From Acamar to FC Barcelona, and Hasbro to the V&A, Brand Licensing Europe is your one-stop destination to explore a vast array of licensable brands across all categories and territories – from emerging trends to iconic household names. Food and Beverage Industry Event Close Close Brand Licensing Europe Trade Show About Detail Visitors Discussion From Acamar to FC Barcelona, and Hasbro to the V&A, Brand Licensing Europe is your one-stop destination to explore a vast array of licensable brands across all categories and territories – from emerging trends to iconic household names. Discover new brands, gain insights from industry leaders and connect with potential partners to take your business to the next level. It’s free to attend – secure your spot today! Tuesday 6th October: 09:00 - 17:00 Wednesday 7th October 09:00 - 17:00 Thursday 8th October: 09:00 - 16:00 Find out more Get in touch with our team My Agenda 🔒 Create a free FNBX account to: 📌 Save events and build your personal agenda 🤝 See who else is attending each event There are currently no FNBX members set as attending this event. FNBX First PREV 1 Page 1 NEXT Last 6 - 8 October 2026 London, UK Organised by: Informa Visit organisers website From Acamar to FC Barcelona, and Hasbro to the V&A, Brand Licensing Europe is your one-stop destination to explore a vast array of licensable brands across all categories and territories – from emerging trends to iconic household names. . --- Set as attending comments debug Discussion Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment.

The launch introduces three dessert-inspired SKUs designed to bridge the gap between "mindful snacking" and indulgence, leveraging a high-protein Greek yoghurt base to offer a functional alternative to traditional sweets. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Boar's Head Brand®, traditionally best known as a leader in premium delicatessen meats and cheeses, has announced a strategic pivot into the sweet snacking category. The company is debuting a Greek Yoghurt Dessert Dip Collection , extending its footprint within the deli aisle beyond savoury staples. The launch introduces three dessert-inspired SKUs designed to bridge the gap between "mindful snacking" and indulgence, leveraging a high-protein Greek yoghurt base to offer a functional alternative to traditional sweets. Flavour Architecture and Usage The collection features three distinct flavour profiles, each engineered to replicate classic dessert experiences while maintaining a "clean label" profile suitable for dipping fruit, pretzels, or graham crackers. The Lineup: 🍋🥧 Key Lime: Delivers a bright, creamy profile reminiscent of the classic pie. 🥨 Cinnamon Churro: Captures the warmth of cinnamon and sugar in a bakery-style format. 🍫☕ Chocolate Espresso: A sophisticated blend of cocoa powder and bold espresso bean notes. Nutritional Credentials Guided by the tagline "Better Snacking, Smarter Indulgence," the product line prioritises health-conscious attributes to differentiate itself in the snacking sector. Key Technical Specifications: Base: Wholesome Greek yoghurt. Dietary Claims: Low-fat and Gluten-Free. Additives: Free from artificial colours and flavours. Functionality: Fortified with probiotics to support gut health. This release marks a continued evolution for Boar's Head, following the previous introduction of items like Pumpkin Pie and Dark Chocolate Dessert Hummus. By expanding its dessert portfolio, the brand aims to capture incremental spend in the deli section by offering versatile products that can be eaten solo or paired as a dip. Steve Alfris , Director of Product Marketing at Boar's Head Brand, commented on the category expansion: "We're thrilled to pioneer a new category with our Greek Yoghurt Dessert Dips. This collection was designed for versatility, to be dipped, shared, paired, or enjoyed by the spoonful. It reflects our commitment to mindful snacking and our passion for bridging innovative, premium-quality options to consumers in new ways." Commercial Availability The new Greek Yoghurt Dessert Dips are rolling out immediately to the deli area at select retailers nationwide. New Products Boar's Head Expands Deli Portfolio with 'Greek Yoghurt Dessert Dip' Collection News January 20, 2026 New Products Community Coffee Scales Portfolio with Dessert-Inspired Innovations New Products PepsiCo UK Expands Portfolio with Dessert-Inspired Cola Range New Products Junior’s and Other Half Brewing Partner for New York Dessert Beer Range New Products Bones Coffee Company Launches Beer, Cake & Cookie-Inspired Coffees Snacking New Products Dairy Food Related news

