to precisely handle and package high-mix products like cookies and granola bars across North America and Europe. Business & Finance April 30, 2026 Finsbury Food Group Acquires Flower and White Finsbury Food Group has acquired the Shropshire-based snack brand Flower & White, a strategic move designed to accelerate the group's presence in the high-growth "better-for-you" bakery segment and expand its direct-to-consumer (DTC) capabilities. New Products April 29, 2026 White Lily Enters Freezer Category with Heritage-Inspired Biscuit Range White Lily is expanding its 140-year heritage into the freezer aisle with the launch of its first ready-to-bake frozen biscuit line, utilising its signature soft winter wheat formulation to capture the growing demand for premium convenience. New Products April 28, 2026 Dave’s Killer Bread Expands Portfolio With Mini and Seasonal Bagels Dave’s Killer Bread has launched a new line of Mini Bagels and seasonal Summer Berry varieties, responding to consumer research that highlights a demand for portion-controlled and "on-the-go" organic bakery solutions. New Products April 28, 2026 Siete Foods Expands Gluten-Free Portfolio With Corn and Sourdough Tortillas Siete Foods has expanded its gluten-free tortilla portfolio with the launch of Organic Yellow Corn and Sourdough Style varieties, targeting a nationwide retail rollout in late April. New Products April 27, 2026 Crosta Mollica Expands UK Retail Range Following Record Category Growth Crosta Mollica has launched a major range expansion across Tesco, Sainsbury’s, and Ocado, introducing white pizza bases and pinsa bread to capitalise on its 48% year-on-year growth. First PREV 1 Page 1 NEXT Last

The relaunch, coinciding with the 25th anniversary of the first Harry Potter film, follows a successful initial run and signals Keebler’s commitment to high-visibility collaborations. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Keebler®, in a strategic partnership with Warner Bros. Discovery Global Consumer Products, has announced the return of its Limited Edition Harry Potter Butterbeer Fudge Stripes Cookies. The relaunch, coinciding with the 25th anniversary of the first Harry Potter film, follows a successful initial run and signals Keebler’s commitment to high-visibility intellectual property (IP) collaborations. The product will begin appearing at retailers nationwide in late February 2026, targeting the "Butterbeer Season" consumer window. Capitalizing on IP Longevity The decision to bring back the Butterbeer-flavored cookies for a second consecutive year highlights a data-driven approach to seasonal offerings. According to Gabrielle Young, Brand Manager for Keebler Fudge Stripes, the consumer response in the first year was "extraordinary," justifying a sustained investment in the wizarding world franchise. For the B2B sector, this represents a growing trend of "entertainment snacking," where traditional CPG (Consumer Packaged Goods) products leverage massive entertainment franchises to secure premium shelf space and drive impulse purchases. Experiential Marketing as a Growth Lever A key differentiator for the 2026 rollout is a large-scale experiential activation at Grand Central Terminal in New York City. On March 5, the brand will host a one-day pop-up featuring a "Hollow Tree Express" trolley and a cookie tap. By transforming a product launch into a shareable event in a high-traffic commuter hub, Keebler is aiming to: Increase Brand Visibility: Engaging thousands of commuters in a single day. Drive Social Proof: Encouraging organic social media coverage through interactive "wizarding world" elements. Bridge Physical and Digital: The pop-up serves as an entry point for the brand’s digital ecosystem. Digital Integration and Consumer Retention Keebler is further supporting the launch through its "Open for Magic" digital content hub. Accessible via QR codes on product packaging, the hub includes interactive games, trivia, and a sweepstakes offering a grand prize trip to New York City. This multi-channel strategy—combining retail availability, physical activations, and digital gamification—illustrates how legacy snack brands are evolving their marketing mix to maintain relevance in a competitive category. Product Profile The Limited Edition Harry Potter Butterbeer Fudge Stripes Cookies feature a butterscotch and cream soda-inspired flavor profile. To enhance the "collector" appeal, the cookies feature four unique designs inspired by the film series, catering to the aesthetic demands of a dedicated fan base. Snacking Keebler Revives Limited Edition Harry Potter Butterbeer Cookies News March 2, 2026 New Products Keebler Launches Two New Variants to Chips Deluxe Portfolio Packaging KitKat Unveils Signal-Blocking Faraday Cage Wrapper in Panama New Products Oreo Debuts Triple Layer Firecracker Pop Flavour for Summer 2026 New Products White Lily Enters Freezer Category with Heritage-Inspired Biscuit Range Snacking Confectionery Marketing Food Related news