Urban Remedy expands its top-performing Protein Collagen Meal Shake line with a new Strawberry variety, delivering 30g of protein and 10g of grass-fed organic collagen to address the growing B2B market for low-glycemic, clean-label functional nutrition. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Health & Nutrition Urban Remedy The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Urban Remedy, a prominent player in the certified organic ready-to-eat (RTE) sector, has announced the expansion of its functional beverage portfolio with the launch of the Strawberry Organic Protein Collagen Meal Shake. This introduction follows the significant commercial success of the line's initial Chocolate and Vanilla offerings, which have become the brand's top-selling beverages since their 2024 debut. The expansion signals a strategic move to capitalize on the convergence of the high-protein and collagen supplement markets within a single, grab-and-go format. Market Performance and Portfolio Expansion The decision to add a third flavor profile was driven by robust consumer sell-through data. In an industry where ultra-processed meal replacements often dominate the convenience category, Urban Remedy’s protein-collagen hybrid has outperformed traditional beverages by targeting "modern wellness seekers" who prioritize ingredient transparency. "The strong response to our Protein Collagen Meal Shakes confirms that consumers are seeking functional nutrition that delivers measurable benefits without the negative aspects of ultra-processed foods," stated Steven Naccarato, CEO of Urban Remedy. This expansion reinforces the brand’s "Food is Medicine™" mission, positioning functional beverages as a viable alternative to traditional recovery and meal-replacement drinks. Technical Specifications: The Collagen-Protein Hybrid Urban Remedy’s formulation addresses the dual demand for muscle recovery and aesthetic/joint health (the "beauty-from-within" trend). The Strawberry variety maintains the line’s strict nutritional parameters: Protein Density: Each 16oz bottle delivers 28–30g of protein. Collagen Integration: 10g of grass-fed, organic, hydrolyzed Type I and III collagen peptides, optimized for bioavailability. Glycemic Profile: 0g of added sugar; the product is naturally sweetened with dates to maintain a low-glycemic index. Amino Acid Profile: Contains 18 amino acids to support sustained energy and muscle tissue repair. By utilizing hydrolyzed collagen—a process where collagen fibers are broken down into small peptides—the brand ensures higher absorption rates compared to non-hydrolyzed alternatives, a key selling point for the nutraceutical-savvy consumer. Clean Label Standards and Supply Chain Integrity The brand continues to differentiate itself through "uncompromising standards" in an increasingly crowded organic market. Founder and Chief Product Officer Neka Pasquale emphasized that the success of the line validates the demand for 100% clean, certified organic ingredients selected for their specific functional properties. This approach avoids the synthetic thickeners and artificial sweeteners commonly found in the RTD (ready-to-drink) protein category. Distribution and Retail Strategy Urban Remedy is utilizing its established retail footprint to drive the Strawberry launch. The product is now available through: Whole Foods Market: Specialized grab-and-go kiosks nationwide. E-commerce: Available via Whole Foods Market on Amazon. Pricing: The 16oz bottles carry a suggested retail price (SRP) of $9.99. This premium pricing reflects the high cost of organic, grass-fed hydrolyzed collagen and the brand's positioning within the "ultra-clean" functional food tier. As the RTE meal and functional beverage sectors continue to merge, Urban Remedy’s expansion suggests a long-term commitment to high-density, low-processing nutrition. Urban Remedy Expands Best-Selling Collagen Shake Line with Strawberry Launch March 3, 2026 New Products Evolution Fresh Launches Thrive Functional Juice Line New Products Coca-Cola Launches Prebiotic Line across Coke, Sprite and Fresca New Products McDonald's Debuts Bottled Pickle Brine Pickle Boost for Chicago Marathon New Products Goodrays with Brewgooder to Launch Functional Alcohol-Free Beers Beverage New Products Health & Nutrition Related news

Food & Beverage Innovation Forum 2025 (FBIF2025) and FBlF Food Innovation Expo took place from 8-10 May 2025 in the National Convention and Exhibition Centre, Shanghai. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > On its opening day, FBIF2025 launched eight sub-forums alongside the exhibition. Over the three-day event, more than 200 speakers were hosted, as well as over 300 brand and channel guests at the Channel Gala. The event brought together 600+ exhibitors and showcased 2,000+ innovative products, attracting approximately 47,000 attendees. Under the theme of 'Nurture the Present, Venture Forward,' FBIF2025 aimed to explore how food and beverage companies can seize growth opportunities with a global perspective. China's food industry has forged an irreplaceable position on the global food and beverage stage. While the country continues its evolution from a manufacturing powerhouse to a brand-driven leader, the rapidly shifting consumer landscape presents mounting challenges for business growth. In an environment of category saturation and increasingly segmented consumer demands, how can brands create the next breakthrough product? As expansion pressure rises, how can companies optimise supply chains and reduce costs? With ongoing shifts in retail and distribution channels, how can brands swiftly respond to change? Amid uncertainty, how do high-growth brands stay ahead and remain resilient through cycles? What is the antidote to these growth dilemmas? The answer may lie in innovation. This year’s forum explored key industry trends and innovative practices across product categories such as dairy, snacks, bakery and beverages, diving deep into topics including corporate strategy, functional ingredients, marketing, distribution, packaging and product development. Additionally, FBIF proudly presented the newly upgraded FBIF Wow Food Awards 2025 and a sprawling 62,000-square-metre FBIF Food Innovation Expo, bringing together the industry to exchange insights and advance innovation. FBIF Food Innovation Expo – FBIF Super Picks This year, the FBIF Food Innovation Expo continued its FBIF Super Picks series, further empowering brands and channels through a comprehensive suite of activities. Highlights included the Brand Pavilion, featuring 300+ global breakout and innovative brands; the Channel Gala, which saw in-depth participation from over 300 channel leaders and senior executives from top brands; and the FBIF Channels & Brands Matchmaking event, comprising 11 themed matchmaking sessions and a negotiation zone with 100+ global channel partners present on-site. Attendees also had access to printed copies of the FBIF Little Blue Book (Global and China editions, showcasing trending products) and the FBIF Procurement Handbook (a comprehensive supply chain procurement guide). The exhibition brought together leading and emerging players across key food and beverage categories including dairy, beverages, snacks, alcohol, convenience foods, condiments and functional foods. Over 300 brands such as Yili, Want Want, Haihe Dairy, Oatly, Haoxiangni, Tiger Bang and Haohuanluo showcased a wide array of innovative products and interactive experiences, with many booths drawing significant engagement from professional visitors. At the same time, supply chain innovators such as Givaudan, Tetra Pak, Bilibili and NPGS also participated, offering forward-thinking solutions for the industry. In total, the FBIF Food Innovation Expo hosted over 600 exhibitors. Dairy talks: Hit new category Tao Wang, Greater China FSQR and H&S of Fonterra, delivered a speech titled 'Fonterra: Dairy Nutrition and Locally Driven Innovation.' According to Wang, Fonterra’s innovation progresses through four distinct stages: Global for Global, Global for Local, Local for Local, and ultimately, Local for Global. He emphasised that China is Fonterra’s largest and most important market – without exception. The company’s local innovation efforts in China focus on three main areas: Chinese consumers are increasingly drawn to products that integrate local flavours and traditional Chinese culture, often referred to as the "Guochao" (national trend) Ageing population has created a strong demand for nutrition tailored to older adults Exploring more diverse consumption occasions for dairy beyond drinking milk In response, Fonterra has developed cheese slices with Chinese flavours, low-salt cheese, and products targeting weight management needs. It has also pursued innovations in collaboration with Chinese tea brands. Wang noted that under the current backdrop of profound global supply chain shifts, Fonterra will continue to draw from its global innovation expertise while deepening its focus on local demand – believing that only by combining both can truly excellent products be created. In another presentation titled 'Factory Technology Innovation: The Fundamental Driver of Product Development,' Fabio Wang, founder and CEO of Handan Coiner Food and Öarmilk, shared insights on how Öarmilk built its factory and how its facilities drive product innovation. He stated that from the beginning, his goal was to build a 'factory for the future' – with modular design at its core to enable the production of differentiated