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UK-US tariff agreement: Concerns over beef and ethanol escalate as key details remain unknown

UK-US tariff agreement: Concerns over beef and ethanol escalate as key details remain unknown

The UK has become the first nation to reach a tariff agreement with the US since President Donald Trump levied baseline 10% tariffs on all foreign countries last month. While full details have not yet been disclosed, import taxes on beef and ethanol products from the US have been removed. Stock prices lifted this morning following the announcements. The deal establishes a reciprocal tariff-free quota of 13,000 metric tons of beef exports between the two countries annually, allowing British farmers access to the US market for the first time. This is something the UK National Farmers Union (NFU) has campaigned for in Washington for several years.  
Redefining taste-driven innovations: How formulators are using AI and consumer insights to go beyond flavor
Redefining taste-driven innovations: How formulators are using AI and consumer insights to go beyond flavor
Taste remains a top priority in F&B applications amid efforts to reduce sugar and fat or incorporate alternative ingredients. As innovation moves beyond targeting flavor alone, formulators are now eyeing texture, mouthfeel, and delivery formats. By leveraging sensory panels, consumer insights, and AI, they are unlocking new concepts such as “emotional resonance” and healthy indulgence to fulfill dynamic consumer demands.
Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Food companies are exploring alternatives to at risk commodities as climate change and supply chain disruptions push food ingredient prices upwards. US-based Compound Foods is one such firm that taps fermentation and upcycling to formulate “drop-in replacements” for coffee and cocoa for use in beverages, confectionery, and baked products.
Making the Switch from Fiber Drums to Flexible Bags
Making the Switch from Fiber Drums to Flexible Bags
For ingredient manufacturers in search of sustainable, cost-effective packaging, the shift from rigid to flexible packaging offers significant benefits. Learn what industry trends are driving the shift to flexible packaging, factors to consider when moving from fiber drums, alternative packaging options, and what to look for in a packaging partner.This Technical Paper is brought to you by Fres-co System USA, Inc. 
IFFA 2025: Lallemand Bio-Ingredients eyes E-number free formulations with yeast protein
IFFA 2025: Lallemand Bio-Ingredients eyes E-number free formulations with yeast protein
Janusz Wielich, sales director, Savory EMEA APAC at Lallemand Bio-Ingredients, talks to us about Engevita HiPRO Beyond, a yeast protein that delivers at least 80% protein content in applications. He tells us why yeast should be taken more seriously as a source of protein, highlighting its nutritional profile, bioavailability, mild taste, and color properties.
NPEW 2025 review: Top trends in healthier foods, functional beverages, and nutrition innovations
NPEW 2025 review: Top trends in healthier foods, functional beverages, and nutrition innovations
At Natural Products Expo West (NPEW) in Anaheim, California, US, the food and nutrition industries showcased their latest innovation in healthier food options, snacks, beverages, and supplements. Weight management, active nutrition, and products for gut, brain, mood, and women’s health took center stage. Exhibitors featured a wide selection of functional hydration, new delivery formats, low- or no-sugar foods, alt-dairy, fibers, and biotics. Protein reigned supreme, from plant-based options to whey, real meat, and eggs, across applications in sports bars, powder, snacks, pasta sauce, and clear drinks.

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Researchers develop a way to engineer fat for lab-grown meat at scale and avoid genetic modifications
Professor Xavier Donadeu and Dr Tom Thrower in the lab.
Researchers from the University of Edinburgh’s Roslin Institute, in the UK, have developed a source of fat cells from pigs in the lab in a bid to boost the burgeoning cultivated meat industry. The outcome helps meet the need for fat as a key component in delivering the flavor and texture that consumers expect from meat without involving animals.
China standardizes plant-based coloring foods, clarifying labeling and production method rules
Colored chips.
China has introduced an official industry standard for coloring foods, providing clear production, use, and labeling guidelines. It applies to all F&B manufacturers in the country and addresses issues including technical requirements, inspection rules, packaging, storage, and transportation of coloring food ingredients. The standard, titled “Coloring Food Ingredients for the Food Industry,” was developed by the China National Food Industry Association (CNFIA), China’s Ministry of Industry and Information Technology, Exberry colors supplier GNT Group, and other industry stakeholders. The rules come into effect this month.
Beyond The Headlines: dsm-firmenich advances animal protein sustainability, Nestlé’s cold coffee innovation
a scientist in a red shirt checking coffee beans quality
This week in industry news, dsm-firmenich bolstered its animal protein sustainability with a Danish partnership, and Nestlé tapped freeze-drying technology for enhancing soluble cold coffee products. Meanwhile, Corbion supported environmentally responsible aquaculture practices, and Tyson Foods targeted synthetic food dye reduction in meat products.
dsm-firmenich survey reveals increase in mycotoxin prevalence across most regions
Chickens eating
dsm-firmenich’s latest mycotoxin survey finds an overall rise in mycotoxins in animal feed in different parts of the world. The survey from January to March 2025 highlights a serious threat to animal health, and how risks can also extend to food.
Europe’s drought crisis expected to escalate, warn Joint Research Centre scientists
Crops in a dry field suffering from drought.
Damage to vegetation is likely to emerge in the coming months if higher temperatures and low rainfall persist across much of Europe, warns a new report by the Joint Research Centre (JRC). This will put extra pressure on dwindling river flows, ecosystems, and potentially expose agri-food supplies to risks.
WHO warns that global health inequities can shorten lives “by decades”
Sick person in a hospital

