Category: Ingredients
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US food manufacturers are accelerating reformulation away from synthetic dyes. FDA’s latest tracker shows completed and ongoing changes across cereals, snacks, dairy, confectionery, beverages, bakery, and private-label foods.
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Diageo will reformulate several major Indian whisky and rum brands. The changes follow FSSAI action over added flavourings and will require recipe and labelling changes across affected production.
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Ever After Foods has acquired Fishway to expand protein manufacturing. The transaction adds aquatic cell lines, animal-component-free media expertise, and a Belgian scientific team to its cultivated-protein production platform.
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Axiom and NNB are broadening options for high-protein food formulation. PeptiClear uses hydrolysed plant proteins to target solubility, flavour, and opacity limitations in beverages and other applications.
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Tate & Lyle sees metabolic health reshaping mainstream food reformulation. Soluble fibre is being positioned across sugar reduction, fibre enrichment, calorie reduction, and blood-glucose-focused product development.
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Nestlé is using AI to develop nutrition for GLP-1 users. Its researchers are combining high-protein products, micronutrient work, and digital tools as weight-loss medicines alter nutritional requirements and food demand.
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European whey prices are forcing tougher decisions across protein formulation. Tight WPC and WPI supply is pushing manufacturers towards longer contracts, alternative proteins, and reformulation as specialised processing capacity struggles to keep pace.
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dsm-firmenich is moving its Protopia yeast protein towards industrial-scale production. A 120,000-litre fermentation run is planned before a larger European facility follows in 2027.
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Jiangnan University links alternative proteins with future food manufacturing priorities. Professor Li Zhaofeng’s framework also covers synthetic biology, artificial intelligence, precision nutrition, and greater industrial automation.
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FDA has accepted GNT’s safflower colour petition for formal review. Approval could widen plant-based yellow options across beverages, confectionery, dairy, frozen desserts, and other foods.