As a brand that brings the party – and flavor – to every sip, International Delight found its iconic match in Paris Hilton to bring the fun and flair. Together, they crafted unique flavors inspired by her personal style and go-to coffee order – bold, iconic, and unmistakably Paris. The result? An epic trio of new flavors that can’t be found anywhere else, including:

• International Delight Raspberry Champagne Creamer (32 oz)*: Toast to a burst of fruity flavor that’s unexpected, indulgent and as sweet as a kiss.
• International Delight Sweet & Spicy Creamer (32 oz): That’s hot. Literally. This mash-up brings together opposing flavors to relieve plain coffee by turning up the heat. (Yes, it’s really got a kick!)
• International Delight Cotton Candy Cold Foam Creamer (14 oz): Nostalgic, sweet, and fabulously pink – this foamy, delicious icon is giving creaminess and color!

“Life is way too short to drink plain coffee,” said Paris Hilton. “Whether it’s my outfit of the day or daily cup, I’m always adding sparkle and bringing the flavor. With these creamers and cold foam flavors from International Delight, we can now turn every sip into party. Sliving!”

“Just like Paris Hilton, we are experts at taking ordinary moments to a new level, in a way that only International Delight can,” said Jennifer Michuda, Sr. Director, Creamers at Danone North America. “By partnering with an icon to bring these limited-edition creamers and cold foam creamer to life, we’re taking cultural relevance to a whole new level.”

One-third of Zillennials are chasing new and unexpected flavor combos,1 and International Delight is here for it. The brand’s latest coffee creamers and cold foam creamer are designed to bring that “extra” sparkle to every cup, helping you break from the boring, one sip at a time. It’s bold, it’s fun and it’s totally Paris.

Follow International Delight on Instagram and TikTok.

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Achieving this milestone reflects the disciplined, strategic actions we have taken over the past three years to strengthen the foundation of our entire business.

While we are proud of this achievement, we know that profitable growth is a milestone and not the finish line. We see significant potential ahead of us, and we are confident that we are taking the right steps to drive durable, scalable, and profitable growth as we execute on our mission.”

Highlights

• Third quarter revenue of $222.8 million, a 7.1% increase compared to the prior year period, with a constant currency revenue increase of 3.8% compared to the prior year period.
• Gross margin in the third quarter was 29.8%, which was flat compared to the prior year period.
• Third quarter net loss attributable to shareholders of the parent was $65.3 million, which is an increase of $30.7 million compared to a net loss attributable to shareholders of the parent of $34.6 million in the prior year period primarily due to fair value losses on Convertible Notes.
• Third quarter Adjusted EBITDA was $3.1 million, which is an improvement of $8.2 million compared to the prior year period.
• The Company is reaffirming its 2025 outlook on its primary guidance metrics as follows:
  • Constant currency revenue growth is expected to be in the range of approximately flat to +1%;
  • Adjusted EBITDA is expected to be in the range of positive $5 million to $15 million;
  • Capital expenditures are expected to be approximately $20 million.
• The Company’s strategic review of its Greater China business is ongoing.
• Subsequent to quarter-end, on October 3, 2025, the Company completed its previously-announced refinancing by using proceeds from issuance of Nordic Bonds to prepay the Term Loan B Credit Agreement in full, repurchase and cancel certain of its U.S. Convertible Notes and by canceling, terminating, and replacing its existing revolving credit facility with a new super senior revolving credit facility.

Outlook

The Company’s outlook continues to include the expected results of the Greater China segment. Based on the Company’s assessment of the current operating environment and the actions it is taking, the Company is reaffirming its 2025 outlook for its primary metrics.

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This expansion into the bakery industry and coffee channel paves the way for growth in Germany, Sweden, and across Europe.

“Our collaboration is fully in line with our strategy to strengthen DUG’s position within the plant-based ingredients market and the coffee channel. The German market is a frontrunner when it comes to integrating plant-based options into its operations.

