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Mondelēz urges one-year delay to EU Deforestation Regulation amid “lack of clarity”

Mondelēz urges one-year delay to EU Deforestation Regulation amid “lack of clarity”

Mondelēz International is calling for a 12-month delay to the EU Deforestation Regulation (EUDR) but stresses it is “not to dilute ambition, but to enable practical, inclusive, and effective implementation.”
Color innovators navigate “perfect storm” of regulatory and technical challenges amid sustainability push
Color innovators navigate “perfect storm” of regulatory and technical challenges amid sustainability push
Evolving regulations, environmental concerns, and the continued demand for vibrant, eye-catching hues are reshaping the future of color innovation. As consumers become more health-conscious and eco-aware, the industry is turning to advanced techniques such as fermentation and biotechnology to develop natural pigments that align with sustainability demands.
Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy
Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy
US-based Savor has developed a palm-oil-free whipped cream using its CO2-based fat technology in collaboration with Alamance, a whipped dairy firm, and sensory neuroscience company Thimus. The technology’s versatility allows the “infinite customization” of fatty acid profiles to formulate a range of products — from “dairy-like” butter to sustainable palm oil alternatives.
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Discover how Biospringer's innovative yeast-based ingredients address Europe's growing salt reduction demands. This paper explores market trends, regulatory pressures, and consumer preferences while showcasing our chef-developed recipes that deliver full flavor with significantly less sodium. Transform your products without compromising taste.This Technical Paper is brought to you by Biospringer by Lesaffre.
Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre
Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre

Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the company’s “Vitus” sourdough, recently unveiled at Boulangerie du Louvre bakery beneath the Louvre Museum’s iconic glass pyramid in Paris. He explains how lactic acid bacteria help create unique flavors in sourdough, and what this milestone means for the future of baking and fermentation.

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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China exempts major cognac makers from anti-dumping duties against EU brandy
A Hennessy bottle.
China imposed anti-dumping duties of up to 34.9% for five years from July 5 on spirits originating from the EU, while exempting major French cognac producers as long as they sell at a minimum price. The Chinese Commerce Ministry (MOFCOM) announced the levies in conclusion to a probe launched in January 2024. This was widely seen as a response to the EU’s investigation of Chinese electric vehicle subsidies.
European Commission greenlights genetically modified soybean for food and feed use
soybean grains in the hands of a farmer
The European Commission (EC) has authorized a new genetically modified (GM) soybean variety for use in food and animal feed. This follows the European Food Safety Authority’s scientific assessment that the soybean  is “as safe as its conventional counterpart.” The authorization is valid for 10 years.
WUR secures €6.8M for R&D push on climate resilient crops
quinoa crops in the field
A Dutch research project by Wageningen University & Research (WUR) has received €6.8 million (US$8 million) in funding to bolster R&D on quinoa, lupin, and aardaker — three climate-resilient crops that offer high-quality plant proteins while also improving soil health.
FDA cracks down on opiate-contaminated poppy seeds amid consumer health concerns
Poppy flower seed pods laying on a terra cotta plant saucer
The FDA has announced it is developing a draft industry guidance titled “Action Levels for Opiate Alkaloids on Poppy Seeds” as part of its 2025 Human Foods Program Guidance Agenda. The initiative aims to set clear limits on opiate contamination in poppy seeds — a safety measure long called for by consumer advocates.
Carrefour and Coopérative U launch EU buying alliance to boost retail competitiveness
A Carrefour supermarket.
French food retailers Carrefour and Coopérative U are jointly establishing a European buying alliance called Concordis. The alliance aims to increase the purchasing competitiveness of its partners by combining volumes, which could result in consumer benefits. The union will negotiate purchase prices and offer global services, including engaging with international suppliers of consumer goods in markets where Carrefour and Coopérative U are present.
Plant-based nutrition science: Overcoming taste and texture barriers
Girl enjoys a bite of burger and holds a smoothie

Nutrition Insight

As demand for plant-based options grows, food tech innovators face mounting pressure to deliver products that meet ethical, health, and taste goals. Nutrition Insight continues its conversation with experts from ADM, ACI Group, Ingood by Olga, and Roquette, who share how they overcome sensory, nutritional, and clean label hurdles. 
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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.

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Desserts & Ice creamsJul2025

Innova Market Insights data reveals that 32% of global consumers have increased their consumption of Desserts and Ice Cream, driven by greater variety and novelty. Taste and the pursuit of happiness a...

Product innovation

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Color innovation Jul 2025

Innova Market Insights data indicates 9% growth for color ingredient use in F&B launches globally from April 2020 to March 2025. Bakery & Confectionery was the leading category for these launches, and there is also an increase in color ingredient use for various drink launches, such as Hot Drinks and Soft Drinks.

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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Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre

Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the company’s “Vitus” sourdough, recently unveiled at Boulangerie du Louvre bakery beneath the Louvre Museum’s iconic glass pyramid in Paris. He explains how lactic acid bacteria...

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