Researchers at the National University of Singapore have developed a colour-sensing yeast strain controlled by red and blue light. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Researchers at the National University of Singapore (NUS) have achieved a milestone in synthetic biology by engineering a strain of baker's yeast ( Saccharomyces cerevisiae ) capable of responding independently to multiple colours of light. Led by Associate Professor Poh Chueh-Loo from NUS Synthetic Biology for Clinical and Technological Innovation (SynCTI) and the Department of Biomedical Engineering, the team utilised optogenetics to control gene expression dynamically. By exposing the yeast to red and blue light patterns, the researchers controlled complex multi-step biological processes without relying on repeated chemical inducers. Published in Nature Communications , the research provides a foundation for programmable biomanufacturing, offering enhanced control over the production of high-value bio-based ingredients, speciality chemicals, and pharmaceuticals. Dual Channel Optogenetic Control in Synthetic Biology While yeast has previously been engineered to respond to single wavelengths of light, achieving independent control across multiple channels within a single strain has historically presented technical hurdles due to optical crosstalk. To address this, the NUS team engineered a red light-responsive protein system named y-iLight. Adapted from bacterial and mammalian optogenetic tools, y-iLight binds to target DNA sequences under red light to activate specific genes without requiring additional chemical cofactors. To eliminate blue light cross-activation, the researchers engineered y-iLight with blocking protein modules. When combined with the established blue light-responsive system EL222, the dual-channel framework allowed independent control over two distinct gene expression pathways in the same cell line. Industrial Bioprocessing and Fermentation Applications The team demonstrated the practical utility of the colour-sensing yeast across both metabolic pathway regulation and cellular behaviour management. Key technical specifications and functional achievements include: 🔴 y-iLight System: Red light-activated protein engineered to operate natively in yeast without supplementary helper molecules. 🔵 Crosstalk Suppression: Modular protein engineering eliminated blue light interference, securing independent dual-channel genetic control. 🌿 Pathway Fine-Tuning: Regulated the production of luteolin, a natural plant compound, by adjusting the timing and proportions of red and blue light exposure. 🧫 Automated Cell Separation: Linked the flocculation gene $FLO1$ to red light activation, enabling light-triggered cell clumping and settling to simplify post-fermentation separation. During testing, the yeast produced luteolin under blue light before switching to red light to trigger cell aggregation and clarification. This integration of production and separation mechanisms highlights the potential for cleaner, less resource-intensive downstream processing in industrial fermentation. Future Trajectory for Bio-Based Manufacturing The study also revealed insights into metabolic bottlenecks, such as identifying late-stage efficiency limits in the $F3'H$ enzyme during luteolin synthesis. These data points provide actionable targets for further genetic optimisation. Associate Professor Poh Chueh-Loo noted that the platform demonstrates how multi-coloured light can program gene expression, metabolic output, and physical cell behaviour simultaneously. The NUS research team is currently developing rationally designed gene networks to enhance the sensitivity and performance of these light-sensitive proteins, aiming to scale the technology for broader industrial biomanufacturing applications. Ingredients NUS Researchers Develop Colour-Sensing Yeast for Advanced Biomanufacturing Eddie Sanders August 11, 2026 Coffee & Tea Starbucks Announces Autumn 2026 Menu with PSL Return and New Beverage Formulations New Products Mondelez Launches CHIPS AHOY Mystery Cookie Flavour Logistics & Supply Chain LBB Specialties Appointed Authorised Distributor for Borregaard BioVanillin Facilities IFF Opens Vanilla Innovation Centre in Madagascar Business & Finance Cultivated Ingredients Flavours & Colours Related news

Bulleit Frontier Whiskey has launched a limited-edition Mesquite Smoked Malt Bourbon, completely removing rye from its mashbill to introduce a naturally smoky, R&D-driven spirit. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Alcohol Diageo The Newsroom Bulleit Frontier Whiskey has announced a notable shift from its traditional high-rye recipes with the launch of Bulleit Bourbon Mesquite Smoked Malt Kentucky Straight Bourbon Whiskey. The limited-time release marks the brand's first bourbon to completely omit rye from its mashbill, utilising instead a heavily specialised malting process to achieve its flavour profile. The new expression aims to capture the growing consumer interest in smoky flavour profiles and specific pairing occasions, particularly barbecue, without relying on artificial additives. Process and Mashbill Innovation Rather than adding flavour post-distillation, Bulleit’s R&D team integrated the smoke during the malting phase. A portion of the malted barley is smoked over mesquite wood to impart a signature aroma before fermentation and