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Natural food colors sweets US regulations

The post-synthetic shift: How US regulation is rewriting the food color playbook

Innovation in the natural color space continues to gather momentum against a backdrop of tightening regulation and shifts away from artificial ingredients. Companies are preparing supply chains and R&D pipelines, not just for compliance, but to meet growing consumer demands for real food with minimal processing. In one of the latest investment moves, Sensient Food Colors, a division of Sensient Technologies, is scaling up natural color production to fuel the transition in the US away from synthetic dyes.
woman checking food label in supermarket
Salt reduction reimagined: Crafting balanced, flavorful solutions for health-conscious consumers
The food industry is witnessing a significant shift in how salt reduction is approached. What once focused solely on lowering sodium content is now evolving into a broader and more sophisticated strategy centered around flavor optimization. With increasing pressure from health organizations, governments, and consumers, manufacturers are striving to create reduced-sodium products that don’t sacrifice taste, texture, or overall quality. This reformulation challenge has led to the development of innovative ingredients and technologies, particularly in fermentation and flavor enhancement, which allow for the creation of more balanced and complex flavor profiles.
mature woman reading milk bottle label in supermarket
Fonterra on why New Zealand’s grass-fed dairy standard is key to building consumer trust
The dairy industry is witnessing a rising demand for milk and dairy products from cows primarily fed on grass rather than grain-heavy diets, as consumer interest in transparency, regenerative agriculture, and minimally processed F&B grows. Amid heightened scrutiny around “grass-fed” claims, New Zealand uses a national standard to provide a clearer benchmark in a category consumers associate with health benefits, environmental sustainability, and animal welfare.
Technical paper graphic showing green gummy candies with sugar coating, overlaid text “Givaudan Sense Colour Veriphyl® Greens – credible source, incredible colour”
Veriphyl® Greens: Credible source, incredible colour
Chlorophyll’s abundance in nature and vibrant green colour make it an ideal natural food colour. Extracted from edible sources and with a traceable supply chain, our Veriphyl® natural greens work well in a variety of applications. Download our Veriphyl® Greens white paper to learn more about these versatile and vibrant natural options.This Technical Paper is brought to you by Givaudan Sense Colour.
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Operating Through Uncertainty: Building Scalable Advantage in the Age of Ultra-Processed Foods
In this session, Innova Market Insights will share exclusive insights into consumer behavior, perceptions, and preferences around UPFs, as well as market insights and innovation opportunities within processed foods.      Frame & Flight will explore how leading manufacturers are responding by modernizing how product data flows across formulation, specifications, labeling, and compliance. Using connected digital workflows, teams can evaluate reformulation scenarios earlier, manage supplier change with confidence, and stay launch-ready — even as definitions, guidance, and expectations continue to evolve.      The result: less rework, faster decisions, and the ability to turn regulatory and nutritional uncertainty into a competitive advantage.    
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University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems
Dr. Monika Zurek, leader of the Food System Transformation Group at the University of Oxford, UK, discusses the urgent transformations needed for sustainable global food systems. Speaking at IFE Manufacturing 2026 in London, she shares insights on balancing climate adaptation, meeting growing food demand, and aligning with policy shifts. Dr. Zurek also highlights promising innovations that can drive food system sustainability and shape resilient business strategies.

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Less salt, same saltiness: Inside Landa Labs’ novel approach to sodium reduction
Landa Labs salt flakes.
As pressure grows to cut sodium without compromising taste or label simplicity, Landa Labs takes a different approach by redesigning salt’s physical structure rather than replacing it. Its LOT technology transforms sodium chloride into ultra-soluble flakes that dissolve faster and deliver the same salty taste with less sodium — without additives or formulation complexity. Consumer and regulatory demand for salt reduction is increasing, with the World Health Organization linking excessive sodium intake to high blood pressure and cardiovascular diseases. However, typical salt substitutes like potassium chloride, as well as flavor enhancers and masking technologies, can bring their own challenges, including higher costs and label complexity.
Tetra Pak positions equipment upgrades as faster route to dairy decarbonization
tetra pak building
Tetra Pak analysis has revealed that dairy producers can achieve significant decarbonization and efficiency gains by using its equipment, and without necessarily requiring a full-line overhaul. Modernizing existing dairy processing equipment can reduce GHG emissions by 40–49%, depending on the type of line, according to the new study.
Cocoa-free Easter eggs? How ChoViva meets rising demand for indulgent chocolate...
Easter chocolate products using ChoViva by Planet-A-Foods.
Chocolate has long been a symbol of luxury and enjoyment at Easter, but cocoa supply volatility and consumer health demands are creating new opportunities for cocoa-free alternatives this year. Innovators like Planet A Foods, with its roasted sunflower seed and oat ingredient, are combining cost-effective and health-conscious indulgence, and expanding globally. Germany-based Planet A Foods aims to prove that “chocolatey indulgence does not have to be tied to the cocoa bean” with its ChoViva ingredient, as it spotlights its international Easter assortment. In the UK, Germany, and Australia, brands have launched Easter eggs with ChoViva. In France, Abtey Confiserie has also developed Easter eggs and hollow figures, such as Easter bunnies, with the ingredient.
Easter chocolate innovation gets ambitious despite cocoa market challenges
Cadbury Creme Eggs and other Easter goodies on a grocery store shelf.
For a category built on tradition, Easter chocolate is evolving in new and dynamic ways. The familiar hollow egg remains, but it now sits alongside a growing mix of filled, layered, and hybrid formats, as well as multipacks and cross-category creations. Texture has become the defining driver of Easter innovation in 2026, with brands layering crunch, creaminess, and inclusions to deliver more complex, multi-sensory experiences.
Why China’s poultry sector is turning to cage-free duck farming
Caged ducks.
While chicken welfare has dominated the cage-free discourse, ducks remain a conspicuous blind spot. Scientific evidence is clear, showing that caged conditions are deeply incompatible with duck biology. Despite playing a major role in China’s poultry sector and export markets, ducks have yet to see the same level of scrutiny or reform as traditional poultry, but that’s changing, as some industry players turn their attention to waterfowl as the next phase of animal welfare reform.
World Health Day 2026: Trade wars reshape nutrition security opportunities
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Nutrition Insight