products within the industry. Focusing on the Greek yogurt category, Öarmilk’s factory began construction in 2017 and commenced production in 2020. From 2021 to 2024, the company continued to invest more than RMB 400 million (approx. $55.7 million) into the facility. As of May 2024, the factory reached a production capacity of over 500 tons, making Öarmilk the leading brand in actual production and sales in China’s chilled Greek yogurt market. Reports indicate that Öarmilk’s sales reached RMB 500 million (approx. $69.6 million) in 2024, with even higher targets set for the year ahead. Thanks to its self-owned factory, Öarmilk has also realised 'co-creation' with consumers. Fabio Wang shared that even minor consumer feedback can trigger significant production investments. For instance, after online users complained about the difficulty of locating expiration dates on yogurt cups, the company initiated a solution: precise date printing on the cup surface, which will be implemented before the end of the year. Snack and baking talks: Make snacks delicious and fun Felix Xu, vice president of R&D at Baixiang Food Group, shared some of the company's latest achievements, highlighting a 1.48% increase in category market share (according to MaShangYing data). Against the backdrop of an industry where a 0.5% increase is already challenging, Baixiang Food Group has achieved steady growth in recent years through product innovation and channel expansion. Felix Xu noted that Baixiang Food Group's revenue has surpassed RMB 10 billion (approx $1.4 billion) in recent years – an achievement made possible by the combined efforts in innovation, channel building and a strong sales team. Xu emphasised that at the core of product innovation lie four key pillars: 1. Product development : Centered on the consumer, aimed at driving brand and category growth. Baixiang Food Group launches more than 100 new products each year, using high-frequency innovation to stimulate demand – while ensuring both quantity and quality. 2. Innovation culture : Promoting open innovation through external collaboration with institutions, universities and associations, while strengthening internal innovation and building a creative atmosphere. 3. Talent development : Recruiting a diverse team, establishing two major R&D centres and investing continuously in talent and infrastructure to ensure long-term sustainability. 4. Technology research : Focusing on health and food safety to build core technical capabilities and meet multiple demands –such as being healthy, safe and delicious all at once. In recent years, baked goods have taken centre stage in retail supermarkets. What structural changes is the bakery sector undergoing? Why has supermarket bakery become so popular? Beyond affordability and health, what emerging consumer trends are shaping bakery sales? These questions were explored by Edison Zhang, founder of New Species Institute; Natalie Zhao, marketing director of China oils, ag and trading at Cargill; Peng Yuan, Innovation and Baking Center director at Lesaffre Group Greater China; and Jacky Chen, general manager of Guangzhou Liuhe Foods. Zhao remarked that bakery differs from many other food sectors in that it is shifting from artisan craftsmanship to industrialisation. He stressed that the industry needs new frameworks and methodologies for innovation. While industrial professionals focus on product shelf life and line feasibility, artisan bakers may create great-tasting samples that fail at scale due to issues like texture or shelf stability. Zhao emphasised Cargill’s ability to help clients navigate these technical hurdles: "We aim to provide clients with an industrial innovation framework. In bakery product innovation, early consideration should be given to line feasibility, ingredient interactions, moisture and oil migration during shelf life, and mould risks. These elements are key from the very beginning." Lesaffre Group brought four sample breads to the FBIF panel discussion. According to Yuan, the most popular bread in its on-site testing was not the high-fat, high-sugar brioche, but rather a multigrain sourdough, indicating a consumer shift toward low-fat, low-sugar options. Consumers are increasingly seeking clean label products, and Lesaffre has responded with a full range of clean label improvers. Lesaffre, the only domestic company with a live sourdough starter, also offers inactive sourdoughs derived from durum wheat and rye, which enrich the flavour profiles of healthier bakery products. Yuan noted that while bread in China is still largely seen as a snack, it is gradually moving toward becoming a staple food. Lesaffre will continue to promote the industry's progress through sustained innovation. Jacky Chen, general manager of Guangzhou Liuhe Foods, shared insights into the Chinese bakery market: The market size is steadily growing, with the frozen bakery segment already reaching tens of billions of RMB in value and expected to grow further As the market expands, competition is intensifying, with multiple players coexisting in China, now the largest single market globally He observed four key trends shaping China’s bakery sector: 1. Accelerated product innovation: Diversification is evident, with baked goods increasingly linked to emotional value 2. Health-oriented development: Some brands are incorporating locally sourced, nutritious ingredients into product development 3. Cross-category integration: Successful examples of bakery and coffee, and bakery and tea, illustrate this trend 4. Market segmentation: Differentiated demands from various consumer groups are driving customised products and services Functional ingredient talks: Explore the next star ingredient Tong Gao, director of marketing management division of Beijing Tong Ren Tang Health-Pharmaceutical (TRT-Health Group), delivered a presentation titled 'Delayed Retirement: Professionals Urgently Need Eastern Herbal Remedies'. She noted that in 2024, 'food-medicine homology' ranked among the top ten nutrition buzzwords, and Chinese authorities are actively updating the list of food-medicine homologous ingredients. Globally, the proportion of products containing herbal ingredients continues to rise year by year. Consumer research across multiple countries indicates that natural herbal ingredients with perceived health benefits tend to earn greater trust from consumers. In recent years, China's food-medicine homology industry has continued to expand in scale, accompanied by growing search volumes and online discussions. Industry reports show that functions such as immune enhancement, digestive support, and blood and energy replenishment are of high interest to both general consumers and working professionals. Consumer demands for healthy diets are also evolving, with increased attention to tonic foods. According to e-commerce data, products like bird's nest, goji berries and healthy teas remain popular, while ingredients such as honeysuckle, yam and poria are gaining traction. TRT-Health Group has been deeply engaged in the health and wellness sector for many years. In 2024, it established the Food-Medicine Homology Research Institute, focusing on 'efficacious and palatable' formulas and exploring trendy wellness products rooted in traditional Chinese medicine. The company is developing ready-to-eat and snack-like health foods, such as herbal wellness coffee and baked goods using herbal extracts and honey as sugar alternatives. Meanwhile, TRT-Health is also upgrading traditional products like herbal pastes, soups and herbal teas, reimagining them in new dosage forms that are portable, scenario-specific and trendy. In the field of dietary supplements, the company has launched several flagship products. One standout is the Tong Ren Tang Pai Feng Jiao Huang Qi Ruan Jiao Nang, which supports gastric mucosa health and won the FBIF Wow Food Award. The National Center of Technology Innovation for Dairy (NCTID), approved by the Ministry of Science and Technology and led by China's dairy giant Yili Group, is the only national-level innovation center in China’s dairy industry. The center has achieved major breakthroughs in areas such as sexed semen technology, lactoferrin extraction and probiotic encapsulation, and in some fields has reached global leadership or introduced world-first innovations. Jian He, general manager of the National Center of Technology Innovation for Dairy (NCTID), began his talk by outlining 12 innovation hotspots in China’s dairy science sector. He emphasised that driven by expanding market demand, supportive government policies and advancements in domestic technologies, deep processing of dairy products will be a core path for the high-quality development of China’s dairy sector. He stated: "From a consumption trend perspective, we believe we are at a turning point". He introduced the NCTID’s work in protein separation, enzymatic hydrolysis, protein structure and functional optimisation, and encapsulation technologies, highlighting practical achievements in developing high-value functional dairy ingredients through advanced processing. In protein separation, he detailed the NCTID’s collaboration with Yili on lactoferrin extraction, where they pioneered a targeted extraction and aseptic reintegration technology. This innovation increased the retention rate of lactoferrin in ambient milk from 10% to over 90%, already applied in commercial products. By optimising the separation of α-lactalbumin, β-casein, and osteopontin, while balancing purity, technical