distillation begin. The resulting experimental mashbill consists of: 65% Corn 30% Mesquite Smoked Malt 5% Malted Barley The spirit was distilled at the Bulleit Distilling Co. in November 2018. After ageing for a minimum of six years, it was bottled in the fall of 2025 at 93 proof (46.5% ABV). The higher proof was specifically selected to allow the malty and smoky notes to maintain their intensity when mixed or served over ice. A Focus on Natural Complexity Phil Gelineau, Whiskey R&D Manager at Bulleit, emphasised the distinction between this production method and the broader flavoured whiskey category. "It's important to note that while this release is a first-of-its-kind spirit for the brand, it is not a flavoured whiskey," Gelineau stated. "The subtle smokiness comes from the mesquite wood-smoked malt used in the mashbill. As it has aged, those notes have rounded into something richer and more complex, with layers of brown sugar, caramel, and real depth of body." Strategic Market Positioning The release represents Bulleit's first finalised experimental new-make project, signalling a broader strategic focus for the Diageo-owned brand on exploring unique grains and ageing techniques. By targeting the barbecue pairing occasion, Bulleit is positioning the liquid for casual, food-adjacent environments. "We set out to make a high-quality whiskey that can be enjoyed in casual environments, especially alongside well-prepared BBQ," noted Brian Blackiston, Brand Manager at Diageo for Bulleit Frontier Whiskey. The Mesquite Smoked Malt release indicates that while Bulleit continues to lean on its Kentucky Straight Bourbon distillation consistency, the brand is actively building a pipeline of experimental variations to engage modern spirits consumers. New Products Diageo's Bulleit Unveils First Experimental Smoked Malt Bourbon News March 3, 2026 New Products Sazerac Enters Soju Category with US Launch of DALHO New Products Echo Falls Debuts Glow-in-the-Dark Sour Apple Fruit Fusion New Products Good Peels Enters RTD Category with Spiked Apple Refresher New Products JINRO Unveils K-POP Star Toad Limited Edition Green Grape Soju Alcohol New Products Related news

Contract logistics provider ID Logistics has opened a specialised warehousing and distribution facility in New Jersey to support rising demand comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom ID Logistics has announced the launch of a new greenfield warehousing and distribution facility in New Jersey. The development is designed to provide dedicated services supporting the demand for wine and spirits distribution across the eastern United States. The launch marks an expansion of the company's footprint serving alcohol customers on both coasts of the United States. It addresses the distinct regulatory and operational expertise required to manage wine and spirits within the supply chain. Industrial Scale and Network Expansion The New Jersey greenfield operation expands the company's existing logistics network in the United States. As of early 2026, the contract logistics provider operates 56 active sites across the country, representing a total footprint of approximately 20 million square feet of industrial space. The provider offers several integrated logistics functions to support warehousing, distribution, and fulfilment requirements for brands: 📦 Warehousing and Distribution : Core storage and logistics infrastructure designed for wine and spirits portfolios. 🌐 E-Commerce and Fulfilment : Systems tailored to manage digital commerce shipments and retail orders. 🔄 Reverse Logistics : Dedicated operations to handle returns and reverse product flows. 🚛 Transportation and Co-Packing : Coordination of transport logistics alongside specialised product co-packing. Supply Chain Investment Managing logistics within the alcohol beverage sector requires navigating complex regulatory and operational standards. The company has operated within this specialised industry segment since 1989, utilising established frameworks to manage complex wine and spirits portfolios. Blake Sauls, Chief Commercial Officer for ID Logistics US, stated that the company has continued to invest in the capabilities required to support the complex needs of the alcohol supply chain. Sauls noted that the new facility expands the firm's ability to serve customers in this growing vertical whilst maintaining the high levels of compliance, efficiency, and service that clients expect. Logistics & Supply Chain ID Logistics Launches Dedicated Wine and Spirits Facility in New Jersey Eddie Sanders July 10, 2026 Logistics & Supply Chain LBB Specialties Appointed Authorised Distributor for Borregaard BioVanillin Logistics & Supply Chain PeriShip Mitigates Logistics Risks for Perishable Shipments During Summer Heat Logistics & Supply Chain Evolution Fresh Secures Fresh Orange Juice Supply Chain Logistics & Supply Chain PepsiCo and Gatik Partner to Deploy Largest Autonomous Freight Network in North America Logistics & Supply Chain Alcohol Business & Finance Related news

