An obese man gets ready to take a pill.

Wegovy pill green light: MHRA authorization set to drive nutrient-dense F&B innovation in UK

The Medicines and Healthcare products Regulatory Agency (MHRA) has officially authorized Novo Nordisk’s semaglutide (Wegovy) tablet for use in the UK as a GLP-1 oral solution — a move that could have substantial effects on F&B formulation. Though the pill is not currently available from the National Health Service (NHS), the UK government states that decisions from the NHS will follow set processes, including an evaluation by the National Institute for Health and Care Excellence (NICE).
Food being formulated in a lab with emulsifiers.
Spotlight on emulsifiers: Consumer demand for clean label reshapes food formulation landscape
The raw materials behind emulsifiers are becoming increasingly expensive. At the same time, industry experts say consumers are seeking cleaner label alternatives and ingredients. As some brands choose to reformulate away from their least “label-friendly” emulsifiers, Cargill, Fiberstar, and Ingredion are taking different routes. The result is that the emulsifier, a category most shoppers never think about, has become a reformulation battleground. 
Two women happily eating reduced sugar sweets treats.
“Replace, Rebalance, Rebuild”: ADM spotlights three-step sugar reduction system
The pressure on food and beverage manufacturers to cut sugar is intensifying alongside growing consumer pressure on price. According to ADM’s latest research, 44% of US consumers and 35% of UK consumers have had to choose between buying food or paying for other essentials in the past 12 months.
DuyGrain functional nutrition bread with sliced whole grain loaf and Duyvis branding on a teal and yellow product banner
DuyGrain® functional & nutritional benefits in bread
DuyGrain® enhances nutrition, shelf-life freshness, sustainability, and margins in breads. Solving challenges faced by many bakeries globally; tight margins, growing consumer expectations for tasty, nutritious and clean label breads, while retailers demand lower wastage and sustainability commitments. Download the paper to learn how your bakery benefits from DuyGrain®.This Technical Paper is brought to you by Duynie.
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Nutrition solutions for healthy aging: Physical health & cognitive function
This science-driven webinar explores how targeted nutrition can support the evolving health needs of an aging population. Join industry experts as they discuss the role of advanced whey protein ingredients, including whey protein isolate, alpha-lactalbumin, glycomacropeptide, and other functional whey components, in supporting key aspects of healthy aging. Learn how these ingredients contribute to physical and cognitive health, including cardiovascular and metabolic health, cognitive function, sleep health, and gut health. The session will highlight emerging research behind these functional ingredients and their relevance across the aging lifecycle. Together, we will explore how this research can be translated into practical, evidence-based nutrition strategies aimed at maintaining strength, resilience, and overall wellbeing in the aging population.
Anka Golde, Ardent Mills
Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is central to today’s benefit-stacking nutrition trends.

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Limagrain Ingredients spotlights blue masa flour for clean label snack NPD
blue corn tortilla chips and salsa
Retaining the sensory appeal in snacks formulated for clean label positioning is a challenge for F&B manufacturers. According to Limagrain Ingredients, blue masa flour, made from the traditional Mexican blue maize, can help companies develop gluten-free snacks with simple recipes that are also “visually striking” due to its blue-purple color.
Increased scrutiny over artificial additives accelerates demand for natural...
Red colored cake.
As food manufacturers move away from Red dye 40, natural color suppliers are facing a growing demand for solutions that replace the ingredient amid increased scrutiny over artificial additives.
How PepsiCo is creating new consumption occasions beyond the snack aisle
PepsiCo collaborates with local chefs.
PepsiCo is increasingly exploring how its snack brands can move beyond the packaged foods aisle and into full culinary applications, using chef collaborations, restaurant concepts, and localized menu development to create new meal occasions for consumers. The global snacks and beverages giant highlights a series of restaurant and experiential dining initiatives across China, Spain, Mexico, and the US that position brands, such as Lay’s and Tostitos, as ingredients within chef-led dishes and foodservice formats, rather than standalone snacks.
Strait of Hormuz crisis: UN FAO warns of “increasingly visible” fertilizer and...
FAO director-general Qu Dongyu at the 181st Session of the FAO Council.
The greatest risk of the Strait of Hormuz closure for the agri-food industry is not an immediate food shortage, but a fertilizer and production shock. This was the opinion of the UN FAO’s director-general, Qu Dongyu, speaking at the 181st Session of the FAO Council (June 8–12). As the crisis hit its 100-day mark, he said the effects of the crisis on farmers globally are “increasingly visible.”
Offshore wind farms emerge as scalable platform for seaweed ingredient...
Seaweed farming.
Aarhus University researchers in Denmark say the technology for offshore seaweed cultivation is commercially ready, shifting industry focus toward supply chain development and market adoption. As offshore wind energy infrastructure expands across Europe, a parallel opportunity for large-scale seaweed farming could be emerging. The scientists report that sugar kelp can be successfully cultivated in offshore wind farms, with field trials demonstrating strong yields, high product quality, and significant nutrient uptake.
From PCOS to PMOS: New name reflects women’s metabolic health
A gynecologist explains female diseases to a patient using a plastic model of the uterus in a modern clinic

