All Flavours, colours & sensory articles – Page 2
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NewsMondelēz opens CoLab Tech R&D accelerator to global snack start-ups
The food giant is searching globally for scalable technologies in climate resilience, performance, functionality and packaging via its CoLab Tech 2026 accelerator programme.
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NewsSingapore team develops two novel methods to enhance carob flavour in chocolate alternatives
Scientists in Singapore have developed two natural processing techniques that significantly improve carob flavour, offering manufacturers a climate-resilient alternative to cocoa.
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WebinarThe science of next-gen ingredients: fermentation, formulation and function
The webinar explored how fermentation-driven innovation and advanced formulation science are shaping the next generation of functional food ingredients, with insights from leading R&D and applications experts.
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NewsAKA Foods secures $17.2 million seed funding to launch world’s first secure AI system for food innovation
AKA Foods has secured $17.2 million in seed funding to launch AKA Studio, a secure AI platform transforming food product formulation. By combining sensory data, R&D insights and intelligent AI assistants, the system accelerates innovation cycles, supports clean-label reformulation, and helps food companies bring healthier, more sustainable products to market ...
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NewsLancet experts warn ultra-processed foods pose major global health threat
A major three-paper Lancet Series warns that rising ultra-processed food consumption is damaging global health and calls for coordinated worldwide regulation and reform.
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NewsGLP-1 users want taste, texture and satiety, Tate & Lyle reports
New Tate & Lyle research reveals how GLP-1 users’ food preferences are shifting and where manufacturers can innovate to meet changing expectations.
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ReportGuide to testing: precision, protection and progress in food manufacturing
Across the global food sector, testing has evolved from a procedural requirement to a cornerstone of trust. The Guide to testing shows how experts are tackling digital threats, ensuring product safety, and building resilient systems that protect consumers while accelerating novel food approvals.
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NewsWalmart and Avery Dennison launch RFID-enabled labels to boost food freshness
Walmart and Avery Dennison launch first-to-market RFID labelling in meat, bakery and deli to cut waste, improve freshness and boost efficiency.
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NewsBrazilian team develops cork-based sensor to detect sodium nitrite in drinks
A team in Brazil has created a low-cost cork-based sensor that detects sodium nitrite in drinks, strengthening contaminant monitoring and food safety.
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NewsFDA expands US ground cinnamon recall amid lead contamination concerns
The FDA has widened its US recall of ground cinnamon products after detecting dangerous lead contamination. With several major brands affected, the agency is warning of potential health impacts and urging consumers to discard any listed products immediately.
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NewsCalifornia becomes first US state to ban ultra-processed foods from schools
California has become the first US state to outlaw ultra-processed foods in school meals, setting a precedent that could reshape national nutrition policy.
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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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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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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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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.
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ArticleAdvancing food innovation for a healthier future
Accelerate the time to market for your novel food ingredients and products with trusted human safety testing.
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NewsCornell scientists develop algae-based blue dye to replace synthetic food colourants
The new algae-derived blue dye offers food producers a vibrant and stable alternative to synthetic colourants and emulsifiers.
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WebinarSpectroscopic analysis of food dyes: ensuring colour consistency
In this webinar we demonstrate the ability to assess a material’s colour using UV-Visible instrumentation. These analyses consist of determining the colour of multiple food dye samples, as well as the colour difference between samples.
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NewsUS ice cream makers agree to remove artificial dyes as FDA approves new natural colour
Major US dairy brands pledge to eliminate synthetic colours from ice cream by 2028 as FDA approves new natural blue food dye.
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