The Junior’s and Other Half partnership marks a high-equity brand extension for the 75-year-old bakery, craft beer and legendary NYC desserts. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Two of Brooklyn’s most culturally significant food and beverage entities, the 75-year-old Junior’s Restaurant and Bakery and the cult-favourite Other Half Brewing Co., have announced a strategic partnership to launch a line of four dessert-inspired beers. Reaching taps and retail shelves on 7 May 2026, the collaboration represents a fusion of legacy hospitality and modern craft brewing innovation. The move marks the first time Junior’s, a global authority on New York-style cheesecake, has expanded its brand footprint into the commercial alcohol industry. For Junior’s, the partnership serves as a high-visibility entry point into the "permissible indulgence" beverage market. Alan Rosen, third-generation owner of Junior’s, stated that he has long intended to expand the brand into the alcohol sector. By aligning with Other Half—an organisation recognised for New England-style hazy IPAs and experimental flavour profiles—Junior’s is leveraging an established "Brooklyn-based legend" to ensure technical credibility with craft beer enthusiasts. The collaboration allows both brands to tap into "agentic" consumer behaviours, where fans of iconic regional food brands seek out modern, liquid versions of familiar comfort foods. "Since the beginning, we've always had fun pairing dessert flavours with our beers," said Sam Richardson, co-founder and Brewmaster at Other Half. "So, when the opportunity to work with a Brooklyn-based dessert icon like Junior's came up, we were definitely excited. We can't wait for people to try these new flavour profiles, with real NY ingredients for the full Brooklyn experience." Technical Formulations and Sensory Profiles The range is engineered to replicate the specific textural and aromatic components of New York’s most famous desserts. The SKU Lineup Includes: 🍓 Strawberry Dream Imperial IPA (8.5% ABV): A hazy Oat Cream IPA designed to mirror Junior’s signature Strawberry Cheesecake, delivering a creamy mouthfeel and fruit-forward aromatic profile. 🥧 Key Lime Cheesecake Sour IPA (6.5% ABV): Utilises lime-forward hops, graham crackers, milk sugar, and oats to replicate the acidic and biscuity notes of a twice-baked cheesecake. 🥛 Egg Cream Milk Stout (6.0% ABV): A technical homage to a Brooklyn staple, brewed with authentic Fox’s U-Bet syrup to achieve the chocolate and creamy characteristics of a traditional egg cream. ⚪⚫ Black and White Cream Ale (4.8% ABV): A modernised take on the classic Cream Ale, brewed with cacao nibs and vanilla to represent the iconic New York black-and-white cookie. Distribution The rollout utilises an omnichannel strategy to maximise early momentum. The beers will be available on draft and in cans across all Other Half Brewing sites and Junior’s New York locations. To secure a broader regional presence, the partners have secured listings with select retail partners along the East Coast. Furthermore, the collaboration is being scaled nationally via Other Half’s digital platform, which facilitates shipping to 33 states, allowing the brand to monetise its global "New York Institution" status. New Products Junior’s and Other Half Brewing Partner for New York Dessert Beer Range Eddie Sanders May 8, 2026 New Products Bones Coffee Company Launches Beer, Cake & Cookie-Inspired Coffees Flavours & Colours New Products Beverage Alcohol Related news

Bones Coffee’s 2026 Summer Collection leverages nostalgic dessert trends to drive growth, targeting "permissible indulgence" with carnival and soda-shop-inspired SKUs engineered for iced serves. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Bones Coffee Company, a leader in the "plus-flavour" speciality coffee segment, has announced the launch of its Summer 2026 Collection. Debuting on 7 May 2026, the range features three newly engineered limited-edition flavours designed to replicate iconic American summer treats, alongside the return of two seasonal mainstays. The move underscores the brand’s strategy of utilising "event-level" seasonal drops to drive digital traffic and maintain high brand engagement during the peak iced-coffee trading months. The 2026 lineup is built around "boardwalk" and "carnival" themes, a segment of the "kidult" flavour market that has seen sustained growth across the confectionery and beverage sectors. By productising the sensory experience of summer fairs, Bones Coffee is attempting to secure a primary position in the daily routines of consumers seeking "escapism" through their caffeine consumption. Travis Rule, CEO and Co-Owner of Bones Coffee Company, stated that the collection is designed to be the "ultimate summer coffee experience," particularly when served over ice. This focus on cold-serve versatility is a technical response to the structural shift in coffee consumption, where chilled beverages now dominate summer volume in North America. Technical Flavour Profiles and Innovation The three new additions to the portfolio are engineered to balance traditional medium-roast characteristics with high-intensity dessert aromatics: Get Dunked! 