French dairy giant Bel is phasing out its Nurishhplant-based cheese brand by late 2025 due to unsustainable practices and lackof differentiation. Bel will instead prioritize core brands, including a newplant-based Boursin in France and Europe, new Babybel plant-basedflavors, and supporting The Laughing Cow plant-based products in NorthAmerica. Meanwhile, Australian cultivated meat producer Magic Valleyshowcased its lamb meatballs and pork dumplings at NSW Parliament, highlightingthe economic potential for Australia in cellular agriculture. In other industrynews, Cargill now fully owns Australian beef producer TeysInvestments. Arla Foods is investing €34.5 million in a new skyrproduction line in Sweden to meet rising demand. NZ’s Westland Dairyreported a $34.7 million loss for 2024, a significant drop from 2023's profit. MaggieBeer Holdings is selling Paris Creek Farms to Katoomba GlobalFoods for $500,000. Swedish food tech company cReal Food opened afacility for an oat-based milk powder alternative. Finally, Nestlé’sInstitute of Agricultural Sciences is collaborating on sustainableaquaculture in the UK and New Zealand.
A recent International Food Information Council (IFIC)report reveals the functional food and beverage industries are failing GLP-1consumers. Brands must address elevated nutritional, sensory, and emotionalneeds with unique solutions, as 87% of consumers find current offerings toosimilar. GLP-1 drugs pose a significant threat to the beef industry; 45% ofusers now eat less beef, and the market could reach $105 billion by decade-endwith 10-20 million users by 2028. IFIC's survey on food date labels foundAmericans prioritize "Best by" for quality over safety. Meanwhile,Australia's wheat production is expected to decrease by 10% this year due todry conditions, though still above the 10-year average. Nestlé is using AI forforecasts, recipes, and sustainability but must retain authentic food values.New Zealand's organic sector hit a record $1 billion, yet outdated policieshinder its global potential.
The food and beverage industry is buzzing with newproduct launches, focusing on plant-based options, protein-fortifiedsnacks, and convenience. Kellanova unveiled RXBAR HighProtein bars, boasting 18 grams of plant-based protein and six simpleingredients. Little Spoon introduced Babyblends+ grab-and-go babymeals, while Glenbia Performance Nutrition launched think! crispysquares with 15 grams of protein. Purely Elizabeth now offersprotein oatmeal with 10 grams of plant-based protein.Dairy alternatives arealso expanding. France’s Atelier Dessy debuted a low-fat, high-protein plant-basedskyr in raspberry and mango-passionfruit. New Roots co-founderslaunched Yellow Sunshine, a brand centered on fermented lupin protein. Alfred'sFoodtech unveiled the first sliced plant-based cheeses with 18% protein,and California Farms added a protein vanilla almond latte with 10grams of pea protein. For frozen treats, Sambazon expanded its rangewith pre-topped açaí and smoothie bowls. Alec's Ice Cream launched CultureCup, a snack-sized ice cream with probiotics, and Bubbies Ice Creamintroduced Mini Ice Cream Cookie Sandwiches. UK start-up Lec launched a"mindful" ice cream with reduced calories. Other notable innovationsinclude Noosa yogurt's new mix-ins and Laird Superfood's ProteinInstant Latte. Ardent Mills developed Cocoa Replace, awheat-based cocoa powder alternative, offering cost-effective solutions formanufacturers. Oikos entered the protein shake market with 30 grams ofprotein and prebiotic fiber. Finally, Nature's Path Organic Foodsreleased Oaty Bites for toddlers, and MaGie Creations developed anovel emulsifier from upcycled brewer's grain.