Extensive testing with DUG has shown that it is not only a sustainable alternative but also performs exceptionally well in professional settings where taste, texture, and functionality are key,” says Helene Nielsen, CEO of DUG Foodtech.

The German bakery and café chain has a long-standing tradition of artisanal baking and a strong commitment to sustainability. Through the partnership with DUG, the company continues its journey toward a more climate-conscious operation without compromising on quality or taste.

About DUG Foodtech AB (publ)

DUG Foodtech is well-established partners in priority markets and channels provide the conditions to grow in a global market, valued at USD 100 billion. The share is listed on Nasdaq First North and is traded under the name DUG.

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Rowena Roos, Oatly Global Head of Food and Drinks Experience, said: “This report paints a vibrant picture of where beverage trends are heading. People’s daily drink choices, especially younger generations, are being shaped by a world in flux.

We’re seeing drink trends go viral from London to Seoul, and technology is making it easier to order, customize and share these signature moments.”

Rowena Roos, Oatly Global Head of Food and Drinks Experience, continued: “Health, sustainability trends and global flavors are all blending as a generation raised online is seeking both identity and connection in every cup.

At Oatly, we’re working with coffee and hospitality partners to turn these global taste trends into incredible on-menu experiences.”

As part of the launch of its Future of Taste Report, Oatly has published its latest Lookbook for Autumn/Winter illustrating how to bring some of these trends to life through some iconic signature drinks for the future.

Read the full report here: oatly.com/future-of-taste

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The launch of The New Milk in Israel enables consumers to taste and enjoy for the first time a pioneering new category that represents a global revolution in the dairy industry. The New Milk is made from real milk proteins produced through a unique fermentation process with no animals involved. It is identical in taste and texture to cow’s milk and rich in nutritional value. It will soon be available in leading cafés and restaurants and, in January 2026, will expand to major supermarket chains. Additional products in the series will be launched in the coming months.

As part of the launch, three products are being introduced: a Barista Milk for the food service market, now rolling out in cafés, restaurants, and hotels; and, next month, two additional products for the retail market – everyday milk and a vanilla-flavored milk for an indulgent twist.

Remilk’s protein is identical to the protein produced by cows but made without using a single animal cell. The protein has been approved by the U.S. FDA and Israel’s Ministry of Health, as well as in additional markets, including Canada and Singapore.

Unlike plant-based milk substitutes, Remilk’s proteins are identical to traditional dairy proteins, allowing the creation of dairy products that match cow’s milk in taste, texture, and functionality.

The products are based on Remilk’s innovative technology, developed over the past five years with investments exceeding $150 million. The patented technology enables the production of real dairy products without cows – delivering all the advantages of traditional milk: rich taste, perfect texture, superior frothing ability, and excellent stability in coffee – just like cow’s milk.

Gad Dairies, Israel’s leading premium dairy brand, is expanding its vision through this collaboration with Remilk. The combination of Remilk’s revolutionary technology with Gad’s legacy of craftsmanship and superb quality is bringing to life The New Milk.

The New Milk is identical in taste to traditional milk, rich in nutrients, and suitable for all uses, just like conventional milk. It froths quickly into rich, stable foam; is lactose-free and cholesterol-free; fortified with calcium and vitamins; and contains 75% less sugar than regular milk. In addition, it is kosher-pareve (non-dairy). Together, these qualities deliver the perfect milk – delicious, nutritious, and accessible to all, regardless of dietary or lifestyle choices.

In recent weeks, Remilk and Gad, together with the Geocartography Knowledge Group, conducted an extensive survey examining Israeli attitudes toward milk and milk alternatives. The findings show that 92% of Israelis consume animal-based milk, and 61% of them also consume milk alternatives. In fact, 56% combine both, demonstrating openness to innovation alongside loyalty to the familiar. However, 55% said that current milk substitutes are not tasty enough. Sixty-six percent of Israelis maintain separation between meat and dairy (in accordance with kosher dietary laws), and among them, 50% said they would happily drink coffee with milk after a meat meal if a pareve milk that tastes like real milk were available.

