All Clean label, natural & reformulation articles
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NewsShorter shelf life wrongly signals healthier food to consumers, study finds
Shoppers are using shelf life as a shortcut to judge how natural and healthy a product is, even when it bears no reliable relationship to either, according to new research from the UBC Sauder School of Business.
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NewsCalifornia schools face challenges phasing out ultra-processed foods
New Stanford Medicine research highlights the financial and operational hurdles California school districts face as landmark legislation requires the elimination of ultra-processed foods from menus by 2035.
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NewsTesco anchors £20m Bramble Fund to drive UK food innovation
Tesco has anchored a new £20 million specialist fund, called Bramble Fund I, forming a joint innovation board to identify, test and scale food system technologies across the retailer’s supply chain.
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NewsMushroom fermentation transforms okara into protein-rich ingredient
Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and transforming its flavour profile from sour to savoury.
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NewsLidl launches hybrid high-protein meat range with pea protein
Lidl is rolling out a new high-protein hybrid meat range that blends British meat with pea protein, claiming at least 20 percent more protein than traditional alternatives.
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NewsNew school food standards ban deep frying in England from September 2027
England’s new school food standards will restrict fried food, processed meat and desserts, while introducing breakfast nutrition requirements from 2027.
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NewsEuropean trials find non-nutritive sweeteners do not undermine weight loss
A review of three major European trials found that replacing sugar with non-nutritive sweeteners did not hinder weight loss, metabolic health or increase sweet cravings.
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ArticleGLP-1 friendly’ has no regulatory definition and manufacturers are shipping it anyway
New Food explains: ‘GLP-1 friendly’ has no regulatory definition. What manufacturers must verify before using the term.
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NewsAI identifies 800 plant proteins for sustainable food emulsifiers
Scientists at the University of Leeds have developed an AI-driven process capable of rapidly identifying plant proteins with emulsifying properties, potentially replacing synthetic and animal-derived alternatives in food.
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WebinarDeveloping foods for the GLP-1 era: reformulation, claims and market readiness
As GLP-1 use redefines appetites and nutritional priorities, expectations around what food products need to deliver are changing. This webinar explores nutrient-dense reformulation and the claims and labelling challenges involved in bringing these new products to market.
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NewsFDA targets longstanding GRAS loophole but UPF definition remains unpublished
The US Department of Health and Human Services proposes mandatory GRAS notifications but leaves the UPF definition still unresolved.
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OpinionUltra-processed foods and dietary guidance: why context matters
Choosing foods for good health can be difficult when availability, taste and budget shape decisions. While broad categories aim to simplify choices, new evidence suggests greater nuance is needed to improve global food environments.
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ArticleHow laboratory AI agents can transform R&D and quality in the food industry
Food and beverage laboratories face growing pressure to innovate without compromising safety. This article explores how agentic AI can connect siloed data, strengthen predictive quality and accelerate R&D.
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NewsMRC and BHF invest in new £72m UK Obesity Research Institute
The institute will unite obesity research, cardiovascular science and industry to accelerate targeted prevention, treatment and improved national health outcomes.
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NewsMcVitie’s owner pladis targets doubling sales of better-balanced products by 2030
McVitie’s owner pladis aims to double volumes from better-balanced products through reformulation, innovation and expansion into additional markets by 2030.
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NewsFDA revokes Orange B authorisation and targets Citrus Red No. 2
The FDA has revoked Orange B and targeted Citrus Red No. 2 as manufacturers move away from petroleum-based synthetic dyes.
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NewsMPs tell government to ‘stand up to food industry’ over England’s obesity crisis
Committee demands mandatory healthy sales targets, tougher advertising rules and limits on industry influence as UK obesity costs reach £74.3 billion.
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NewsNichols targets functional drinks market with Myprotein clear whey water launch
Nichols will challenge milk-based protein drinks with a sugar-free clear whey water range launching across UK retail in September 2026.
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ArticleFrom science to shelf: the rise of pet gut health innovation
Elisabetta Pierangelo, Global Vice President of Research & Development at Mars Pet Nutrition, reveals the latest research that is helping to reshape pet food formulation strategies that prioritise gut health for optimum overall wellness.
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NewsNestlé to remove artificial colours from products globally by end of 2026
Nestlé will remove artificial colourings worldwide by end of 2026, as manufacturers face rising pressure to simplify recipes and reduce synthetic additives.