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GLP-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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Ingredients
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Summerdown – 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.
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Why 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 They set out why the review must be withdrawn and replaced with a comprehensive, scientifically robust assessment that reflects the full body of evidence.
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The 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.
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FSA responds to experts’ criticism over its review of nitrites in processed meat
The Food Standards Agency has defended its rapid review of nitrites in processed meat in response to today’s article from Professors Chris Elliott and Brian Green, saying the findings reflect the latest scientific evidence and were independently scrutinised.
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The 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.
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Home Bargains recalls three Milka chocolate bars after allergens not listed in English
Home Bargains has withdrawn three Milka bars from sale after labels failed to list key allergens in English, sparking safety warnings.
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Silkworm 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.
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GEA’s NiSoMate® becomes an essential compliance tool as EU waste directive comes into force
With the EU’s revised Waste Framework Directive now in effect, food and beverage manufacturers face new legal obligations to cut processing waste. GEA’s NiSoMate® delivers real-time, in-line quality control to help producers meet sustainability targets while reducing costly product losses.
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Childhood food allergies significantly reduced in US since early peanut exposure guidelines
A major US study shows childhood food allergies have significantly declined since early peanut exposure guidelines were adopted in the past decade.
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Global nutrition market growth driven by changing consumer priorities
Global food supplements and nutrition market is shifting, says Tetra Pak, as consumers prioritise natural, emotional and convenient choices.
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ADM 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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West 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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Foreverland scales cocoa-free chocolate production with new Puglia facility
Foreverland opens Puglia facility to boost cocoa-free chocolate production, helping food makers tackle cocoa shortages and rising costs.
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ESSNA responds to Channel 4’s Joe Wicks documentary on ultra-processed foods
ESSNA has responded to Channel 4’s Joe Wicks: Licensed to Kill, warning that not all processed foods are harmful. The documentary, which features Wicks’ “Killer Bar,” has sparked debate over ultra-processed foods. Experts say broad labels like NOVA can mislead consumers, and evidence-based, ingredient-level analysis is needed to assess real…