The survey clearly indicates that taste is the leading factor influencing the adoption of new dairy products, far outweighing all other considerations. Israeli consumers are open to innovation but expect a product that delivers a true milk experience in flavor, texture, and functionality. In particular, kosher-observant consumers expressed a strong desire for solutions that allow them to enjoy milk-based drinks after meat meals without compromising on taste.

Aviv Wolff, Founder and CEO of Remilk —“We founded Remilk with a clear vision – to create a better, healthier, and tastier world through real milk made without cows. Today, in a remarkable global milestone, that vision is becoming a reality: The New Milk is launching in Israel. Our partnership with Gad Dairies, a brand with an unmatched culinary legacy, is the natural next step to ensure the highest-quality, best-tasting products. We’re proud of this collaboration that bridges vision and innovation with uncompromising taste and quality.”

Amir Aharon, Gad Dairies — “Our collaboration with Remilk represents a global breakthrough for Gad – milk born from advanced science and technology, yet rooted in decades of culinary tradition. The New Milk proves that it’s possible to combine premium quality, sustainability, and industrial innovation without sacrificing taste. This is a defining moment for the dairy category. For us, The New Milk is more than a product – it’s a historic milestone where generations of dairy tradition meet groundbreaking technology. It continues Gad’s commitment to placing taste and quality at the center.”

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Smooth, aromatic, nutty and dairy-free, Pacific Foods’ Pistachio non-dairy beverage offers Canadian coffee lovers a new experience and is part of the brand’s latest signature holiday creations. The decadent Dubai Chocolate Latte and Dubai Hot Chocolate showcase rich chocolate blended with pistachio syrup and velvety pistachio non-dairy beverage, offering a truly indulgent seasonal treat.

“Our holiday menu has always been about creating moments of comfort and connection,” says Cendrine Lavigne, marketing director of Second Cup. “This year, we’re proud to take it a step further by introducing new drinks made with Pacific Foods’ pistachio non-dairy beverage— a luxurious, plant-based option that’s both indulgent and innovative. It’s a new way to celebrate the season.”

Rounding out the holiday lineup are fan favourites like the Candy Cane White Hot Chocolate, creamy white chocolate with peppermint and crushed candy cane; the cozy Eggnog Latte, the comforting Holiday London Fog and the spiced Cinnamon Toast Latte. The menu also features new additions such as the Cinnamon Toast Iced Matcha and the vibrant Frosted Coco Berry Infuzer, made with Red Bull Winter Edition.

From pistachio lattes to peppermint delights, Second Cup Café’s holiday lineup brings a little something special for everyone, whether you’re cozying up with a warm cup or taking a festive treat on the go.

The holiday drinks are now available at participating Second Cup Café locations across Canada for a limited time.

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Available in Original, Barista and Unsweetened Barista versions, DUG potato m*lk is a plant-based, lactose-free, vegan and gluten-free beverage, designed to meet the growing demand for alternatives to traditional dairy products. Excellent both hot and cold, with a neutral taste and naturally white color, it is the perfect ingredient for artisanal gelato, desserts and cappuccinos.

The compact and creamy foams it guarantees make it the ideal choice for professional coffee shops and, thanks to its versatility, it is also the perfect ingredient for making top-quality gelato.

To showcase its taste and excellence, at HOST Milano 2025, together with Il Mustacchio Gelateria, DUG will offer visitors and HoReCa professionals an exclusive tasting of the world’s first gelato made with potato m*lk, available in Hazelnut and Pistachio flavors: an innovation that combines Italian artisanal tradition with cutting-edge Swedish research.

Helene Nielsen, CEO of DUG Foodtech, declares: “We are very excited to present this unique innovation – the world’s first potato m*lk – to Italian and international gelato makers at HOST Milano 2025. At DUG Foodtech, we are opening the doors to a more inclusive, sustainable and delicious future.

For the first time, thanks to our plant-based, lactose-free, vegan and gluten-free beverage, gelato truly becomes for everyone, without compromising on taste or creaminess. We look forward to meeting you there and sharing this breakthrough with the industry.”