Hilltop Food Group, the Wales-based honey specialist formerly known as Hilltop Honey, has announced the promotion of Tom Delaney to the newly created role of Chief Executive Officer. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Hilltop Food Group , the Wales-based honey specialist formerly known as Hilltop Honey, has announced the promotion of Tom Delaney to the newly created role of Chief Executive Officer. The appointment comes as the company initiates a five-year strategic plan aiming to double its turnover to £100 million . Delaney, who previously served as Sales Director, takes the helm from founder Scott Davies , who will move to the position of Executive Chairman. This leadership restructure is designed to support the firm's transition from a single-category brand into a diversified food group. Financial Performance and Targets The leadership change follows a period of robust financial performance. According to Companies House records, Hilltop generated an annual turnover of £44.1m in 2024 , a 31% increase from the previous year. Operating profit surged to £3.8m (up from £667,927), creating a strong foundation for future investment. Growth Trajectory: FY 2024 Actual: £44.1m turnover. FY 2025-26 Estimate: £50m projected turnover. Strategic Target: £100m turnover within five years. Current revenue is split approximately 40% branded sales and 60% private label , reflecting the company's dual role as a consumer brand and a strategic supplier to major retailers. Strategic Diversification: Beyond Honey To achieve its £100m target, the business is rebranding under the parent identity of Hilltop Food Group . While honey remains the core, the company confirmed plans to expand into adjacent categories, including peanut butter and condiments . Delaney, who joined the business in 2024 following senior roles at Typhoo Tea and Tesco , brings significant commercial experience to the expansion effort. "Together, we’re focused on unlocking the next chapter of growth and doubling the size of the business," Delaney stated. "Having worked closely with Scott and the team, I’ve seen first-hand the strength of the brand... and the passion for bringing great-tasting products to more households in the UK and beyond." Operational Footprint The company operates two manufacturing facilities in Newtown, Wales , covering a total of 150,000 square feet. While the growth strategy includes international expansion—with early entry into the US market—the company confirmed that its primary focus remains strengthening its UK market share through both branded and private-label channels. Scott Davies , Founder and Executive Chairman, commented: "Tom will bring sharp strategic thinking to the business as Hilltop pursues its growth journey." People Hilltop Food Group Appoints Tom Delaney as CEO to Lead £100M Growth Strategy News February 2, 2026 People Kraft Heinz Appoints Lucy Hovey as CFO for UK and Ireland Operations People The Hershey Company Appoints Dave Hulays as Chief Financial Officer People Nestlé Waters UK Appoints Thomas Conquet as UK Managing Director People Ben & Jerry's Appoints Three Independent Directors to Board People Business & Finance Food Related news

Scott's Protein Balls, a fast-growing challenger brand in the better-for-you snacking sector, has announced a significant retail expansion with its launch into select Target stores along the East Coast. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Scott's Protein Balls , a fast-growing challenger brand in the better-for-you snacking sector, has announced a significant retail expansion with its launch into select Target stores along the East Coast. The rollout covers key markets including New York, New Jersey, Connecticut, Massachusetts, Pennsylvania, Maine, New Hampshire, Delaware, North Carolina, and Virginia. The listing signals Target's continued investment in the "fresh snacking" category, a segment gaining traction as consumers increasingly prioritise nutrient-dense, minimally processed foods found in the perimeter of the store rather than the centre aisles. Capitalising on the Refrigerated Trend The move places Scott's Protein Balls in the competitive refrigerated healthy snacking set, a prime real estate zone for functional foods. By bridging the gap between freshness and convenience, the brand addresses the modern shopper's demand for products that offer "clean labels" without the preservatives often required for shelf stability. Lori Levine , CEO and Co-Founder of Scott's Protein Balls, commented on the strategic alignment: "Target has built a reputation for identifying better-for-you brands that deliver strong turns and a clear value proposition to modern shoppers. We're proud to partner with a retailer that understands the acceleration of the refrigerated protein snacking segment." Product Portfolio and Attributes The launch features an assortment designed for broad consumer appeal, capitalising on indulgence-forward flavour profiles formulated with functional ingredients. Key SKUs: Peanut Butter Cacao Brownie Batter Confetti Dietary Specifications: The product line is positioned to meet stringent dietary requirements, being plant-based, gluten-free, dairy-free, soy-free, kosher, and non-GMO . Notably, the brand also offers nut-free options, broadening its accessibility for allergen-conscious households. Scaling from Regional to Mass Retail This expansion follows strong regional performance across natural, grocery, and speciality channels. The move into Target represents a meaningful step in scaling the brand's footprint from niche availability to mass market velocity. "This launch represents a meaningful step in scaling our retail footprint," Levine added. "We remain focused on offering retailers a