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Kerry talks digital and natural solutions to mitigate global food waste crisis

Kerry talks digital and natural solutions to mitigate global food waste crisis

Kerry is reshaping its food waste reduction strategies as consumers increasingly favor sustainability and value for money in products. By leveraging predictive modeling tools for meat and bakery shelf life and reformulating with shelf-stable ingredients, the company aims to support manufacturers in making “informed, data-driven decisions” that align with the surge in preference for sustainable and cost-effective solutions.
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.

PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push
PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push
Evolving consumer expectations toward healthier, more sustainable, and creatively indulgent F&B shaped the product landscape at PLMA 2025 in Amsterdam (May 20-21), where 3,160 exhibitors from 75 countries showcased the latest private label innovation. Key highlights included plant-based proteins, algae-based egg replacers, hybrid dairy formats, climate-conscious formulations, and modern takes on traditional staples.

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Trump threatens 30% tariffs on EU imports as wine sector seeks protection
Wine imports on a shelf.
Wine producers across the EU are raising concerns over the potential exclusion of wine and aromatized wines from the EU’s trade offer in ongoing negotiations with the US. However, tensions between the bloc and the US have soared again, following a new announcement by US President Donald Trump on Saturday, who threatened to impose a 30% tariff on EU and Mexican imports starting August 1, 2025, citing trade deficits and domestic security.
Bioenergy Life Science tackles stevia off-notes with PureSweet launch
colorful drinks in glasses with ice
Bioenergy Life Science (BLS) has launched an “ultra-pure” form of Rebaudioside M (Reb M) sweetener to target the bitter off-notes in stevia-based formulations. The company says its purity and proprietary refinement process removes more of the impurities that impart sensory off-notes in other stevia-based sweeteners to enhance consumer acceptance.
EU ministers explore future food with protein diversification and plant-based solutions talks
Plant-based food.
Today, EU member states will hold talks on how to support the growing role of plant-based foods and protein diversification in Europe’s food system.
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.
Kraft Heinz to sell Italian infant and specialty food business to NewPrinces Group
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.
AI for Good Global Summit: WHO, ITU, and WIPO map potential for inclusive use in traditional medicine
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 counterfeiting challenges

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 for F&B

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 animal suffering

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.

Ingredient focus

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AI-enhanced innovationJul2025

According to data from Innova Market Insights, consumers express interest in AI involvement in F&B production. Globally, 41% see significant potential in using AI to develop F&B products, enco...

Product innovation

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Healthy snacking Jul 2025

Innova Market Insights indicates a 22% year-over-year growth in snack launches featuring health claims between April 2023 and March 2025. Over half of these launches were from Asia. Snack nuts and seeds were the top subcategory, and almond was the top ingredient. The top three health-related positionings were heart health, energy and alertness, and weight management.

Trend analysis

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Sodium reduction technology trendsJul 2025

Innova Market Insights data indicates that nearly one-third of consumers are actively limiting their sodium intake, driving innovation in the F&B sector. More than one-third of reduced sodium launches were for Baby & Toddlers, and there is growth in reducing salt for Desserts & Ice Creams.

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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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Refreshment Rainbow: Cool solutions for a hot summer
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Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre
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BMPA: Megafarms, livestock welfare standards and crisis in the meat industry 
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