With around 90,000 participants from across the globe, FRUIT LOGISTICA 2026 once again demonstrated its status as the world’s premier business, innovation and knowledge platform for the fresh produce industry.

Fresh produce business leaders from across the globe braved Germany’s coldest winter in 15 years on 4-6 February 2026 to kindle valuable new connections at FRUIT LOGISTICA, the world’s number one fruit and vegetable event. Despite freezing conditions which saw departing flights grounded, the show’s around 90,000 participants still found their way home after three days of innovation, networking, and learning.

There was plenty on offer to excite and inspire those who attended – four in five of whom visited from outside Germany. From cutting-edge developments in production, marketing, packaging and technology throughout its exhibition halls, to the most relevant, insightful talks and discussions on a range of vital topics across its conference stages, FRUIT LOGISTICA 2026 strengthened its position as the sector’s undisputed centre of business knowledge. The annual FRUIT LOGISTICA Innovation Awards underlined their role as the industry’s standard-bearer for progress and productivity, while zones including the Startup World, New Product Showcases, and Smart Agri Area all highlighted essential advances in the business. All of which made it an unbeatable international meeting.

Business goals achieved and deals successfully closed

Both exhibitors and trade visitors gave FRUIT LOGISTICA 2026 very good marks. The results of the representative trade visitor survey confirm a high level of satisfaction with both the business success and the event content. Exhibitor representatives are also very satisfied with FRUIT LOGISTICA 2026. Numerous business deals ensure a positive conclusion to the trade fair.

According to initial trends from the exhibitor survey, 9 out of 10 exhibitors are satisfied with their business results. Just as many are already planning to return to the trade fair in 2027. The most important goals of ‘company presentation’, ‘new customer acquisition’ and ‘existing customer care’ were all achieved to a high degree.

The preliminary results of the representative trade visitor survey also show a high level of satisfaction: well over 90% of participants expressed a positive overall impression of FRUIT LOGISTICA 2026 and would recommend the event to their colleagues or business partners. Nine out of ten respondents are already planning to visit the event again next year.

FRUIT LOGISTICA 2026 impressed both in terms of business and content: more than 95 % of the trade visitors surveyed confirmed their satisfaction with the commercial success of their visit to the trade fair. Nine out of ten praised the wide range of products and services on offer, and just as many said they had achieved their most important goals of making new contacts and learning about new products.

The next FRUIT LOGISTICA will take place in Berlin from 3 to 5 February 2027.

Total orange production1 is updated at 292.60 million boxes

The third update of the 2025-2026 orange crop forecast for the São Paulo and West-Southwest Minas Gerais citrus belt, published by Fundecitrus, carried out in cooperation with professor (retired) from FCAV/Unesp2, is 292.60 million boxes of 40.8 kg (90-pound box). In comparison to the May forecast, the crop season is expected to yield 22 million fewer boxes, a decline of 7%. Compared to the last forecast released in December, which projected 294.81 million boxes, the new estimate indicates a 0.7% reduction, corresponding to a decrease of 2.21 million boxes. This downward trend is due to the estimated smaller average size of late variety oranges, namely Valencia, Folha Murcha, and Natal. It is also estimated that approximately 25.73 million boxes will be harvested in the Triângulo Mineiro region.

From May 2025 to January 2026, the average accumulated rainfall in the citrus belt was 862 millimeters, which represents a 10% deficit in relation to the historical average (1991-2020), …

Please download the complete forecast here.

¹Hamlin, Westin, Rubi, Valencia Americana, Seleta, Pineapple, Alvorada, Pera, Valencia, Folha Murcha and Natal.
²Department of Exact Sciences, FCAV/Unesp Jaboticabal Campus.

As the functional drinks category continues to grow rapidly around the globe, sustainability is becoming a key differentiator alongside health benefits, ingredient transparency, and brand authenticity. CCL Labels, a global leader in label and packaging solutions, supports beverage brands with innovative, sustainability-driven technologies designed to enhance recyclability, enable circular packaging, and respond to the latest functional drink trends.

The global functional beverage market, mainly driven by developments in the United States, is evolving beyond traditional energy and sports drinks. Consumer demand for targeted wellness solutions is driving growth in probiotic and prebiotic beverages supporting gut health, protein-enriched drinks for nutrition and satiety, and hard refreshers and better-for-you alcoholic beverages that combine enjoyment with mindful consumption. These products are often packaged in glass or PET bottles, cans, or flexible formats – making packaging compatibility with recycling systems increasingly critical.

Label and packaging technologies designed for circularity

CCL Labels offers a broad portfolio of solutions that help reduce environmental impact while maintaining the performance and shelf appeal required in the functional drinks segment. Key sustainability-focused technologies include:

• EcoFloat^® WHITE, a floatable label solution that separates efficiently from PET during recycling, supporting high-quality recyclate while delivering the lightblocking in the sleeve – enabling brands with light-sensitive products to move from opaque containers to transparent PET containers that are recycled in a closed loop.
• EcoShear^®, a pressure-sensitive label technology engineered to shear cleanly from glass containers during the sorting and recycling process, helping to minimize contamination in recycling streams.
• WashOff labels, designed to detach reliably during standard washing processes of reurnable glass or PET bottles, enabling early removal of labels and adhesives in re-use and re-fill schemes.
• EcoStream^® PSL labels, which are removed cleany and efficietly in one piece during recycling, supporting clean separation from PET bottles and improving recyclate purity.
• Monomaterial pouches for drinks, designed to support recyclability by using a single material structure, offering a lightweight and resource-efficient alternative for emerging functional beverage formats.

Together, these solutions help beverage brands improve material recovery, reduce waste, and move closer to closed-loop packaging systems.

A first-of-its-kind, French Kiss blends the signature grand bubbles of Maison Perrier^® with real fruit juice and prebiotics

Just in time for Valentine’s Day, get ready for your tastebuds to fall in love with Maison Perrier^® French Kiss, the brand’s first-ever sweetened sparkling water innovation – with benefits!

Adding a kiss of sweetness to the signature grand bubbles of Maison Perrier, French Kiss is more than a sip of sparkling water – it’s a flirtation with your senses. Artfully blending the flavours of real fruit with prebiotics, the first-of-its-kind sweetened sparkling water features at least 10 % real fruit juice, natural flavours, 6 grams of fiber and less than 1 gram of sugar to create a love match in every can.

Inspired by Paris–the city of love–and bottled in the south of France, each can of Maison Perrier French Kiss comes in four delectable flavours that pairs two fruit flavours for a perfect combination:

• Blackberry & Lemon – a zesty duo with the berry best vibes.
• Peach & Cherry – As juicy as a summer fling.
• Mango & Coconut – Flirting with tropical beach bliss in every sip.
• Raspberry & Lime – A tart and sweet power couple you’ll want to toast with every day.

Maison Perrier French Kiss is the latest innovation joining the Maison Perrier portfolio and the first to offer prebiotic benefits, providing even more to love with every sip.

Available now, Maison Perrier French Kiss can be found on Amazon and Harris Teeter in the US for a suggested MSRP of $ 8.49 for a 6-can pack.

Refresco, a leading independent beverage solutions provider for preeminent global and local beverage brands in North America, Europe, and Australia, and SunOpta Inc., a North American supply chain solutions provider, announced that they have entered into a definitive agreement under which Refresco has agreed to acquire SunOpta for $6.50 per share in cash.

Steve Presley, Chief Executive Officer of Refresco, said, “SunOpta represents an exceptional strategic addition to our portfolio and is consistent with our proven growth strategy to expand our capabilities into adjacent beverage categories. The acquisition of SunOpta is highly complementary and significantly broadens our position in the fast-growing plant-based beverages category. It further enhances our existing North American presence and capabilities, supporting a more balanced geographic footprint between North America and the rest of the world. Acquiring SunOpta enables us to further expand our offerings to our existing retailer and branded customers, while adding leading out‑of‑home customers and capabilities to Refresco that are aligned with our long-term value creation strategy. Finally, and most importantly, I am excited to welcome the SunOpta Team to the Refresco family.”

Brian Kocher, Chief Executive Officer of SunOpta, said, “This strategic combination validates our vision of transforming SunOpta into a premier solutions partner in the high-growth better-for-you food and beverage space. Over the past several years, we’ve built exceptional platforms serving marquee customers and consistently delivering double-digit growth while maintaining the highest food safety and quality standards. This partnership with Refresco provides the resources and scale to unlock SunOpta’s full potential. I’m incredibly proud of what our team has accomplished and excited about the opportunities ahead as we enter this next chapter of our growth journey.”

The transaction, which has been unanimously approved by the boards of directors of both companies, will be implemented by way of a statutory court-approved plan of arrangement under the Canada Business Corporations Act. It is expected to close in the second quarter of 2026, subject to satisfaction of customary closing conditions, including receipt of court and regulatory approvals and subject to SunOpta shareholder approval. Upon completion of the transaction, SunOpta will become a wholly owned subsidiary of Refresco and the shares of SunOpta will no longer be publicly traded.

As announced on November 17, 2025, the Board of Directors of SIG has appointed Mikko Keto as Chief Executive Officer. The Group now confirms that Mikko Keto will assume office on March 1, 2026.

Anne Erkens, who has served as CEO ad interim of SIG since August 2025, will continue in her role as CFO. The Board of Directors deeply thanks her for assuming the additional responsibilities and for leading SIG during the past months.

Heavy rains in January affected the citrus market, especially the in natura segment. High humidity increased the incidence of fungus on trees, leading fruits to drop and affecting the quality. Part of the production that is sent to the industry ends up lost, while another share hits the market with low quality, pressing down quotations in a scenario of high supply.

In spite of the high humidity, January ended with relative stable prices of pear oranges for the industry. Players say that processing activities have been reducing gradually in some units in São Paulo, while other have directed part of their capacity to crush the tahiti lime.

The price average in January was at BRL 37.17 per 40.8-kilo box, stable in relation to December (BRL 37.05/box).

As for the tahiti lime, the high supply continues to press down values. Players surveyed by Cepea say that, due to low quotations verified in previous weeks, producers keep fruits on trees for longer, and they are likely to fall.

The price average for the tahiti lime is at BRL 22.97 per 27.2-kilo box in the last week of January, downing 9 % compared to that in the period before. Quotations for the fruit to export were at BRL 26.71 per 27.2-kilo box, for a decrease of 8 %.

Market summary

According to Research intelo, the global fruit flavours market size reached USD 8.47 billion in 2024. The industry is demonstrating robust expansion, with a recorded compound annual growth rate (CAGR) of 5.8 % from 2025 to 2033. By the end of 2033, the market is forecasted to attain a value of USD 14.19 billion. This growth is primarily fueled by the increasing consumer demand for natural and authentic taste experiences in food and beverages, coupled with the continuous innovation in flavour technologies and broadening applications across various industries. The fruit flavours market is witnessing significant traction as manufacturers prioritise product differentiation and clean-label offerings to capture evolving consumer preferences.

Introduction: The invisible ingredient shaping what the world loves to eat

When consumers sip a mango drink in Mumbai, enjoy a strawberry yogurt in Paris, or chew a citrus candy in São Paulo, they are sharing a common experience shaped by the fruit flavours market. Often unseen and rarely discussed, fruit flavours are the silent architects of taste – transforming basic formulations into memorable sensory experiences. As global food and beverage preferences evolve, fruit flavours have moved far beyond sweetness, becoming strategic tools for health positioning, cultural storytelling, and product differentiation.

Understanding fruit flavors: More than just taste

Fruit flavours are carefully engineered compounds – derived from natural sources, nature-identical formulations, or advanced biotechnological processes – that replicate or enhance the sensory profile of fruits. Their role extends beyond flavour alone, influencing aroma, mouthfeel perception, and even consumer emotion.

Key functional roles of fruit flavours

• Taste consistency across seasons and geographies
• Shelf-life stability in processed foods and beverages
• Cost optimisation compared to fresh fruit usage
• Customisation for regional palate preferences

Market drivers: Why fruit flavours are gaining strategic importance

1. Global shift toward health-oriented consumption
   Consumers worldwide are reducing artificial additives and seeking cleaner labels. This has accelerated demand for natural and fruit-derived flavours, especially those associated with wellness – such as berries, citrus, and tropical fruits rich in antioxidant associations.
2. Rise of functional and fortified products
   Fruit flavours now play a crucial role in masking off-notes from functional ingredients like plant proteins, vitamins, and minerals. From immunity drinks to energy supplements, fruit flavours enable health benefits without compromising taste.
3. Expansion of Ready-to-Consume Categories
   The growth of ready-to-drink beverages, flavoured waters, plant-based dairy alternatives, and convenience snacks has created a steady demand for stable, high-impact fruit flavour solutions that perform under varied processing conditions.

Flavour innovation: Where science redefines fruit experiences

Natural vs. nature-identical vs. bio-engineered

• Natural flavours are extracted directly from fruit sources and appeal strongly to premium and organic segments.
• Nature-identical flavours offer consistency and affordability while replicating natural taste profiles.
• Bio-engineered flavours, developed through fermentation and precision biotechnology, are redefining sustainability and scalability in flavour production.

Layered and hybrid fruit profiles

Modern consumers crave complexity. As a result, single-note flavours are giving way to layered profiles – such as raspberry-lime, mango-chili, or apple-ginger – designed to create depth and surprise.

Guava, passion fruit, tamarind, and baobab-inspired profiles are influencing global flavour houses as brands tap into indigenous taste stories.

Sustainability and ethics: The new flavour imperative

Sustainability is no longer optional. Flavor manufacturers are investing in:

• Upcycled fruit by-products
• Water-efficient extraction technologies
• Fermentation-based flavour creation to reduce agricultural pressure

These efforts not only lower environmental impact but also resonate with environmentally conscious consumers worldwide.

Applications beyond food and beverage

Personal care and home products

Fruit flavours and aromas are increasingly used in lip care, oral hygiene, and home fragrances, where sensory appeal drives brand loyalty.

Pharmaceuticals and nutraceuticals

Palatability is critical in chewables, syrups, and supplements. Fruit flavours improve compliance, especially among children and elderly populations.

Challenges shaping the market landscape

Despite growth, the fruit flavors market faces hurdles:

• Volatility in raw material supply due to climate change
• Regulatory complexity across regions
• Balancing natural claims with cost efficiency

Companies that master transparency, traceability, and innovation are best positioned to lead.

Competitive landscape

• Givaudan
• International Flavors & Fragrances Inc. (IFF)
• Firmenich SA
• Symrise AG
• Takasago International Corporation
• Sensient Technologies Corporation
• Kerry Group plc
• Robertet Group
• Tate & Lyle PLC
• Döhler Group
• Frutarom Industries Ltd.
• ADM Wild Flavors
• Mane SA
• Huabao International Holdings Limited
• McCormick & Company, Inc.
• Flavorchem Corporation
• T. Hasegawa Co., Ltd.