differentiated, clean-ingredient product that meets the expectations of today's health-conscious consumer." Founder-Led Mission and CSR Founded by breast cancer survivor Lori Levine, the company integrates Corporate Social Responsibility (CSR) directly into its business model. Scott's Protein Balls partners with the Breast Cancer Research Foundation (BCRF) , donating a portion of sales to research initiatives—a value-add that resonates strongly with values-driven consumers. The products are available now in-store at select East Coast locations and via Target’s e-commerce platform. New Products Scott's Protein Balls Secures Target East Coast Listing to Drive Refrigerated Snacking Growth News February 11, 2026 New Products Iceland Foods and Myprotein Expand Range with 25 High-Protein Products New Products SURREAL Launches High Protein Low Sugar Overnight Oats Range New Products Puori Launches Single-Ingredient Unflavoured Whey Protein Powder New Products Seven Sundays Launches Clean Label Protein Oatcakes Snacking Food New Products Health & Nutrition Related news

Bakery-café chain Paris Baguette has announced its strategic product lineup for the winter season, betting heavily on the enduring consumer preference for sweet-and-salty flavour profiles. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Bakery-café chain Paris Baguette has announced its strategic product lineup for the winter season, betting heavily on the enduring consumer preference for sweet-and-salty flavour profiles. The company has introduced a comprehensive Salted Caramel Pretzel collection, spanning both its pastry and beverage categories. The launch is designed to drive footfall during the colder months by offering "cosy" indulgent treats, available now through 3 March . Menu Architecture: The Salted Caramel Pretzel Collection The new range leverages trending textures, specifically pairing flaky pastry formats with the crunch of pretzel inclusions and the richness of salted caramel. Pastry: 🥐🥨 Salted Caramel Pretzel Croissant Crisp: A flattened "croissant crisp" format, pressed to perfection and topped with salted caramel and crunchy pretzel pieces. 🥐🥛 Salted Caramel Pretzel Supreme Croissant: A round croissant filled with pastry cream, finished with caramel and pretzel toppings. 🍩👑 Salted Caramel Pretzel King Cream Doughnut: The brand's signature King Cream Doughnut filled with custard, dipped in salted caramel, and garnished with pretzel pieces and powdered sugar. 🥧 Salted Caramel Pretzel Tart: A buttery tart shell layered with salted caramel and pretzel pieces. Beverages: ☕ Salted Caramel Pretzel Latte: Espresso swirled with salted caramel sauce, available hot or iced. 🧊 Salted Caramel Pretzel Cold Brew: Sweetened with salted caramel sauce and topped with sweet cream and a pretzel. 🍵 Salted Caramel Pretzel Matcha Latte: A fusion of matcha and salted caramel sauce, available hot or iced. Cathy Chavenet , Chief Marketing Officer at Paris Baguette North America, commented on the seasonal strategy: "As we step into the new year, we're bringing the cosiness of the season to our guests with a new sweet-and-salty lineup of Salted Caramel Pretzel treats. These handcrafted pastries and beverages are designed to bring indulgence and warmth to winter days and invite guests to savour every moment this season." Savoury Additions and Game Day LTOs Complementing the sweet lineup, the chain has expanded its savory menu with two classic bistro items: a Quiche Lorraine (bacon, egg, and cheese) and a Sourdough Tuna Melt Sandwich . Additionally, creating a targeted sales opportunity around the American football playoffs, Paris Baguette has launched two limited-time "Game Day" items, available until 8 February : 🏈 King Cream Football Doughnut: Filled with soft custard and decorated with chocolate football décor. 🍰 Triple Chocolate Football Cream Cake: A chocolate sponge layered with soft cream and crisp pearls (available in-café Friday through Sunday). Coffee & Tea Paris Baguette Unveils 'Salted Caramel Pretzel' Winter Menu and Football-Themed LTOs News January 7, 2026 Coffee & Tea Starbucks Introduces Aerocano Iced Espresso Coffee & Tea BIGGBY Coffee Launches Autumn 2026 Menu Coffee & Tea Costa Coffee Launches Autumn 2026 Menu with Maple Hazel Matcha and New Toasties Foodservice Chomps Expands Distribution Footprint at Starbucks and Costco Snacking Flavours & Colours Coffee & Tea Bakery New Products Related news

Forty global food and agriculture companies, including Carlsberg, Diageo, FrieslandCampina, and Mondelez. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom The Sustainable Agriculture Initiative Platform (SAI Platform) has announced a landmark milestone in the global transition toward sustainable agriculture, securing a shared declaration of intent from forty of the world’s leading food and agriculture organisations. High-profile signatories, including Carlsberg, Diageo, FrieslandCampina, and Mondelez, have committed to backing the Regenerating Together Programme (RTP) ahead of its official public launch. The declaration represents a major step toward industry-wide standardisation, establishing a cohesive framework to address ecological degradation across vast, multinational supply chains. Cross-Industry Alignment on Regenerative Systems In a highly fragmented global agricultural market, food and beverage manufacturers have historically relied on