🍪🥛 Inspired by deep-fried chocolate sandwich cookies, this SKU utilises a technical blend of rich cocoa notes and a creamy vanilla-forward finish. Sir Fry Alot 🎡 A funnel-cake-inspired profile featuring warm vanilla and "powdered sugar" notes, targeting the high-growth carnival-food subcategory. Soda Shop Swirl 🥤🍦 A complex root beer float-inspired brew. This SKU is particularly notable for its attempt to replicate the "fizzy" sensory profile and creamy mouthfeel of a traditional float in a non-carbonated liquid format. In addition to the new flavours, Bones is leveraging historical performance data to bring back two "fan-favourite" SKUs. This strategy allows the brand to maintain loyalty with its existing customer base while reducing the R&D risk associated with an entirely new lineup. Cherry Ice Cream 🍒 A sweet and tart profile designed for the high-velocity "fruit-coffee" trend. Shark Bite 🦈 A bold, medium roast featuring spiced, buttered rum notes, providing an "adventurous" alternative to the collection’s sweeter dessert profiles. New Products Bones Coffee Company Launches Beer, Cake & Cookie-Inspired Coffees Eddie Sanders May 8, 2026 New Products Junior’s and Other Half Brewing Partner for New York Dessert Beer Range New Products Coffee & Tea Related news

Barry Callebaut has unveiled two major innovations: Cacao Max and the non-cocoa ChoViva solution. As part of a strategic realignment of its coatings comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Confectionery Barry Callebaut The Newsroom Barry Callebaut, the global leader in high-quality chocolate and cocoa manufacturing, has announced a significant evolution of its product estate. The organisation is repositioning its compound offering into a newly defined "Cacao Coatings & Inclusions" category, reflecting a shift toward higher technical standards and premiumised solutions. The transformation is led by the launch of Cacao Max and a groundbreaking non-cocoa solution, ChoViva, developed through an exclusive commercial partnership with German start-up Planet A Foods. Realignment and Premium Coatings The decision to transition from the "compound" nomenclature to "Cacao Coatings & Inclusions" signals a broader effort to elevate the quality perception of non-tempering chocolate alternatives. Leading this segment is Cacao Max , a premium range engineered to deliver a multi-dimensional taste profile that replicates the mouthfeel of traditional chocolate. Key Technical Attributes Include Milk Variant Launch: The range debuts with a milk-style coating utilising carefully selected cacao powders. Refined Processing: Utilises advanced milling and processing techniques to achieve a silky, consistent texture. Specialised Inclusions: Incorporates a unique dairy ingredient designed to enhance creaminess and flavour stability across various applications. Exclusive Partnership for Non-Cocoa Innovation In a move to address the increasing volatility and sustainability concerns within the global cocoa supply chain, Barry Callebaut has introduced ChoViva . This innovation provides a "chocolate-like" experience without the use of any cocoa ingredients. The technical architecture of ChoViva relies on sunflower seeds as the primary flavour driver. Through a proprietary fermentation and roasting process developed by Planet A Foods, the ingredient achieves a sensory profile remarkably similar to conventional chocolate. This "cocoa-less" alternative provides manufacturers with a tool to expand their portfolios into sustainable and novel confectionery formats while managing raw material risks. Vision and Market Alignment The expansion of the coatings and inclusions portfolio reflects Barry Callebaut’s focus on anticipating shifting industry requirements. Laura Bergan, Director of Brand and Customer Marketing, noted that the organisation is broadening its capabilities to share solutions that meet evolving consumer and manufacturer needs. Natasha Chen, North American President at Barry Callebaut, emphasised that innovation is a central strategic pillar for the firm. By introducing these new solutions, the company aims to enable its B2B partners to unlock incremental growth and maintain competitiveness in an increasingly fragmented market. The launch of ChoViva and Cacao Max arrives at a time when the confectionery industry is professionalising its approach to "plus-benefit" and alternative ingredients. Ingredients Barry Callebaut Announces Non-Cocoa ChoViva and Premium Cacao Max Innovations Eddie Sanders May 15, 2026 New Products Ghirardelli Targets Dubai Chocolate Trend with Strawberry Bliss Menu Addition Ingredients Cargill and Voyage Foods Launch NextCoa Cocoa-Free Confectionery in North America New Products Meiji Launches Limited Edition Strawberry Fruit Chocolate in Japan Cultivated Celleste Bio and Mondelēz International Unveil First Cell-Cultured Chocolate Confectionery New Solutions Ingredients Related news

