All Clean label, natural & reformulation articles – Page 6
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NewsADM identifies resilience as the key theme shaping flavour and colour trends for 2026
ADM’s latest Flavour and Colour Trends report forecasts that 2026 will be defined by personal resilience. The company identifies three key trends – Authentic wellbeing, Give me more and Newstalgia dreamland – as consumers seek balance, creativity and comfort through the foods and beverages they choose.
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NewsWest Virginia food dye ban faces first legal challenge
West Virginia’s pioneering ban on six synthetic food dyes is under legal challenge from the International Association of Colour Manufacturers. The law, supported by Health Secretary Robert F Kennedy Jr as part of the “Make America Healthy Again” initiative, is being phased in across schools and commercial food sales, with ...
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NewsILSI Europe introduces risk-based approach to manage mycotoxins in food
A new risk-based framework from ILSI Europe helps industry and regulators prioritise mycotoxin threats in wheat-based foods, supporting evidence-based mitigation strategies.
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NewsArla marks 50 years at Lockerbie with £144 million investment
Celebrating 50 years at Lockerbie, Arla Foods is investing £144 million to boost cheese-making facilities, drive innovation, create jobs and cut emissions.
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NewsForeverland scales cocoa-free chocolate production with new Puglia facility
Foreverland opens Puglia facility to boost cocoa-free chocolate production, helping food makers tackle cocoa shortages and rising costs.
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NewsPepsiCo unveils science-led protein portfolio featuring Propel, Muscle Milk and Starbucks innovations
PepsiCo has announced three protein-led innovations across its beverage portfolio, signalling a strategic shift from protein quantity to outcome-driven functionality. Launching in early 2026, Propel Clear Protein, reformulated Muscle Milk and Starbucks Coffee + Protein are each tailored to specific consumer occasions, combining scientific formulation with everyday convenience.
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NewsNestlé and World Farmers’ Organisation partner to build climate-resilient food systems
Nestlé and the World Farmers’ Organisation announce a “first of its kind” partnership to champion regenerative agriculture and farmer-led solutions to climate change.
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NewsESSNA responds to Channel 4’s Joe Wicks documentary on ultra-processed foods
ESSNA has responded to Channel 4’s Joe Wicks: Licensed to Kill, warning that not all processed foods are harmful. The documentary, which features Wicks’ “Killer Bar,” has sparked debate over ultra-processed foods. Experts say broad labels like NOVA can mislead consumers, and evidence-based, ingredient-level analysis is needed to assess real ...
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NewsWestfalia Fruit’s avocado precision breeding promises resilient new varieties
Westfalia Fruit is pioneering precision breeding with AI and genetics to develop resilient, consumer-driven avocado varieties for global markets.
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NewsTesco and Bakkavor launch Finest Indian banquet ready-meal range
Tesco and Bakkavor have introduced a Finest Indian Banquet ready-meal range, celebrating Britain’s curry tradition for National Curry Week 2025.
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NewsSaveggy pilots edible plant-based coating to replace plastic in fresh produce
Swedish start-up Saveggy has developed an edible, plant-based coating for cucumbers, offering a sustainable alternative to plastic packaging. Backed by EIT Food, the company is piloting the solution with ICA and Odlarna, with plans to expand across Europe.
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NewsWalmart to eliminate synthetic dyes from private label food brands by 2027
Walmart joins other major US food makers in phasing out synthetic dyes, pledging to reformulate private label brands by 2027.
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NewsCambridge scientist shares labelling strategy to Greggs stakeholders to accelerate plant-based uptake
A Cambridge researcher claims Greggs could more than double sales of its vegan sausage roll by highlighting protein content, not carbon labels.
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NewsStarbucks Protein Lattes: new high-protein drinks hit US stores
Starbucks is entering the functional beverage space with Protein Lattes and Protein Cold Foam drinks in the US, providing up to 36 grams of protein per grande and a range of flavours from Vanilla to Banana Cream Matcha.
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NewsDanone inaugurates OneBiome Laboratory in Paris-Saclay, strengthening gut health innovation
Danone has inaugurated its OneBiome Laboratory in Paris-Saclay, a new global hub dedicated to microbiome science, nutrition and digital health, reinforcing its leadership in gut health innovation.
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NewsSuperfood ingredients market forecast to hit USD 338.6 billion by 2033
The global superfood ingredients market is projected to reach USD 338.6 billion by 2033, driven by rising consumer demand for nutrient-rich, functional foods and plant-based innovations across the food and beverage sector.
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NewsUtz Brands to eliminate FD&C colours from all products by 2027
Utz Brands has pledged to remove all FD&C colours from its snack portfolio by the end of 2027, joining a growing number of US food manufacturers moving toward cleaner-label, additive-free products.
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NewsFSA launches precision fermentation innovation research programme
The new innovation research programme aims to accelerate regulatory support for precision fermentation and other emerging food technologies.
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NewsArla Foods Ingredients study finds whey protein supports glycaemic control in gestational diabetes
Clinical research shows whey protein could play a role in controlling post-meal blood sugar spikes in women with gestational diabetes.
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ArticleHow the phase-out of synthetic food dyes is reshaping the colour additives industry
Industry expert Yuga Raut reflects on the impact of the US initiative to phase out the use of artificial colourants in the food and beverage industry.