The future outlook: From flavouring to flavour storytelling

According to research intelo, the future of the fruit flavours market lies in story-driven taste creation. Consumers no longer want just “banana flavour”; they want “sun-ripened banana from volcanic soil.” Digital flavour modeling, AI-driven taste prediction, and personalised nutrition will further transform how fruit flavours are designed and experienced.

Source:- https://researchintelo.com/report/fruit-flavors-market

From cherry to chai spice, Tastepoint’s trend experts reveal ten flavors poised to stand out this year.

Tastepoint by IFF, a leader in innovative flavour creations and taste solutions, has identified ten flavours expected to shape the North American food and beverage landscape in 2026. These predictions spotlight flavours anticipated to trend in retail, food service and beyond throughout the coming year.

“To continue delivering product development solutions that meet consumers’ unique and changing needs, we stay attuned to industry and market trends, keeping a pulse on what’s relevant now and in the future,” said Nicole Potash, Tastepoint general manager. “Our annual flavor trend predictions reflect a vibrant mix of influences, from nostalgia driven classics to global favorites gaining momentum in the US, as well as bold new combinations. We hope this year’s list provides brands with valuable insights and fresh inspiration to create products that excite the senses and spark imagination.”

At the intersection of science and creativity, Tastepoint draws on decades of experience to guide brands in developing trend-driven food and beverage products that ignite inspiration and delight consumer palates.

Each year, Tastepoint forecasts ten flavour trends based on data-driven market analysis, food service menu tracking, social listening and changes in consumer behaviour. The 2026 list offers insights across categories including confectionery, beverages, dairy, culinary, snacks and bakery. It reflects key trend movements such as nostalgia and better-for-you and identifies global flavours expected to gain traction in North America.

The top 10 flavours to watch in 2026 are:

• Mandarin: Already popular in juices and sparkling beverages, this citrus favourite is poised to expand into cocktails, coffee, frozen novelties, salad dressings and sauces.
• Cherry: The sweet and tart flavour of cherry delivers a powerful sense of nostalgia and is expected to lead the way in new beverage launches and appear in snack bars and mixes, confectionery, and dairy applications.
• Sweet Corn: Historically a staple dish worldwide, sweet corn is seeing renewed interest. Driven by the popularity of Mexican street corn, or Elote, and other global favourites, its versatility continues to expand.
• French Onion Soup: A timeless comfort food, its deep, savory profile is projected to move into new menu applications.
• Cola: With its iconic flavour profile currently experiencing a resurgence, cola is expected to move beyond beverages and into unexpected categories such as ice cream and bakery.
• Limoncello: As consumers seek authentic, premium experiences, this quintessential Italian liqueur is expected to influence new categories, from baked goods to ready-to-drink teas and coffees.
• Sweet Heat: Often known as “swicy”, the crave-worthy combination of sweet and spicy flavours is gaining traction, expanding beyond culinary and snacks, into ice cream, cocktails and beyond.
• Pancake: This comforting, sweet flavour is predicted to break free from breakfast and appear in a wide range of new formats fit for scoop shops or late-night snacks.
• Tiramisu: Offering a decadent, layered flavour experience, tiramisu-inspired products are well positioned to appear in categories beyond the bakery space.
• Chai Spice: With chai’s rise as a global favourite, its sweet-and-spicy profile is gaining popularity in food and beverage applications. Its aromatic depth offers a comforting yet elevated alternative to traditional warming spices.

Roquette, a global leader in sustainable plant-based solutions, announces that its NUTRIOSE^® soluble fibers that hold clinical evidence of health benefits have now also gained NutraStrong^™ Prebiotic Verified product certification from SGS Nutrasource. This recognition reinforces Roquette’s commitment to science-backed nutrition, according to the company.

NutraStrong^™ Prebiotic Verified, which is provided by the third-party certification body SGS NutraSource, is an industry-spanning program that validates the efficacy of prebiotic ingredients. By establishing clear benchmarks regarding manufacturing quality, label compliance and testing protocols, NutraStrong™ safeguards against misleading claims and ensures that only science-based products earn its seal of approval.

Through a rigorous evaluation process, NUTRIOSE^® FM 06, NUTRIOSE^® FB 06, and NUTRIOSE^® FM 15S soluble fibers were found to meet stringent criteria set by SGS Nutrasource in quality manufacturing and science-based claims through clinical evidence to support prebiotic function.

Strong endorsement for plant-based prebiotic fibers

The NUTRIOSE^® portfolio has been developed to help consumers increase their intake of this critical nutrient. NUTRIOSE^® is a range of non-GMO corn or wheat soluble fibers with clinically proven health benefits and excellent digestive tolerance. With a neutral taste, high solubility, and outstanding process stability, NUTRIOSE^® enables manufacturers an easy integration across food and beverages applications, without altering original tastes or textures.

Research shows that NUTRIOSE^® promotes beneficial bacteria in the gut and modulates the gut environment.^1,2,3,4 Moreover, NUTRIOSE^® has demonstrated microbiota-related health benefits such as blood glucose management, satiety, weight management and sustained energy release.⁵ More recent studies demonstrate initial evidence around immune health and mental wellbeing. Roquette has 25 years of scientific expertise in the fiber field, supported by more than 26 clinical studies and over 30 preclinical studies.

Feeding consumer appetite for fiber-fortified food

Consumers are increasingly interested in fibers and prebiotics in food and beverages, largely due to their associated gut health benefits. Consumers see gut health as a gateway to holistic wellness, with 59 %⁶ of them believing gut health is important for the entire body. Moreover, awareness about prebiotics is growing: 64 % of people globally have heard of them – with over half of those (52 %) having purchased prebiotic products in the last twelve months.⁷ As such, investment in fiber-focused innovations is expected to significantly grow over the coming years.

The NutraStrong^™ Prebiotic Verified product certification applies to NUTRIOSE^® FM 06, NUTRIOSE^® FB 06, and NUTRIOSE^® FM 15S, which are also all low-FODMAP certified and non-GMO Project Verified.

¹GUERIN-DEREMAUX L, HOBDEN MR, ZHANG C, NEUT C, THABUIS C, VAZHAPPILLY R, GIBSON GR, KENNEDY OB NUTRIOSE® soluble fiber selectively modulates gut microbiota composition in healthy volunteers. Poster shared at 13th European Nutrition Conference – Dublin, Ireland, October 15-18 2019
²Lefranc-Millot, C.; Guérin-Deremaux, L.; Wils, D.; Neut, C.; Miller, L.; Saniez-Degrave, M. Impact of a Resistant Dextrin on Intestinal Ecology: How Altering the Digestive Ecosystem with NUTRIOSE^®, a Soluble Fibre with Prebiotic Properties, May Be Beneficial for Health. J Int Med Res 2012, 40 (1), 211–224. https://doi.org/10.1177/147323001204000122
³Thirion, F.; Da Silva, K.; Plaza Oñate, F.; Alvarez, A.-S.; Thabuis, C.; Pons, N.; Berland, M.; Le Chatelier, E.; Galleron, N.; Levenez, F.; Vergara, C.; Chevallier, H.; Guérin-Deremaux, L.; Doré, J.; Ehrlich, S. D. Diet Supplementation with NUTRIOSE, a Resistant Dextrin, Increases the Abundance of Parabacteroides Distasonis in the Human Gut. Molecular Nutrition & Food Research 2022, 66 (11), 2101091. 202101091″https://doi.org/10.1002/mnfr.202101091.
⁴BARBER C, SABATER C, ÁVILA-GÁLVEZ MA, VALLEJO F, BENDEZU RA, GUÉRIN-DEREMAUX L, GUARNER F, ESPÍN JC, MARGOLLES A, AZPIROZ F Effect of resistant dextrin on intestinal gas homeostasis and microbiota. Nutrients, 2022; 14 (21): 4611. 10.3390/nu14214611
⁵Hobden, M. R.; Commane, D. M.; Guérin-Deremaux, L.; Wils, D.; Thabuis, C.; Martin-Morales, A.; Wolfram, S.; Dìaz, A.; Collins, S.; Morais, I.; Rowland, I. R.; Gibson, G. R.; Kennedy, O. B. Impact of Dietary Supplementation with Resistant Dextrin (NUTRIOSE^®) on Satiety, Glycaemia, and Related Endpoints, in Healthy Adults. Eur J Nutr 2021, 60 (8), 4635–4643. https://doi.org/10.1007/s00394-021-02618-9.
⁶Top 10 F&B Trends 2026, Global, Innova Market Insights
⁷FMCG Gurus 2025

Elopak Board of Directors announces that CEO, Thomas Körmendi has decided to step down from his position due to personal reasons driven by his planned relocation to Denmark.

The Board has initiated the process of finding a new CEO. Körmendi will continue in his role until a successor is in place, to ensure a smooth transition and continuity in the implementation of the strategy “Repackaging tomorrow”. The strategic direction and priorities remain unchanged.

Chair of the Board, Dag Mejdell, comments: “Under Thomas Körmendi’s leadership, Elopak has positioned itself as the sustainability leader in the industry and materially strengthened its market positions. After the IPO in 2021, Elopak has grown to be an end-to-end solution provider in fresh, aseptic and non-food segments. The company has increased its global market presence through successful acquisitions – expanding the company into MENA and Asia. More recently, the establishment of the state-of-the-art production plant in the United States showcases substantial progress in the company’s growth journey. This is evident in the financials with top line growth and profitability having improved significantly.

The Board wants to thank Körmendi for his significant contribution to the success of the company during his tenure.”

CEO Thomas Körmendi comments: “It has been a privilege and a pleasure to lead Elopak over this exciting and eventful period. This is a personal decision driven by a new job opportunity and a desire to relocate home to Denmark. Elopak is a fantastic company with highly competent people on a mission to offer more sustainable packaging alternatives to plastics. I have great confidence in the continued success of the company thanks to the strong leadership team in place. I am fully committed to ensuring a smooth transition.”

January is a peak period for health-focused behaviors as consumers reset exercise routines and rethink food and drink choices, often prioritising healthier options while reducing consumption of products they view as indulgent or “unhealthy.” Amid “new year, new me” resolutions, one trend that is gaining momentum is clean label, according to GlobalData.

Eve Forshaw, Consumer Analyst at GlobalData, comments: “Clean-label foods emphasise simplicity and transparency – they use familiar, recognisable ingredients, provide clear, easy-to-read labels, and rely on minimal processing.”

Health and wellness priorities shape consumption

Consumer interest in clean-label products reflects a broader shift toward more mindful eating. With so many options available, many shoppers are choosing (or aiming to choose) moderation and selective avoidance to support their wellbeing, while still leaving room for indulgence.

GlobalData’s 2025 Q3^* global consumer survey highlights how strongly health concerns shape purchasing decisions, with two-thirds (66 %) of consumers confirming that “how the product impacts my health and wellbeing” always or often influences what they buy, and three-quarters (77 %) of shoppers affirming that simple ingredients are an essential or nice-to-have product feature. These sentiments point to a clear demand for products that feel healthier and more straightforward, positioning clean-label formulations as an ideal way to meet expectations.

Consumers pay attention to ingredients

Clean label also appeals to shoppers who find it difficult to assess which product formulations are actually healthy. GlobalData’s 2025 Q1 survey found that 69 % of global consumers pay high or very high attention to the ingredients in the food and drinks they consume, yet nearly half (48 %) agree or strongly agree that knowing which foods and drinks are healthy for them is confusing. In an environment of information overload, often with conflicting nutritional messages, clean-label products with short, familiar ingredient lists can feel like a practical shopping solution.

Marks & Spencer leverages the trend

UK retailer Marks & Spencer has tapped into this trend, kickstarting 2026 by expanding its “Only Ingredients” range. The products only use recognisable ingredients, helping shoppers to understand what they are buying. For example, its “Only Three Ingredients” British Beef Burgers are made of beef, sea salt, and cracked black pepper, while its “Only One Ingredient” Cornflakes use only corn. The products’ on-pack ingredient lists reinforce simplicity, healthier choices, and the absence of additives or artificial ingredients.

Pricing issues act as a barrier to wider adoption

Clean-label formulations often come with pricing challenges due to the use of more natural or organic ingredients, and removal of artificial additives. However, GlobalData’s 2025 Q3 global survey reveals that 83 % of consumers consider “low price” an essential or nice-to-have product feature, and in response to rising prices, some consumers are no longer buying certain products because they are too expensive, while others are switching to cheaper alternatives. Clean-label products cannot rely on health credentials alone; they must also offer consumers good value.

Forshaw concludes: “Clean label aligns with key consumer priorities: healthier lifestyles, ingredient simplicity, and ingredient transparency. Survey data shows strong demand for easy-to-understand formulations, and retailers such as Marks & Spencer are already leveraging this into clear product propositions. Yet premium pricing risks limiting adoption when many shoppers are managing the cost of living by trading down or cutting back. Brands that can balance clean-label credibility with accessible price points are best-positioned to convert this trend into sustained growth and make clean label a regular shopping option for their consumers.”

^*GlobalData 2025 Q1/Q3 global consumer survey, 21,000 respondents across 42 countries.

Cloud Dancer – Pantone Colour of the Year 2026

Colours coming from natural sources are vital in food and beverage innovation as consumers seek products that convey authenticity, transparency and trust. Soft, understated shades are gaining prominence, reflecting a desire for visual calm and balance in contrast to an overstimulating everyday environment. Within this context, white and off-white tones are emerging as powerful design elements that signal purity, quality and modern premium positioning.

Pantone’s Colour of the Year 2026, Cloud Dancer, encapsulates this broader movement. Rather than standing alone as a trend, this soft white tone reflects a wider shift towards natural colour aesthetics that feel reassuring, timeless and effortlessly elegant.

Soft white as natural colour trend 2026

Cloud Dancer (Pantone 11-4201) is a refined, gentle white that aligns closely with the growing preference for natural, minimal colour palettes. White has long been associated with simplicity and authenticity – drawing on visual references such as snow, clouds, marble and mist. In today’s market, these associations resonate strongly with consumers who value clean label concepts, reduced visual complexity and credible product cues.

For food and beverage manufacturers, this signals an opportunity to rethink how natural colours are used to communicate product value. Soft whites provide a neutral yet sophisticated foundation that harmonises easily with other colours, flavours and functional messages, without overwhelming the consumer.

Relevance of soft white tones across food and beverage applications

The appeal of natural white shades extends across categories, from confectionery and bakery to beverages. In product design, these tones support positioning around quality, restraint and modernity, while allowing brands to highlight sensory or functional benefits in a clear and confident way. Rather than being decorative, natural white colours become part of the product story – reinforcing expectations around ingredient integrity, processing transparency and premium appeal.

Natural white solutions that translate colour trends into product reality

Turning colour trends into successful products requires application-ready solutions that meet both technical and regulatory demands. Döhler’s portfolio of natural white solutions supports manufacturers in translating soft white aesthetics such as Cloud Dancer into scalable, market-ready concepts.