precision and cost, the NCTID has reduced reliance on imported raw materials and elevated China’s competitiveness in dairy processing. These technologies are now used in infant formula and are expected to extend to more product categories in the future. Lastly, He addressed the critical issue of how to preserve activity and functional stability of dairy components during digestion and absorption. The NCTID has developed cutting-edge encapsulation technology with independent intellectual property rights, enabling the embedding of ingredients like calcium and probiotics to improve bioavailability and stability, solving challenges such as probiotic survivability in ambient dairy products. Marketing talks: Growth and beyond growth At the Marketing Talks of FBIF2025, Eason Li, chief editor, social media office and brand content at McDonald's China, delivered a keynote speech. According to Li, McDonald's China currently publishes daily content across seven core social platforms. The brand generates over 100 pieces of content each month on these platforms – ranging from images and articles to videos and creative campaigns – reaching over 160 million followers. McDonald’s China has also established two long-standing fan-centered social media campaigns: Pie Day and Large Fries Day, both of which have been running for 11 years. Li outlined three key reasons why McDonald's has committed over a decade to cultivating these campaigns: Long-termism: McDonald’s has numerous products that have remained on sale for over 50 years, which is a testament to the brand’s belief in sustained, long-term efforts The goal of building strong fan communities: Fans are one of the brand’s most valuable assets Using fan holidays to maintain continuous engagement with consumers through classic products In addition to these core campaigns, McDonald’s also launches new creative themes every year, introduces seasonal product promotions and curates unique fan experiences. Li also referenced the classic 'campfire and fireworks' theory in marketing: the ongoing, steady stream of social content acts as a campfire, drawing consumers closer and building lasting relationships. Fireworks, on the other hand, are those high-impact, short-duration campaigns that ignite mass attention and discussion. Li further shared McDonald's' internal framework for crafting compelling 'Fan Truths' moments – the 3S theory. Specific: The brand story must be tangible, not vague Shared resonance: The McDonald’s logo often evokes a sense of comfort, representing consistent quality and great taste Sincerity or Singularity: Brands don’t need to appear perfect; leaving room for authenticity allows consumers to feel a deeper, more human connection Rafael Pitanguy, deputy global chief creative officer and Coca-Cola creative lead of VML, joined the session remotely to share his creative insights. He emphasised the often-overlooked power of familiarity in creativity. According to Pitanguy, the secret to powerful creative work lies in combining originality with familiarity – this blend creates resonance and impact. “If you only focus on originality without familiarity, people struggle to relate, and your message loses effectiveness," he explained. "Everything feels alien. But if your content is only familiar with no originality, it becomes generic and uninteresting. Creativity thrives when these two forces are combined.” Pitanguy disclosed more details of the Coke-creating project in his sharing. This event was led by VML and won three gold medals at the 2024 Cannes Lions International Creative Festival. And it helped Coca-Cola win the Creative Brand of the Year for the first time, becoming the marketing campaign with the most awards in the brand's history. Because small shops are one of Coca-Cola's largest sales channels, he believes that the people behind these can also become brand ambassadors for Coca-Cola. He chooses to listen to their voices and help them make their voices heard. The more crucial aspect of this project lies in listening to their originality and giving full play to it, merely adding a spotlight to their original content. Pitanguy said: “Agencies and marketing departments should always remember to place culture at a higher level, rather than our design guiding principles. Letting consumers see our brand design can also be very democratic, making the industry remember that even if our brand has grown very big, people are still more important." FBIF2025 recap: Exploring the future growth of the global F&B industry July 2, 2025 Marketing Food Beverage Related news

Flora Food Group’s plant-based cheese brand Violife has launched a multi-channel marketing campaign, "Undairy the Craving." comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Flora Food Group’s plant-based cheese brand Violife has unveiled a comprehensive new marketing and experiential campaign, "Undairy the Craving," designed to accelerate consumer trial and reposition dairy-free cheese as a premium lifestyle choice. Rather than relying on traditional price promotions, the digital and physical activation uses a direct consumer rebate programme, artificial intelligence integration, culinary mentorship, and high-profile chef collaborations. The campaign aims to lower the barrier to entry for shoppers hesitant to sample plant-based alternatives by targeting classic, cheese-heavy eating occasions. According to Olga Osminkina-Jones, Group Chief Marketing Officer at Flora Food Group, the campaign represents a long-term commercial platform designed to integrate dairy-free options into mainstream food culture. She noted that the initiative focuses on helping consumers recreate the dishes they enjoy without requiring nutritional or sensory compromises, driving organic category volume rather than purchasing temporary customer trial. Core Activations and Digital Tools The summer campaign is built around several integrated digital and physical pillars designed to incentivise brand switching and simplify home food preparation: 💳 Craving Credits – A nationwide consumer rebate programme running throughout June 2026. Under the initiative, shoppers can upload any purchase receipt for dairy-based cheese to the campaign's dedicated website to receive a digital gift card valued up to $5.99, which can be redeemed for any Violife product at retail. 💻 Recipe Generator – A digital artificial intelligence tool that allows users to input conventional recipes and receive instant, step-by-step instructions on how to prepare dairy-free versions. 🍳 The Undairy Collective – A partnership with a group of professional US-based chefs—including Akhtar Nawab, Bryan Ford, Danielle Duran Zecca, Jackie Carnesi, Jenner Tomaska, Marc Forgione, and Yara Herrera—who will execute menu takeovers, share original recipes, and lead experiential marketing events. 📱 Undairy the Dish – A social-first video series distributed across Instagram and TikTok, highlighting behind-the-scenes restaurant preparation, chef perspectives, and real-time tutorials using the brand's product range. 🎓 The Undairy Grant – A sponsorship and joint funding collaboration with the Culinary Careers Program (C-CAP) to support emerging chefs who are incorporating plant-based techniques into modern culinary education. Ingredient Standards and Global Retail Distribution The interactive campaign is designed to support the brand's extensive retail footprint. Violife's product portfolio is manufactured to be completely dairy-free and free from the nine major food allergens, including lactose, gluten, GMOs, nuts, and soy. To support the projected volume growth from the rebate campaign, the brand maintains national distribution across major US grocery, mass, and natural channels, including Whole Foods Market, Walmart, Target, and Kroger. Violife's parent company, Flora Food Group, operates as a global developer of plant-based culinary essentials, supplying retail and professional foodservice clients across more than 100 countries. Managing a diverse portfolio that includes brands such as Flora, Becel, BlueBand, Country Crock, and Rama, the group continues to focus its product development on improving the sustainability and nutritional profile of everyday cooking ingredients. Violife Launches Interactive Marketing Campaign to Drive Plant-Based Dairy June 4, 2026 Marketing Just Shrimp Launches Shrimpmas Retail Campaign Confectionery Snickers and Adidas Partner on Limited-Edition Football Cleat Dairy Arla Foods UK Launches Feed Life Masterbrand Marketing Platform Marketing TRIP Launches Global TV and Billboard Campaign with Kendall Jenner and Joe Jonas Food Business & Finance Plant-based Marketing Related news