World Health Day 2026 is globally celebrated following the theme “Together for health. Stand with science.” This year’s One Health campaign underscores the interconnectedness of human, animal, and ecosystem health. Nutrition Insight explores the impact of global trade as it physically connects countries, shaping diet diversity, eating patterns, and health.
Highlighted features
Keurig Green Mountain Coffee single-serve K-Cups and coffee beans.
Business News
Keurig Dr Pepper expands coffee portfolio with US$18B JDE...
Keurig Dr Pepper (KDP) has acquired world-leading coffee company JDE Peet’s in a reported US$18 billion all-cash deal, marking a major milestone in the company’s long-term growth agenda. The deal is expected to create opportunities for innovation across multiple product formats by combining the strengths of KDP’s Keurig business with JDE Peet’s portfolio of renowned coffee brands, with likely implications for food ingredient suppliers, beverage manufacturers, and market stakeholders. KDP’s focus is on creating value through product development and consumer-focused solutions. From single-serve pods to ready-to-drink beverages, suppliers of coffee ingredients, flavorings, and packaging solutions will need to meet the growing demand for diverse and sustainable coffee solutions, as consumer tastes evolve and demand for convenience and variety grows.
Fonterra office.
Business News
Fonterra’s strategic sale to Lactalis sets stage for B2B...
Fonterra Co-operative Group has completed the sale of its global consumer and associated businesses, including Mainland Group, to global dairy leader Lactalis. This divestment marks a significant milestone for Fonterra, enabling the company to sharpen its focus on core B2B dairy operations, while strengthening a key partnership with Lactalis that is expected to drive future growth in the dairy ingredients sector. The sale of Mainland to Lactalis strengthens the partnership between Fonterra and Lactalis by shifting their relationship from competition to collaboration. Fonterra will continue supplying high-quality dairy ingredients to Lactalis, solidifying a long-term, mutually beneficial partnership.
Person injecting weight loss medication into their stomach.
Food Ingredients News
How GLP-1 weight loss drugs are shaping the future of...
Economists at ING have released a new report on the expected impact appetite-suppressing weight loss medications will have on European food demand. The insights reveal how much GLP-1 drugs will influence and reshape the industry in the years to come. GLP-1 drugs are widely discussed as potentially transformative for food consumption, but their near-term impact in 2026 is minimal, says ING. Even though users typically reduce calorie intake by 15–20%, low adoption rates (nearly 2% of European adults and 12% of Americans) mean total food demand is only reduced by about 0.25%, which the bank suggests isn’t yet a major concern for F&B companies.

Ingredient focus

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Salt Reduction Strategies: Meeting consumer demand for healthier indulgenceApr2026

According to Innova Market Insights, global consumers increasingly view reduced-salt claims as a vital element in making indulgent foods healthier and supporting healthy aging. This consumer shift is ...

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Product innovation

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Pioneering protein innovation: Emerging trends and global launches Apr 2026

According to Innova Market Insights, more than half of consumers globally are actively seeking to increase their protein intake. In recent years, F&B product launches featuring protein ingredients have risen steadily. A variety of protein types are gaining traction, including milk protein crisp, yeast protein, cranberry protein, soy protein crisp, and tofu protein.

Trend analysis

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Healthy beverage trends: A growing market for functional drinksApr 2026

Innova Market Insights has identified “Beverages with Purpose” as one of the top F&B trends for 2026. Consumers worldwide are increasingly prioritizing health-conscious beverages, driven by growing industry support and innovation. This shift is accelerating the demand for functional drinks, with protein and biotic benefits leading the charge as key trends in healthy beverage development.

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Video12:59
University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems

Dr. Monika Zurek, leader of the Food System Transformation Group at the University of Oxford, UK, discusses the urgent transformations needed for sustainable global food systems. Speaking at IFE Manufacturing 2026 in London, she shares insights on balancing climate adaptation, meeting growing...

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IFE Manufacturing 2026: Inside Angel Yeast’s Clear Yeast Protein for functional beverages
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IFE Manufacturing 2026 live: Atura unlocks high-protein products with chickpea, fava bean, and red lentil flours
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IFE Manufacturing 2026 live: Atlante’s private label evolution and UK expansion strategy
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