PIM Brands has announced the launch of Welch’s Probiotic Yogofruits, utilising 2 billion probiotic cultures and 3g of fibre per serving comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom PIM Brands, a leader in the global snack category, has announced a significant technical expansion of its better-for-you (BFY) estate with the introduction of Welch’s® Probiotic Yogofruits™ . Scheduled for a nationwide retail rollout in June 2026, the product represents the brand's most functional offering to date, engineered to bridge the gap between indulgent fruit snacks and medicinal-adjacent supplements. The launch is a direct response to the "functional convergence" trend, where consumers increasingly demand that traditional impulse snacks provide measurable health benefits, particularly in the realm of digestive wellness. Functional Gut Health The decision to integrate high-potency probiotics into the Welch’s portfolio reflects a broader shift in consumer purchasing priorities. Lisa Eustic, PIM Brands Senior Vice President of Marketing for Snacks, noted that gut-friendly ingredients like probiotics and fibre have moved from niche health stores to become breakout priorities in the mainstream snacking aisle. By positioning the Yogofruits as a tool for digestive support, PIM Brands is attempting to capture the "intentional" shopper who seeks to maintain wellness routines through high-frequency, portable formats. Technical Formulation and Ingredient Integrity The technical architecture of the Probiotic Yogofruits focuses on a three-layer delivery system. The centre is comprised of whole fruit, which serves as the primary ingredient, followed by a functional probiotic layer and a creamy yoghurt coating. Key Technical Attributes Include Microbial Load: Each serving delivers 2 billion probiotic cultures, a density typically associated with specialised yoghurt drinks or capsules. Prebiotic Inclusion: The addition of 3 grams of dietary fibre per serving provides a prebiotic effect, supporting the efficacy of the probiotic cultures. Clean-Label Protocol: In line with PIM Brands’ long-term commitment to quality, the range is formulated without artificial dyes, synthetic flavours, or high-fructose corn syrup. Leveraging Pharmaceutical Heritage for Snacking A primary differentiator for this launch is PIM Brands’ internal manufacturing capability. Beyond its role as a confectionery and snack producer, the company maintains a deep heritage in pharmaceutical-grade manufacturing and supplement development. Eustic emphasised that Welch’s® Probiotic Yogofruits™ is the result of blending this science-driven expertise with the company’s broad snack experience. This vertical integration allows the firm to ensure the stability of live cultures within an ambient, shelf-stable product, a significant technical hurdle in the functional food sector. New Products PIM Brands Launches Functional Probiotic Yogofruits Fruit Snacks Eddie Sanders May 15, 2026 New Products LÄRABAR Scales Portfolio with Plant-Based Protein Bar Launch New Products Mondelēz International Scales Zbar Portfolio with Kids Oat Bites Launch New Products HIPPEAS Expands Functional Snacking Portfolio with Protein Crunch Launch New Products Ocean Spray Launches New Flavours & Craisins Grab and Go Formats Snacking New Products Health & Nutrition Food Related news

Au Vodka partners with Britvic’s Tango to launch a premium RTD range, leveraging high-equity British flavours. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Au Vodka has announced a high-profile collaboration with the British soft drink brand Tango to introduce a limited-edition range of pre-mixed, carbonated alcoholic cocktail cans. The partnership brings together Au Vodka’s "ultra-premium" brand positioning with the nostalgic flavour equity of Britvic’s Tango portfolio, targeting the lucrative 18–34 demographic within the UK’s expanding Ready-to-Drink (RTD) sector. The move reflects a broader industry trend where premium spirit manufacturers seek to de-risk retail entry by aligning with established non-alcoholic "mixer" brands that possess high consumer recognition and proven flavour profiles. The collaboration marks a significant step for Au Vodka as it continues to diversify its product architecture beyond the 70cl bottle format. By integrating its five-times distilled vodka with the signature Tango Orange and Tango Apple recipes, the brand is positioning itself to capture "spontaneous" consumption occasions—such as outdoor summer socialising and convenience-led retail purchases. For Britvic, the partnership allows the Tango brand to maintain its cultural relevance within the adult beverage space, leveraging Au Vodka’s significant social media influence and premium price point to elevate the soft drink's perception. Product Formulation and Nutritional Profile The range has been developed with a focus on delivering a high-intensity flavour experience while remaining competitive in the low-calorie "better-for-you" alcoholic segment. The SKU Lineup Includes Au Vodka x Tango Orange Replicating the original Tango Orange profile with 96 calories per 330ml serving. Au Vodka x Tango Apple Utilising the tart, crisp notes of Tango Apple with a slightly higher profile of 109 calories per serving. Both variants are set at 5% ABV, a standard benchmark for the premium RTD category that balances potency with sessionability. Retail Distribution The range is launching via a phased distribution strategy, debuting exclusively in Tesco stores before rolling out to Asda, Morrisons, and the wider independent wholesale channel. With a recommended retail price (RRP) of £3.20 per unit, the products are positioned at the premium end of the RTD aisle. This pricing strategy reinforces the "prestige" association of the Au Vodka brand while offering a more accessible entry point for consumers who may not typically purchase a full-sized bottle of premium spirits New Products Au Vodka & Tango Limited-Edition RTD Range Launches In Tesco Eddie Sanders May 14, 2026 New Products Red Tree Beverages Launches Fresca Hard to Target Post-Game RTD Market New Products The Cocktail Collection Scales RTD Portfolio With Single-Serve Mini Cans New Products High Noon Launches Limited Edition Transfusion Seltzer New Products Bevi Launches Energy Sachets Modular Alcohol RTD Targeted at Gen Z New Products Beverage Alcohol Related news