The brand expands beyond lunch with a new shareable twist on the beloved Lunchables lineup; created for a convenient, delicious and balanced snack time comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Food Kraft Heinz The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Lunchables, the pioneer of the refrigerated meal-kit category, has announced a significant portfolio expansion with the debut of Snackables . The launch represents a structural shift for the brand, moving beyond its traditional "lunchbox staple" positioning to target the high-velocity on-the-go and social snacking occasions. By utilising dual-compartment packaging, the organisation is attempting to transition the "mix-and-match" Lunchables experience into a shareable format designed for splitting and swapping among peers. The introduction of Snackables is a direct response to a measurable evolution in North American consumption habits. Internal data indicates that nearly 50 per cent of Americans now snack two to three times per day. Crucially, the "social" component of snacking is becoming a primary purchase driver; nearly half of Gen Z consumers report enjoying snacks and sweets as a communal activity with friends. Brittany Piszynski, Director of Marketing for Lunchables, stated that the brand saw an opportunity to "bring something new to the table" as fans’ habits evolve. By productising the "snack board" or "charcuterie" ritual for a younger demographic, Lunchables is de-risking its entry into the high-intent socialising market. Technical Formulation and Dual Compartment Logic The Snackables range is engineered to balance traditional savoury staples with high-affinity "poppable" sweets, catering to the "permissible indulgence" and "swicy/savoury-sweet" trends. The Initial SKU Lineup Includes: Cheddar Cheese Snackables 🧀: Pairs natural cheddar cheese with mini crackers and Welch’s® Reduced Sugar Mixed Berry Fruit Snacks . This variant is positioned as a "source of fibre," targeting parents seeking functional upgrades for their children's snacks. Colby Jack Cheese Snackables: Combines natural Colby Jack with mini crackers and mini chocolate chip graham crackers. This profile focuses on a "savoury-meets-sweet" contrast while serving as a source of calcium. Each unit delivers 5 grams of protein, a critical differentiator that allows the product to compete within the "functional snack" segment rather than just the confectionery aisle. The CharcuteRING To support the national rollout and reinforce the "sharing" narrative, Lunchables is debuting the Snackables CharcuteRING . Capitalising on the "friendship ring" trend prevalent in digital subcultures, this wearable accessory is designed to hold individual snack components, effectively turning the consumption ritual into a tangible social event. This "agentic" marketing approach aims to drive user-generated content (UGC) on platforms like TikTok and Instagram, where "snack-hacks" and wearable food accessories consistently drive high engagement rates. Lunchables Scales Into Social Snacking with Snackables 'Designed to Split' Launch May 11, 2026 New Products Frankie's Organic Snacks Launches Snickerdoodle Avocado Oil Puffcorn New Products Lay's Debuts Holi-LAY'S Range with Chocolate Chips New Products JiMMYBAR! Launches Creatine and Protein Trail Mix Line Snacking Pringles Launches Halloween Campaign with Custom Can-Shaped Urn New Products Food Snacking Packaging Related news

Taco Bueno has partnered with Mike's Hot Honey to launch the limited-time Hot Honey Fried Chicken Taco and Churro Fries across 127 US locations. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Quick-service restaurant chain Taco Bueno has announced a co-branded menu partnership with condiment brand Mike's Hot Honey. Scheduled to hit menus on Wednesday 29 July 2026, the collaboration introduces the limited-time Hot Honey Fried Chicken Taco alongside a new dessert side item, Churro Fries, across all participating Taco Bueno locations. The promotional rollout represents a targeted menu diversification push for the Texas-born Tex-Mex operator, leveraging the popularity of sweet-and-spicy ("swicy") flavour profiles and limited-time offerings (LTOs) to drive store footfall and average basket spend through the late-summer trading period. Co-Branded Menu Lineup The promotional platform introduces two menu additions available through 20 September 2026 across the chain's regional store network: 🌮 Hot Honey Fried Chicken Taco: Features crispy fried chicken topped with chopped lettuce and tomatoes, drizzled with ranch dressing and Mike's Hot Honey, wrapped in a warm flour tortilla. Offered at a price point of US$3.99. 🍟 Churro Fries: A sweet side dish consisting of 10 crispy churro strips dusted in cinnamon sugar, served alongside a side of caramel dipping sauce. Offered at a price point of US$3.99. Dani Perales, Director of Marketing & Innovation for Taco Bueno, stated that integrating Mike's Hot Honey into the fried chicken menu platform allows the brand to pair established Tex-Mex customer expectations with trending flavour profiles. Cause Marketing and Giveback Campaign To support customer frequency during the August trading period, Taco Bueno is coupling the LTO window with a nationwide cause-marketing activation. On 25 August 2026, participating Taco Bueno locations will host a one-day giveback event. Guests who choose to round up their order total at checkout will receive a complimentary Hot Honey Fried Chicken Taco. All funds collected through the round-up initiative will be donated to organisations supporting domestic violence awareness and prevention programmes. The cause-marketing component allows the quick-service operator to drive customer participation, incentivise trial for the new LTO platform, and strengthen community engagement across its operating territories. LTO Positioning The partnership reflects broader QSR industry trends where regional operators partner with high-equity ingredient brands to drive menu trial without introducing operational complexity to central kitchen lines. By combining fried poultry, dairy ranch, and spicy honey, Taco Bueno is positioning its core menu to compete directly in the sweet-heat category during peak warm-weather trading. About Taco Bueno Founded in 1967 and headquartered in Farmers Branch, Texas, Taco Bueno operates 127 quick-service Tex-Mex restaurants across the southern United States. The company provides handcrafted tacos, burritos, and regional Mexican-style menu options across corporate and franchise retail locations. Taco Bueno and Mike's Hot Honey Debut Co-Branded Fried Chicken Taco July 30, 2026 New Products Heinz Launches Six Ready-to-Eat Soup Collection in Canada New Products Sara Lee Debuts Limited Edition Mike's Hot Honey Half Loaf New Products Toss Launches UK First Squeezy Pesto Hey Pesto New Products DOJO Launches Barrel-Aged Japanese Soy Sauce in Squeeze Bottle Food Foodservice Sauces New Products Related news

The launch marks a strategic product milestone for the 45-year-old brand, introducing its first-ever "filled egg" assortment to capture the high-end seasonal hosting and gifting market. 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 Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Ethel M® Chocolates , the premium artisanal chocolate brand operating under the Mars portfolio, has unveiled its 2026 Easter Collection . The launch marks a strategic product milestone for the 45-year-old brand, introducing its first-ever "filled egg" assortment to capture the high-end seasonal hosting and gifting market. As the confectionery industry increasingly relies on seasonal limited-time offers (LTOs) to drive volume, Mars is positioning Ethel M to compete at the very top of the premium tier, offering complex flavour profiles and elevated packaging designed for adults rather than the traditional children's basket demographic. The Filled Egg Debut The centrepiece of the 2026 strategy is the LIMITED-EDITION 8-Piece Easter Collection . Retailing at $40 , the product serves as Ethel M’s debut in the filled-egg format, a staple of the Easter category that the brand has now elevated with premium culinary profiles. The egg-shaped box houses eight exclusive, small-batch chocolates, featuring flavours that bridge traditional indulgence with trending fruit and coffee notes: Milk Chocolate Strawberry Crème Dark Chocolate Peanut Toffee Crunch Milk Chocolate Caramel Espresso Dark Chocolate Fresh-Squeezed Lemon Crème Crucially for modern consumer expectations within the luxury food segment, Ethel M emphasises its "clean label" credentials. The entire collection is formulated without artificial flavours and utilizes colors derived exclusively from natural sources. Mark Mackey , Chief Chocolatier at Ethel M Chocolates, highlighted the positioning: "We wanted to create a collection that feels both joyful and refined for every spring gathering, all while staying true to our heritage of quality. We deliver on that promise with a collection that is truly an homage to spring... designed to deliver the impeccable taste and luxurious quality Ethel M is known for." Broadening the Price Architecture Alongside the hero product, Ethel M is rolling out a comprehensive seasonal portfolio with tiered pricing to capture various gifting occasions and budget levels. Truffles Collection: Starting at $18 (available in 5, 12, or 24 pieces), featuring gourmet fillings like Kona Espresso and Desert Honey. Liqueurs Collection: Starting at $20 , offering premium spirit-infused centres such as Amaretto Crème and Dark Rum Crème. Satin Crèmes & Peanut Butter Collections: Priced at $36 , offering targeted flavour experiences in 12-piece boxes. Luxe Library: A $36 tablet bar collection. Custom Chocolate Boxes: Starting at $40 , allowing for high-touch personalisation. Experiential Retail Activation To drive physical footfall and reinforce its luxury positioning, the brand is supporting the launch with an experiential marketing activation. From February 27 through April 5 , Ethel M is hosting Spring Chocolate & Wine Tastings at its Flagship Store & Cactus Garden in Henderson, Nevada. This immersive, on-premise activation pairs seasonally crafted chocolates with fine wines, demonstrating the brand's focus on positioning its chocolates within sophisticated adult consumption occasions. The full 2026 Easter Collection will be available across Ethel M's physical retail locations and its direct-to-consumer (DTC) e-commerce platform starting February 27 . Mars Targets Premium Seasonal Gifting with Ethel M Chocolates' First-Ever Filled Egg Collection February 25, 2026 People Lindt & Sprüngli CEO Adalbert Lechner Steps Down New Products Ghirardelli Launches Dubai Style Chocolate Squares New Products On The Rocks Debuts Limited-Edition Chocolate Martini New Products Ferrero Expands Halloween Range into Adultoween Confectionery Lineup Confectionery New Products Related news