isolated, brand-specific sustainability metrics. This lack of standardisation has created significant operational friction, making it difficult for raw material growers to manage overlapping compliance demands from different retail and processing buyers. By aligning forty major global entities under the same strategic directive, the Regenerating Together Programme aims to establish a single, trusted baseline for regenerative agriculture. The initiative recognises that the compounding challenges facing global food production, including climate change, biodiversity loss, soil depletion, water stress, and pressure on farmer livelihoods, are deeply interconnected. To achieve genuine systemic resilience, the platform advocates for a collaborative, landscape-scale approach, de-risking the agricultural transition by consolidating supply-chain investments and standardising progress reporting. Framework for Global Supply Chains The core value proposition of the Regenerating Together Programme is its practical, outcome-focused methodology. Developed in direct collaboration with farmers, agronomists, non-governmental organisations (NGOs), and academic institutions, the programme establishes a clear set of shared impact areas, outcomes, and performance indicators. Crucially, the programme is engineered to balance strict global standards with local operational flexibility: Unified Impact Areas: Standardising definitions and metrics for soil health, water stewardship, biodiversity protection, and climate resilience to ensure data can be aggregated across global regions. Context-Specific Flexibility: Allowing individual growers to adapt their daily on-farm practices to suit their specific soil types, climates, and regional farming traditions, preventing the friction of top-down corporate mandates. Credible and Scalable Progress: Providing B2B partners with verified, auditable data that supports corporate environmental, social, and governance (ESG) reporting and Scope 3 emissions reduction claims. Dionys Forster, Director General of the SAI Platform, characterised the declaration as a pivotal moment in moving regenerative agriculture from ambition to action. Forster emphasised that the breadth and calibre of the signatories signal that the industry is ready to abandon fragmented approaches and work collaboratively toward measurable, scalable, and lasting agricultural resilience. Addressing Interconnected Food System Challenges The scope of the partnership covers some of the most critical risk areas in global food security. As extreme weather events and resource scarcity continue to impact crop yields and drive raw material price volatility, the transition to regenerative agriculture is emerging as a necessity for supply chain security. By focusing heavily on restoring ecosystem functionality, the programme aims to: Enhance Soil Health: Improving organic matter and soil structure to increase water retention and natural nutrient cycling. Build Climate Resilience: Securing agricultural land against temperature fluctuations and extreme weather events through diverse cropping and protective ground cover. Improve Water Stewardship: Optimising water infiltration and reducing runoff to protect regional watersheds and local communities. Support Farmer Livelihoods: Ensuring that the transition to regenerative systems is economically viable for the primary producer, creating a sustainable foundation for the entire food value chain. 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Taco Bell has launched new coffee drinks, including Caramel Dulce Cream, Vanilla Cream, and the signature Purple Velvet Cream, a horchata-inspired formulation. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Taco Bell has announced the permanent introduction of its first-ever cold brew and cold foam beverage portfolio. The launch, which goes live today, May 21, 2026, across the brand's dedicated "Live Más Café" store-within-a-store footprints, signals a major competitive play for the lucrative breakfast and midday grazing demographics. The permanent menu expansion features a base cold brew coffee served alongside three distinct, flavour-forward cold foam toppings, including Caramel Dulce Cream, Vanilla Cream, and the signature Purple Velvet Cream, a horchata-inspired formulation. The move represents an aggressive expansion of Taco Bell's beverage-first retail strategy. Under the corporate umbrella of Yum Brands, Taco Bell has set a target of achieving $5 billion in beverage sales by 2030. The rollout of premium, café-style cold coffees highlights how quick-service restaurant (QSR) operators are increasingly positioning drinks not merely as meal accompaniments, but as high-margin, standalone destination purchases. The introduction of the cold brew line is tied directly to the expansion of Taco Bell’s Live Más Café concept. First piloted to carve out physical real estate inside existing Taco Bell locations, the format is designed to directly compete with dedicated coffeehouse chains and drive foot traffic during historically slower mid-morning and afternoon hours. By tasking dedicated "Bellristas" with crafting complex, layered beverage profiles, Taco Bell is seeking to capture the highly profitable speciality cold coffee segment. Industry tracking indicates that non-alcoholic beverages continue to see robust growth, with cold espresso and cold-extracted coffee drinks