Nutrition Insight

Underlying causes of illness often stem from factors beyond the health sector, cautions the WHO. Its World Report on Social Determinants of Health Equity report highlights that social determinants like a lack of quality housing, education, and job opportunities can dramatically reduce healthy life expectancy in high- and low-income countries, sometimes by decades. The WHO stresses that social determinants of health equity can influence people’s health outcomes more than genetic influences or access to healthcare. For example, in the country with the lowest life expectancy, people will, on average, live 33 years shorter than individuals born in the country with the highest life expectancy. 
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Business News

Deliveroo accepts £2.9B acquisition offer from US foodservice giant DoorDash

UK foodservice company Deliveroo will be acquired by US rival DoorDash for £2.9 billion (US$3.9 billion). Deliveroo has been publicly listed on the London stock market for the past four years, during which time its share price has struggled. Deliveroo shareholders will receive 180 pence in cash per Deliveroo share.  

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Business News

IFFA 2025: Protein diversification and clean label innovation to redefine meat and alternatives

At this year’s upcoming IFFA in Frankfurt, Germany, the global meat and alt-protein industry will gather as the world looks to diversify protein sources to feed a growing population. Hybrid offerings, cultivated meat, precision fermentation, and microbial ingredients will proliferate across the show floor from May 3-8, reflecting changing consumer habits, inflationary pressures, evolving regulations, and above all, innovation for greater access to the next protein frontier.

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Food Ingredients News

Cargill’s Easter trends: Nutrition, plant-based and ethical sourcing top 2025 consumer demands

European consumers are no longer approaching Easter with a sense of guilt over their chocolate intake, finds Cargill in its annual trends report. Rather, “indulgence with intention” is the year’s focus, as demand for healthy and ethically responsible confectionery options dominates the market. In its TrendTracker 2024 report, the F&B giant found that consumers are “embracing a new kind of sweet” and searching out seasonal treats that satisfy ethical, environmental, and health-conscious concerns. The findings reveal a wide range of opportunities for the industry to capitalize on current market developments.  

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Taste-driven innovationMay2025

According to data from Innova Market Insights, 40% of consumers globally say rich flavor and taste make a food and beverage experience impressive. Flavor enhancer ingredient launches grew by 4% from 2...

Product innovation

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Nurturing nutrition May 2025

Innova Market Insights data shows a +2% growth in functional health claims for F&B launches from 2020 to 2024. Functional Hot Drinks led the growth with a 13% increase over five years, followed by Spreads with an 11% growth, and Desserts and ice Cream, which had a 9% increase. Hair Support, Energy/Alertness, and Digestive/Gut Health were the fastest-growing claims.

Trend analysis

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Focus on flavorsMay 2025

Innova Market Insights data shows that 1 in 2 consumers actively seek new, innovative flavors from store and supermarket brands. This has pushed the market for flavor ingredient innovation, which grew by 6% from 2020 to 2024.

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IFFA 2025: GEA Food Solutions presents ultra-efficient slicing and packaging line

GEA Food Solutions showcased a slicing, loading, and packaging line featuring cutting-edge tech innovations, including advanced optical scanning, at IFFA 2025 in Frankfurt, Germany. Marcel Janssen, head of product owners, tells us how the machinery drives material, energy, and cost savings...

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IFFA 2025: Lallemand Bio-Ingredients eyes E-number free formulations with yeast protein
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Ofi talks clean label innovation and convenience in US market
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IFFA 2025 live: Beneo’s Meatless spurs protein transition with plant-based texturates
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