Italian machinery specialists Tirelli and Unimac-Gherri have merged to form a unified industrial platform, combining expertise in home care and food processing to drive innovation in robotics and AI. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Italian machinery manufacturers Tirelli and Unimac-Gherri have announced a formal merger to establish a comprehensive industrial platform serving the food, chemical, and home and personal care (HPC) sectors. Under the terms of the transaction, Unimac-Gherri will be integrated into the Tirelli corporate structure as a dedicated division focused exclusively on food-sector applications. The consolidation aims to create an end-to-end service model for global manufacturers, leveraging the specialized engineering backgrounds of both entities to improve operational reliability and technical support across multiple production environments. Integration of Complementary Technologies The merger brings together two distinct but complementary technological portfolios. Tirelli is established in the design of filling, capping, and labeling systems primarily for the home and personal care industries. Unimac-Gherri contributes specialized expertise in piston filling, twist-off capping, and both traditional and robotic end-of-line systems for food production. By combining these capabilities, the new organization can offer a more diverse range of integrated packaging and processing solutions. This synergy is intended to provide food and beverage processors with a single-source partner for complex production lines, reducing the friction often associated with multi-vendor integrations. Focus on Robotics and AI A primary driver behind the consolidation is the acceleration of investment in high-growth technological areas. The unified company has signaled increased R&D spending focused on three core pillars: Robotics : Enhancing end-of-line efficiency and material handling. Artificial Intelligence : Implementing predictive maintenance and smarter production monitoring. Platform Standardization : Developing modular components that can be deployed across different industrial sectors to reduce lead times and spare parts complexity. These investments address the critical needs of modern manufacturers facing rising operational costs and persistent labor shortages. Increased automation and line flexibility are viewed as essential requirements for producers looking to maintain margins in a volatile economic landscape. Operational Structure and Global Presence The merged organization has unified its design, manufacturing, and after-sales services under a single leadership hierarchy. Despite the administrative consolidation, the companies have confirmed that all existing production plants will remain fully operational. Current modernization programs across these facilities are scheduled to continue as planned. The new commercial organization will also focus on strengthening relationships with global key accounts. By presenting a unified front, the company intends to simplify procurement processes for large-scale international manufacturers that require consistent service across multiple geographic regions. Management describes the merger as a new chapter of growth focused on achieving industrial scale and a shared technological vision. By consolidating resources, Tirelli and its new food division aim to strengthen their international footprint and accelerate the delivery of competitive, end-to-end packaging systems. As the packaging machinery market increasingly moves toward integrated, "smart" solutions, the Tirelli and Unimac-Gherri merger represents a proactive shift toward the scale required to compete in the global industrial landscape. The transition to the new organizational structure is effective immediately. Tirelli and Unimac-Gherri Merge to Create Integrated Packaging Platform April 9, 2026 Retail Co-op Merges Franchise and Wholesale Divisions Retail Sainsbury's and Morrisons Held Talks over UK Supermarket Merger Business & Finance Crosta & Mollica Merges with European Pizza Group to Form €1B Pizza Business Business & Finance Farm Supply Company and Grange Co-op Announce Proposed Merger to Scale Operations Business & Finance Packaging Manufacturing Facilities Related news

The launch responds to rising consumer demand for healthier, convenient food options, with the instant soup market projected to grow from $742 million to $1.17 billion by 2035. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Female-founded UK brand targets workplace convenience market with nutritious, clean-label soup solutions Soul Kitchen, a female-founded UK food brand, has unveiled a new line of single-serve, clean label soups designed specifically for modern workplaces, micro-markets and travel. The launch responds to rising consumer demand for healthier, convenient food options, with the instant soup market projected to grow from $742 million to $1.17 billion by 2035. Product Innovation Meets Market Demand The new Soul Kitchen Plus+ range features two initial offerings: Super Greens (Broccoli, Leek & Spinach) and Lion's Mane Mushroom with B12, Thyme & Black Pepper. Both soups are produced in the UK at a Salsa-approved facility, using gently dehydrated vegetable powders, herbs and spices, without any gums, emulsifiers, palm oil or artificial flavourings. Each 20g sachet is ready in under three minutes, addressing the needs of busy consumers seeking nutritious meal solutions. This launch comes at a time when 77% of UK consumers express concerns about ultra-processed foods, signaling a shift towards simpler ingredient lists. Tapping Into Growing Market Trends The demand for functional foods is on the rise, with plant-based products growing at an annual rate of over 11%, currently valued at £389 million. The introduction of clean label soups aligns with these trends, offering a solution that combines convenience with quality. The Lion's Mane Mushroom soup taps into the burgeoning global functional mushroom market, which has more than doubled in the last five years and is projected to reach $19 billion by 2030. While research on the cognitive benefits of such mushrooms is ongoing, there is a notable increase in consumer interest in adaptogenic ingredients. Nutritional Benefits and Partnerships Each serving of the Super Greens soup delivers 4.6g of protein sourced from sunflower, while the Mushroom soup provides 100% of the recommended daily intake of vitamin B12, a critical nutrient often lacking in plant-based diets. Eiméar Sutton, head of nutrition at Biovit, said: "Biovit's vitamin B12 and vitamin D are derived from mushrooms and remain within a food matrix, enhancing nutrient absorption and providing additional health benefits." Market Rollout and Retail Strategy Soul Kitchen's soups are available in cases of 12, with a recommended retail price starting at £1.79. Initial listings include over 100 independent retailers, such as Earthfare in Glastonbury and The General Store in Manchester, with plans to expand into travel retail through partnerships with Eurostar and Rail Gourmet. Bella Acland, founder of Soul Kitchen, highlighted the brand's commitment to quality and simplicity: "Consumers want simplicity they can trust. We're not chasing trends; we're re-imagining something familiar and doing it properly." This philosophy underscores the brand's mission to provide nutritious, satisfying meals that fit seamlessly into modern lifestyles. Ky Wright, CEO of Biovit, expressed enthusiasm for the collaboration, noting, "We're delighted to be partnering with Soul Kitchen for Biovit's first product launch in the soup category. Their all-natural mushroom soup is fortified with Biovit's naturally-sourced vitamin D and B12, confirming that it only contains natural nutrients with proven bioavailability." Soul Kitchen Launches Clean Label Instant Soup Range for Modern Workplaces October 29, 2025 New Products Wingstop Launches Sour Patch Kids Flavoured Wings Foodservice Zaxbys Launches NERDS Strawberry Milkshake New Products Dan-O's Seasoning Launches Clean-Label Chilli and Tac-O Seasoning Packets Snacking Cheetos Launches Multi-Sensory Sweet Phantom Heat Puffs in US Food New Products Related news