White Diamond is a bright, natural alternative to titanium dioxide for food applications. It delivers effective whitening for a wide range of confectionery products, including hard-boiled candies and pan coatings, while also providing bioavailable calcium. This enables manufacturers to achieve a clean, premium white appearance while aligning with evolving regulatory requirements and consumer expectations around ingredients.

In beverage applications, Döhler’s premium Cloud Emulsions create controlled cloudiness and a naturally appealing appearance in products that are otherwise colourless or lightly coloured. These natural emulsions offer high stability across applications and deliver intense cloudiness even at low dosages. They can also be combined with other shades to create customised cloudy tones that reflect current design directions.

Supporting manufacturers in bringing natural colour trends to market

With extensive expertise in natural colour solutions and application development, Döhler supports food and beverage manufacturers in translating colour movements such as soft whites and Cloud Dancer into commercially viable products. From clean-label white alternatives for confectionery to stable cloud solutions for beverages, the focus is on delivering premium appearances that resonate with today’s consumers while meeting technical, regulatory and sensory expectations.

By embedding colour trends into practical, future-ready solutions, manufacturers can create products that feel relevant today and remain competitive in a rapidly evolving market.

Alfa Laval is turning circularity into action with the launch of ThinkCircularity, a take-back programme that recycles materials from its ThinkTop valve control units. The pilot project has been well received by customers and partners, and the company has already received its first returned products for recycling.

„Circular thinking is not just a buzzword for us – it is a responsibility, says Inger Bygum, Head of Sustainability at Alfa Laval Hygienic Fluid Handling and Heat Transfer Technologies. “With ThinkCircularity, we ensure that materials from old ThinkTops can be reused, recycled or disposed of in the most responsible and value-creating manner.”

ThinkCircularity initially focuses on plastic recycling. Each ThinkTop contains 500 grams of plastic, and the pilot project has demonstrated that this material can be recycled to produce new units without compromising quality. Tests confirm that the mix of reused and virgin plastic in future units meets all performance standards – from tensile strength to durability.

Furthermore, other materials and components from the ThinkTops – such as valuable metals and electronics – are responsibly recycled.

First ThinkTops returned

In food, dairy and pharma industries, there is an ongoing focus on process optimization and resource savings. For instance, by upgrading their existing ThinkTop control units, which can save 90 % on water and energy used for cleaning-in-place. This is also the case in Norway, where Skala, the Alfa Laval Master Distributor, specializes in servicing hygienic industries. They recently introduced the ThinkCircularity take-back scheme to their customers and have already sent back several hundred units.

„Our customers care about water and energy efficiency – and sustainability,” says Owe Barsten, Responsible Manager at Skala Components. “Upgrades mean that older units are scrapped, but now we can offer a truly circular solution where old ThinkTops give life to the next generation.”

First step in a broader circularity strategy

Key elements in Alfa Laval’s circularity strategy include designing products for durability, high efficiency and long lifetime. With ThinkCircularity, the company now closes the loop by offering an end-of-life solution that ensures that old products are scrapped responsibly and new products in the future can be made from recycled plastic. Inger Bygum emphasizes that this pilot project is only the start: „Recycling plastic from old ThinkTops is just a small drop in a vast ocean of circular opportunities. Still, this pilot project is important to us and has taught us valuable lessons that will help us develop new business models, partnerships and methods to scale reuse and recycling.”

So far, the ThinkCircularity initiative has been launched in selected European countries.

Arla Foods Ingredients has launched a new ready-to-stir beta-lactoglobulin (BLG) solution to improve convenience and acceptability for patients needing protein-enriched medical nutrition.

Up to 50 % of hospital patients suffer from malnutrition, which is associated with longer hospital stays, poor quality of life, increased mortality and higher healthcare costs.¹ Yet motivating patients with reduced appetites to consume sufficient protein through oral nutrition supplements is a challenge. Global surveys have shown that half fail to comply with their medical nutrition plans, with product taste and texture highlighted as opportunities for improvement.²

The medical nutrition market is dominated by highly standardised, milky ready-to-drink (RTD) and powder applications. These are typically formulated with neutral pH ingredients, which patients can find heavy and unrefreshing, while juice-style options are limited to RTDs. Patients and healthcare professionals alike are seeking a wider choice of flexible, convenient and appetising formats that can be easily mixed with everyday foods and drinks.³

Arla Foods Ingredients’ new Lacprodan^® BLG-100 Acidic whey protein for ready-to-stir powder applications provides 10 g of high-quality protein per 100ml serving. Due to its superior solubility, it offers excellent functionality for technically challenging, ready-to-stir powder applications that can be mixed with a spoon as well as shaken. Delivering a great, refreshing taste with no bitterness, low astringency and low viscosity without gelling, it dissolves in just 30 seconds in warm or cold applications without clumping.

Lacprodan^® BLG-100 Acidic can be used in both nutritionally complete and incomplete applications, including refreshing juice-style and milky options. The flexible powder format enables easier dosage of the recommended daily medical nutrition prescription, with the final volume adjustable by varying the amount of water added.

Offering outstanding purity and a superior amino acid profile, it is high in all nine essential amino acids and rich in leucine, which stimulates muscle protein synthesis, as indicated by scientific studies.^4,5,6 This makes it ideal for patients with reduced appetites, and supports those at increased risk of losing muscle mass.

Mads Dyrvig, Head of Sales Development, Specialised Nutrition at Arla Foods Ingredients, said: “Too many hospital patients lack the nutrition to support their recovery from illness. Yet the conventional milky taste and heavy texture of many medical nutrition products can inhibit compliance, with patients often looking for a wider variety of formats. Lacprodan^® BLG-100 Acidic creates new opportunities for appealing foods and beverages for special medical purposes, enabling nourishing, varied and convenient options for reduced appetites. Delivering pleasant taste and mouthfeel, it offers exceptional functionality and versatility, enabling higher-quality protein and more variety for patients.”

To showcase the potential of Lacprodan^® BLG-100 Acidic, Arla Foods Ingredients has created two convenient, ready-to-stir powder application concepts. For nutritionally incomplete products, its ready-to-stir juice-style medical drink represents a unique market opportunity, with no comparable solutions currently available. Meanwhile, a complete milky RTD beverage offers patients a refreshing alternative to existing milky options.

Both concepts can also be mixed into a range of foods and beverages, including milk, porridge, and soup, to conveniently boost protein intake at any time of day.

¹World Health Organization, Regional Office for Europe, “Disease-related malnutrition: a time for action”, 2023. https://www.who.int/europe/publications/i/item/WHO-EURO-2023-8931-48703-723 92
²FMCG Gurus’ Medical Nutrition Insights database, Brazil, China, France, Germany, Indonesia, Italy, Japan, South Korea, Spain, UK, US, Vietnam, 2023; Qualitative study on medical nutrition, Lindberg International, China, Germany, UK, US, 2024
³FMCG Gurus’ Medical Nutrition Insights database, Brazil, China, France, Germany, Indonesia, Italy, Japan, South Korea, Spain, UK, US, Vietnam, 2023; Qualitative study on medical nutrition, Lindberg International, China, Germany, UK, US, 2024
⁴Anthony JC, Anthony TG, Kimball SR, Jefferson LS. Signaling Pathways Involved in Translational Control of ProteinSynthesis in Skeletal Muscle by Leucine. Journal of Nutrition. 2001;131(3):856S‑860S.
⁵Holowaty MNH, Lees MJ, Abou Sawan S, et al. Leucine ingestion promotes mTOR translocation to the periphery and enhances RPS6 phosphorylation in human skeletal muscle. Amino Acids. 2023;55:253–261.
⁶Churchward-Venne et al. Supplementation of a suboptimal protein dose with leucine or essential amino acids: effects on myofibrillar protein synthesis at rest and following resistance exercise in men. J Physiol. 2012 Mar 25;590(Pt 11):2751–2765. doi: 10.1113/jphysiol.2012.228833).

China’s WakeFresh chooses Quintus press for unmatched throughput and reliability

A model QIF 600L high pressure processing (HPP) press from Quintus Technologies will support the ambitious expansion plans at China’s rapidly growing WakeFresh. In just five years the company has rapidly become the country’s largest HPP ready-to-drink product manufacturer. Reflecting this rapid growth, the next-generation Quintus press – the world’s largest HPP system – sets new standards in productivity, delivering unmatched throughput, high reliability, and lower per-unit costs for the dynamic Shandong Province-based beverage processor.

With its wide assortment of premium HPP fruit and vegetable juices and cold brew teas already enjoying broad popularity across China, WakeFresh is upgrading its operations to accommodate the demand.

“WakeFresh is currently the largest HPP ready-to-drink product manufacturer in China, and we are facing strong order growth alongside capacity constraints,” relates Tommy Tang, Executive Vice Dean of the WakeFresh Innovation Research Institute. “Based on R&D and intelligent manufacturing, WakeFresh has laid out three strategic production bases in Shandong, Anhui, and Chongqing, with a total construction area of 160,000 square meters. WakeFresh is investing in HPP equipment with high safety standards and large production capacity.

“Quintus has extensive experience in HPP equipment manufacturing,” Mr. Tang continues. “The QIF 600L delivers unparalleled production efficiency and will help WakeFresh become one of the world’s largest HPP factories with the highest production capacity and highest standards.”
High Pressure Processing is a non-thermal food preservation method that uses high isostatic pressure to inactivate foodborne pathogens and spoilage microorganisms. By using cold water and pressure rather than heat, HPP extends shelf life and ensures food safety while maintaining fresh taste, texture, and nutritional quality.

The QIF 600L has a processing capacity of 4,150 kg (9,140 lbs) per hour. Its 47 cm (18.5 inch) pressure vessel diameter, the largest in the industry, offers a 600-litre cycle capacity for improved load efficiency. Built for operational excellence, it combines advanced design and smart monitoring to maximize uptime, streamline operations, and support high-volume production with consistent quality.

In addition to the press’s unmatched productivity and cost benefits, WakeFresh selected to partner with Quintus because of its best-in-class service program, Quintus® Care. Backed by “a professional team in China that provides comprehensive support,” notes Mr. Tang, WakeFresh’s five-year Quintus Care agreement ensures a smooth turnkey installation, application support, high availability of spare and wear parts, and prioritized technical support. It also includes annual press inspections, training, and recertification of WakeFresh personnel to maintain and elevate their skills.

Through long-term collaborations between industry, academia, and research institutions, including China Agricultural University and Shandong Agricultural University, WakeFresh will in the future continue to uphold the corporate mission of “more natural, more nutritious, and fresher,” with the vision of “becoming a leader in the HPP health drink industry,” relying on scientific and technological empowerment and ingenuity to create a road of trust from China’s pastoral to the global table, and write a new chapter for Chinese health drink enterprises to go global.

“WakeFresh’s rapid growth and leadership in China’s HPP beverage market clearly demonstrate the strong momentum behind high pressure processing globally,” says Johan Hjärne, CEO of Quintus Technologies. “The selection of our QIF 600L – the world’s largest HPP press – reflects WakeFresh’s commitment to operational excellence, reliability, and sustainable growth. We are proud to support their continued expansion and ambition to set new benchmarks for premium HPP beverages in China.”

The press will be installed at the WakeFresh site in Anhui Province in April 2026.

In the lead-up to the trade show, the FRUIT LOGISTICA Briefing 2026 showcased the transformative power of AI in the fruit and vegetable industry. According to industry experts, significant opportunities exist to improve efficiency, quality and sustainability.

Prior to the commencement of FRUIT LOGISTICA 2026, a 60-minute session was held in which leading experts discussed the impact of artificial intelligence (AI) and automation on the entire value chain. The FRUIT LOGISTICA briefing, which took place on 20 January, is now available to watch on demand.

‘AI is a game changer that will significantly impact production, quality control, logistics and even retail,’ says David Ruetz, Messe Berlin’s Senior Vice President. ‘The industry is at a crucial turning point.’ This is precisely why FRUIT LOGISTICA, an international platform for innovation, knowledge exchange and practical solutions, is more important than ever this year.

AI has long since become part of everyday life in the industry

Mike Knowles, the managing director of Fruitnet Europe and author of the 2026 FRUIT LOGISTICA Trend Report, emphasises the dynamic nature of this development: ‘AI is permeating the entire business and reshaping it.’ It is no longer a matter of visions of the future or theory, but of technologies that are used every day. The labour shortage and pressure to be more sustainable and cost-efficient are accelerating this change significantly.

“Currently, AI is having the greatest impact on smart production and quality control,” says Knowles, summarising the findings of the trend report. He highlights the particular potential of demand forecasting in the retail sector, explaining that accurate planning reduces losses, optimises the flow of goods and increases profitability and sustainability. The crucial question for the future is whether entire value chains will be able to operate fully automatically.

Data is the key to scaling

The discussion, moderated by Chris White, Chairman of the FRUIT LOGISTICA Advisory Board, also highlighted the challenges, particularly with regard to data quality, scaling up, and acceptance.

Bradford Warner, Global Head of Digital & Data at AgroFresh, believes that the key to a successful AI foundation lies in the database. In predictive harvest models in particular, it is crucial that the data is clean, consistent and compatible across borders. “AI only creates real added value when it delivers reliable, accurate results in terms of quality, profitability and sustainability,” he says. It is only then that acceptance among customers and decision-makers will increase.

Elad Mardix, the Chief Executive Officer and co-founder of Clarifresh, has observed a significant increase in expectations. ‘The tolerance for error is very low, partly because many technologies have not been successful on a large scale in the past.’ Decision-makers can only be convinced if the benefits are clearly measurable. Clarifresh uses AI for more precise quality control, which is significantly more accurate, objective and consistent than human judgement. The result? Around a quarter fewer complaints in retail. The long-term goal is to remove humans from the control process entirely.

Conversely, Wouter Kuiper, Chief Executive Officer at Kubo Greenhouse Projects, relies on a combination of experience and technology. For him, the key lies in the interplay between human intuition and AI. He explains, “Artificial intelligence can use large data sets to identify the most subtle details, calculate scenarios in advance and highlight risks at a very early stage.” He says that the decisive factor is actively embracing change: those who continue to develop will benefit, regardless of their company’s size. AI is therefore not just a topic for large corporations, but a genuine opportunity for smaller producers too.

Trend Report 2026 highlights competitive advantages through AI and automation

The 2026 FRUIT LOGISTICA Trend Report illustrates how artificial intelligence and automation are transforming the global supply chain for fruit and vegetables. These technologies offer the industry greater efficiency in production, more precise quality control, improved forecasting, optimised logistics, and reduced waste and resource consumption. The report highlights practical applications such as smart greenhouses, predictive harvest models, AI-supported quality assessment and logistics optimisation. The report also demonstrates the potential of autonomous systems, non-destructive quality analysis and modern cold chain management.

Free download: FRUIT LOGISTICA Trend Report 2026.