DUG Foodtech awaits visitors from 17 to 21 October at HOST Milano 2025 – Pavilion 14P, Stand H29 – to discover and taste the future of m*lk and gelato.

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Finns are very interested in plant-based alternatives, and this can also be seen in the case of plant-based drinks: in a global comparison¹, Finns are in a clear top position as users of plant-based drinks. 23% of Finns say they consume plant-based drinks, while the global average is 13%. Finnish users of plant-based drinks are loyal to their choices, as more than half of them – 56% – use these products at least weekly.

“The most typical occasions for use are coffee and tea moments. Plant-based drinks are primarily chosen for their good taste, but environmental and ethical reasons, as well as health considerations, also rank high among the reasons for choosing them. Taste is the most important aspect to drive purchase decision for all age groups. Young adults place greater emphasis on health and brand, whereas middle-aged consumers prioritise environmental considerations. As many as a quarter of Finnish consumers who use plant-based drinks say they have increased their consumption over the past year,” says Emma Raaschou, Head of Consumer Insights at Fazer Group.

Oat drink has become an established part of the Finnish coffee culture

Finns consume more coffee than any other nation in the world: most people in Finland drink 3 to 5 cups a day². 83% add milk or a plant-based drink to their coffee. Coffee drinkers are open-minded and eager to explore new taste experiences, often by trying different specialty coffees. When it comes to barista drinks used in specialty coffees, the most desired qualities are a rich texture and good frothability.

In addition to pairing well with filter coffee, barista oat drinks are particularly well-suited for use in specialty coffees. They are most commonly used with coffee in households, and their consumption has also increased in cafés.

“We’ve also noticed the growing popularity of oat drinks in our Fazer Cafés, where already more than a quarter of coffee beverages are made with oat drink instead of milk. The popularity of oat drink in coffee has been steadily increasing over the past few years,” says Miika Kostilainen, Head of Fazer Retail.

The new Fazer Aito barista oat drinks are suitable for both home and professional use

This autumn, the selection of Fazer Aito Oat Drinks has been expanded with two new products, which are available in grocery stores across the country.

Fazer Aito Barista Dumle, with the flavour of a beloved candy, is a versatile oat drink: it can be used in both hot and cold coffee beverages or enjoyed on its own. The oat drink froths like a traditional barista product and is an excellent match for drinks like cappuccinos and cold brew coffee. The product comes in a one-litre carton with a resealable cap.

The second new product is Fazer Aito Professional Barista, which – as the name suggests – is designed to meet the needs of demanding café professionals, while also enhancing the coffee experience for home baristas. It has a rich flavour and creates perfect microfoam. The drink performs especially well when frothed for espresso-based beverages and is also suitable for use in coffee machines. The product comes in a one-litre carton with a resealable cap. This new oat drink is gluten-free and made from Finnish oats.

¹ Innova Category Survey 2025, conducted in 35 countries, each with N=1500
² Coffee and Roastery Association 2025 (kahvi.fi)

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The Food and Agriculture Organisation has estimated that globally, 20% of dairy products are wasted each year – and a huge part of that is made up of wasted milk.

Additionally, a lot of foodborne illnesses have been linked to the intake of spoiled dairy products.

VibMilk allows for real-time detection of whether milk is safe to consume, using a device that many people already own, and has the potential to reduce food waste and improve food safety.

Professor Wen Hu, opens in a new window from UNSW Computer Science and Engineering leads the team behind the technology.

“You can smell or taste if milk is off, but that requires opening the package. Doing so exposes it to bacteria, and that accelerates spoilage. VibMilk is non-invasive, which means you can test the freshness of the milk without breaking the seal” Professor Wen Hu
UNSW Computer Science and Engineering.

VibMilk isn’t the first non-invasive way to test the freshness of milk. However, previous methods require either specialised and costly equipment, a custom cup, or only work with semi-transparent or transparent containers; all factors that limit widespread adoption.