driving a disproportionate share of sales amongst younger consumer demographics. Rather than building entirely separate standalone locations, the store-within-a-store concept allows the parent company to maximise the yield of its existing physical footprint whilst capturing consumer cravings for both warm, savoury food and cold, sweet beverages under a single roof. Specifications and Extraction Science From a product formulation perspective, the new cold brew platform has been engineered to deliver a premium, low-acid coffee profile that acts as a reliable base for sweet dairy toppers: Regional Sourcing: The recipe utilises a proprietary blend of medium and dark roast Arabica coffee beans sourced from growing regions throughout Latin America. Air-Roasting Precision: The beans are processed utilising air-roasting techniques, which helps to maintain consistent flavour development and prevent bitter charcoal notes. Slow Cold Extraction: The brewing process relies on extended cold-water extraction to draw out a smooth, balanced body whilst minimising the harsh acidity typical of hot-brewed alternatives. The base cold brew is priced at $4.59 for a 16-ounce serving and $4.99 for a 20-ounce serving, positioning Taco Bell competitively against mainstream coffeehouse competitors whilst maintaining a premium pricing tier relative to standard fast-food drip coffee. Aesthetic Differentiation and Sensory Customisation To drive trial and earn visibility on highly visual social media channels, the brand is leveraging the aesthetic appeal of its signature "Purple Velvet Cream" cold foam. First previewed at the brand's corporate innovation showcase, the lavender-hued, horchata-flavoured foam provides a distinct visual branding element that immediately associates the drink with the Taco Bell brand identity. According to Liz Matthews, Taco Bell’s Global Chief Food Innovation Officer, the brand is applying its historical focus on bold, unexpected food flavours directly to the beverage category. Coffee & Tea Taco Bell Launches First-Ever Cold Brew Lineup Eddie Sanders May 21, 2026 Coffee & Tea Starbucks Introduces Aerocano Iced Espresso Coffee & Tea BIGGBY Coffee Launches Autumn 2026 Menu Coffee & Tea Costa Coffee Launches Autumn 2026 Menu with Maple Hazel Matcha and New Toasties Foodservice Chomps Expands Distribution Footprint at Starbucks and Costco New Products Foodservice Beverage Coffee & Tea Related news

Coca-Cola Europacific Partners introduces reduced price-marked packs for large bottles to help independent convenience retailers drive sales and offer clear consumer value. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Coca-Cola Europacific Partners (CCEP) has implemented a temporary price reduction across its large PET price-mark-pack (PMP) range within independent convenience outlets. The strategic rollback is designed to assist retailers in delivering clear value to shoppers and driving the overall rate of sale across core beverage lines. Investment in Convenience Retail Growth The initiative introduces reduced price-marked packs for a limited time across selected 1.75L and 2L bottles from the Coca-Cola portfolio. This move is directly supported by financial investment from CCEP into the shelf price, reducing the cost burden on independent operators. Large format PMPs are a significant revenue driver within the independent convenience sector. Current market data indicates that 86% of 1.75L and 2L cola sales in this channel are generated through price-marked packs. Furthermore, approximately two-thirds of all soft drinks sold in independent convenience stores are PMPs. This data highlights the necessity of clear on-pack pricing to communicate value to consumers and maintain competitive footfall. Adjusted Pricing and Product Lines The updated PMP bottles are currently available across core consumer favorites, including Coca-Cola Original Taste, Diet Coke, and Coca-Cola Zero Sugar. The rollout also features Coca-Cola Zero Sugar Cherry Float, a recent addition to the portfolio supported by a concurrent marketing campaign targeting consumer demand for flavored cola. Available stock keeping units (SKUs) and their adjusted price points include the following items. Coca-Cola Original Taste 1.75L PMP at £2.49 (previously £2.79) Coca-Cola Original Taste Cherry 1.75L PMP at £2.49 (previously £2.79) Coca-Cola Zero Sugar 2L PMP at £1.99 (previously £2.29) Coca-Cola Zero Sugar Cherry 2L PMP at £1.99 (previously £2.29) Coca-Cola Zero Sugar Cherry Float 2L PMP at £1.99 Diet Coke 2L PMP at £1.99 (previously £2.29) Store Visibility and Strategic Market Support To ensure the products stand out in physical stores, the adjusted bottles feature prominent yellow front-of-pack price roundels. CCEP is also providing convenience retailers with access to point-of-sale materials and digital assets via the MyCCEP platform to enhance visibility across social media, delivery applications, and physical store aisles. This PMP launch aligns with CCEP’s broader commercial strategy to equip independent and symbol convenience retailers with optimized pack sizes and value-driven communication. The approach mirrors previous successful trade initiatives, such as the recent 6+2 Extra Cans Free multipack promotion, which generated a 23.3% rate of sale uplift and drove additional revenue for participating retailers. Ruth Fawcett, Wholesale Associate Director at