Malibu announced the release of Malibu Pink, a bold and bright new flavour innovation that proves summer energy can be served up 365 days a year. Bursting with the fruity flavour of guava, pineapple, and coconut and a playful pink colour, this new release is bringing a fresh twist to the rum aisle.

This new expression features guava at its heart, complemented by pineapple and Malibu’s signature coconut for a tropical taste. As exotic flavours like guava transition from specialty to mainstream¹, Malibu Pink delivers an on-trend spirit. Whether mixed with lemonade or enjoyed as a shot, Malibu Pink offers a sun-soaked experience in every sip. Later this spring, Malibu will release a new pink-drenched campaign alongside activations and partnerships to put a playful twist on Malibu’s Do Whatever Tastes Good ethos.

“Malibu has always been the go-to drink for those seeking a tropical and exotic experience. With the launch of Malibu Pink, we’re pairing familiar favourites like coconut and pineapple with new guava-led notes as the next evolution in tropical flavour transporting summer-seekers on a new adventure,” said Saragh Killeen, US Brand Director, Malibu.

Malibu Pink joins Malibu’s portfolio of vibes-inducing drinks including Malibu & Dole Ready-to-Drink Cocktails. This juicy collaboration hit shelves January 2026, putting the summer mindset year-round in a new convenient format. The Malibu & Dole Ready-to-Drink cocktails are inspired by the #1 way people enjoy Malibu² and bring together the coconut essence of Malibu with real rum, real pineapple juice from Dole, crisp sparkling water and other natural flavours for a tropical and refreshing taste. This new variety 8-pack includes 4 juicy flavours: Pineapple, Pineapple Mango, Pineapple Strawberry and Pineapple Dragon Fruit. This new range has only 130 calories per 12oz can and is free from artificial sweeteners or colours.

¹Uren | 2026 Flavour Trends to Watch
²IWSR 2023

2026 tends to be one of the most challenging year for the citrus sector in Brazil. Although the 2025/26 crop presents a good volume of production, close to 300 million boxes of 40.8-kg, this potential has been partially affected by the high rate of fruit droppage, due to greening and citrus canker, in addition to unfavorable weather conditions in important developmental stages.

At the same time, the demand for orange juice is low in Europe, hindering trades of the commodity in current price levels. As the pace of trades is slow, juice stocks tend to increase at processing companies, reducing the need of the industry to buy new fruit loads. Therefore, the competition between juice sellers and purchasers intensifies, while the industry is more careful about purchases.

A possible recovery of the OJ consumption tends to be gradual. Price drops to final consumers progress slowly, and the demand in the Northern Hemisphere tends to be more limited, due to the winter period. Therefore, in the summer 2026, the demand may increase again, favoring a reaction in OJ sales and in the consumption of inventories.

Concerning oranges, the 2025/26 season is likely to finish with a volume that is slightly lower than 300 million 40.8-kg boxes in the citrus belt of São Paulo and Triângulo Mineiro. Still, the crop has been leading to a recovery of inventories, since it presented high-quality fruits. As for the 2026/27 season, greening and citrus canker concern producers, boosting production costs and limiting productivity gains.

As for the development of the 2026/27 crop, the heterogeneous weather among regions tends to result in distinct conditions in producing regions.

Technologically, fruit juice companies are operating at peak precision: advanced extraction, aseptic filling lines, and automated processes ensure high-quality production that meets strict retail standards. Yet, beneath the surface, an unseen erosion is threatening competitiveness – the silent loss of motivation among employees.

Between relentless margin pressures, increasing documentation demands, and seasonal peaks, the energy and loyalty of teams are slowly draining. While companies focus on output, scrap rates, and raw material prices, they often neglect the critical “soft factors” that directly influence quality, delivery stability, and innovation potential. Leadership habits, transparent communication, and genuine appreciation are increasingly becoming the hidden levers of success.

The numbers are alarming: only 16% of food industry employees feel emotionally attached to their employer (Gallup, 2023). This detachment translates into hard costs – from lower productivity and higher absenteeism to costly staff turnover. For a mid-sized company with approx. 200 employees, these “invisible” losses can amount to over €1.7 million annually.

But there’s hope. Companies that systematically address leadership, transparency, and appreciation report measurable improvements: reduced turnover, higher productivity, and more innovation. Practical, cost-effective steps like open shift meetings, visible recognition systems, and lean digital tools can transform workplace culture and boost results.

The fruit juice industry’s challenges – seasonality, audit pressures, and retail demands – make cultural investment not a luxury but a necessity. Success lies in treating “soft factors” as hard production levers. The future will belong to companies that balance technical precision with human connection, fostering environments where employees feel valued, motivated, and empowered to innovate.

Now it is time to heal the silent breakdown – and secure a competitive edge for the future.

Read the detailed article ‘The silent break: Why soft factors are bleeding the fruit juice industry dry – and how companies can take cost-effective countermeasures’ by Dörte Thiel in the January issue of FRUIT PROCESSING (publication date 23 January 2026)!

A zero-pressure January challenge where getting started is rewarded with Welch’s Zero Sugar Juice and a chance to win prizes

Welch’s, an iconic leader in the fruit-based food and beverage industry in the US, is teaming up with Strava, the leading digital platform for active adults with more than 180 million users, to launch the first-ever Welch’s Zero-K Challenge. Running through January 28, the challenge is built around one simple, powerful idea: starting somewhere.

The start of a new year often comes with big resolutions and even bigger pressure to stick with them. Welch’s is flipping that narrative. Powered by Welch’s Zero Sugar Juice, a line bursting with bold, real fruit flavour, the Zero-K Challenge celebrates new beginnings without the stress of finish lines, distances, or expectations. Zero sugar. Zero pressure. Zero expectations.

Instead of focusing on miles logged or goals crushed, the Welch’s Zero-K Challenge recognises the determination it takes to simply get started. Whether it’s a short walk, a stretch break, or a dance session in the living room, every movement counts.

“With the Zero-K Challenge, we’re meeting people exactly where they are,” said Andrew Hartshorn, Chief Brand and Innovation Officer at Welch’s. “Big goals often start with small changes, whether that’s moving your body for a few minutes or cutting back on sugar in a way that still tastes great. Our Zero Sugar juices make it easier to take that first step, delivering bold, real fruit flavour with zero sugar, and this challenge is about celebrating progress over perfection.”

Until January 28, Strava users can join the Welch’s Zero-K Challenge and log any activity of any duration or intensity. Hosted within the free and easy-to-use Strava app, the Zero-K Challenge makes it simple for anyone to participate. The Zero-K Challenge welcomes athletes, aspiring athletes, and everyday movers alike, making movement feel accessible to all.

Everyone who completes the challenge by logging a qualifying activity will receive a coupon for one Welch’s Zero Sugar beverage, valued up to $5.99 and redeemable at select retailers. Participants will also be entered for a chance to win one of 50x grand prize kits, which include custom Welch’s gear and Welch’s Zero Sugar Juices, a three-month Strava membership, adidas Adizero shoes, an Igloo Day Chiller backpack, a JBL Clip 5 speaker, a yoga towel, and more.

To learn more or sign up for the Welch’s Zero-K Challenge, visit https://www.strava.com/challenges/The-Welchs-Zero-K-Challenge.

Pear orange prices to the industry started 2025 at high levels (BRL 88 per 40.8-kilo box in the first weeks of the year), influenced by the limited supply and the firm demand for fruits, which had presented good quality up until then.

However, prices dropped in the following months. Inventories of orange juice with lower quality and the low demand for new orange batches from the industry led quotations offered by citrus growers to decrease in the second quarter of the year. Moreover, in May, Fundecitrus projected a higher crop in the citrus belt of São Paulo and Triângulo Mineiro, at 314.6 million 40.8-kg boxes.

The high rate of fruit droppage has been in the spotlight since the beginning of the season. Fundecitrus indicated in December that the rate had reached 23 % due to diseases such as the citrus greening and unfavorable weather conditions. Therefore, Fundecitrus reduced the production estimate for the 2025/26 season to 294.81 million boxes.

In addition to that, the sector faced months of uncertainties about the possible US tariff on orange juice imports from Brazil. However, in July, the US government decided to exempt the national product from the extra tariff of 40 %, but keeping the 10 % tax, which was in effect until November 10, 2025. Currently, only the USD 415/ton tariff is in effect.

In spite of that, the performance of exports in the beginning of the season (between July and November 2025) was still below that registered in the same period of the season before.

In this scenario of a delayed crop and of contracts established later and at smaller volumes, the pressure on values was intensified in the last quarter of the year.

All oranges 12.0 million boxes

The 2025-2026 Florida all orange forecast released by the USDA Agricultural Statistics Board is 12.0 million boxes down 2 percent from last season’s final production. The total includes 4.50 million boxes of non-Valencia oranges (early, mid-season, and Navel varieties) and 7.50 million boxes of Valencia oranges.

The estimated number of bearing trees for all oranges is 20.7 million. Trees planted in 2022 and earlier are considered bearing for this season. Field work for the latest Commercial Citrus Inventory was completed in June 2025. Attrition rates were applied to the results to determine the number of bearing trees used to weigh and expand objective count data in the forecast model …

Please download the complete forecast here.

Döhler will exhibit at Marca Bologna 2026, Italy’s leading international trade fair for private label products, taking place on 14–15 January at BolognaFiere. The company will showcase a curated selection of beverage and snacking concepts designed to support retailers and brand owners in developing future-ready private label portfolios.

The concepts on display reflect the key trends shaping today’s retail market, including low- and no-sugar products, functional benefits, plant-based alternatives and non-alcoholic beverages, amongst others. They demonstrate how innovative ingredients and integrated solutions shape successful private label products that meet consumer expectations for better human nutrition.

Trend-driven beverage concepts for modern private labels

Visitors to the Döhler stand can explore a broad spectrum of ready-to-drink and functional beverage concepts, combining appealing taste profiles with contemporary positioning. Highlights include light juice drinks such as Multifruit Yellow and Multifruit Red, developed with reduced sugar while maintaining a refreshing sensory profile.

Tea-based innovation is represented by a sparkling Matcha-Lemongrass drink with natural caffeine, offering a balanced combination of flavour, functionality and energy. The growing demand for alcohol-free indulgence is addressed through Nocaholic mocktails, including Lime-Mint Virgin Mojito and Aperol 0.0 %, alongside a wine-mix RTD concept featuring passionfruit and peach on a wine base.

Further beverage innovations include energy drinks in flavours such as White Peach and a sugar-free Cherry-Cranberry variant without taurine, as well as sports and hydration drinks like Orange with natural caffeine and Strawberry-Watermelon with coconut water. Plant-based drink concepts such as Pistachio-Chocolate and Oat-Matcha complete the beverage portfolio, highlighting indulgence within a plant-based positioning.
Healthy snacking with added consumer value

In addition to beverages, Döhler will present healthy snacking concepts that align with clean label expectations and mindful consumption. These include freeze-dried fruits as well as a selection of nut spreads such as pistachio, peanut and coconut, offering versatility across private label snack ranges.

Supporting private label innovation

All concepts showcased at Marca Bologna 2026 are designed to inspire customised private label developments that balance taste, nutritional considerations and consumer relevance. Döhler’s expertise spans formulation, sensory optimisation and scalable solutions, supporting partners in translating trends into successful retail products.

GNT has opened an application laboratory in Dubai to provide hands-on support for manufacturers using its plant-based EXBERRY® colours in the Middle East, North Africa, and Indian subcontinent.

Located alongside GNT’s commercial and marketing teams in the UAE, it marks a significant milestone in the company’s commitment to delivering localised technical assistance and faster turnaround.

The facility features state-of-the-art instrumentation and local formulation expertise, with services including colour matching and stability testing. The laboratory also serves as a hub for product demonstrations, training programs, and technical consultations.

GNT – which also has multiple application centers in Europe, Asia, and North America – creates EXBERRY® colours from non-GMO fruit, vegetables, and plants.

They are available in a complete spectrum of shades and can be used to replace synthetic dyes in almost any type of food and drink.

GEA enters water-hydraulic valve actuation with the acquisition of Hydract. What this means for energy use and process flexibility in brewing, dairy and pharma plants.

GEA has signed an agreement to acquire the business of Hydract A/S, a Danish specialist in water-hydraulic process valves. GEA plans to complete the acquisition by end of January 2026. With this transaction, GEA is expanding its valve portfolio for the beverage, dairy and pharmaceutical industries with a technology that can significantly reduce the energy demand required for operating process valves, thereby enabling more efficient, resource-saving process plant concepts.

Water instead of compressed air: Using valve technology to increase efficiency

Hydract valve actuators use water as the actuation medium, eliminating the need for compressed air which is typically provided by energy-intensive compressors for pneumatic valve operations. Water-hydraulic actuators can be regulated at any intermediate position, providing precise, stable flow regulation across the valve.

In reference plants – such as the Carlsberg Brewery in Fredericia, Denmark – hydraulic valves enable continuous inline blending. They accelerate switchovers in batch production, accommodate late product differentiation and optimize resource usage. In this way, they are an important contributor to achieving efficiency and sustainability targets in brewing, dairy and pharmaceutical processes – especially in cases where various products are processed by the same process plant.

Integration into the Valves & Pumps business unit

GEA intends to integrate Hydract’s technology into its Valves & Pumps Business Unit within the new Division Pure Flow Processing. Hydract’s water-hydraulic actuators and valves complement the existing range of hygienic and aseptic single-seat, double-seat and control valves. This is expected to offer customers an additional alternative actuation option when selecting the most suitable valve technology for every application from a single source.

More options for breweries, dairies and the pharmaceutical industry

“With the acquisition of Hydract, we are expanding our valve portfolio with water-hydraulic actuation technology that can significantly reduce the energy demand for operating our process valves,” says Sören de Boon, Senior Vice President of the Valves & Pumps Business Unit at GEA. “We will offer our customers both pneumatic and hydraulic actuation technology for our modular valve program – with uniform interfaces to engineering, automation and service.”

This would make GEA one of the few manufacturers of process valves that offer a consistent alternative actuation technology for single-seat and double-seat valves.

“For Hydract, being acquired by GEA is the next necessary step from technological pioneering to industrial scale,” says Peter Espersen, CEO of Hydract. “In plants such as Carlsberg’s brewery in Fredericia, our valves have demonstrated the benefits of precise hydraulic actuation technology. Through GEA, breweries, dairies, and customers in the pharmaceutical industry worldwide will gain access to our actuation technology. This will turn a specialized solution into a key building block in our customers’ efficiency and modernization projects.”

GEA plans to integrate the Hydract portfolio into its flow components and system solutions serving existing as well as additional applications in breweries, dairies and the pharmaceutical industry.

Inspiration, innovation and international perspectives: at Fruit Logistica 2026, the focus of the expert forums and stages will once again be on the key issues for the future of the global fresh fruit industry.

