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Cost pressures fuel risky food safety practices among UK consumers, warns watchdog

Cost pressures fuel risky food safety practices among UK consumers, warns watchdog

Food prices and ultra-processed foods (UPFs) remain the leading consumer concerns in the UK, where buyers report risky coping mechanisms to keep costs low, reveals the Food Standards Agency’s (FSA) latest Consumer Insights Tracker report. The findings show that nearly nine in ten UK adults are worried about the price of food, while over three-quarters are concerned about UPFs.
Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence
Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence
As the ice cream market faces growing demand for clean labels, health-conscious formulations, and plant-based alternatives, brands are racing to maintain and improve indulgent qualities without compromising on consumers’ growing ethical and nutritional concerns. 
ADM talks reinventing mouthfeel to support functional formulations across global markets
ADM talks reinventing mouthfeel to support functional formulations across global markets
Functionality and plant-based preferences are pushing food and beverage innovators to replicate indulgent sensory experiences, particularly texture and mouthfeel. This demand often coincides with reducing sugar, sodium, fat, and artificial additives as buyers profile ingredients more carefully than ever. Manufacturers increasingly turn to mouthfeel, which has become a critical factor in delivering consumer satisfaction across dairy, alt-dairy, snacks, and ready-to-drink categories.
Driving Innovation in Plant Based Foods with Biolev
Driving Innovation in Plant Based Foods with Biolev
Re-Imagining Plant Based. Yeast Solutions for superior Flavor, Texture & Mouthfeel. Discover how Biolev yeast solutions can bridge the gap between functionality and naturalness, creating rich flavor, low sodium and clean label plant-based foods.  Let's bring authenticity back into plant-based innovation, naturally. This Technical Paper is brought to you by Biolev by Levapan.
Planteneers: Elevating plant-based textures without methylcellulose
Planteneers: Elevating plant-based textures without methylcellulose

Ahead of Planteneers’ IFT First session in Chicago next week, R&D Manager Kyle Borkovec speaks to us about its new yeast and pea protein-based texturizing system, amid growing consumer concerns over methylcellulose being overly processed. While it mimics methylcellulose’s water retention and heat stability, Borkovec notes the company’s innovation is not intended as a direct replacement but offers a clean-label alternative.

Meal Times Diversify
Meal Times Diversify

In this edition you will learn more about:

  • Top 5 Trends in Ready Meals
  • Elevating Texture
  • Vanilla’s Future
  • Ready Meal Circularity
  • Meal Replacements
  • Dinners Diversify
  • NPD Highlights
  • Gluten-Free Bakery
  • Sustainable Food Systems
  • Authenticity Inspires Innovation
  • New Protein Formats
  • Gene-Edited Pork
  • Fresh & Flavorful Convenience
  • Advancing Global Nutrition
  • Artisanal Appeal
  • Unleashing Flavor in Food Development
  • Opportunities in Convenience Foods
  • Palm Oil & Cocoa Sourcing
  • GLP-1 Drugs
  • Potential of Synbiotics
  • View from the Top: Jennifer Lindsey chief marketing & digital officer Corbion

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Kraft Heinz to sell Italian infant and specialty food business to NewPrinces...
kraft heinz signboard in blue and red against blue sky
The Kraft Heinz Company has agreed to sell its Italian infant and specialty food division to Italy’s F&B firm NewPrinces Group. The move is part of Kraft Heinz’s strategy to streamline its portfolio and shift focus toward the growth of key areas, including Heinz Tomato Ketchup and other “Taste Elevation” products like mayo, table sauces, culinary products, and pasta sauces.
Novonesis and 21st.Bio to scale cow-free, precision-fermented alpha-lactalbumin
Precision fermenter
Technology partner 21st.Bio has launched a new development program for animal-free bovine alpha-lactalbumin (α-lac) made using precision fermentation with an exclusive license for the high-yield microbial strain from biosolutions specialist Novonesis. 21st.Bio is optimizing the Novonesis-developed strain for industrial fermentation, scale-up, and commercialization. The partners will aid global companies in introducing precision-fermented α-lac to market, with ambitions for the ingredient to be cost-competitive with its bovine counterpart.
EFSA approves dsm-firmenich’s vitamin D ingredient for use across all animal...
Chickens eating.
dsm-firmenich Animal Nutrition & Health is on track to expand the use of its vitamin D3 solution, Hy-D, after the European Food Safety Authority (EFSA) confirmed its safety and effectiveness for all animal species, including fish. Used in the company’s Hy-D product, this vitamin D3 metabolite is now deemed safe for all terrestrial and aquatic animals, expanding its use beyond poultry, swine, and ruminants.
UK pubs will close one a day at current tax rates, warns beer trade body
A pub.
The UK will lose one pub every single day in 2025 due to high business taxes, according to new data from the British Beer and Pub Association (BBPA). The industry body, representing more than 20,000 pubs, warns that as many as 378 establishments across England, Scotland, and Wales could close this year. This would lead to more than 5,600 direct job losses.
dsm-firmenich unveils flavor maskers to elevate plant-based protein taste
a young athlete pouring protein powder in a shaker
dsm-firmenich has launched its range of ModulaSense maskers to enhance the flavor of its sustainable rapeseed protein isolate, Vertis CanolaPro. The flavor maskers target and neutralize bitterness, astringency, and licorice-like notes at a “molecular level” to enhance the taste of ready-to-mix (RTM) drinks and protein bars made with CanolaPro.
AI for Good Global Summit: WHO, ITU, and WIPO map potential for inclusive use...
Traditional medicine practitioner using tablet

Nutrition Insight

During the AI for Good Global Summit, the WHO, International Telecommunication Union (ITU), and World Intellectual Property Organization (WIPO) released a roadmap to responsibly harness AI’s potential in traditional medicine and safeguard cultural heritage and data sovereignty. The WHO notes that traditional, complementary, and integrative medicine is used by billions of people in 170 countries globally. These practices are increasingly popular due to a growing interest in holistic health, prevention, health promotion, and rehabilitation. 
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Food Ingredients News
Olive oil fraud: Experts discuss climate, supply chain and...
Olive oil is now at the center of a global fraud crisis as climate change shrinks harvests and elevates prices, leading to increased incentive for criminal deception. From counterfeit labels to oils diluted with cheaper vegetable fats, fraudsters exploit regulatory gaps and consumer trust, while authorities scramble to keep pace.
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Food Ingredients News
The UK’s 10-year Health Plan: Challenges and opportunities...
The UK government has set out its 10-year Health Plan which will restrict junk food advertising targeted at children, ban the sale of high-caffeine energy drinks to under 16-year-olds, reform the soft drinks industry levy to drive reformulation, and introduce mandatory health food sales reporting for all large companies in the food sector.
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Regulatory News
Labeling pain: Swiss government mandates transparency for...
Yesterday, the Swiss Federal Council introduced mandatory labeling requirements for food derived from non-human animals subjected to painful procedures without anesthesia. Animal welfare groups welcome the regulation but favor an import ban on animal-derived food produced using practices banned in Switzerland because of their cruelty.

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Planteneers: Elevating plant-based textures without methylcellulose

Ahead of Planteneers’ IFT First session in Chicago next week, R&D Manager Kyle Borkovec speaks to us about its new yeast and pea protein-based texturizing system, amid growing consumer concerns over methylcellulose being overly processed. While it mimics methylcellulose’s water retention and...

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