Coca-Cola Europacific Partners in GB, noted that PMPs remain a proven sales driver in the independent convenience channel. She emphasized that launching these adjusted price points ahead of peak sharing occasions, such as upcoming holidays and major sporting events, will equip independent retailers with the tools necessary to maximize transaction volume and meet shifting consumer demand. Beverage CCEP Lowers Coca-Cola PMP Prices for Independent Retailers News March 9, 2026 New Products Iceland Foods and Myprotein Expand Range with 25 High-Protein Products Retail Tesco Expands Frozen Aisle with 150 New Products Retail Asda Completes £7.5M Digital Shelf Label Rollout across Express Stores Retail Co-op Introduces 7am Online Delivery across 1200 Stores for Back to School Rush Beverage Retail Packaging Business & Finance Related news

Starbucks will launch two new blue-hued, coconut-flavoured beverages on June 16, utilising blue spirulina and customisable functional boosts. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Coffee & Tea Starbucks The Newsroom Starbucks is expanding its seasonal menu on June 16 with the introduction of two new coconut-flavoured beverages designed to appeal to consumers seeking both aesthetic novelty and functional customisation. The new lineup, featuring the Iced Blue Coconut Matcha and the Blue Coconut Refresher, will be available at Starbucks locations throughout the summer season. This product launch highlights several ongoing shifts in the quick-service beverage sector, including the strategic use of natural colour additives and expanded functional ingredient options. A key formulation detail of the new summer lineup is the incorporation of blue spirulina, a naturally derived ingredient that gives the drinks a distinctive blue hue. Rather than relying on synthetic food dyes, Starbucks is leveraging spirulina to satisfy growing consumer demand for clean-label ingredients without sacrificing the vibrant visual appeal that drives social media engagement. The two new offerings integrate this formulation across different beverage bases: Iced Blue Coconut Matcha: This beverage blends traditional green matcha with mango flavours and is topped with a toasted coconut cold foam. The blue spirulina is incorporated into the cold foam to create a layered, multi-coloured visual presentation. Blue Coconut Refresher: A hand-shaken beverage combining coconut, strawberry, and açaí flavours, hand-shaken with ice and blue spirulina for a uniform blue appearance. Beyond aesthetic appeal, the launch highlights an industry-wide shift towards highly customisable functional beverages. Foodservice operators are increasingly tasked with providing drinks that act as lifestyle solutions rather than simple refreshments. Coffee & Tea Starbucks Announces Blue Coconut Summer Drinks Eddie Sanders May 19, 2026 Coffee & Tea Starbucks Introduces Aerocano Iced Espresso Coffee & Tea BIGGBY Coffee Launches Autumn 2026 Menu Coffee & Tea Costa Coffee Launches Autumn 2026 Menu with Maple Hazel Matcha and New Toasties Foodservice Chomps Expands Distribution Footprint at Starbucks and Costco New Products Coffee & Tea Foodservice Related news

Korean food giant Daesang has announced a significant expansion of its O'food brand in the Canadian market, securing major retail listings for its new premium instant noodle line. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Korean food giant Daesang has announced a significant expansion of its O'food brand in the Canadian market, securing major retail listings for its new premium instant noodle line. The company is launching two Kimchi Ramyun products— 'Real Kimchi Ramyun Noodle Soup' and 'Real Fiery Kimchi Stir-fried Ramyun' —at Costco and Loblaws locations across Canada. The launch aims to premiumise the instant noodle category by replacing standard dehydrated ingredients with fresh inclusions. Fresh Over Dried The key differentiator for the new lineup is the inclusion of fresh Kimchi, sourced from Jongga (Daesang’s flagship brand and Korea's No.1 Kimchi producer by sales volume). This formulation strategy addresses a common consumer complaint regarding instant noodles: the lack of texture in dried vegetable flakes. The Lineup: 🍜 Real Kimchi Ramyun Noodle Soup: A soup-style format featuring a spicy broth base enriched with fresh Jongga Kimchi. It is engineered to replicate the profile of traditional Korean Kimchi stew, balancing acidity and savoury aroma. 🔥 Real Fiery Kimchi Stir-fried Ramyun: A dry, stir-fried variant targeting the high-heat demographic. The sauce combines O'food gochujang with aged habanero , creating a complex flavour profile described as "intense heat and sweet-tangy notes," complemented by the crunch of fresh kimchi. North American Footprint and Marketing While focusing on the Canadian expansion, the brand noted that these products are already established in major U.S. retail channels, including Costco, Kroger, H Mart, and Amazon. To support the Canadian rollout, O'food is executing a localised marketing strategy. This includes outdoor advertising and a grassroots sampling program targeting major Canadian universities and K-Food festivals , aiming to drive trial among younger demographics heavily influenced by Korean culinary trends. Seungin Jung , Head of Global Discovery Business Organization at Daesang, commented on the quality differentiation: "Our two new Kimchi Ramyun products are distinguished by the use of real Kimchi, which delivers a crunchy texture and rich fermented flavour. We will continue expanding our distribution channels so that Canadian consumers can enjoy Korean-style Kimchi Ramyun more easily and conveniently at nearby retailers such as Costco and Loblaws." New Products Daesang’s O'food Launches 'Real Kimchi' Ramyun Line at Costco and Loblaws Canada News January 26, 2026 New Products Co-op Launches Halloween 2026 Confectionery and Snack Range New Products Milk Bar Partners with Beyond Meat to Launch Savoury Plant-Based Range Foodservice Chomps Expands Distribution Footprint at Starbucks and Costco Snacking Little Bites Launches Mystery Muffin and Naming Contest New Products Food Related news