From 4 to 6 February 2026, Berlin will once again become the centre of the international fresh fruit industry as the global fruit trade convenes at Fruit Logistica, the leading trade fair in the sector. The event will feature a comprehensive stage programme with around 200 speakers from business, science, and practice. These talks will be simultaneously translated into German, English, Spanish, French, and Italian. Six specialist forums serve as a knowledge platform, discussion forum and trend barometer, covering current topics ranging from sustainable production and smart technologies to global trade and logistics issues.

Insights Stage: Focus on global markets

How is the international fruit trade evolving? Which consumption and trade trends will define 2026? These questions will be answered at the Insights Stage in Hall 21. Industry analysts, market researchers and leading industry representatives will present the latest studies, exclusive market data and well-founded assessments. Topics covered will include changing consumer behaviour, increasing price pressure, resilient supply chains, and geopolitical developments that influence global trade.

Farming Forward Stage: Progress from research to the field

At the Farming Forward Stage in Hall 3.1, you can see how innovations in science, technology and entrepreneurship are transforming agriculture. First, start-ups and companies will present their digital solutions and smart agricultural technologies, ranging from sensor technology to robotics. The CEA Alliance will then present controlled environment agriculture as a method of achieving weather-independent and resource-efficient production. Finally, on Friday, the Frutic Science Symposium will see international researchers discuss efficient production systems, digitalisation and sustainability.

Fresh Produce Forum: Holistic approach to value creation

At the Fresh Produce Forum in Hall 23, the focus is on markets, people and new opportunities throughout the entire value chain. Experts in production, trade, marketing and research will discuss innovative distribution concepts, sustainable packaging solutions, and the potential of international markets. Practical panels offer concrete ideas for producers, traders and service providers.

Future Lab: Visions for tomorrow’s fruit trade

The Future Lab in Hall 6.1 showcases forward-thinking ideas and technological breakthroughs. Start-ups, researchers and industry experts will be providing insights into pilot projects, automation solutions and AI-based applications. The discussions focus on concepts that are already paving the way for a more efficient, sustainable, and digitally networked fruit trade.

Logistics Hub: Efficient routes for fresh produce

How can fresh products be transported safely, quickly and sustainably? The Logistics Hub in Hall 26 offers practical solutions. Experts in transport, refrigeration technology and supply chain management present the latest best practices and innovations in the supply chain. Topics covered include cold chain optimisation, intermodal transport solutions and modern port logistics, with a focus on quality, speed and sustainability.

Podcast Studio: Experience industry voices live

Following its successful premiere at Fruit Logistica 2025, the Podcast Studio will return in 2026. In Hall 11.2, visitors can listen live as presenters discuss current topics, innovations and personal insights into the industry with experts. Ten episodes will be produced and released monthly throughout the year on all popular streaming platforms.

Knowledge with impact

With its extensive forum and stage programme, Fruit Logistica 2026 is strengthening its position as a leading global knowledge platform for the fresh fruit industry. Combining information, inspiration and innovation, the programme is aimed at anyone who wants to play an active role in shaping the future of the industry.

The complete programme overview is already available online.Fruit Logistica 2026: Six stages, one goal – sharing knowledge, shaping the future

Inspiration, innovation and international perspectives: at Fruit Logistica 2026, the focus of the expert forums and stages will once again be on the key issues for the future of the global fresh fruit industry.

From 4 to 6 February 2026, Berlin will once again become the centre of the international fresh fruit industry as the global fruit trade convenes at Fruit Logistica, the leading trade fair in the sector.

The event will feature a comprehensive stage programme with around 200 speakers from business, science, and practice. These talks will be simultaneously translated into German, English, Spanish, French, and Italian.

Six specialist forums serve as a knowledge platform, discussion forum and trend barometer, covering current topics ranging from sustainable production and smart technologies to global trade and logistics issues.

Insights Stage: Focus on global markets

How is the international fruit trade evolving? Which consumption and trade trends will define 2026? These questions will be answered at the Insights Stage in Hall 21. Industry analysts, market researchers and leading industry representatives will present the latest studies, exclusive market data and well-founded assessments. Topics covered will include changing consumer behaviour, increasing price pressure, resilient supply chains, and geopolitical developments that influence global trade.

Farming Forward Stage: Progress from research to the field

At the Farming Forward Stage in Hall 3.1, you can see how innovations in science, technology and entrepreneurship are transforming agriculture. First, start-ups and companies will present their digital solutions and smart agricultural technologies, ranging from sensor technology to robotics. The CEA Alliance will then present controlled environment agriculture as a method of achieving weather-independent and resource-efficient production. Finally, on Friday, the Frutic Science Symposium will see international researchers discuss efficient production systems, digitalisation and sustainability.

Fresh Produce Forum: Holistic approach to value creation

At the Fresh Produce Forum in Hall 23, the focus is on markets, people and new opportunities throughout the entire value chain. Experts in production, trade, marketing and research will discuss innovative distribution concepts, sustainable packaging solutions, and the potential of international markets. Practical panels offer concrete ideas for producers, traders and service providers.

Future Lab: Visions for tomorrow’s fruit trade

The Future Lab in Hall 6.1 showcases forward-thinking ideas and technological breakthroughs. Start-ups, researchers and industry experts will be providing insights into pilot projects, automation solutions and AI-based applications. The discussions focus on concepts that are already paving the way for a more efficient, sustainable, and digitally networked fruit trade.

Logistics Hub: Efficient routes for fresh produce

How can fresh products be transported safely, quickly and sustainably? The Logistics Hub in Hall 26 offers practical solutions. Experts in transport, refrigeration technology and supply chain management present the latest best practices and innovations in the supply chain. Topics covered include cold chain optimisation, intermodal transport solutions and modern port logistics, with a focus on quality, speed and sustainability.

Podcast Studio: Experience industry voices live

Following its successful premiere at Fruit Logistica 2025, the Podcast Studio will return in 2026. In Hall 11.2, visitors can listen live as presenters discuss current topics, innovations and personal insights into the industry with experts. Ten episodes will be produced and released monthly throughout the year on all popular streaming platforms.

Knowledge with impact

With its extensive forum and stage programme, Fruit Logistica 2026 is strengthening its position as a leading global knowledge platform for the fresh fruit industry. Combining information, inspiration and innovation, the programme is aimed at anyone who wants to play an active role in shaping the future of the industry.

The complete programme overview is already available online.

As the festive season approaches, new research reveals a major shift in how young adults plan to navigate the most indulgent time of the year – with many swapping late-night excess for drinks with health benefits and wellness-first habits.

A new survey shows that Gen Z are increasingly prioritising their health over festive partying. More than half (52 %) of those aged between 18 and 24 say they plan to drink less alcohol than usual over the holidays specifically to stay healthier, compared to less than a third (30%) of baby boomers, signalling a shift from previous generations’ behaviour.

Instead of opting for festive tipples, younger generations are turning to functional and non-alcoholic drinks (55 %), favouring options enriched with the vitamins and minerals their body needs to stay hydrated (66 %).

Younger adults are also embracing new health-focused habits in the run-up to Christmas. Half of Gen Z are more likely to try new wellness trends during the festive build-up, from the 12-3-30 treadmill workout to structured challenges like 75 Hard.

But despite their best intentions, many admit the season still takes a toll. Over half of 18–24-year-olds (53 %) struggle to maintain a healthy lifestyle during December, citing rich food, social plans, and disrupted routines.

Despite drinking less overall, the reality of December socials still hits hard as 42 % of 18-24-year-olds expect to take at least one day off work due to a hangover.

For those looking to balance out the indulgence during the festive period, leading nutritionist Dr Carrie Ruxton shares three healthy swaps.

• Non-alcoholic drinks with a functional twist: “If you want to switch out a glass of fizz for something alcohol-free, try mixing orange juice with sparkling water and fresh herbs, such as Rosemary sprigs or Mint leaves. Rich in essential nutrients like vitamin C, folate and potassium, which support energy and immune function — 100 % orange juice is perfect for keeping up with busy festive schedules.”
• Smarter post-workout recovery: “During the winter months, post-workout recovery should include both hydration and nutrition. A combination of fast-digesting carbs (like a banana or honey) and protein (such as a protein shake or a small meal) is ideal for replenishing glycogen stores and promoting muscle recovery. Adding a pinch of salt to your post-workout meal can help with electrolyte balance.”
• Gentle hangover-morning nourishment: “While there’s no miracle hangover cure, focus on food and drinks that help to replenish the body. A balanced breakfast with wholegrains and fruit are simple ways to ease back into the day.”

Asahi Group Japan has launched LIKE MILK, the country’s first yeast-based beverage with milk-like characteristics. The product is packaged in SIG SmallBloc aseptic cartons and filled using the SIG Small 12 Aseptic filling machine, a high-output, flexible filling solution from SIG. LIKE MILK is currently in test sales in selected Japanese supermarkets and e-commerce channels, with plans to expand distribution by 2026. The launch is marking a first step of the partnership between Asahi Group Japan and SIG.

Filled by co-packer Mori Milk, the debut of LIKE MILK represents Asahi’s first commercial product in partnership with SIG. “Through LIKE MILK, we aim to help realize a society that embraces food diversity, where everyone can freely enjoy food regardless of physical conditions such as allergies, ethical beliefs, or preferences for non-dairy or health-conscious choices. Unlike traditional dairy alternatives made from soy, oats, or nuts, LIKE MILK is yeast-based and developed using Asahi Group’s proprietary yeast technology. The result is a beverage containing levels of protein and calcium comparable to cow milk, yet free from milk components and the 28 specified allergenic ingredients. This makes it ideal for health-conscious consumers and people dealing with dietary restrictions,” said Tomohiro Hata, Senior Manager, Future Creation Headquarters Department at Asahi Group Japan. “Our LIKE MILK product was brought to market quickly and with the highest quality thanks to SIG’s flexible filling technology and co-packing network. As consumer demands continue to diversify, including growing health consciousness and sustainability awareness, agility in product development and packaging has become critically important.”

Investment at the Worms plant

KHS GmbH and employee cooperative MaGeno-Solar eG are continuing to drive the increase in renewable energy use: at the KHS production site in Worms, Germany, a new photovoltaic system with a capacity of 379.47 kWp recently went into operation. With its 834 solar modules, in the future it will supply around 342,000 kWh of electricity a year – enough to cover the energy requirement of much of the plant in a manner that’s climate-neutral.

What’s so special about this particular project is that the system is based on the successful employee cooperative model devised by MaGeno-Solar eG – as is already the case at the KHS factories in Dortmund and Bad Kreuznach. The cooperative founded by active and retired KHS personnel fully finances the photovoltaic systems with its own funds. KHS leases the PV panels in the long term and uses the electricity generated by these directly in production.

This stabilises energy costs and allows the cooperative to refinance its investments through leasing payments and distribute profits to its members. “With Worms, we’re consistently further promoting this tried-and-tested model,” says Bernd Molitor, chairman of MaGeno-Solar eG. “Our members show that the energy revolution and personnel commitment go hand in hand at KHS. We’re assuming responsibility – for our company, for the climate and for future generations.”

Sustainability a strategic target

With its new PV system, KHS Worms will save about 236 metric tons of CO2 per annum. In doing so, the site is making a major contribution to the Group-wide climate strategy: by 2028 the KHS Group wants to cut its greenhouse gas emissions at all of its production plants by approximately 36 %. Together with its parent company Salzgitter AG, the turnkey supplier is aiming for climate neutrality by 2050 at the latest.

Its close cooperation with MaGeno-Solar eG illustrates that sustainability at KHS isn’t merely a corporate goal but active practice. In this context, MaGeno-Solar eG’s commitment recently won it the GenoAward from Genoverband (literally: “co-op award” from Germany’s association of cooperatives). The jury particularly praised the cooperative’s communal approach and its function as a role model for corporate energy revolution projects.

Worms – competence center with responsibility

Within KHS, the factory in Worms is heralded as its competence center for palletising technology and employs about 250 people. “The photovoltaic system is a further move towards making our production setup more sustainable and more independent,” says plant manager Dr. Mohamed Astitouh. “We’re demonstrating that economic success and climate protection belong together.” Similar projects are to be successfully introduced at all other national and international KHS production sites.

Bold colour can power new food and drink products that help consumers connect, explore culture, and find comfort in challenging times, new research from GNT Group shows.

As people worldwide navigate instability and digital overload, shared eating and drinking occasions are becoming a joyful way to come together, express identity, and feel grounded.

This shift is transforming the look and feel of food and drink, putting colour at the center of experiences that feel more social, expressive, and emotionally resonant.

The Gather Together report explains how consumer behaviour is changing and shows how natural shades can inspire new products that reflect their desire for shared, sensory-rich moments.

Dieuwertje Raaijmakers, Marketing Communications Specialist at GNT Group, said: “People are looking to food and drink for connection, comfort, and creativity – and colour helps spark those moments. Gather Together shows how brands can tap into this momentum using plant-based shades that resonate with how consumers want to eat and share today.”

The Gather Together analysis highlights four new trend directions, each supported by an inspirational colour palette to help guide new product development:

• Joyful Unity celebrates communal eating in familiar or reinvented spaces, expressed through warm, hearty shades inspired by seasonal, nourishing, and comforting dishes.
• Cultural Celebration reflects rising interest in regional authenticity and hyper-local flavour exploration, characterized by bold, saturated tones rooted in culinary heritage.
• Sensory Escape showcases surreal, multisensory food experiences that offer a break from routine, with unconventional, mysterious, and futuristic hues.
• Branded Bites highlights the rise of hybrid brand collaborations, from retail cafés to limited-edition snacks, using fresh citrus and floral tones to create uplifting visuals.

In addition to the Gather Together report, GNT is offering category-specific guidance, prototype concepts, and application support across beverages, confectionery, dairy, and bakery.

For more information about Gather Together, visit: https://exberry.com/en/gather-together-color-trends

New England (USA) brunch favourite debuts four juice-forward mini mocktail flight with a donation from every flight sold going to the local food banks

Natalie’s Orchid Island Juice Company, now part of the Perricone Farms family, and The Friendly Toast, one of the most popular brunch spots in New England (USA), announced the launch of the Natalie’s Immunity Flight, a limited-time winter menu available at all 15 Friendly Toast locations across New England from Dec. 11, 2025 through February/March 2026.

Designed as a fresh, flavourful way to support winter wellness, each Immunity Flight features four handcrafted mini-mocktails served in glasses: Carrot Ginger Turmeric; Pineapple Kale; Guava Lemonade; and Tangerine Pineapple.

Each flight showcases Natalie’s minimal-ingredient juice blends and small-batch quality – never-from-concentrate and free from artificial ingredients, bringing bright vitamin C, antioxidants, and functional ingredients like turmeric and ginger to the brunch table. To further benefit local communities during a critical season, a portion of proceeds from every Immunity Flight sold will be donated to the food bank local to that Friendly Toast location.

The Friendly Toast, famous for its inventive brunch fare and neighborhood-first values, will roll out co-branded in-restaurant menus, posters, and a regional digital program to promote the flight during peak winter season and Dry January. The campaign includes a photography and video package, social media support, and activating across key markets.

