Today's CPG news spans a portfolio-wide reformulation at Nestlé, a CEO change at Zevia, a legal fight between two yogurt giants, a gluten-free partnership at Campbell's, and a limited-edition collab in the kombucha aisle.
Nestlé USA has completed the removal of artificial colors from its entire U.S. food and beverage portfolio. The move puts Nestlé ahead of many large CPG peers still working through reformulation timelines, and it signals that clean-label ingredient standards are increasingly becoming table stakes rather than a point of differentiation. For suppliers, contract manufacturers, and brand teams across the industry, the completion of a portfolio-wide change of this scale at a company the size of Nestlé USA raises the bar on what retailers and consumers will expect from competing brands on shelf.
Zevia has named Alexandre Ruberti as its new president and CEO, replacing Amy Taylor, who departed to lead a National Women's Soccer League team. Ruberti brings executive experience from Red Bull, Coca-Cola, and Celsius, a resume that spans both mass-market giants and high-growth better-for-you brands. The appointment signals that Zevia's board is prioritizing commercial scaling and distribution execution as the zero-sugar beverage segment grows more competitive. Ruberti's background in category-defining growth brands suggests Zevia is focused on expanding its retail footprint and consumer reach rather than narrowing its focus.
Danone has filed a lawsuit against Chobani, alleging unfair competition and consumer deception related to protein claims on Chobani's yogurt products. The suit centers on how high-protein content is communicated to shoppers, a marketing territory that has become intensely contested as both brands compete for consumers prioritizing protein intake. Legal disputes over nutrient claims are becoming more common in the food and beverage space as brands push harder on functional messaging. The outcome could have broader implications for how protein content is quantified and displayed across the refrigerated dairy category.
Campbell's is launching a gluten-free condensed chicken noodle soup developed in partnership with Banza, the chickpea-pasta brand. The collaboration brings Banza's pasta technology into one of the most recognizable soup formats in the U.S. grocery aisle, targeting a gluten-free market projected to reach $14 billion by 2032. The launch reflects a broader pattern of legacy food companies partnering with ingredient-focused challenger brands rather than developing new formulations entirely in-house. For Campbell's, attaching the Banza name to a flagship product also provides a built-in credibility signal to health-conscious shoppers skeptical of large-brand reformulations.
GT's Living Foods is releasing a limited-edition Synergy kombucha flavor in partnership with Cheribundi, the tart cherry juice brand, called UNITY x Cheribundi: Shirley Temple. The collaboration blends GT's fermented base with Cheribundi's cherry profile to recreate the classic mocktail flavor in a functional format. Brand collaborations in the better-for-you beverage segment have become an efficient tool for reaching adjacent consumer audiences without the cost of a full product line build-out. The limited-edition structure keeps shelf presence tight while generating the kind of novelty that tends to perform well in natural and specialty retail channels.
Sources: BevNet · Food Dive · Food Dive · Food Dive · BevNet
More on CPG Careers
- All roles at Nestlé USA
- All roles at Zevia
- All roles at Danone
- All roles at Campbell's
- All roles at GT's Living Foods
Get the weekly digest
The week’s most interesting CPG and food and beverage jobs.
One short email every Friday. Free. Unsubscribe anytime.
Get the digest