Tenzing has launched its second Natural Energy+ SKU, Focus White Peach, utilising a 160mg L-theanine and caffeine stack comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom TENZING, the pioneer of the UK’s natural energy segment, has announced a significant acceleration of its innovation pipeline with the debut of TENZING Natural Energy+ Focus . The launch follows the record-breaking retail performance of the platform’s first SKU, a Lion’s Mane variant, which reached best-seller status within its second week of distribution at Tesco. The move signals a structural shift for the brand, transitioning from general "clean energy" to targeted physiological and cognitive benefits as it seeks to consolidate its position as the primary natural challenger to legacy energy drink giants. Market Leadership and Functionality TENZING has officially secured the position of the number three energy brand in the United Kingdom by value rate of sale, trailing only Red Bull and Monster. This growth is increasingly driven by the "active-wellness" and "professional performance" demographics who are rejecting synthetic stimulants in favour of plant-based alternatives. The introduction of the "Natural Energy+" platform is a direct response to this trend. By productising specific states of mind—such as "Focus" and "Cognitive Clarity"—TENZING is moving into the high-margin nootropic sector while maintaining its core brand pillars of 100% natural ingredients and low-calorie counts. Formulation and Nootropics The Focus White Peach SKU is engineered to support "deep work" and sustained mental acuity. A primary technical differentiator for this product is the balanced ratio of caffeine to L-theanine, a combination frequently cited in nutritional science for its ability to enhance focus while mitigating the "jitters" often associated with high-stimulant intake. Key Technical Attributes Include ☕ Caffeine Payload: 160mg of natural caffeine sourced from green coffee beans. 🍃 L-theanine Integration: 160mg of natural L-theanine derived from a "triple tea" blend of Matcha, Green Tea, and White Tea. 🌊 Marine Mineral Sourcing: Utilises magnesium extracted from the Irish Sea to support neurological function. 🌸 Antioxidant Profile: Incorporates Sakura (Cherry Blossom) extract for both flavour complexity and functional benefit. Electrolyte Base: Formulated with Himalayan Rock Salt to ensure hydration during periods of high mental output. The launch of the Focus variant was brought forward following the outsized performance of the Lion’s Mane SKU in major retail. Huib van Bockel, Founder of TENZING, noted on LinkedIn that the organisation moved "extremely fast" to capitalise on the demand for functional boosters. For the initial phase, TENZING is utilising its direct-to-consumer (DTC) platform for the limited-edition rollout. This strategy allows the brand to collect high-resolution consumer data and validate the "Focus" use case before a potential wider expansion into its national grocery and convenience network, which currently spans over 10,000 retail doors. Energy Drinks Tenzing Launches Limited-Edition Focus White Peach Natural Energy Drink Dan B May 14, 2026 New Products Shaken Udder Launches Functional High Fibre Milkshake Range New Products Electrolit Expands 7-Eleven Exclusive Pineapple Coconut Flavour New Products Slice Soda Launches Ready-to-Drink Functional Dirty Soda Foodservice Subway Expands Beverage Offerings with poppi Functional Soda Energy Drinks New Products Health & Nutrition Beverage Related news

J.Q. Dickinson Salt-Works is expanding into Asian markets through a partnership with Coupang, leveraging a Fortune 150 logistics platform comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom J.Q. Dickinson Salt-Works, a Malden-based producer of hand-harvested artisanal salts, has announced its first international expansion into the Asian market through a strategic partnership with global technology and retail leader Coupang. The seventh-generation family business aims to leverage Coupang’s end-to-end export infrastructure to reach millions of new consumers, marking a significant milestone in its growth trajectory. The move represents a growing trend in the food and beverage industry where small-scale speciality producers utilise major tech platforms to bypass traditional export bottlenecks