As the global functional beverage market hurtles toward a projected valuation of over $300 billion by the mid-2030s, the winners will be those who can successfully navigate the "Processing Paradox". Functional Nootropics, Next-Generation Protein, and THC/Non-Alcoholic Social Tonics. Trend Beyond the Buzz: Redefining 'Functional' Beverage Market This report provides an exhaustive analysis of the three primary vectors driving this industry metamorphosis: Functional Nootropics , Next-Generation Protein , and THC/Non-Alcoholic Social Tonics . Through a detailed examination of market leaders and disruptors—including Laird Superfood , Beyond Meat , Twinings , Whirlwined , and Skip —we illuminate the strategic pathways defining success in 2026. January 22, 2026 Go Bring The Insight to Life with This Product Vitclear Functional Nootropic Drinks A variety of lightly sparkling low-sugar functional sodas, made with a delicious blend of botanical extracts found in nature. Scientifically formulated to support your brain, gut, and active health. Experience the benefits of nootropics, without harmful preservatives or artificial sweeteners, and support your body with appropriate amounts of vitamins and minerals in an easy-to-consume solution. Related News Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > The global beverage industry in 2026 stands at a transformative precipice, fundamentally reshaped by a convergence of technological innovation, shifting consumer values, and a radical redefinition of "wellness." The era of passive consumption—where beverages served merely to hydrate or provide a fleeting sugar rush—has effectively ended. In its place, we have entered the age of "Liquid Utility," a market paradigm where every liquid ounce is scrutinised for its functional contribution to the consumer’s physical, mental, and emotional optimisation. Current market analysis suggests that the traditional distinctions between hydration, nutrition, and recreation have become increasingly blurred. Consumers no longer simply "drink"; they biohack. They seek beverages that serve as tools for cognitive sharpening, stress regulation, gut microbiome optimisation, and social lubrication without intoxication. This shift is driven by a sophisticated demographic that treats their beverage intake as a component of a broader health algorithm, heavily influenced by wearable data and personalised nutrition insights. Key findings indicate that efficacy is the new currency of trust. The "fairy dusting" of functional ingredients is being rejected in favour of clinical dosages, as seen with Skip’s 2,000mg Lion’s Mane formulation. Simultaneously, the "California Sober" movement is forcing a premiumization of cannabis beverages, moving them from high-dose novelties to sophisticated, sessionable wine and seltzer alternatives like Whirlwined and Extract Labs' Sojourn. Furthermore, the protein sector is witnessing a bifurcated evolution: a pragmatic return to dairy for "complete" nutrition (Laird Superfood) alongside a push for ultra-clean, gum-free plant-based options (Ripple Foods). As the global functional beverage market hurtles toward a projected valuation of over $300 billion by the mid-2030s, the winners will be those who can successfully navigate the "Processing Paradox"—delivering high-tech functionality while maintaining the clean-label integrity that consumers demand. The Functional Revolution: Cognitive & Mental Health The functional beverage sector has matured from a disparate collection of vitamin waters into a highly specialised market of "bio-hacking" tools. The most significant growth vector in 2026 is cognitive performance, driven by a workforce and student population desperate for focus without the jittery side effects of traditional stimulants. Nootropics and the Rise of the "Brain Drink" Nootropics—substances that improve cognitive function—have migrated from Silicon Valley tech circles to the shelves of mainstream discounters. The star ingredient of this revolution is Lion’s Mane mushroom ( Hericium erinaceus ). Clinical Dosage as a Differentiator: The Case of Skip The UK functional brand Skip has executed a market-defining strategy by launching a Lion’s Mane range that challenges the industry standard for dosage. In January 2026, Skip introduced a line of functional soft drinks exclusively at Home Bargains , a discount retailer, priced at just 99p per can. www.fnb-x.com Skip Expands Functional Portfolio with High-Dose Lion’s Mane Range Exclusive to Home Bargains | FNBX The brand has secured an exclusive retail partnership with discount variety retailer Home Bargains, rolling out the product across all 625 UK stores this week. Technical Differentiator: Unlike competitors that use "fairy dust" quantities (often 50-100mg) primarily for marketing claims, Skip’s formulation contains 2,000mg of organic Lion’s Mane extract per 250ml can. The brand claims this is eight to twenty times higher than competitor products. Strategic Implication: This move democratises high-efficacy wellness. By placing a clinical-strength nootropic in a discount channel, Skip is stripping the elitism from functional beverages. It suggests a future where high functionality is a commodity expectation, not a premium luxury. Formulation Details: The drinks are paired with Vitamin B6 and B12 to support nervous system function, creating a synergistic effect for cognitive support. The choice of flavours—Blood Orange and Cloudy Apple—signals a move toward sophisticated, adult palates even at a value price point. The "Omnivore" Pivot: Laird Superfood’s Protein Coffee Laird Superfood , co-founded by surfer Laird Hamilton and volleyball legend Gabby Reece, has historically been a bastion of plant-based nutrition. However, in January 2026, the brand broke tradition with the launch of Protein Coffee with Lion’s Mane , utilising whey protein. The "Stacking" Strategy: This product exemplifies the trend of "ingredient stacking"—combining multiple functional categories into a single, convenient format. Cognitive Support: The inclusion of Lion’s Mane targets the "morning fog," positioning the coffee not just as a wake-up stimulant but as a focus enhancer. Metabolic Support: By adding 10g of protein (a blend of fast-absorbing whey and slow-digesting milk protein), the beverage mitigates the cortisol spike often associated with caffeine consumption on an empty stomach. Omnivore Positioning: Gabby Reece’s endorsement of an "omnivore" approach reflects a broader consumer shift away from dogmatic veganism toward pragmatic nutrition. Consumers want what works for their physiology, and for many, complete animal proteins offer superior muscle synthesis support compared to plant sources. The "Clean Energy" Movement: Redefining Stimulation The backlash against "energy drinks" loaded with 300mg of synthetic caffeine and artificial sweeteners has birthed the "Clean Energy" category. These beverages focus on the quality of the energy—sustained, calm, and focused—rather than the intensity of the rush. www.fnb-x.com Josie Beverages Debuts 'Clean Energy' Nootropic Drink Line in US Market | FNBX The launch employs a hybrid distribution strategy, available immediately via national digital channels and select brick-and-mortar locations in the San Francisco Bay Area. Josie Beverages and the "Zero Crash" Promise Josie Beverages entered the U.S. market in early 2026 with a clear value proposition: "0 sugar, 0 calories, 0 crash". Nootropic Blend: The formulation utilises a proprietary blend of Lion’s Mane (focus) and Cordyceps (physical stamina) alongside caffeine. Mechanism of Action: The "no crash" claim is scientifically grounded in the exclusion of sugar (preventing the insulin spike-and-drop) and likely the inclusion of L-Theanine (though not explicitly detailed in every snippet, this is standard for "clean energy" stacks to smooth out caffeine’s vasoconstrictive effects). Flavour Architecture: Flavours like Cucumber and Tangerine appeal to a sophisticated palate, distancing the brand from the neon-colored, "extreme sports" aesthetic of legacy energy brands. This product is for the boardroom, not the skate park. Feature Skip Laird Superfood Josie Beverages Primary Active Lion's Mane (2000mg) Lion's Mane + Whey Protein Lion's Mane + Cordyceps Core Promise Clinical Efficacy at Value Price Complete Nutrition + Focus "Clean" Energy (No Crash) Format RTD Sparkling Soda Powdered Coffee Additive RTD Sparkling Energy Target Channel Mass Discounter (Home Bargains) Natural Grocery (Sprouts) / DTC Speciality Retail / TikTok Shop Strategic Insight Democratisation of bio-hacking Hybridisation of rituals (Coffee + Protein) Sophistication of the energy category The Gut-Brain Axis & Digestive Health Digestive health has evolved from a niche concern about "bloating" to a central pillar of wellness, recognised for its connection to immunity, mood, and mental health (the Gut-Brain Axis). In 2026, the market has moved beyond simple probiotics (which suffer from stability issues in RTD formats) toward robust prebiotic fibres and mineral fortification. The "Fibermaxxing" Trend "Fibermaxxing"—the conscious effort to maximise fibre intake—has become a cultural phenomenon, driven partly by the digestive side effects of GLP-1 medications and partly by the growing awareness of the microbiome's role in overall health. This has created a fertile environment for beverages that deliver fibre in palatable, non-viscous formats. Twinings Revive: The Functional Tea Evolution Legacy tea brand Twinings has aggressively modernised its portfolio with the Sparkling Tea range. In January 2026, they launched "Revive," a Peach & Orange variant focused on the "mid-afternoon slump". www.fnb-x.com Twinings Expands Functional Sparkling Tea Range with 'Revive' Peach and Magnesium Innovation | FNBX The new SKU introduces a peach-forward profile to the functional beverage range, designed to capture the "mid-afternoon pick-me-up" occasion. Formulation Breakdown: Base: Chinese Green Tea, chosen for its subtle, grassy notes and natural antioxidant content. Fortification: The drink is fortified with Magnesium , Vitamin C , and Niacin . Magnesium: This is a critical addition. Magnesium is known as the "relaxation mineral," supporting muscle function and psychological well-being. Its inclusion targets the stress component of afternoon fatigue, not just