How does it work?

Milk goes off due to the growth of bacteria, which increases lactate levels and decreases glucose levels. Milk changes from a colloid to a mixture of curds, whey, and water, affecting its density, viscosity, and surface tension. These different physical properties lead to different responses to vibration signals.

VibMilk captures vibration signals produced by the smartphone motor using the IMU sensor in smartphones. It then leverages machine learning algorithms to analyse the signals and classify the spoiling milk at 23 pH levels

Testing on four common smartphones showed that VibMilk can predict the pH values of milk with an average accuracy of 98.35% and achieved a 100% accuracy for indicating fresh milk.

But why not just read the ‘use-by’ date?

These dates can’t accurately predict when milk will actually go off, says Prof. Hu.

“The ‘use-by’ date represents an indication rather than a definitive expiration. When manufacturers set these dates, they make assumptions about factors like temperature and storage duration based on worst-case scenarios,” he says.

“If milk is kept at the correct conditions (e.g., temperature), it will still be safe to consume a couple days past the labelled date, opens in a new window. But if it’s not, it might not even be good until that date.”

“That’s why we believe consumers should be able to test food items right around that date or even just past it before making a decision about consumption.”

“This can help prevent unnecessary discards, which is crucial in areas facing food shortages. In the future, we aim to collaborate with charities to promote this technology in areas where people don’t have enough food and it’s most beneficial.”

Next steps

To further develop the technology, the team plans to investigate how different packaging materials affect vibration signals, as the signals pass through the packaging.

“While we have good results with our current methods, we can’t guarantee the same with products from other manufacturers using different materials. So, before consumers can widely adopt this technology, we need to work with more manufacturers.”

The team is also working with a local manufacturer of milk who is trying to find an efficient and reliable way to quality-check thousands of bottles of milk during production in their factory.

“While we’re looking for something similar, since it’s a factory environment, we don’t need to use a smartphone; we can use more sophisticated, yet non-invasive, sensors. We’re developing a system with them to measure the pH values of their milk before it is sent to stores.”

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The season gets even sweeter as two-time GRAMMY Award-winning global superstar Sabrina Carpenter is back with more Daydream Refresher flavors to turn any fall afternoon into a little escape. Dunkin’s fall icons also make their comeback, with pumpkin spice back in the spotlight and the $6 Meal Deal delivering unbeatable value for great-tasting breakfast all day long.

A Sip of Nostalgia: Meet the Cereal N’ Milk Latte

Dunkin’ is serving up a latte that tastes like childhood, all grown up. The new Cereal N’ Milk Latte combines espresso with cereal milk for a marshmallow-cereal flavor that’s creamy, rich and unmistakably nostalgic. Building on the success of the Dunkalatte, Dunkin’ is taking its latte innovation to the next level with cereal milk made with real cereal, unlocking that unmistakable bottom-of-the-bowl sweetness. Available hot or iced, it’s marshmallow cereal nostalgia made for today’s busy mornings—spoon-free.

“This latte is all about nostalgia! The idea came from the best part of eating cereal, that last bit of milk. We all remember finishing a bowl just to enjoy those final, sweet sips, which inspired our new Cereal N’ Milk Latte,” said Anthony Epter, vice president of menu innovation at Dunkin’.

“With our very own cereal milk blended with rich espresso, the Cereal N’ Milk Latte brings that marshmallow-flavored, bottom-of-the-bowl taste in every sip. Just like the Dunkalatte, it gives the classic latte a fun new twist.”

And because one good throwback deserves another, Dunkin’ is dropping a limited-edition Cereal N’ Milk Latte-inspired merch collection at DunkinGear.com starting today at 9 a.m. ET. Taking inspiration from the golden era of cereal culture, the exclusive drop includes a crewneck ($45), graphic tee ($30) and trucker hat ($20). The merch features a range of playful throwback designs – from cereal bowls, spoons and milk cartons to graffiti-style Cereal N’ Milk branding. Each piece is available in three vibrant colors, while supplies last.

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