and secure international revenue streams. Entry into Asian Markets The collaboration addresses a primary barrier for small and midsize enterprises (SMEs) in the speciality food sector: the technical and logistical complexity of international trade. By partnering with a Fortune 150 entity, J.Q. Dickinson Salt-Works can scale beyond West Virginia without the capital expenditure typically required for a dedicated internal export division. Nancy Bruns, CEO of J.Q. Dickinson Salt-Works, stated that the organisation previously lacked the capacity to launch such an initiative independently. The partnership with Coupang allows the company to transition from a regional artisanal brand to an international exporter while maintaining its focus on traditional production methods. Logistics Infrastructure and Export Mechanisms Coupang’s logistics model is engineered to streamline the cross-border supply chain for U.S.-based sellers. The process utilises a centralised fulfilment strategy that allows producers to focus on manufacturing rather than administrative hurdles. Key Technical Attributes Include Fulfilment Consolidation: U.S. sellers ship products to domestic Coupang facilities, reducing initial transport complexity. Administrative Management: Coupang handles all export paperwork, individual order processing, and customs compliance. Direct-to-Consumer Distribution: The platform manages the entire lifecycle from picking and packing to final delivery in South Korea and other international destinations. In 2025 alone, Coupang facilitated more than 5 billion dollars in sales of U.S. products to international markets, underscoring the scale of its distribution capabilities. Economic Impact of Cross-Border Trade Technology The announcement coincided with a visit from U.S. Rep. Carol Miller, highlighting the role of trade policy and technology in supporting regional economic development. By utilising Coupang’s "agentic" logistics tools, SMEs in the food sector are finding new pathways to compete in the global marketplace. Robert Porter, Coupang’s Chief Global Affairs Officer, noted that the model is designed to drive American economic growth by connecting millions of global customers with thousands of U.S. businesses. This digital bridge is particularly essential for producers of high-value, unrefined finishing salts, which are increasingly prized by international chefs and speciality retailers. Business & Finance J.Q. Dickinson Salt-Works Scales Internationally via Coupang Partnership Eddie Sanders May 14, 2026 Business & Finance SUANNUTRA USA Secures North American Rights for TetraSOD Marine Bioactive Logistics & Supply Chain Aurora and McLane Launch Driverless Food Distribution in Texas Fresh Produce Pluckd Launches at Walmart and Weis Markets to Address Supply Chain Strain Alcohol Heineken to Transition Singapore Operations Toward Regional Hub Model Business & Finance Logistics & Supply Chain Ingredients Related news

LÄRABAR has entered the plant-based protein sector with a new three-SKU line delivering 10g to 12g of protein per bar comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Food General Mills The Newsroom General Mills has announced a significant expansion of its LÄRABAR portfolio with the launch of LÄRABAR Protein. The move marks the brand's official entry into the high-growth protein bar category, a segment traditionally dominated by highly processed ingredients and synthetic isolates. By applying its minimalist ingredient philosophy to a performance-oriented format, LÄRABAR is attempting to capture the "intentional" shopper seeking functional benefits without the "gym food" profile. The launch is a direct response to a measurable shift in the bar category, where consumers are increasingly demanding higher protein payloads in products that maintain a "clean-label" sensory experience. The introduction of the protein line represents a structural pivot for LÄRABAR, which has historically been positioned as a whole-food fruit and nut brand. Scott Baldwin, VP and Business Unit Director for Bars at General Mills, stated that the development was driven by consumers who want increased protein intake but are unwilling to compromise on ingredient quality or taste. By leveraging LÄRABAR’s high brand trust, General Mills is de-risking its entry into the competitive functional snack aisle. The brand is positioning these SKUs as versatile tools for "real life" occasions, ranging from post-hike recovery to midday office snacking, effectively broadening the brand’s usage occasions beyond the standard lunchbox or pantry staple. Technical Formulation and Plant-Based Density LÄRABAR Protein achieves its nutritional claims through a dense blend of nuts and plant-based protein sources, avoiding the "chalky" texture often associated with high-protein alternatives. The line debuts in three flavour profiles that utilise peanuts and almonds as a primary base: Peanut Butter Chocolate: Delivers the highest protein density in the range with 12 grams of plant-based protein per bar. Cinnamon Nut: A smooth, nutty profile engineered to provide 11 grams