Beneficiaries of Natalie’s Immunity Flight proceeds include:

• NH: NH Food Bank
• MA: Spoonfuls
• CT: CT Food Share
• ME: Good Shepherd Food Bank
• VT: VT Food Bank

24,351 people from 134 countries created and amplified the human connection that exemplified Fi Europe’s stand-out 30th edition in Paris this year. Further solidifying its position as one of the world’s most influential food industry trade shows, and a facilitator of future innovation, the event exceeded expectations as it welcomed 1,470 exhibitors across the global food, beverage, nutrition, food technology, and pet food sectors. Alongside inspiration, education and unmissable networking opportunities, Fi Europe gave delegates an early glimpse of the trends set to shape the industry in the coming year, which Informa is making available in its latest report, ‘Uncovering innovation: The Fi Europe Trend Guide 2026’.

Connecting a growing global community

“Fi Europe has always been about bringing people together, and this year it was clear how much the industry values that connection,”remarks Yannick Verry, Brand Director, Fi Europe. “The show floor was buzzing with a real sense of community. The conversations happening in our hubs, theatres and networking events weren’t just meaningful in the moment – they’re the catalyst for the innovations we’ll see shaping the market in 2026. We’re excited to carry this momentum forward as we prepare for Frankfurt next year.”

Efforts to emphasise human connection were central to the 30th anniversary edition. The Community Hub – a dedicated space designed to bring together micro-communities and industry groups – facilitated collaboration and knowledge-sharing through presentations and gatherings, while the Tasting Bar invited attendees to experience ingredients through sensory product samples. The Innovation Awards also facilitated the celebration of ground-breaking achievements and offered a chance for attendees to expand their networks in a joyous, relaxed environment. Collectively, these efforts resulted in an unprecedented community spirit that rippled across the show floor.

A glimpse into the future of food

Fi Europe 2025 created dedicated focuses for several of the industry’s fastest-growing segments, spotlighting cutting-edge solutions that will shape innovation into 2026 and beyond.  As the functional foods and drinks integrate even further into the industry, there is an opportunity for brand owners and manufacturers to develop products with targeted health benefits in 2026. Supporting them with insights and education, Informa hosted its own spotlight, featuring expert panel discussions on the gut-brain axis, microbiome modulation and the evolving role of food as medicine. A dedicated health and wellness innovation tour highlighted how brands can deliver added value through science-backed ingredients and personalised solutions.

Food upcycling also emerged as a key theme, driven by increased consumer awareness and tightening sustainability regulations. An innovation tour, panel discussions, a sustainability networking lunch featuring keynote speakers and an interactive workshop on building resilient food systems helped inspire industry professionals looking to tap into the upcycling opportunity.

Preparing for Fi Europe 2026

“Importantly, we’re again going to take learnings from this year’s show to shape the next edition,” adds Verry. “For instance, over 200 people attended the inaugural pet nutrition networking event. Based on this, and feedback from delegates during the show, we expect the pet food area to triple in size in Frankfurt. Similarly, we plan to double the amount of space dedicated to food manufacturing equipment and services in 2026.”

Fi Europe 2026 will take place at Messe Frankfurt, Germany, from 17 – 19 November 2026, before its return to Paris in 2027.

Ball Corporation announced that it has entered into definitive agreements to acquire a majority stake in Benepack’s beverage can manufacturing businesses in Europe consisting of its two production facilities in Belgium and Hungary. Benepack is a regional producer of aluminum beverage cans serving both international and local customers across Western and Eastern Europe.

Under the terms of the agreements, Ball will acquire an 80 percent stake, for a total estimated cost of approximately EUR 184 million, an attractive purchase price that reflects the strategic fit, geographic complementarity and high-quality footprint of the Benepack business. The remaining 20 percent interest will continue to be held by existing Benepack shareholders.

All required regulatory clearances have been received for the proposed acquisitions, and the transactions are expected to close in the first quarter of 2026, subject to the satisfaction of the remaining customary closing conditions set forth in the purchase agreements.

“Benepack’s plants in Belgium and Hungary are well positioned to serve a growing base of beverage customers across Europe,” said Ron Lewis, chief executive officer of Ball Corporation. “This investment further optimises our European manufacturing network, supports long-term volume and EVA dollar growth with key customers and reinforces aluminum beverage cans as a sustainable, scalable packaging choice.”

Quincey to continue as Executive Chairman of the board

The Coca‑Cola Company announced that its board of directors has elected Executive Vice President and Chief Operating Officer Henrique Braun as CEO, effective March 31, 2026. Braun will succeed James Quincey, who will transition to Executive Chairman after serving as CEO for nine years.

The board also plans to nominate Braun, 57, to stand for election as a director at the company’s 2026 Annual Meeting of Shareowners.

Leadership transition

Quincey, 60, will step down as CEO after a highly successful tenure. He has led the transformation of the business as a total beverage company, driven by a focus on staying closely connected to consumers. Under his leadership, the company has added more than 10 additional billion-dollar brands.

Quincey has reshaped the company’s strategy and operating model to create a more agile, networked company, including a focus on digital transformation and modernised marketing. He also led the company through the COVID-19 pandemic.

As CEO, Braun will focus on opportunities to build on this strong foundation. His priorities include seeking the best growth opportunities worldwide; driving the company to get even closer to consumer needs; and leveraging technology as an enabler of business performance and growth.

About Henrique Braun
Braun has served as EVP and COO since Jan. 1, 2025, overseeing all the company’s operating units worldwide. He has served as EVP since 2024. From 2023 to 2024, Braun served as Senior Vice President and President, International Development, overseeing seven of the company’s nine operating units.
Prior to that, Braun served as President of the Latin America operating unit from 2020 to 2022 and as President of the Brazil business unit from 2016 to 2020. From 2013 to 2016, Braun was President for Greater China & South Korea.
Braun joined Coca‑Cola in 1996 in Atlanta and progressed through roles of increasing responsibilities in North America, Europe, Latin America and Asia. Those positions included supply chain, new business development, marketing, innovation, general management and bottling operations.
He holds a bachelor’s degree in agricultural engineering from the University Federal of Rio de Janeiro, a Master of Science degree from Michigan State University and an MBA from Georgia State University. Braun is an American citizen who was born in California and raised in Brazil.

Total orange production¹ is updated at 294.81 million boxes

The second update of the 2025-2026 orange crop forecast for the São Paulo and West-Southwest Minas Gerais citrus belt, published on December 10, 2025, by Fundecitrus, carried out in cooperation with professor (retired) from FCAV/Unesp2, is 294.81 million boxes of 40.8 kg (90-pound box). In comparison to the May forecast, the crop season is expected to yield 19.79 million fewer boxes, a decline of 6.3 %. Compared to the last forecast released in September, which projected 306.74 million boxes, the new estimate indicates a 3.9 % reduction, corresponding to a decrease of 11.9 million boxes. This downward trend is due to the estimated smaller average size of oranges and a higher rate of premature fruit drop. It is also estimated that approximately 25.83 million boxes will be harvested in the Triângulo Mineiro region.

When the last updated forecast was disclosed in September, the harvest pace indicated that a significant portion of the Pera variety crop would be harvested after the more intense rains expected during spring. However, rainfall in September …

Please download the complete forecast here.

¹Hamlin, Westin, Rubi, Valencia Americana, Seleta, Pineapple, Alvorada, Pera, Valencia, Folha Murcha and Natal.
²Department of Exact Sciences, FCAV/Unesp Jaboticabal Campus.

Tetra Pak, in collaboration with García Carrión, unveiled the first-ever use of its paper-based barrier technology for juice packaging. This innovation in sustainable food packaging solutions marks a significant step towards reducing reliance on fossil-based materials, with the new packaging material now being rolled out across multiple markets.

World-first aseptic carton with paper-based barrier for the juice category

Tetra Pak, together with leading Spanish beverage producer García Carrión, has launched the Tetra Brik^® Aseptic 200 ml Slim Leaf carton featuring a paper-based barrier for juice, under the flagship Don Simón brand. This is the first juice portion pack globally to use the innovative barrier and the first such package available in Spain.

Made with up to 80 % paper, the packaging reinforces its sustainability credentials. The combination of the paper-based barrier with plant-based polymers used in the packaging material coatings, pushes the renewable content to a remarkable 92 %, while reducing the carbon footprint by 43 % compared with an aseptic package that uses aluminium foil layer, as verified by the Carbon Trust¹.

“We are proud to lead the way in sustainable packaging for the juice category. For more than 135 years, García Carrión has been committed to responsible innovation and respect for the environment,” said Don José García Carrión, President of García Carrión. “This innovation supports our mission to reduce environmental impact while offering high-quality products to our consumers”, added Fala Corujo, Vice President of García Carrión.

For García Carrión, this packaging solution represents a new industrial application of its 360° Sustainability Strategy, recognised with the Factories of the Future Award 2024 for Excellence in Sustainability and Circular Economy.

Tatiana Liceti, Executive Vice President, Packaging Solutions at Tetra Pak commented: “This launch represents a significant step in our journey towards fully renewable and recyclable packaging. By working closely with our customers, we’re proving that sustainable innovation can scale across markets and categories, while ensuring packaging retains its functionality and quality.”

What is the paper-based barrier?

Tetra Pak’s paper-based barrier is a breakthrough in aseptic carton design. It replaces the traditional aluminium foil layer with a renewable, paper-based barrier, promoting the shift from a fossil-based material to a low-carbon, renewable alternative and reducing package’s carbon footprint. Together with other layers in the packaging, the paper-based barrier protects against oxygen, light, moisture and bacteria ensuring food safety is not compromised, and shelf life is comparable to packages with the aluminium foil layer. Aseptic cartons with a new paper-based barrier can be collected, sorted, and recycled where recycling infrastructure is in place, at scale. The new paper-based barrier is expected to deliver additional benefits downstream for recycling infrastructure efficiency. These include maximising the recovery of paper content from the recycling process of carton packages, while ensuring high-quality fibre and non-fibre fractions.

Tetra Pak’s paper-based barrier technology is part of its broader ambition to create the world’s most sustainable food package – one that is paper-based, made solely from responsibly sourced renewable or recycled materials, has the lowest possible carbon footprint and is fully recyclable².

Tetra Pak’s aseptic beverage carton with a paper-based barrier was launched in collaboration with a dairy company in Portugal in 2023. It was recognised as a groundbreaking innovation in sustainable packaging, receiving the “Resource Efficiency” award at the Sustainable Packaging News Awards 2024.

¹Source: Carbon Trust^™– verified Tetra Pak ‘Carton CO₂ Calculator’ model version 11 (valid from 2025-01-01). Scope: cradle-to-grave measurement of a Tetra Brik^® Aseptic 200 Slim Leaf carton with plant-based polymers in coating and paper-based barrier compared to a standard Tetra Brik^® Aseptic 200 Slim Leaf package. Geography: EU Industry data.
²This means creating cartons that are fully made of renewable or recycled materials, that are responsibly sourced, therefore helping to protect and restore our planet’s climate, resources and biodiversity; contributing towards low carbon production and distribution; are convenient and safe, therefore helping to enable a resilient food system; are fully recyclable.

dsm-firmenich, innovators in nutrition, health, and beauty, announces ‘Frosted Star Anise’ as its Flavour of the Year for 2026. This forward-thinking flavour draws from the Pantone Colour of the Year 2026: ‘PANTONE 11-4201 Cloud Dancer’, a lofty white hue which inspired dsm-firmenich to elevate both an ingredient and a feeling as the 2026 Flavour of the Year. Together, these two emotional indicators reflect a growing global desire for calm in an increasingly fast-paced world.

‘Frosted Star Anise’ combines the comforting warmth of star anise with a cool, frosted twist. This distinctive pairing is more than flavourful – it represents a dual aspiration: peace and tranquility, embodied by star anise, and revitalization, captured in the refreshing frosted element.

“Innovation and cultural insight are at the heart of what we do at dsm-firmenich,” said Maurizio Clementi, EVP for Taste at dsm-firmenich. “Building on star anise’s quiet rise and the growing fascination with cooling and other trigeminal sensations, ‘Frosted Star Anise’ fulfills today’s craving for balance and a breath of fresh air.”

‘Frosted Star Anise’: a flavour with many dimensions

Star anise is a striking, star-shaped spice with a sweet-spicy profile and notes of licorice, clove, and cinnamon. It features in global cuisines – from Vietnamese pho to Moroccan tagine to Mexican café de olla to Chinese five-spice-inspired blends – and in comforting classics like chai, mulled wine, and jams. It also shines in adventurous applications such as root beer floats, BBQ sauce, and confectionery and savory dishes where it adds complexity and aromatic depth.

The “frosted” element introduces cooling sensations through ingredients like mint or advanced technologies such as dsm-firmenich’s freezestorm™.

“Cooling isn’t a taste – it’s a complex sensation triggered by temperature-sensitive receptors,” explained Jeffrey Schmoyer, VP Human Insights, Taste, Texture & Health at dsm-firmenich. “These trigeminal sensations – which also include spiciness, warming, and numbing—enhance flavour in exciting, multidimensional ways.”

Flavour innovation rooted in consumer and cultural insights

To select its Flavour of the Year, dsm-firmenich analyses emerging ingredients – including those hiding in plain sight. According to the company’s analysis of product launch data, nearly 10,000 products have featured star anise as an ingredient over the past decade, yet only 10 % highlighted this fact front-of-pack – a trend now shifting as the profile of star anise rises in awareness. Additionally, dsm-firmenich’s Emotion360 global survey of ingredient perception reveals that while two-thirds of consumers recognise star anise, only 34 % have reportedly tasted it – an opportunity for brands to introduce and shape how the flavour is experienced. Notably, star anise is gaining traction in hot and alcoholic drinks – categories that often signal future flavour trends.

“Star anise is a ‘secret weapon’ – ubiquitous yet underappreciated,” said Schmoyer. “It’s time this versatile ingredient gets the attention it deserves.”

Cooling and frosted elements are also trending, especially in beverages, but increasingly in other categories – like refreshing jellies, shaved ice, and chilled soups – and even in beauty and home care, where “frosted” conveys elegance and uplifting freshness.

dsm-firmenich has also created a fragrance inspired by ‘Frosted Star Anise’ – an ethereal composition that captures the magic of stardust, with a delicate cotton candy lightness swirling around the shimmering spice of anise.

Leading the way: flavour as an emotional experience

Whether introducing trigeminal sensations that bring exciting new tastes, offering ingredient solutions for enhanced nutritional functionality, or identifying flavour opportunities that many overlook, dsm-firmenich is uniquely positioned to understand – and deliver – what consumers demand from their food and beverages today.

“Flavour of the Year is more than a taste – it embodies cultural sentiment and emerging trends,” added Clementi. “It’s an astute sense of ‘what’s next,’ distilled into an experience that resonates emotionally with consumers. That’s at the heart of what we do every day.”

