Ingredients & formulation
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NewsMeatly raises £10.4m to build Europe’s largest cultivated meat facility
Meatly will use new funding to scale cultivated meat production and accelerate commercial launches in the UK pet food market.
NewsWaitrose targets cleaner-label demand with nitrite-free ham range
Waitrose expands its nitrite-free range as health-conscious shoppers drive soaring demand for cleaner-label processed meat products.
NewsBluegrass Ingredients targets formulation flexibility with expanded citrus powder portfolio
Bluegrass Ingredients is highlighting its citrus juice powder range as manufacturers seek stable, versatile flavour systems that support longer shelf life, simplified handling and consistent citrus delivery across multiple food applications.
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Active lifestyle nutrition: from high-intensity sports to structural everyday performance
As active lifestyle nutrition expands beyond sports products into everyday wellness, Riya Jain explores how advances in protein systems, fibre integration and formulation design are reshaping the category’s next phase.
Article
Human milk oligosaccharides transition from infant formula to functional ingredients
Advances in precision fermentation and emerging adult clinical data are positioning human milk oligosaccharides as a new class of functional food ingredient beyond infant nutrition, selectively supporting beneficial gut bacteria and immune function.
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More Ingredients & formulation
ReportScaling Biotechnology and Novel Foods: inside the industrial reality of food innovation
New food technologies are advancing rapidly but scaling them remains the industry’s defining challenge. The Scaling Biotechnology and Novel Foods report explores whow to turn promising science into industrial reality.
ArticleUnlocking Snack Success in Europe with yeast-based ingredients
The evolution of the European snacks market: from the quest for health to the thirst for flavor experiences. As consumer demand for healthier and more sustainable snack options grows, manufacturers must adapt by using innovative yeast-based ingredient solutions. Biospringer offers a range of solutions to meet these challenges and address ...
ArticleTackling taste, cost and trust: insights from the Bezos Centre for Sustainable Protein 2026 Conference
A week on from the Bezos Centre for Sustainable Protein 2026 Conference in London, New Food Deputy Editor Ben Cornwell reflects on the ideas, debates and breakthroughs that defined the event and why the future of alternative proteins still hinges on three stubborn challenges: taste, cost and trust.
More Ingredients & formulation
ArticleThe return to real: navigating food reformulation and consumer trust in 2026
As consumers push for simpler products, greater transparency and more balanced nutrition, Jo-Ann McArthur, President of Nourish Food Marketing, shares the key shifts and opportunities shaping food integrity and innovation in 2026.
ArticlePositioning prebiotics, postbiotics and fermentates in gut health innovation
Reflecting on the progression of the gut-health ingredients market, Shivani Srivastava shares landmark developments from recent months that indicate future direction and focus for the industry.
ArticleUK’s junk food ad ban has landed – but gaps in obesity policy remain
As the UK’s junk food advertising ban comes into force, it marks a significant shift in obesity policy with real implications for marketing and reformulation. Drawing on international comparisons, New Food Deputy Editor Ben Cornwell explores what the ban may change in practice and where its limits begin to show.
OpinionFood fraud 2026 and beyond: new targets, tactics and risks
Drawing on his extensive insight and all the data he can lay his hands on, Professor Chris Elliott reveals the areas most at risk of exploitation in our food system, highlighting the questionable benevolence of AI as both friend and foe.
ArticleA Food Safety Carol: the reckoning of CD Screege
Inspired by A Christmas Carol, this fictional narrative follows a global food executive forced to confront the human cost of his decisions. Drawing on real world failures and insights from Dr Darin Detwiler and international food safety leaders, the story explores how culture, leadership and risk shape outcomes across the ...
ArticleUPF & HFSS – the new state of play
Lewis Wallis and Dr Samuel Dicken summarise the major developments from 2025 and reflect on what we might expect in the next year as science and policy continue to evolve around ultra-processed foods (UPFs) and foods high in fat, sugar and/or salt (HFSS).
ArticlePlastic chewing gum: a hidden health threat to young consumers
Despite acknowledgement of the negative environmental impact of discarded gum, impacts on health have largely gone unreported. Here, Cuong Cao from Queen’s University Belfast and founder of Nuud Keir Carnie relay startling study results quantifying the levels of microplastics leached into the body from these polymer gums, highlighting the need ...
ArticleDetection technology innovations today are preparing the food safety landscape of tomorrow
Food safety's technological transformation accelerated in 2025, explains Yannick Verry from Informa Markets, driven by evolving contamination threats and looming regulatory compliance deadlines that expose critical gaps in traditional detection methods.
ArticleSummerdown – how the ‘peppermint people’ are farming for the future
From mustard to peppermint via holistic sustainability; Ruth Davison reveals the hidden depths of one company’s ambition to facilitate positive change – not just for the planet, but for how we live.
OpinionWhy the FSA’s Partial Nitrite Review must be retracted
Professors Chris Elliott and Brian Green reveal how newly released Committee on Toxicity minutes expose fundamental flaws in the Food Standards Agency’s partial nitrites review. They set out why the review must be withdrawn and replaced with a comprehensive, scientifically robust assessment that reflects the full body of evidence.
ArticleThe spicy truth: uncovering cinnamon fraud in the EU market
When you dust a little cinnamon over your cappuccino, the last thing on your mind is fraud. However, scientists at the European Commission’s Joint Research Centre (JRC) have uncovered cases of mislabelling that could lead to potential health risks, as Project Coordinator Anastasia Vlachou reveals.
OpinionThe FSA’s stance on nitrites in processed meat – a pale imitation of evidence-based policy making
Professors Chris Elliot and Brian Green question the FSA’s motivation behind its recent pseudo review into the safety of nitrates and nitrites, noting its patchy research and apparent lack of vigour in protecting the UK public.
ArticleDenmark shows the way: why the UK’s food strategy must prioritise plants
Reflecting on the UK’s opportunity to reinvigorate the health of its food industry, Jenny Canham shares the inspirational progress that Denmark has made in switching its focus to plant-based.
ArticleSilkworm Pupae as a sustainable, nutritious and scalable alternative protein source for pet food
Loopworm’s co-founder Ankit Alok Bagaria shares why silkworm pupae are the solution the pet food industry has been looking for.
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.
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.