Ingredients & formulation
Discover the latest developments in ingredients and formulation, covering clean label innovation, proteins, flavours, colours, functional ingredients, fats and emulsifiers. Access expert guidance on product development, reformulation strategies and ingredient technologies driving food innovation.
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NewsMeatly moves to Imperial College site ahead of 2027 production launch
Cultivated meat company Meatly has relocated to Imperial College London’s Grapht Works manufacturing facility in West London, as it prepares to launch large-scale production operations in 2027.
ArticleWhat evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
NewsDanone opens Shanghai research hub for Asia-Pacific nutrition innovation
Danone has opened a new Shanghai Research & Innovation Centre to advance nutrition science, microbiome research and digital health across China and Asia-Pacific.
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Article
What evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
Article
Why nitrites in processed meat are back in the spotlight and what reformulation requires
As scrutiny of nitrites grows, Ben Cornwell examines the evidence, how current UK and EU regulations differ and what’s required to reformulate processed meat without them.
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More Ingredients & formulation
ArticleGLP-1 food products must deliver more from less, but what can they claim?
GLP-1 use changes how some consumers eat, New Food examines how nutrition science can translate into viable products, with Osborne Clarke’s Charlie Hennig unpacking the claims and regulatory challenges.
ArticleThe science behind consistent snack manufacturing
Discover how METTLER TOLEDO balances and halogen moisture analysers help snack manufacturers monitor quality, make faster decisions and maintain more consistent production.
ArticlePlant-based homogenisation starts with the right pre-mix
Steffen Jahnke of GEA explores how the right pre-mix sets the foundation for successful plant-based homogenisation, and what scale-up really tests.
More Ingredients & formulation
ArticleWhy fragmented product data raises the cost of food non-compliance
Specright’s Andy Stark explores how fragmented product data can increase compliance risk, slow reformulation and drain R&D capacity – and why trusted data is becoming critical to effective AI adoption.
ArticleGLP-1 friendly’ has no regulatory definition and manufacturers are shipping it anyway
New Food explains: ‘GLP-1 friendly’ has no regulatory definition. What manufacturers must verify before using the term.
OpinionUltra-processed foods and dietary guidance: why context matters
Choosing foods for good health can be difficult when availability, taste and budget shape decisions. While broad categories aim to simplify choices, new evidence suggests greater nuance is needed to improve global food environments.
ArticleHow laboratory AI agents can transform R&D and quality in the food industry
Food and beverage laboratories face growing pressure to innovate without compromising safety. This article explores how agentic AI can connect siloed data, strengthen predictive quality and accelerate R&D.
ArticleDesigning nutraceuticals around biology, not ingredients
Health claims on nutraceuticals can be limited due to the need for scientific evidence, which traditional products often lack. Here, we introduce a new approach to nutraceutical formulation that marries biology with engineering to address specific health issues – and the results are looking good.
ArticleWhy scaling food biotechnology is an engineering challenge, not just a scientific one
As fermentation and microbial production scale up, Food Manufacturing Technologies Europe President Ola Elmqvist explains why reliability, efficiency and economics – not biology alone – will determine commercial success.
ArticleFrom science to shelf: the rise of pet gut health innovation
Elisabetta Pierangelo, Global Vice President of Research & Development at Mars Pet Nutrition, reveals the latest research that is helping to reshape pet food formulation strategies that prioritise gut health for optimum overall wellness.
ArticleHow wellbeing will drive food sector’s next phase of growth
Backed by data-driven insight, Sharon Bligh from the Consumer Goods Forum cuts to the heart of how manufacturers can get ahead of the curve by catering to the distinct yet varying needs of today’s consumer.
ArticleRebuilding food from air: how Solar Foods is scaling a new production system
Solar Foods is pioneering a new way to produce protein using energy, microbiology and gas fermentation instead of agriculture. New Food Deputy Editor Ben Cornwell speaks to Dr Juha-Pekka Pitkänen about the technical, regulatory and industrial challenges of scaling this novel food technology.
ArticleHow fermentation can transform the global food system
Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein, examine how advances in synthetic biology are transforming this ancient practice for the future of food.
ArticleThe new Nexis GC-2060 gas chromatograph: lower operating costs and maximum efficiency for your laboratory
Shimadzu’s new Nexis GC-2060 combines analytical intelligence with innovative hardware to cut gas and energy consumption, reduce manual workload and simplify complex sample analysis. Designed for maximum flexibility and efficiency, it helps laboratories lower operating costs without compromising performance or accuracy.
ArticleThe evolution of bioactivity: how women’s health needs could reshape the ingredients industry
Emerging research on creatine, collagen and glutathione is challenging long-held assumptions about the role of bioactive ingredients in women’s health. Enzym Groups Olena Krasovska considers the implications for ingredient innovation, formulation and functional food development aimed at supporting healthy ageing.
ReportGlobal Food Supply Chains in 2026: building resilience under pressure
Climate shocks, geopolitical tensions and supply chain disruption are reshaping global food systems. The Global Food Supply Chains in 2026 report explores how the industry is responding as resilience becomes an increasingly urgent priority.
ArticleThe challenge of reducing saturated fat without compromising flakiness and lift
Demands for clean-label, delicious products that also meet HFSS requirements may seem contradictory, but there is a solution – and it’s nuanced.
ArticleNew Food launches new website designed for food industry professionals
New Food has launched an updated website to improve access to content across food manufacturing, food safety and innovation, alongside a new membership model that provides full access to premium analysis, reports and expert commentary.
ArticleActive 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.