Tractor Beverage Company, a farmer-founded, employee-owned brand behind the first and only USDA certified organic beverages served at scale in U.S. foodservice, announced its first retail product: Haymaker, a USDA certified organic, apple cider vinegar-based sparkling tonic inspired by the original farmer’s drink. Beginning January 2026, Sprouts Farmers Market will launch Haymaker exclusively in the US, marking Tractor’s entry into retail and extending the momentum of one of foodservice’s fastest-growing brands.

“Tractor’s growth has always been driven by doing things our way – building through foodservice, staying committed to organics, and letting the brand grow strong,” said Kevin Sherman, Chief Executive Officer, Tractor Beverage Company. “Retail wasn’t something we had our sights set on or rushed into. We knew this move would only make sense if we could do it in a way that stayed true to our heritage and soil-and-soul ethos. Haymaker is the perfect expression of that. It’s inspired by the farmers who came before us, crafted with ingredients that come from living soil, and made to bring a little soul into everyday life. Bringing it to shelves with Sprouts, a retailer that shares our values and commitment to making organics accessible to all, makes this moment feel exactly right.”

Reaching profitability this year proves the strength of Tractor’s foodservice-first, “business as unusual” model, which has fueled steady expansion across the country. Today, Tractor pours its USDA certified organic, flavour-forward beverages at more than 10,000 locations, including restaurants like Chipotle, hospitals, colleges and universities, corporate campuses, and major entertainment venues through its partnership with AEG, the world’s leading sports and live entertainment company. This growth reflects rising consumer demand for organic, low-sugar, mission-driven products, and clears the way for Tractor’s move into a direct-to-consumer, cans-in-hands model.

Sprouts Farmers Market, long recognised for its leadership in natural and better-for-you offerings, will be the first retailer to carry Haymaker in the US. The partnership reflects rising consumer demand for functional tonics, non-alcoholic options and values-led brands with transparency at their core.

Haymaker revives a centuries-old farmer’s tonic traditionally made with apple cider vinegar, ginger, and citrus – a drink created to refresh and sustain long days in the field. Tractor’s modern interpretation brings that heritage forward with four bright, bold flavours: Apricot Peach, Citrus Ginger, Dragon Berry, and Passion Mango – each made with a full tablespoon of apple cider vinegar and only five grams of sugar.

From the beginning, Tractor has worked to strengthen the organic food system, prioritising farmer relationships, soil health and total transparency. The company created the Organic Impact Tracker to measure the environmental benefits of its efforts and, through the Farmhand Foundation and its 1 % for the Planet commitment, it helps support farmers in their journeys towards organic practices. These efforts reflect Tractor’s belief that better beverages start with better agriculture, and a responsibility to invest directly in the people and ecosystem that make it possible.

Grounded in a shared commitment to organics, transparency and farmers, Tractor and Spouts are aligned in both mission and mindset. Haymaker brings that vision to grocery shelves, offering shoppers a beverage built on real ingredients and real values.

New research reveals that Gen Z are more likely to turn to TikTok than official sources such as the NHS website for health and nutrition advice.

A survey conducted across major Europeans markets, including the UK, found that 32 % of 18 – 24-year-olds, rely on social media platforms such as TikTok and Instagram for healthcare advice. This figure increases to 35 % when seeking nutrition or dietary information, such as tips on special diets, food allergies and even intolerances.

By comparison overall, 28 % of Europeans, including Brits, are turning to official healthcare websites, including the NHS, increasing to 31 % amongst Brits. Just 16 % of Europeans are looking to traditional news outlets – decreasing to one in ten Brits (10 %). Simialrly, 15 % of Europeans look to medically reviewed publications from health and fitness experts with only 6 % of Brits doing this.

The abundance of polarising online content has left many feeling uncertain. More than half of respondents said the exposure to conflicting advice online from health experts and influencers has led to confusion about which guidance to follow.

“With so much contradictory information online, it’s easy to feel overwhelmed about what’s actually healthy,” says Dr Carrie Ruxton, award-winning dietitian. “Social media can be a great way to learn, but it should never replace advice from qualified professionals like registered dietitians and other healthcare experts.”

Across all age groups in the UK, cold and illness remedies remain the most common health, wellbeing and nutrition search topic (38 %) online. This is followed by weight management (34 %), dietary choices (30 %) and nutritional deficiencies (26 %). Despite the growing use of social media for health-related searches, within the UK, trust remains highest in healthcare professionals (82 %), followed by nutritionists and dietitians (75 %), friends and family (53 %), journalists and traditional media (28%), and social media influencers (24 %).¹

While younger Europeans may increasingly rely on social media for guidance, the confusion around conflicting advice can make it difficult to make healthy choices. With this in mind, Dr. Ruxton highlights 3 common nutrition myths circulating on social media.

1. 100 % fruit juice is wrongly feared for causing blood sugar spikes: Many people are unsure whether or not 100 % fruit juice is beneficial with over a third (38 %) of Europeans worrying that it causes blood sugar spikes, and nearly three in ten (28 %) avoiding it completely, but these concerns are unfounded. By law, 100 % fruit juice contains no added sugars or sweeteners, yet nearly two in five adults (38 %) believe it does, rising to almost half (48 %) among 18-34-year-olds. A single glass of orange juice can provide over 90 % of the European daily recommendation for vitamin C, supporting normal immune function.²
2. Protein shakes are essential for staying healthy: On platforms like TikTok, creators frequently promote protein shakes as a requirement for energy, fitness, or muscle gain. However, research shows that most people already consume enough protein through their diets, and supplementation is only useful for people taking regular exercise.³ Whole foods such as meat, eggs, dairy, legumes and nuts provide protein along with valuable vitamins and minerals in their natural form.
3. Detox diets and juice cleanses rapidly remove toxins and improve health: Widespread across social platforms, including TikTok trends, this myth has recently gained traction in the form “internal shower drinks,” juice cleanses, and chlorophyll water. However, scientific evidence is clear: detox diets do not remove toxins, and there is no clinical research about their safety or health effects. The liver, kidneys and digestive system already manage detoxification effectively without extreme restrictions. Several medical sources warn that detox diets can lead to nutrient deficiencies, electrolyte imbalance and metabolic disruption. The concept of “detoxing” through diet is more of a marketing myth rather than a physiological reality.⁴

How to navigate nutrition advice online:

1. Check the source: Follow dietitians and registered nutritionists, not influencers and other professionals without credentials.
2. Keep it simple: Focus on small, manageable changes that you can stick to over time.
3. Don’t demonise foods: Most foods can fit somewhere in a varied healthy diet and it’s important to enjoy what you eat.
4. Be wary of quick fixes: If it sounds too good to be true, it probably is.
5. Stay consistent: Long-term habits matter more than viral trends.

¹Research conducted by Savanta ComRes among 8,000 European residents across the regions UK, France, Germany and Spain, undertaken in 2025.
²https://fruitjuicesciencecentre.eu/en/research/is-home-squeezing-worth-the-hassle-when-shop-bought-oj-provides-over-90-of-daily-vitamin-c#:~:text=The%20researchers%20developed%20an%20equation,a%20typical%20shelf%2Dlife%20period
³https://www.health.harvard.edu/staying-healthy/the-hidden-dangers-of-protein-powders?utm_source=chatgpt.com
⁴https://www.openaccessgovernment.org/wp-content/uploads/2024/06/openaccessgovernment.org-Detoxification-The-science-behind-social-media-claims-of-detox-health-benefits.pdf?utm_source=chatgpt.com

BIOFACH 2026 showcases the future of organic: global diversity, young voices, and bold concepts for sustainable food systems.

Nuremberg will once again host the international organic community at BIOFACH from 10 to 13 February 2026. The world’s leading trade fair for organic food, BIOFACH provides a comprehensive overview of current developments all along the value chain, together with forward-looking ideas and new inspiration. The key theme of the BIOFACH Congress is “Growing Tomorrow – Young Voices, Bold Visions”. This focuses on topics such as food sovereignty, sustainable agriculture and societal change, supported by established players and a new generation of movers and shakers.

“BIOFACH 2026 shows how varied, international and future-oriented the organic sector is,” observes Dominik Dietz, Director BIOFACH at NürnbergMesse. “By giving the Congress a focus on young voices, innovative formats and a strong international network, we create inspiration for sustainably transforming both nutrition and agriculture.”

BIOFACH Congress: “Growing Tomorrow – Young Voices, Bold Visions”

With its key theme of “Growing Tomorrow – Young Voices, Bold Visions”, the BIOFACH Congress 2026 is dedicated to the viewpoints of young people who are assuming responsibility worldwide and taking the organic movement forward with new ideas. “A multi-generational approach is essential if we are to deal with the major questions regarding the future that we currently face,” says Tina Andres, Chair of the national organic association BÖLW. “At BIOFACH 2026 the floor belongs to the young, committed people who are assuming responsibility and shaping the future right now.”

In addition to the key theme, visitors to the Congress can look forward to specialist formats such as the Trade Forum, STADTLANDBIO and the collaborative “SustainableFutureLab”.

Exhibitors and a wide range of products: Global organic expertise

BIOFACH 2026 demonstrates the entire range of the organic world, from international market leaders to young companies. The event expects about 2,200 exhibitors who will present their organic products in a total of nine exhibition halls. There is a special focus on India as the Country of the Year. With its dynamic organic strategy and growing export expertise, India is a strong partner for global organic development.

Additional special exhibition areas such as Experience the World of PLANETARY HEALTH offer space for product presentations and exploring the topic in greater depth. “The Planetary Health Diet provides an answer to many of the crises we currently face,” notes Matthias Beuger of the Association of Organic Food Producers (AöL). “So it is in its rightful place at the heart of this exhibition area. In theory, there are now enough models for keeping consumption within the limits the planet can support. But how does that actually look on our plates? Examples of best practice are on display, from cultivating pulses and quality story-telling to the taste experience of a cooking show. Experience the World of PLANETARY HEALTH turns “food fit for the future” into reality.”

Supporting programme: Trends, innovations and interaction

The supporting programme at BIOFACH 2026 creates space for personal meetings and inspiration. It is directed at trade visitors at all points along the value chain, from cultivation to processing, trade and out-of-home catering, and offers a wealth of formats that focus on current trends, innovative concepts and practical solutions.

A rich variety of products and services is aimed at trade representatives in particular. In addition to the Trade Forum at the BIOFACH Congress, features such as the Meeting Point BIOimSEH and its accompanying Organic Experts Lounge offer them a central platform for interaction, product presentations and networking. “After 30 years of development, organic products are an essential part of the mainstream,” asserts Erich Magrander, publisher of bioPress. “Organic products can now be seen in all marketing channels, from the specialist trade to discounters. But full-range suppliers can do more. With the Meeting Point BIOimSEH, BIOFACH provides businesspeople with a platform for exchange for comprehensive organic marketinghere, sales representatives can talk to organic experts, get to know each other, network, and discover product presentations that go beyond the usual offerings. The accompanying Organic Experts Lounge offers plenty of space for discussion rounds, panels, lectures, and information events. This is where organic suppliers can use trade to build bridges from the field to the shelves, and ultimately to the consumers’ plates.”

The INNOVATION STAGE in Hall 4A offers presentation slots for new developments and innovations. Young companies can also improve their visibility and gain access to potential partners. The BIOFACH Start-up Pitches in 2026 will once again give many newcomers in the organics field the opportunity to introduce themselves. In the crowning finale, three start-ups will present their plans to a high-calibre jury of experts. In 2026 the five-member jury will consist of Alexander Stabel (Alnatura), Bärbel Ulrich (dm-drogerie market), Frank Künzel (dennree), Selda Morina (REWE Start-up Lounge) and Tillman Schulz (Food investor & Bohlsener Mühle).

Immediately adjacent to the INNOVATION STAGE will be the New Products Stand, where new products and developments will await discovery. This is where visitors will have the opportunity to vote for their favourite product to receive the Best New Product Award. International start-ups will present their creative products and ideas in the “International Newcomers” pavilion, while the sponsored “Young Innovators” pavilion will be the place to experience innovative skills at a national level. The range of products and services will be complemented by the NextGen Campus in Hall 9.

At the Alternative Packaging Solutions pavilion, exhibitors will display their sustainable ideas in the area of packaging. Initiatives and NGOs will also have space to introduce their projects and network with industry players. A special area will be dedicated to the subject of organics in out-of-home catering, illustrating practical approaches to community catering.

Gentlebrand, a global packaging design studio based in Italy, has demonstrated its creative leadership on the biggest stage, through securing two accolades at the 2025 Pentawards Gala in Amsterdam, Netherlands. The agency’s creative packaging projects for the ‘Avance’ fragrance collection and its ‘Rosae’ bioPET wine bottle secured recognition for their innovative, emotive and sustainability credentials.

Founded in 2007, Pentawards is one of the world’s leading competitions dedicated to recognising excellence in packaging design. Each year it receives over 2,000 entries from applicants in over 60 countries, which are judged by an international panel of over 50 experts from top brands and agencies.

The awards celebrate creativity, innovation and impact across categories such as beverages, food, beauty, sustainability and brand identity.

Rosae: elegance and sustainability in bioPET

Rosae was awarded silver within the ‘Sustainable Design – Beverages’ category for its successful combination of aesthetic refinement and environmental responsibility.

The 750 ml wine bottle, made of bioPET, is designed to reduce environmental impact without compromising elegance or functionality.

Inspired by the delicate petals of a rose, the design features soft, lightweight shapes and a label that reflects the wine’s freshness and identity. Rosae stands as a virtuous example of circular packaging, showcasing sustainability as a driver of innovation.

“With Rosae, through a lightweight and durable design, we have demonstrated that sustainability can also mean beauty and prestige,” adds Andrea Rizzardi.

Jungbunzlauer, a global leader in high-quality, sustainable ingredients from natural sources, launched TayaGel^® Modus, a gellan gum designed to deliver exceptional clarity and high gel strength in a wide range of applications. This latest addition to the company’s growing texturants portfolio supports label-friendly formulations, creates an elastic, firm and slightly brittle gel and offers new possibilities for formulators seeking a strong vegan alternative to gelatine in desserts.

Developed in line with Jungbunzlauer’s purpose – to create naturally better ingredients that enhance everyday life –TayaGel^® Modus meets the growing demand for label-friendly solutions. Its unique functionality offers formulators a versatile solution to meet evolving consumer expectations without compromising on performance.

“TayaGel^® Modus further strengthens our texturants offer to customers. This new product provides formulators with a unique gellan gum that delivers an even broader range of customer-preferred textures by combining TayaGel® Modus with TayaGel® HA, TayaGel® LA and our xanthan gum grades” said Jens Birrer, VP Texturants at Jungbunzlauer. “From single ingredients to more complex blends, this innovation reflects our commitment to helping customers with label-friendly solutions for their increasingly complex formulations.”

Rains in the second half of November favoured most producing regions in the citrus belt (São Paulo state and Triângulo Mineiro), supporting development of the 2026/27 crop and improving fruit quality for the 2025/26 season.

