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Ultra-processed foods linked to alarming premature death rates in the UK and US
A new study reveals ultra-processed foods contribute to 13.8 percent of premature deaths in the UK, highlighting urgent health risks.
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Health & Nutrition
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Heineken’s ‘Social Off Socials’ campaign encourages screen-free socialising
Heineken’s new global campaign calls time on excessive screen use, encouraging people to rediscover the joy of face-to-face connection.
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FDA announces plan to phase out synthetic food dyes
The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
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Nestlé launches new protein drinks to support GLP-1 weight loss medication users
Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
webinar
From insight to automation: taking control with Process NIR
Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
webinar
New Food’s Annual Review: Key trends that shaped the food & beverage industry in 2025
14 April 2025 | By New Food
Join us for a comprehensive review of the year's most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand…
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German health brand More Nutrition enters UK market
More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
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Arla Foods Ingredients showcases MFGM benefits beyond infant formula
Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
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FSA full steam ahead: the push for approval on new alternative proteins
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
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UK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
webinar
Innovation in ingredients for confectionery & snacks
31 March 2025 | By New Food
Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
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Hip Pop launches in Morrisons and expands range on Ocado
Hip Pop, the UK’s fastest-growing carbonated soft drinks brand, has launched in Morrisons and expanded its Ocado range, making its probiotic, gut-friendly drinks more widely available.
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UK food strategy board launched to drive public health and food system reform
A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
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RFK’s push for food safety reform: experts analyse the debate over GRAS
A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
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New research redefines fibre classification for smarter nutrition choices
Australian food scientists have redefined fibre classification beyond soluble and insoluble, unlocking new insights to improve nutrition, gut health and food innovation.
