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Cost pressures fuel risky food safety practices among UK consumers, warns watchdog

Cost pressures fuel risky food safety practices among UK consumers, warns watchdog

Food prices and ultra-processed foods (UPFs) remain the leading consumer concerns in the UK, where buyers report risky coping mechanisms to keep costs low, reveals the Food Standards Agency’s (FSA) latest Consumer Insights Tracker report. The findings show that nearly nine in ten UK adults are worried about the price of food, while over three-quarters are concerned about UPFs.
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.
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.
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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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.
Novonesis and 21st.Bio to scale cow-free, precision-fermented alpha-lactalbumin
Precision fermenter
Technology partner 21st.Bio has launched a new development program for animal-free bovine alpha-lactalbumin (α-lac) made using precision fermentation with an exclusive license for the high-yield microbial strain from biosolutions specialist Novonesis. 21st.Bio is optimizing the Novonesis-developed strain for industrial fermentation, scale-up, and commercialization. The partners will aid global companies in introducing precision-fermented α-lac to market, with ambitions for the ingredient to be cost-competitive with its bovine counterpart.
EFSA approves dsm-firmenich’s vitamin D ingredient for use across all animal species
Chickens eating.
dsm-firmenich Animal Nutrition & Health is on track to expand the use of its vitamin D3 solution, Hy-D, after the European Food Safety Authority (EFSA) confirmed its safety and effectiveness for all animal species, including fish. Used in the company’s Hy-D product, this vitamin D3 metabolite is now deemed safe for all terrestrial and aquatic animals, expanding its use beyond poultry, swine, and ruminants.
Ferrero in advanced talks to acquire WK Kellogg in reported US$3B deal
Kellogg's cereals in a supermarket.
Italian multinational confectionery giant Ferrero is reportedly in talks to acquire US cereal company WK Kellogg in a deal worth a potential US$3 billion. The acquisition would combine two of the world’s most popular consumer food brands. Shares of WK Kellogg, the maker of Froot Loops and Frosted Flakes, rose about 55% this morning following Wednesday’s preliminary reports stating Ferrero could finalize the deal this week.
dsm-firmenich unveils flavor maskers to elevate plant-based protein taste
a young athlete pouring protein powder in a shaker
dsm-firmenich has launched its range of ModulaSense maskers to enhance the flavor of its sustainable rapeseed protein isolate, Vertis CanolaPro. The flavor maskers target and neutralize bitterness, astringency, and licorice-like notes at a “molecular level” to enhance the taste of ready-to-mix (RTM) drinks and protein bars made with CanolaPro.
ATNI calls to improve packaged foods’ healthiness in Kenya and Tanzania
Woman shopping in Africa

Nutrition Insight

The Access to Nutrition initiative (ATNI) reveals that only a small share of assessed packaged food products in Kenya (33%) and Tanzania (25%) are considered “healthy.” Nutrition Insight joined the organization’s online report launch, which mapped the food and beverage market and policies in the East African countries, where populations face growing risks of malnutrition and non-communicable diseases. ATNI links these growing health risks to the increased availability and consumption of more processed, energy-dense foods higher in fat, salt, and sugar, instead of traditional diets that rely on local, nutrient-dense whole foods. 
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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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technicalpaper

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.

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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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