Nutrition Insight

Global multidisciplinary health professionals and organizations have updated the name polycystic ovary syndrome (PCOS) to polyendocrine metabolic ovarian syndrome (PMOS), arguing that the former is “inaccurate.” They critique that the old name implied greater focus on pathological ovarian cysts, contributing to slower diagnosis, stigma, and limited research and policy framing for the 170 million women living with the condition. 
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Tate & Lyle logo on smartphone.
Business News
Tate & Lyle board backs Ingredion’s £2.7B cash offer to...
Tate & Lyle’s board has unanimously recommended Ingredion’s cash offer for the UK-headquartered specialty ingredients business, valuing its share capital at approximately £2.7 billion (US$3.6 billion). The proposed transaction implies an enterprise value of approximately £3.7 billion (US$5 billion) and would create a scaled global ingredient solutions provider spanning texture, sugar reduction, mouthfeel, sweetening, and fortification.
pouring ube flavored syrup into glass of milk
Food Ingredients News
“Purple gold” into profit: Navigating ube’s soaring demand...
Ube — the vibrant purple yam described as the Philippines’ “purple gold” — has quickly captured social media attention to become one of the F&B industry’s most viral ingredients. Its eye-catching color is appearing in everything from iced lattes and cloud coffees to ice creams, cheesecakes, and bakery launches. However, the industry is confronting a key question with ube’s soaring popularity: can supply keep up with demand?
Hellmann's and Knorr products from Unilever.
Food Ingredients News
How Unilever is using AI to stay visible in a new era of...
The battle for consumer attention is no longer confined to supermarket aisles or search engine results. Increasingly, it is taking place inside AI-powered search tools, voice assistants, and large language models that are shaping what consumers cook, buy, and eat. For global food manufacturers, that shift is creating a new challenge — ensuring brands are not only visible on store shelves, but also recommended by the algorithms consumers increasingly rely on for inspiration and decision-making.

Ingredient focus

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Sensory innovation spurs emulsifier demandJun2026

Innova Market Insights data show that consumers link rich sensory experiences, such as creamy textures, with indulgence in food and beverages. This perception is fueling growth in emulsifier launches,...

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Consumers prioritize health in F&B choices Jun 2026

Data from Innova Market Insights shows a growing global focus on health when selecting food and beverages. Consumers are increasingly seeking products fortified with health-supporting ingredients — such as added vitamins, omega-3s, minerals, fiber, and protein — underscoring the rising importance of nutrient-rich, wellness-focused offerings.

Trend analysis

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Dairy-free alternatives on the riseJun 2026

According to Innova Market Insights, consumers increasingly choose dairy alternatives for their perceived health benefits. From April 2021 to March 2026, high-protein dairy alternatives grew by 5%, reflecting strong interest in nutrient-rich options. Dairy alternative milks dominate new product launches and represent the fastest-growing subcategory, highlighting significant opportunities for innovation in this space.

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Anka Golde, Ardent Mills
Video12:47
Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is central to today’s benefit-stacking nutrition trends.

Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
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Oterra: Navigating natural color innovation amid blue and white challenges
Vanessa Adamson, Agriculture and Horticulture Development Board
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AHDB: GLP-1 weight loss drugs set to reshape UK meat demand
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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
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