Subway partners with Poppi to bring prebiotic "better-for-you" sodas to restaurants nationwide. Discover how this "Soda 2.0" move targets Gen Z gut health. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Subway, the world’s largest sandwich brand, has announced a landmark partnership with Poppi, the leading functional prebiotic soda brand. Starting today, Poppi’s best-selling Strawberry Lemon and Orange variants will be available at Subway restaurants nationwide, representing the most significant move to date in the convergence of "better-for-you" (BFY) fast food and functional beverage innovation. The collaboration reflects a broader modernisation of Subway’s menu infrastructure, aligning its beverage offerings with its established "Eat Fresh" positioning and targeting the rapidly growing demographic of gut-health-conscious consumers. "Subway has proven you can make great-tasting food with real ingredients, and poppi has done the same for soda," said Dave Skena, Chief Marketing Officer, North America. For Subway, the inclusion of Poppi serves as a high-visibility signal of its commitment to quality and transparency. Dave Skena, Chief Marketing Officer for Subway North America, stated that the brand has proven the viability of great-tasting food made with real ingredients, and that Poppi has achieved the same standard within the soda category. By replacing or supplementing traditional high-sugar CSD (carbonated soft drink) options with a brand that has sold over 1 billion units, Subway is attempting to improve its "permissible indulgence" credentials. The move is designed to capture incremental sales from Gen Z and Millennial shoppers who are increasingly opting out of traditional soda fountains in favour of bottled functional alternatives. Technical Formulation and Category Disruption Poppi differentiates itself through a technical formulation that mimics the sensory profile of traditional soda while delivering a functional nutritional punch. Key attributes of the Subway launch SKUs include: Sugar Mitigation: Each 12-oz serving contains only 5 grams of sugar, a reduction of approximately 85% compared to traditional soda benchmarks. Gut Health Support: Formulated with prebiotics to support the microbiome, a functional claim that is increasingly influencing purchasing decisions in the "grab-and-go" segment. Flavour Integrity: Engineered to complement Subway’s core menu of deli meats and fresh vegetables, providing a refreshing citrus and fruit-forward profile without the "syrupy" finish of legacy beverages. Loyalty Integration and App Velocity To support the national rollout, Subway is utilising its revamped mobile application and "Sub Club" loyalty program as primary acquisition tools. On 7 May 2026, Subway will offer a free can of Poppi to loyalty members with the purchase of any footlong or six-inch sandwich. This "app-first" promotion is a tactical move to: Drive Trial: Lowering the barrier for legacy soda drinkers to experience prebiotic alternatives. Increase App Retention: Encouraging Sub Club members to utilise the digital checkout interface to redeem the offer. Capture Data: Tracking the conversion rate of Poppi pairings across different regional markets to inform future permanent menu placement. Functional QSR Beverages The entry of Poppi into the Subway ecosystem signifies a maturation of the functional beverage sector. Jenny Danzi, VP of Marketing at Poppi, noted that the partnership allows the brand to meet consumers in a highly frequented, everyday setting, transitioning the brand from a premium retail disruptor to a mainstream staple. As the QSR landscape becomes more competitive, the ability to offer unique, trend-aligned beverage pairings is becoming a critical differentiator. Industry analysts expect the success of this nationwide integration to serve as a benchmark for other global chains looking to reconcile their high-volume operational requirements with the consumer demand for "Soda 2.0" innovation. By bridging the gap between clinical gut health and mass-market refreshment, the Subway and Poppi deal sets a new standard for the next decade of fast-casual hydration. Foodservice Subway Expands Beverage Offerings with poppi Functional Soda Dan Bunt May 6, 2026 Foodservice LEON Partners with Fable Food Co to Reformulate LOVe Burger Foodservice Burger King Reformulates Chicken Nuggets and Dipping Sauces Following Consumer Feedback New Products SONIC Launches Banana Collection and Returns Banana Pudding Shake New Products Smoothie King Launches First GLP-1 Friendly Pumpkin Smoothie Health & Nutrition Beverage Foodservice Soft drinks Related news