of protein. Lemon: A zesty, fruit-forward variant containing 10 grams of protein, targeting the high-velocity citrus trend in the snacking aisle. The technical challenge for the R&D team was ensuring the bars remained soft and chewy while maintaining a consistent 10g to 12g protein load. The resulting products remain compliant with the brand's core standards: they are strictly vegan, gluten-free, and Non-GMO Project Verified. New Products LÄRABAR Scales Portfolio with Plant-Based Protein Bar Launch Eddie Sanders May 14, 2026 New Products Mondelēz International Scales Zbar Portfolio with Kids Oat Bites Launch New Products HIPPEAS Expands Functional Snacking Portfolio with Protein Crunch Launch New Products Ocean Spray Launches New Flavours & Craisins Grab and Go Formats New Products GrowHappy Launches Allergen ImmunoBars Plant-based Snacking New Products Health & Nutrition Food Related news

The FBIF2026 forum in Hangzhou brought together 53,000 industry professionals to explore breakthrough strategies in AI, neural sensory research comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom The Food & Beverage Innovation Forum 2026 (FBIF2026) and the FBIF Food Innovation Expo 2026 recently concluded at the Hangzhou International Expo Center, drawing an estimated 53,000 attendees. Under the theme "Forging Ahead," the event served as a high-velocity hub for 160 speakers and 650 exhibitors to discuss the technical and strategic variables shaping the next decade of the food and beverage industry. The forum addressed critical shifts across dairy, snacks, bakery, and beverage categories, focusing on how data-driven innovation and professionalised globalisation frameworks can mitigate market volatility. FBIF Food Innovation Expo FBIF Food Innovation Expo 2026 featured 650+ exhibitors alongside organiser-curated special events, continuing this year to empower both brands and channels. Brand exhibitors covered a wide range of categories, including dairy, beverages, snacks, alcohol, convenience foods, functional foods, and condiments, gathering leading and emerging companies from both China and overseas. Want Want, Lemon Republic, LiuBiJu Food, Tasogare Coffee, and ÖarmiLk, among others, 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 Tetra Pak, FrieslandCampina Ingredients, and MOINS COFFEE also participated, offering forward-thinking solutions for the industry. Sessions & Talks Speakers noted that "water alternatives" are not a short-term trend, but a long-term structural opportunity. From a product perspective, brands are innovating around the idea of being "better-tasting than water, healthier than traditional beverages." Tasogare Coffee targets daily consumption scenarios with large-format American coffee. RANGCHA is evolving from sugar-free tea to sugar-free fruit tea. TheCocoCompany is expanding into plant-based and functional beverages across scenarios. Three key characteristics define water alternatives: mass-friendly flavour, clean ingredients, and light functionality. Channel collaboration is also critical—co-creating products with retailers like Freshippo and supermarkets to better match real consumer demand. From an industry perspective, as consumer groups expand and consumption occasions grow, beverage consumption is shifting from a "youth market" to an all-age market. At its core, the rise of water alternatives reflects a broader upgrade in consumer demand for health, convenience, and emotional value. Technological Advancement in Sensory and Ingredient Research A primary focus of the technical sessions involved the transition toward "quantified sensory" models. Rather than relying on subjective taste panels, industry leaders explored how biological signals can inform product development. Key Research Applications Include Neural Sensory Responses: Utilising neural monitoring to quantify consumer taste perceptions objectively, allowing for higher precision in formulation. Peptide Screening: Enhancing cheese and protein flavour structures through targeted peptide identification to improve sensory profiles without synthetic additives. Upcycled Umami: Developing high-umami seasonings from industrial by-products, effectively merging flavour optimisation with resource utilisation. These advancements signal a move toward "agentic" food science, where AI and molecular screening proactively identify consumer-preferred profiles before large-scale production begins. Professionalised Globalisation and Operating Systems The forum provided a comprehensive framework for companies seeking to scale their brand assets across international borders. Strategic discussions centred on moving beyond simple export models toward integrated global operating systems. Stephan outlined four critical pillars for international success Operating System Development: Establishing centralised management for overseas branches and deploying dedicated teams to work alongside local distributors. Capability and Organisational Structure: Building a resilient organisation that provides the execution power required for complex regional marketing strategies. Cultural