All Flavours, colours & sensory articles – Page 3
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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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NewsHershey joins growing food industry push to remove synthetic dyes by 2027
Hershey commits to removing synthetic dyes by 2027, joining a major industry push driven by health concerns and regulatory pressure.
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NewsSynthetic dyes found in 1 in 5 US packaged foods and drinks
Research finds widespread use of synthetic dyes in US packaged foods and drinks as FDA pushes phase-out amid growing health concerns, especially for children’s products.
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ArticleUnlocking value through product reformulation: why mouthfeel matters more than ever
As consumer expectations evolve, Tate & Lyle reveal to New Food why preserving mouthfeel through product reformulation is essential for delivering affordable indulgence.
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NewsKraft Heinz and General Mills to remove artificial dyes from all products by 2027
Kraft Heinz and General Mills commit to removing artificial food dyes from all products within the next two years.
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NewsNovonesis launches Vertera Velvet to transform plant-based drinks
The new ingredient promises long-lasting foam, improved texture and superior coffee stability for plant-based drinks, targeting rising consumer expectations.
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WebinarFermentation elevated: precision analytics with mass spectrometry in the biofood revolution
Watch this webinar to explore how precision analytic technologies like automated mass spectrometry are transforming fermentation in biofood production and can elevate your operations with greater efficiency, consistency and scalability.
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NewsFDA approves three natural food dyes for safer colouring
Three new naturally derived food dyes have been approved by the FDA as part of a nationwide shift away from synthetic additives.
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NewsMars unwraps 2025 Halloween candy line-up early
Mars reveals 2025 Halloween range and consumer trends, with Gen Z driving early celebrations and demand for themed, fruity and chocolate treats.
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NewsDunkin’ and Kar’s Nuts unveil new doughnut-inspired trail mix
Kar’s Nuts and Dunkin' have launched two new trail mixes inspired by Dunkin’s iconic drinks and treats, now available across the US.
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NewsCargill reopens Singapore Innovation Center to drive food innovation in Asia
Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
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NewsYoung’s Seafood unveils new bold flavours to revive breaded fish category
Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
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WebinarInnovation in ingredients for confectionery & snacks
Join industry experts for an in-depth look at effective reformulation strategies for HFSS compliance. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives.
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ArticleRFK’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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ArticleThe science of perfect baking: how NIR technology elevates every batch
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.