Six on the shelf: from high-protein milk to bubbles in space
Some of the latest products hitting the shelves are designed with added functional ingredients, while others are just for sheer indulgence.
High-protein milk
Hunt And Brew has launched its Extra Protein Milk, a low-fat milk with 16 g of dairy protein per 250 mL serve. Sourced from WA’s South West region, the 1 L milk is now available in Coles stores nationwide.
Merging wellness with indulgence
DolCas Biotech has infused marine collagen tripeptides into a chocolate bar with each square (about 8 g) containing 1 g of Morikol, an ultralow-molecular weight Type I and III fish collagen tripeptide. The concentrated fish collagen has been integrated into milk, dark and white chocolate without affecting the flavour, aroma or texture of the confectionery, the company claims.
Liquid espresso
Moccona Liquid Espresso Coffee Sachets are reshaping the coffee category with a single-serve coffee concentrate available in three blends: Medium Roast, Dark Roast and Caramel. Available in an eight-pack format, each sachet is designed to be ripped open and emptied into a cup or glass with hot or cold water or milk.
Prebiotic cola
PepsiCo has introduced its Prebiotic Cola online, which includes 5 g of cane sugar, 30 calories and no artificial sweeteners — with the same taste but added functional ingredient of 3 g of prebiotic fibre. The 8-packs of cans are expected to be retail ready in early 2026
Bubbles in space
On 25 June 2025, Mumm Cordon Rouge Stellar was launched on an Axiom Space mission from Florida, returning to Earth on 15 July 2025 in perfect condition. Futuristic in conception, the specially designed packaging had to respect the stringent safety standards of a space mission and also allow the champagne to be served in zero-gravity conditions. The winemaking process was tweaked in order to counteract the dulling of the senses of smell and taste that occurs in space.
Chocolate liqueur with a raspberry twist
Central Coast-based Distillery Botanica has added a new flavour to its Koko Noir range. Created by distiller Philip Moore, the Chocolate Raspberry Liqueur combines the flavours of Vanuatu cocoa nibs with handpicked Tasmanian raspberries using the distillery’s slow, cold infusion method. It is available in a 500 mL bottle.
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