Drivers: Developing highly motivated teams supported by strong cultural values that align with the parent company and the local market. Asset Management: Protecting and scaling brand equity through rigorous IP management and regionalised product adaptation. Data Models for Reflecting Regional Demand To help buyers and manufacturers navigate regional market differences, the forum introduced five core variables that effectively reflect local demand patterns. These data points provide a technical foundation for infrastructure planning and retail placement: Bank deposits per capita Nightlight density per square kilometer High-income household percentage Lifestyle retail scores Automobile penetration rates Pavel, a key speaker at the event, noted that Chinese consumers contribute significantly to the global cross-border economy. As outbound travel remains high, these consumers increasingly seek the same premium, high-quality products they discover abroad once they return home, creating a stable demand for international luxury and speciality food items. The culmination of FBIF2026 reinforces the food and beverage sector’s role as a technology-led industry. By merging historical artisanal techniques with modern neural science and professionalised logistics, global brands are de-risking their supply chains and future-proofing their product portfolios. Events FBIF2026 Highlights Breakthrough Strategies for the Global Food and Beverage Industry Dan B May 14, 2026 Events IFT First Expo to Showcase Future of AI in Food Science Events Second International Symposium on Yeast Protein Science and Technology Concludes in Yichang Events Brand Licensing Europe Opens Speaker Applications for 2026 Event Technology Heineken Debuts 'The Clinker' Wearable Tech to Enhance Social Connectivity Events Business & Finance Marketing Food Related news

Lotus Bakeries has commenced construction of a new manufacturing facility at its principal site in Lembeke, Belgium. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Lotus Bakeries has officially broken ground on a new manufacturing hall at its headquarters in Lembeke, Belgium. The project is engineered to significantly increase the production capacity of Biscoff products, serving as a primary infrastructure response to the brand's rapid international scaling. The new facility is expected to begin production within two years, reinforcing the Lembeke site’s role as the primary supplier for the European market. The expansion follows a period of record-breaking financial performance, which CEO Jan Boone characterised as a "natural next step in the globalisation of Biscoff." The decision to expand the Belgian hub is supported by robust organic growth. In 2025, Biscoff sales reached 670 million euros, representing a 13 per cent organic increase. The brand now accounts for 57 per cent of the group’s total branded revenue, solidifying its position as the central pillar of the Lotus Bakeries portfolio. Boone emphasised that while the brand is scaling globally, its foundation remains rooted in the quality and craftsmanship established in Lembeke over 90 years ago. The CEO noted that the focus on "the power of branding" combined with traditional manufacturing expertise allows the company to maintain consistency as it enters new markets. The project has also secured significant regional backing, with Boone acknowledging the support and enthusiasm from Flanders and the local Municipality. This cooperation provides the fiscal and regulatory confidence required to anchor the organisation’s future growth at its historical origin. Global Manufacturing Infrastructure While the Lembeke expansion focuses on the European supply chain, it sits within a broader strategy of regionalised production hubs. Lotus Bakeries currently manages a diversified manufacturing footprint to mitigate logistical costs and carbon impact: Thailand Hub: The new greenfield plant in Chonburi shipped its first biscuits last year and is scheduled to reach full operational capacity by the end of June 2026. Americas Hub: The group continues to operate its United States facility to serve the high-demand North American market. Management noted that recent volume growth has been bolstered by high-profile strategic partnerships, most notably with Mondelēz International . This collaboration has allowed Biscoff to penetrate new retail and foodservice channels globally, necessitating a parallel expansion of manufacturing assets. The capital investment arrives at a time of high fiscal stability for the group. In 2025, Lotus Bakeries reported a 10 per cent increase in group revenue to 1.35 billion euros. Facilities Lotus Bakeries Scales Biscoff Production with New Belgium Expansion Eddie Sanders May 14, 2026 Facilities IFF Opens Vanilla Innovation Centre in Madagascar Facilities Sucro Can and HOPA Ports Open $135 Million Sugar Refinery in Hamilton Facilities Del Monte Foods Reaffirms Pittsburgh as Central Operational Hub Facilities CSI Scales North American Manufacturing with Acquisition of Two Amcor Facilities Bakery Facilities Business & Finance Related news