However, in several areas, rainfall came with strong winds and hail, damaging trees, fruits and flowers. Players surveyed by Cepea say the frequency of extreme weather events this year is a concern.

Prices

Despite the good fruit quality, in natura orange prices dropped in late November, pressured by the devaluation observed in the industry. Between November 24 and 27, pear orange in the spot market averaged BRL 38.44 per 40.8-kg box, down 1.82 % compared to that in the period before. In the in natura market, pear orange quotations decreased 5.29 % this week compared to the previous, closing at BRL 53.30 per 40.8-kg box. In the accumulated of the month, prices moved down 14.7 %.

Tariffs

The export sector of citrus products gained an important tariff relief in late November. The government from the United States exempted the additional tariff of 10 % for the orange juice. As for byproducts (essential oils, therapeutic byproducts and orange pulp), the 10 % tax continues, but they were exempted from the 40 % tariff.

This is good news for the sector, since it faces a slow pace of OJ shipments, especially to Europe. The European Union has been purchasing less than the usual. Therefore, the reduction of costs to send the product to the US market may favor sales of the Brazilian product, compensating the smaller demand from Europe.

On Black Friday PEPSI^® dropped a limited online release of Pepsi^® Prebiotic Cola – the boldest evolution in cola in more than two decades – before it hits store shelves early next year.

Available in Original Cola and Cherry Vanilla, Pepsi Prebiotic Cola delivers the iconic Pepsi taste people have loved for decades, with functional ingredients they’re looking for today. With no artificial sweeteners, just 30 calories, only 5 grams of sugar, and 3 g of prebiotic fiber, Pepsi Prebiotic Cola is designed for cola-lovers, cola newbies, and the cola curious – delivering delicious refreshment in every sip.

“At Pepsi, we are experts in great tasting cola – and have been for decades. The launch of Pepsi Prebiotic Cola marks a significant moment in our brand’s history and the cola category,” said Gustavo Reyna, VP of Marketing, Pepsi. “This breakthrough innovation upholds the iconic taste of Pepsi that people love, now with no artificial sweeteners, lower sugar and functional ingredients. It’s an inimitable taste – designed to meet the demands of cola lovers, cola newcomers, and everyone in between.”

Pepsi Prebiotic Cola is available in the US on Amazon^®, Walmart.com^® and TikTok^® Shop, as well as in select markets on Kroger.com^®, DashMart^® and Gopuff^® – while supplies last.

As we look forward to 2026, a fundamental shift is already underway in product identification. The standard one-dimensional barcode is giving way to the dynamic 2D barcode, accelerated by the GS1 Sunrise 2027 initiative. The transition to QR codes and GS1 Digital Link is also driven by evolving regulations, consumer demand for transparency, the industry’s push for operational efficiency and the growing need for brands and private labels to establish a direct line of communication with shoppers.

Markem-Imaje, a global leader in product identification and traceability solutions, is deeply engaged in supporting this transition across Europe and beyond. Rémy Fontanet, Solutions Business Development Manager at Markem-Imaje, comments on the three trends driving rapid uptake of next-generation 2D barcodes.

1. Transparency is now a baseline expectation

“This year we saw a major UK retailer, Tesco, begin trials of next-generation QR codes powered by GS1 Digital Link to improve the accuracy of date codes, reduce food waste, help prevent the sale of out-of-date products and better inform consumers. The pilot demonstrates exactly why brands and retailers are accelerating adoption.

“Consumers increasingly expect instant, unique, verifiable information about the products they buy. They want to understand where an item comes from, how it was made, and what is in it. 2D barcodes can provide this depth of information transparency in a single scan, helping retailers and brands build trust through content that extends far beyond what can be physically displayed on the pack.

“According to Syndigo’s State of Product Content 2024, half of consumers abandoned a potential purchase because they could not find enough information, while 35 % returned a product because it did not meet expectations based on its description.

“GS1 Digital Link offers a direct way to meet this rising demand for clarity and trust.”

2. Sustainability and waste reduction are still high on the agenda

“The second major trend is sustainability. New EU rules, including the Digital Product Passport (DPP), will require brands to share more detailed information on-pack, covering ingredients, sourcing, environmental performance and recycling guidance. Static labels alone cannot meet this requirement, but 2D barcodes can. 2D barcodes offer the most effective way to provide accurate, batch-level or even serialised, unique information for each product, without overcrowding packaging.”

“Consumers also continue to prioritise sustainable behaviour. Mintel reports that 73% of UK shoppers try to act in a way that is not harmful to the environment. Having recycling information at your fingertips through a quick scan with your smartphone will facilitate waste handling. In addition, with smart 2D, you can include best-before dates and recall information in the connected code and block it at the Point-of-Sale or automatically lower its price when the product is about to expire, hence, increasing sales volumes and avoiding food waste.”

3. Health and wellness are shaping a new era of product data

“The third trend shaping adoption in Europe is health and wellness. As concerns around ultra-processed foods increase and the use of weight-management therapies becomes more mainstream, consumers are seeking more specific, real-time nutritional insights.

“Providing clear and complete information via a QR code allows consumers to make more informed choices and helps credible brands differentiate themselves. The clean label movement reinforces this. Innova Market Insights data shows that 35 % of European food and beverage launches carry a clean label claim, with strong consumer demand for ingredient transparency. Nearly two-thirds of shoppers reconsider purchases based on the ingredient list, and more than half say honesty is their top priority.

“2D barcodes can provide unique product or batch-level nutritional data, allergen updates and even direct access to recall information. For brands, this creates an opportunity to strengthen trust and loyalty by offering verified product data at the moment it matters most: the point of choice.”

After achieving massive success in Europe, the brand marks its latest milestone with a debut stateside, giving kids a fun and delicious way to stay hydrated

Oodles of Doodles, the clean, playful, better-for-little ones’ beverage brand making everyday hydration fun, is now available for U.S. consumers. Dreamt up by kids and brought to life by their parents, Oodles of Doodles offers families a clean and fun option to make hydration enjoyable and delicious.

Oodles of Doodles combines kid-friendly flavours with an interactive experience, making consumption a ritual that kids enjoy by inviting them to express their creativity by colouring right on the can. The brand will be launching with five core flavoured waters: Orange & Vanilla, Green Apple & Lime, Strawberry & Watermelon, Black Cherry & Vanilla and Grape. Each can contains just 5 calories, 1 g of sugar, real fruit juice and no preservatives, dyes or GMOs.

Alongside its core flavours, Oodles of Doodles will also be launching in the U.S. market with a sixth, limited-edition, Pineapple Paradise flavour, made in collaboration with Paramount’s upcoming SpongeBob SquarePants movie, premiering on December 19th. The exciting limited flavour will be housed in a specially-designed can, featuring SpongeBob and friends, and doubling as a fun doodle surface.

Oodles of Doodles is now available on Amazon and Walmart.com, with additional retailers to be announced.

About Oodles of Doodles
Oodles of Doodles is the kids’ beverage brand specialising in better-for-you flavoured water. Founded with the vision of creating a fun and imaginative alternative to sugary drinks, the brand combines great taste with playful, creativity-led branding that resonates with both kids and parents alike. Oodles of Doodles is more than just a drink; it is a lifestyle brand that celebrates creativity, colour, and childhood imagination. Every can is a canvas for creativity, encouraging kids to embrace their inner artist.
The company – headquartered in Abu Dhabi, with offices in New York, Barcelona and Cape Town – maintains international distribution from a network of strategic partnerships. Oodles of Doodles has a current portfolio of nine SKUs in flavoured water, with additional formats in development. Every SKU is designed to be low-sugar, BPA-free and parent-approved, while maintaining a fun and exciting identity that appeals directly to kids. With deeper entertainment partnerships on the horizon, Oodles of Doodles is on a mission to become a household name that fuels imagination and spreads joy, one can at a time.

GEA is constructing a large-scale mixing plant for flavor production for Symrise AG at its main site in Holzminden, Lower Saxony, Germany. Symrise is one of the world’s leading suppliers of fragrances and flavours. With GEA’s turnkey process technology, the company is increasing its production capacity, enhancing flexibility and meeting the highest requirements for hygiene and material quality. Installation of the plant has been underway since summer 2025, with commissioning planned for spring 2026.

“The production of liquid flavours is one of Symrise’s core competencies. The new plant increases our capacity by up to 50 % and significantly shortens our delivery times,” says Karsten Zota, Factory Manager Liquid Compounding at Symrise. “This makes us more flexible and enables us to better serve growing customer demand.”

The flavours produced – including vanilla extracts, citrus oils, meat flavours, and menthol-based essences – are used both for internal processing and as ingredients supplied to the food and beverage industry. They appear in a wide range of end products, from yogurt and confectionery to savory ready meals and beverages.

Challenge: Complex raw materials with specific requirements

Symrise processes a wide variety of raw materials at its Holzminden site – from alcohol-based solutions to viscous syrups. This places high demands on technology and safety. Ethanol-containing products require explosion-proof design (ATEX), while powders pose additional dust explosion risks. Substances such as citrus oils are aggressive to certain materials and require special seals. The viscosity range, from water-like liquids to syrupy consistencies, and temperatures between –20 °C and +80 °C demand precise process control. In addition, strong-smelling menthol blends, kosher recipes, and sweet flavours must remain completely separated. The new plant meets these diverse requirements within a fully integrated concept.

Expanded capacity for flavour production

At the heart of the new building is a spacious mixing area where raw materials from the adjacent tank farm or from containers are transferred to the mixing tanks via vacuum conveying. Powders are added through a dedicated filling nozzle. The homogeneous mixtures are then transferred to cooling tanks for maturation or directly to the filling line. The plant is connected to a cleaning and steaming system.

Energy efficiency and sustainability in process technology

The plant features a heat recovery system for CIP return flows, which reuses part of the process energy and reduces energy consumption per batch. Additional measures, such as water-saving CIP cleaning and optimised insulation, further cut water and energy use. Heat recovery not only improves efficiency but also helps meet environmental regulations, as wastewater is cooled to below 30 °C.

Customised design for complex liquid food processing

The diversity of the flavours processed places equally high demands on process control, material selection, and complete product emptying to minimise losses. GEA developed customised solutions, leveraging the flexibility of its components – such as hygienic seat valves with bellows and sampling valves designed to remove even the last product residues. These solutions were designed in close cooperation with the customer and refined through precise 3D planning to integrate seamlessly into the plant’s confined space.

The World Citrus Organisation (WCO) has released its annual Northern Hemisphere Citrus Forecast for the upcoming citrus season (2025-2026), which was presented on the occasion of the 2025-2026 Northern Hemisphere Citrus Forecast Outlook, organised on 20 November by WCO. The Forecast, based on data from Egypt, Greece, Israel, Italy, Morocco, Spain, Tunisia, Turkey, the United States, and Portugal, shows that citrus production is expected to decrease by 1.51 % compared to the 2024-2025 season, with a total of 27,397,239 t, which is also a 5.13 % decrease from the average of the previous four seasons.

WCO, the World Citrus Organisation, released on 20 November its annual Northern Hemisphere Citrus Forecast for the upcoming season (2025-26). The preliminary Forecast is based on data from industry associations from the Mediterranean region and the United States. Citrus production for 2025/2026 is expected to decrease by 1.51 % compared to the 2024-2025 season, with a total of 27,397,239 t, which is also a 5.13 % decrease compared to the average of the previous four seasons. Exports are also foreseen to decline (-0.81 % compared to last season and -8.25 % compared to the 4-year average, respectively).

Looking at the country-specific figures for the largest producers in the EU, Spain’s citrus production is projected to decrease by 9.72 % compared to the previous season, to a total of 5.59 million t (-11.20% lower than the previous four seasons). The second-largest EU producer, Italy, also foresees a decrease in its volumes (-6.12 %, 3 million t in total), with Greece (1.23 million t) also reducing its production by 1.58 %. Portugal, contributing to the forecast for the second year, expects a 14.20 % increase (0.38 million t). Looking at the main non-EU countries in the Mediterranean, Egypt expects a 13.85 % growth to become the largest producer with 4.95 million t. Turkey, on the other hand, foresees a stark decline in 2025-2026 compared to both last year (-10.83 %) and the average of the last four seasons (-15.31 %), with 4.42 million t. The situation in Morocco should remain stable at 2.09 million t. Regarding the smaller non-EU Mediterranean producers, Israel reports the largest increase (+24.12 %, 0.53 million t in total), while the estimates for Tunisia are 3 % lower than last season (0.37 million t). Although the release of the yearly forecast by the USDA has been delayed due to the government shutdown, early estimates from California and Florida indicate a 4.53 % increase, bringing the American production to 4.85 million t, pending further revisions.

Looking at the production by category, oranges (representing 51 % of the total volumes) are set to decrease by 2.16 % to a total of 13.86 million t. Soft citrus production should increase by 5.91 % (8.51 million t in total), while lemons are expected to experience a 12.38 % reduction (4.23 million t). Finally, grapefruit production is predicted to increase slightly to 0.79 million t (+1.17% compared to 2024-2025).

Next April, the WCO will release the 2026 production and export forecast for the Southern Hemisphere.

A daily glass of pure juice could be the most effective way to ensure you get enough vitamin C from your diet, new research suggests.

The latest study, published in the journal Nutrients, found that drinking 100 % fruit and vegetable juice results in the body absorbing higher levels of vitamin C compared with taking a vitamin C supplement or eating the whole fruits and vegetables.

In a randomised clinical trial, university researchers from South Korea compared vitamin C levels in the blood after participants consumed equivalent doses of vitamin C (102 mg) from three sources: a tablet; chopped tomatoes, peppers, and mandarin oranges; and a juice made from these same fruits and vegetables.

The juice was found to deliver the highest vitamin C levels to the bloodstream, a result attributed to the juice matrix enhancing the vitamin C’s availability for absorption.

The “juice matrix” refers to the way the components of fruit juice – such as polyphenols, vitamins and minerals in solution – work together to make vitamin C easier for the body to absorb.

Vitamin C is a crucial water-soluble compound that supports essential physiological processes. While most animals can synthesise vitamin C internally, humans and a few other mammals must obtain it through dietary sources due to a genetic mutation.

Vitamin C is essential for breaking down nutrients like tyrosine, folic acid, and tryptophan. It also helps your body produce collagen, supports your immune system, and acts as a powerful antioxidant.

Lead researcher, Dr Mijoo Choi, said: “The juice matrix appears to facilitate better absorption of vitamin C, making it a practical choice for those looking to optimise their intake.”

Award winning dietitian and public health nutritionist, Dr Frankie Phillips, added: “With winter flu season approaching, it’s especially important to make sure you’re getting enough vitamin C into your body to support your immune system. This new study emphasises how a simple glass of fruit juice is an excellent way to maximise absorption of vitamin C. A daily glass of orange juice provides more than 80 % of the European recommendation and is a nutritious start to the day.”