the energy component. Occasion Marketing: Twinings explicitly targets the "mid-afternoon pick-me-up". This puts them in direct competition with coffee and sugary snacks. By offering a < 50-calorie, no-added-sugar option, they provide a "guilt-free" transition from the high-focus morning to the winding-down evening. Prebiotic Sodas While Twinings focuses on tea, the broader market for prebiotic sodas (like Olipop and Poppi) continues to explode. These beverages use ingredients like tapioca fibre or chicory root to deliver 5-9g of fibre per can, mimicking the taste of traditional soda while servicing the microbiome. This category is projected to grow significantly as consumers swap out high-fructose corn syrup for functional fibre. The Protein Pivot: Plant vs. Dairy 2.0 The protein beverage category is currently defined by a schism: a pragmatic return to dairy for "performance" consumers versus a purist push for "clean label" plant-based options for the wellness-focused. The Return of Whey: Performance over Dogma For the past decade, plant-based protein was the undisputed growth engine. However, 2026 data shows a resurgence of whey protein, which dominates the powder market with over 55% share. Consumers, particularly those focused on muscle hypertrophy and active ageing, are prioritising the complete amino acid profile and high bioavailability of whey. www.fnb-x.com Laird Superfood Breaks Plant-Based Tradition with Debut of Whey-Based Protein Coffee | FNBX Functional nutrition brand Laird Superfood, Inc. has announced a significant strategic pivot, launching its first-ever dairy-based product line: Laird Superfood Protein Coffee with Lion's Mane Mushroom. Laird Superfood's Strategic Pivot: Laird Superfood’s launch of a whey-based product is a bellwether event. It signals that "wellness" is no longer synonymous with "vegan." The Blend: The use of Whey Protein Concentrate (fast digesting) and Milk Protein Concentrate (slow digesting) is a sophisticated formulation choice derived from sports nutrition. It ensures immediate amino acid delivery for recovery, followed by a sustained release for satiety. Clean Label Dairy: Laird attempts to apply "plant-based standards" to dairy—sourcing hormone-free, additive-free whey—thereby creating a "clean dairy" sub-category that appeals to health-conscious omnivores. Plant-Based 2.0: The "Clean Label" Imperative The plant-based sector is facing a reckoning regarding ultra-processed ingredients. Consumers are increasingly rejecting plant milks laden with gums (gellan, locust bean), oils (rapeseed, sunflower), and artificial stabilisers. Ripple Foods' Organic Disruption: Ripple Foods responded to this demand in January 2026 with their Organic Plant-Based Milk . The "Gum-Free" Promise: The formulation contains five ingredients or fewer and explicitly excludes gums and oils. This addresses the "seed oil" anxiety prevalent on social media wellness channels. Nutritional Parity: With 8g of protein per serving (derived from yellow peas), Ripple matches the protein density of cow's milk. This is a critical differentiator against almond and oat milks, which typically offer 1g or less of protein. Ripple is positioning itself as the only viable nutritional alternative to dairy, rather than just a lifestyle alternative. Hybrid Formats: Beyond Meat’s Beverage Debut Beyond Meat , facing saturation in the meat alternative aisle, has diversified into beverages with "Beyond Immerse" . www.fnb-x.com Beyond Meat Diversifies into Beverages with 'Beyond Immerse' Plant-Based Protein Drink | FNBX Beyond Meat, Inc. has announced a significant strategic pivot, moving outside the "center-of-plate" meat alternative category to launch its first functional beverage line, Beyond Immerse. Sparkling Protein: This product defies traditional categorisation. It is not a milkshake; it is a clear, sparkling beverage delivering 10g-20g of protein . Technical Achievement: Creating a clear, carbonated protein drink is technically difficult due to protein solubility and astringency. Beyond Meat’s use of pea protein isolate in this format represents a significant R&D investment. Functional Stacking: The inclusion of 7g of tapioca fibre aligns with the "fibermaxxing" trend. It positions the drink as a complete "body fuel" system—supporting muscle (protein), gut (fibre), and hydration (electrolytes). The THC & Alcohol Alternative Disruption The cultural shift away from alcohol is perhaps the most disruptive trend in the beverage industry. The "California Sober" lifestyle—abstaining from alcohol in favour of cannabis—has transitioned from counter-culture to a commercially significant demographic. The "Social Tonic": Replacing the Ritual The challenge for non-alcoholic beverages has always been the loss of the "ritual" and the "buzz." 2026 has seen the rise of products that successfully replicate both. The Cannabis Seltzer: Extract Labs' Sojourn Extract Labs launched Sojourn , a THC seltzer line, to target the social drinking occasion. The "Golden Ratio": Each can contains a 1:1 ratio of Delta-9 THC (10mg) to CBD (10mg) . This is a crucial safety mechanism. CBD creates a "buffer," mitigating the anxiety or paranoia sometimes associated with THC. This makes the beverage accessible to "cann-curious" consumers who fear an overwhelming high. Nano-Emulsification: The brand utilises nano-emulsification technology to ensure the cannabinoids are water-soluble. This allows for an onset time of 10-15 minutes, mimicking the pharmacokinetics of alcohol. This "fast onset, fast offset" profile is essential for social titration—allowing consumers to have a second drink without fearing a delayed, compounding effect. Regulatory Loophole: By using hemp-derived Delta-9 THC (federally legal in the US if <0.3% by dry weight), Sojourn can be sold in standard retail environments and online, bypassing the restrictive adult-use dispensary system. The Premiumisation of Cannabis: Whirlwined A major gap in the market has been a sophisticated cannabis option for the dinner table. Whirlwined has filled this void with the industry's first THC-infused Sauvignon Blanc . www.fnb-x.com Whirlwined Debuts Industry-First Non-Alcoholic THC Wine with Premium Sauvignon Blanc | FNBX Whirlwined has announced the launch of a category-defining beverage innovation, introducing what it claims to be the world's first non-alcoholic, hemp-derived Delta-9 THC-infused wine. Process Authenticity: Whirlwined begins as a fully fermented, premium wine from the Columbia Valley. It is then dealcoholized to remove the ethanol before being infused with THC. This preserves the tannins, acidity, and complex aromatics of wine, which are essential for food pairing. Caloric Advantage: At only 25 calories per serving (vs. ~120 for wine) and <1g of sugar, it appeals to weight-conscious consumers. Distribution: Launching in mainstream liquor chains like Binny’s Beverage Depot signals the normalisation of cannabis beverages sitting directly alongside traditional wines. Non-Alcoholic Beer: The Performance Positioning Non-alcoholic (NA) beer continues to surge, driven by improved production methods that retain flavour. www.fnb-x.com Tom Holland’s BERO Named Official Non-Alcoholic Beer of Barry’s in Global US-UK Partnership | FNBX The deal establishes a cross-market collaboration covering both the United States and the United Kingdom, positioning BERO as the "Official Non-Alcoholic Beer of Barry’s." Bero x Barry’s Bootcamp: Actor Tom Holland’s NA beer brand Bero partnered with Barry’s Bootcamp . Rebranding "Beer": This partnership recontextualises beer from a "vice" to a "recovery drink." By selling BERO in gym lobbies, the brand highlights the isotonic properties of beer (carbs, electrolytes) while removing the alcohol. Technical Quality: Bero uses a maltose-negative yeast strain. Unlike standard yeast, this strain ferments without producing significant alcohol, preserving the malt sugars for body and mouthfeel—solving the "watery" complaint common with early NA beers. The financial trajectory of these sectors confirms their strategic importance. Functional Beverage Market Market Size: The global functional beverage market was valued at approximately $168 billion in 2025 . Growth Projection: It is projected to reach $314 billion by 2035 , growing at a CAGR of roughly 6.44% . Other estimates are even more bullish, predicting a rise to $368 billion by 2032 . Key Drivers: An ageing population seeking longevity, the rise of preventive health behaviours, and the blurring of food/pharma lines. Cannabis & THC Beverages Growth Velocity: This is the fastest-growing segment. The global cannabis beverage market is expected to grow from $1.92 billion in 2026 to $7.60 billion by 2035 , with a staggering CAGR of 16.5% . Some reports project even higher growth rates of up to 23.4% . Drivers: Legalisation, the "California Sober" trend, and the availability of hemp-derived Delta-9 products in mainstream retail. Market Segment 2025/2026 Estimate ($Bn) 2035 Projection ($Bn) CAGR Primary Driver Functional Bev $168 - $180 $314 - $368 ~6.5% - 10% Cognitive health, Gut-brain axis Cannabis Bev $1.9 - $3.6 $7.6 - $14.6 ~15% - 23% Alcohol replacement, Legalisation Functional Foods $171 $265 (2033) ~5.6% Nutrient density, Convenience The beverage industry of 2026 is no longer defined by flavour , but by function . The successful brands of this era— Skip , Whirlwined , Laird , Ripple —understand that they are not selling drinks; they are selling solutions . They sell focus in a can, relaxation in a bottle, and muscle repair in a coffee cup. As the "Liquid Utility" trend accelerates, the market will belong to those who can master the delicate balance of high-tech efficacy and clean-label ethics. The consumer is ready to drink their way to a better self; the industry’s challenge is to brew the potion that delivers on that promise. Overview

