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and sustainability but must retain authentic food values.New Zealand's organic sector hit a record $1 billion, yet outdated policieshinder its global potential.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 . unveiled , boasting 18 grams of plant-based protein and six simpleingredients. introduced grab-and-go babymeals, while launched with 15 grams of protein. now offersprotein oatmeal with 10 grams of plant-based protein.Dairy alternatives arealso expanding. France’s debuted a low-fat, high-protein in raspberry and mango-passionfruit. co-founderslaunched , a brand centered on fermented lupin protein. unveiled the first sliced plant-based cheeses with 18% protein,and added a with 10grams of pea protein. For frozen treats, expanded its rangewith pre-topped açaí and smoothie bowls. launched , a snack-sized ice cream with probiotics, and introduced Mini Ice Cream Cookie Sandwiches. UK start-up launched a"mindful" ice cream with reduced calories. Other notable innovationsinclude new mix-ins and . developed , awheat-based cocoa powder alternative, offering cost-effective solutions formanufacturers. entered the protein shake market with 30 grams ofprotein and prebiotic fiber. Finally, released for toddlers, and developed anovel emulsifier from upcycled brewer's grain.
