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Bezos Centre for Sustainable Protein launches accelerator to scale future food innovation
The equity-free accelerator links sustainable food ventures with manufacturers, pilot facilities and investors to accelerate commercial scale-up and market adoption.
Gatorade study identifies women’s hydration and fuelling gaps
GSSI research finds widespread dehydration, sodium replacement and carbohydrate intake shortfalls, strengthening calls for more personalised guidance for active women.
FDA revokes Orange B authorisation and targets Citrus Red No. 2
The FDA has revoked Orange B and targeted Citrus Red No. 2 as manufacturers move away from petroleum-based synthetic dyes.
Specright launches automated PPWR compliance reporting tool
New capability aims to help food and beverage businesses prepare packaging declarations before PPWR requirements take effect in August 2026.
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Iceberg lettuce recall widens as Cyclospora traceback names Taylor Farms
A five-state Cyclospora outbreak has driven a 27-state iceberg lettuce recall - with no positive product sample yet.
MPs tell government to ‘stand up to food industry’ over England’s obesity crisis
Committee demands mandatory healthy sales targets, tougher advertising rules and limits on industry influence as UK obesity costs reach £74.3 billion.
New cocoa risk assessment guidance targets EU deforestation data gaps
The World Cocoa Foundation and the Alliance of Bioversity International launch guidance to strengthen cocoa deforestation checks as regulatory scrutiny intensifies across complex global supply chains.
European Commission updates EUDR scope and digital tools for commodity supply chains
Soluble coffee and selected palm oil derivatives may enter EUDR scope as Brussels updates reporting tools ahead of compliance deadlines.
FDA writes to infant formula manufacturers urging them to tighten supplier oversight
US regulator demands stronger ingredient controls after botulism outbreaks and contamination incidents exposed vulnerabilities across global infant formula supply chains.
Nichols targets functional drinks market with Myprotein clear whey water launch
Nichols will challenge milk-based protein drinks with a sugar-free clear whey water range launching across UK retail in September 2026.
FSA issues new guidance for cell-cultivated food approvals
The four new guidance documents aim to cut approval delays and help UK cell-cultivated food businesses meet safety and hygiene rules.
Australia opens $17m food manufacturing innovation hub
The new Central Coast facility gives food and drink SMEs access to commercial-scale production, technical expertise and specialist growth support.
Food leaders warn next PM that food security cannot be taken for granted
Food and farming leaders warn urgent reform is needed to strengthen supply chains, protect consumers and keep UK food security on the political agenda.
Hovis Bakeries launches as ABF completes landmark £75m deal
The new business will target bakery innovation, healthier ranges and distribution efficiencies as ABF seeks to reshape the UK bread market.
M&S recalls Truffle Gouda in Northern Ireland over listeria risk
The retailer has warned customers not to eat the affected Truffle Gouda after Listeria monocytogenes was identified.
UK food companies lead cage-free egg transition as global deadlines slip
The EggTrack 2025 report shows strong UK progress on cage-free sourcing, while missed deadlines expose gaps across global food supply chains.
GEA consolidates biotechnology scale-up centre in Sarstedt
The €4 million centre will test precision fermentation and cell cultivation processes before food firms commit to industrial-scale production plans.
Carlsberg targets Asian market growth with Sapporo beer venture
Carlsberg will expand Sapporo Premium Beer across Asian markets and the UK through a new joint venture and licensing partnership.
EU approves fibre-based novel food additive targeting weight gain
EU approval of IPE could open new opportunities for satiety-led foods targeting gradual weight gain before drug intervention.
Nestlé to remove artificial colours from products globally by end of 2026
Nestlé will remove artificial colourings worldwide by end of 2026, as manufacturers face rising pressure to simplify recipes and reduce synthetic additives.
Breast Cancer UK urges switch from plastic cooking utensils over food-contact chemical concerns
The charity warns heat and wear may drive chemical migration into food as pressure builds for tighter UK food-contact material rules.
New Listeria label proposed for ready-to-eat foods such as smoked salmon
DTU National Food Institute researchers say a voluntary “STABILISED” label could help consumers identify ready-to-eat foods that prevent Listeria growth and reduce infections.
Extreme heat threatens UK food security and farm resilience
Royal Agricultural University expert warns heatwaves could cut crop potential, damage soils and intensify risks to UK food security nationwide.
FSI launches AI research lab to accelerate sustainable protein development
Backed by a $2 million Bezos Earth Fund grant, Food System Innovations has launched an AI research lab to accelerate sustainable protein development through open-source tools.
Ferrero recalls selected Nutella bakery products across UK and Europe
The precautionary withdrawal affects selected batches distributed across seven European markets, with only Nutella Croissant impacted in the UK.
SAI Platform unveils regenerative agriculture framework backed by global food companies
More than 40 food companies have backed SAI Platform’s new programme to help standardise regenerative agriculture and accelerate adoption across global supply chains.
Defra sets out long-awaited 25-year roadmap for English farming
The government has set out a long-term plan to improve farm profitability and strengthen the food supply chain, but the NFU warns ambition must be matched by investment.
British Nutrition Foundation report urges action to close fibre gap
New report reveals just four percent of UK adults meet fibre recommendations and highlights major opportunities for reformulation across foodservice and retail.
Clay technology could extend fresh produce shelf life and cut food waste
University of Copenhagen researchers have developed a modified clay that captures ethylene gas, with the potential to slow fresh produce ripening, reduce spoilage and cut food waste.