Riviana Foods has expanded its microwaveable Minute Rice Cups portfolio with the launch of Garlic Parmesan and Veggie Stir-Fry variants. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Riviana Foods has expanded its ready-to-heat portfolio with the launch of two new Minute Rice Cups varieties, Garlic Parmesan and Veggie Stir-Fry. The product introduction is designed to address the sustained consumer demand for high-convenience, single-serve hot food options that can be prepared in office environments or at home with minimal preparation. Both new options are engineered to heat in 60 seconds, representing the brand's ongoing focus on quick-preparation formats in the ambient food sector. Product Specifications and Formulations The new ready-to-heat offerings are formulated without artificial preservatives, hold official gluten-free certification, and are packaged in BPA-free microwaveable cups. The product design focuses on shelf-stable versatility, serving as standalone quick meals, light snacks, or side dishes. The expansion includes two distinct flavour profiles: 🧄 Garlic Parmesan : A classic savoury combination featuring fluffy white rice mixed with garlic and Parmesan flavouring. 🥕 Veggie Stir-Fry : A takeout-inspired seasoned rice formulation containing carrots, bell peppers, corn, peas, and soy sauce. The launch aligns with broader consumer shifts toward portion-controlled, shelf-stable convenience items that do not compromise on complex flavour profiles. Single-serve rice cups allow manufacturers to target multiple consumption occasions, including desk-side office lunches, late-night snacks, and rapid weeknight meal preparation. Erica Larson, Director of Marketing at Riviana Foods, stated that modern consumers increasingly seek out meal and snack options that balance speed with appealing taste profiles. Larson noted that the Garlic Parmesan and Veggie Stir-Fry varieties were developed to provide accessible, familiar flavours in a format that requires zero culinary preparation or clean-up. The new Minute Rice Cups are scheduled to roll out immediately to major grocery retailers and supermarkets across the United States. Riviana Foods Expands Minute Rice Portfolio with Two New Cup Varieties July 8, 2026 New Products Del Monte Launches Ranch Corn and Zesty Italian Green Beans in US New Products Pasta Rummo Launches Potato Gnocchi and Traditional Shapes in US New Products Potts Launches Air Fryer Paste Portfolio in Recyclable Aluminium Tubes New Products Old El Paso Launches First Broths and Canned Soups New Products Food Related news

Originally launched in 2011, the flavour profile is being revived in response to consumer demand, but with a significant formulation overhaul designed to align with current gut health trends. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Functional beverage brand Karma Water has announced the strategic reintroduction of one of its original bestselling SKUs, Pineapple Coconut Probiotic Water . The refreshed product is set to debut at the 2026 Winter Fancy Faire Show in San Diego (11–13 January). Originally launched in 2011, the flavour profile is being revived in response to consumer demand, but with a significant formulation overhaul designed to align with current gut health trends. Technology and Formulation The relaunch utilises Karma’s patented Push Cap Technology , a delivery system designed to protect active nutrients and probiotics from degradation by keeping them separate from the water until the moment of consumption. Key Technical Specifications: 🥥🍍 Probiotic Load: 2 Billion CFU of BC30® Probiotics , targeting digestive and immune health support. 💊 Micronutrients: Delivers 100% Daily Value of six essential vitamins (A, B3, B5, B6, B12 & E). 🍃 Clean Label: Formulated with zero artificial sweeteners, colours, or flavours. Strategic Rationale The move bridges nostalgia with modern functionality. By upgrading a legacy flavour with high-potency probiotics, Karma Water aims to retain its original fanbase while capturing new consumers focused on microbiome health. CJ Rapp , Karma Water CEO and Co-founder, commented on the decision: "We've heard from loyal Karma fans for years asking us to bring Pineapple Coconut back. It's a nostalgic flavour for so many people and reintroducing it with added probiotics makes it even more craveable and functional. We're excited for everyone to taste it again, this time better than ever." Following its trade show debut at booth #2839, the new Pineapple Coconut flavour will roll out commercially in 2026. Distribution channels include Amazon and select retailers nationwide, with a confirmed listing at Aldi . Karma Water Revives 'Pineapple Coconut' Flavour with Probiotic Upgrade January 7, 2026 Water Primo Brands Opens Greenfield Mountain Valley Water Facility Water Bluedrop and Boomerang Launch On-Site Water Bottling System for Hospitality Business & Finance Swiss Water to Invest $4.5M to Expand Decaffeination Capacity in British Columbia Water ZenWTR Expands Premium Water Footprint with Plastic-Negative Certification Beverage Flavours & Colours Water Health & Nutrition New Products Related news

Lasso, a food technology company aiming to reinvent packaged food manufacturing, has announced the commercial debut of its first two owned CPG brands: Froobies and CronchClub. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Never Miss an Update! Receive personalised weekly email newsletters with industry news curated just for you. Email* Submit or create an account to access more > Lasso , a food technology company aiming to reinvent packaged food manufacturing, has announced the commercial debut of its first two owned CPG brands: Froobies and CronchClub . Arriving just months after the company emerged from stealth and announced its initial fundraise in September, the rapid rollout serves as a commercial proof-of-concept for its proprietary production technology. The launch is positioned as a direct challenge to legacy CPG conglomerates, which Lasso characterises as reliant on slow innovation cycles and the addition of "artificial ingredients and fillers" to capitalise on the current high-protein trend. The 'Lasso SpinTech' Process The two new product lines are the first to be manufactured using Lasso SpinTech . According to the company, this proprietary process physically weaves protein and fibre together by "gently spinning" simple ingredients. This mechanical innovation eliminates the need for traditional formulation crutches—such as additive-heavy chemical binders, excess sugar, or the "dusty protein coatings" often utilised in extruded savoury snacks. By weaving the macronutrients directly into the product matrix, Lasso claims to deliver a cleaner ingredient list while maintaining "craveable" taste and texture. High Macros and Clean Labels Lasso’s initial go-to-market strategy targets two distinct snacking occasions with specialised macros: CronchClub: A protein-forward baked crisp designed to compete in the savoury aisle. It boasts an aggressive macronutrient profile of 21-23g of protein and 7-8g of fibre per serving. The line debuts in four flavours: Original, Herby Ranch, Garden Salsa, and Zesty BBQ. Froobies: A modern, functional take on the nostalgic fruit snack. Positioned for both kids and adults, each package delivers 4g of protein and 3g of fibre with zero added sugar and no artificial dyes or flavours. The GLP-1 Structural Shift Mike Messersmith , CEO of Lasso, framed the launch around broader macroeconomic and health shifts, specifically highlighting the impact of appetite-suppressing medications on consumer expectations. "We’re in the middle of a structural shift in how consumers approach food—a convergence of GLP-1 driven awareness and broader economic pressures that are reshaping expectations around nutrition and value,” Messersmith stated. "Consumers want real innovation, not legacy brands repackaging familiar formulas with added protein and calling it progress." Messersmith also pointed to the company's operational agility as its primary competitive advantage. “Today’s shoppers are more informed and expect meaningful improvements in ingredients, nutrition, and formulation, and they want it now. Traditional food innovation cycles weren’t designed to move at that pace. Because we’ve invested in proprietary technology from day one, we can bring new concepts to market in months, not years." As consumer demand for high-satiety, low-sugar products continues to surge, Lasso's rapid commercialisation indicates a growing trend of vertically integrated food-tech startups bypassing traditional B2B ingredient supply to launch their own consumer-facing brands. Food-Tech Startup Lasso Debuts Froobies and CronchClub, Leveraging Proprietary 'SpinTech' to Challenge Legacy Snacks February 23, 2026 Facilities Bestzyme Opens First Automated Smart Production Line for Sweet Proteins Meat & Seafood NRGene Canada and Ile-a-la-Crosse Fish Company Produce Omega-3 Insect Protein New Solutions Patco Products Launches Starplex Nova Clean Label Emulsifier Platform Facilities Cargill Doubles Production Capacity for FR3 Dielectric Fluid in Türkiye Food Manufacturing Health & Nutrition New Products Ingredients Related news