Sprite launches Lemon Mint variant in India
Sprite has launched “Sprite Lemon Mint” in select Indian markets as a limited-edition summer offering, marking the brand’s first flavour extension in India.
CavinKare enters ice cream category under Cavin’s
CavinKare has entered the ice cream segment under its Cavin’s brand, focusing on infusion-led innovation and differentiated flavour experiences.
DSM-Firmenich launches Vertis TVP for cleaner plant-based meat taste
dsm-firmenich has introduced Vertis TVP, a textured vegetable protein solution designed to reduce off-notes in plant-based meat applications.
Rubicon RAW Expands Portfolio with Cherry-Flavoured Juice Innovation
Rubicon RAW has launched a new cherry-flavoured juice variant, strengthening its position in the premium juice segment with exotic and differentiated fruit offerings
Nestlé Explores Cocoa-Free Chocolate Alternatives
Nestlé is advancing cocoa-free chocolate using ingredients like Choviva, aiming to address sustainability and supply chain challenges.
Reliance to Introduce Fazer Chocolates in India
Reliance Consumer Products is set to bring Finnish brand Fazer’s chocolates to the Indian market, expanding its premium confectionery portfolio.
Doritos® Launches Boldest Innovation Yet: Doritos® Protein
PepsiCo Foods has introduced Doritos® Protein, a next-generation tortilla chip designed to deliver enhanced nutritional value while preserving the iconic Doritos taste and crunch.
HUL Acquires 100% Stake in Oziva for ₹824 Crore
Hindustan Unilever has acquired full ownership of Oziva to strengthen its wellness portfolio.
M2 Ingredients Launches M2Brew™ — First Functional Mushroom Coffee Ingredient
M2 Ingredients has unveiled M2Brew™, the industry’s first functional mushroom ingredient engineered specifically for brewed coffee formats such as drip, pod, and pour-over.
Honey Truffle Sweet Protein: A Game-Changer in Sugar Reduction
MycoTechnology has unveiled a novel sweet protein derived from honey truffles, offering a sustainable and clean-label alternative to traditional sugars. This high-intensity sweetener, produced via precision fermentation, is up to 2,500 times sweeter than sucrose, enabling significant sugar reduction in food products.