Ingredients
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Codex has adopted its first international standard covering baker’s yeast. The text defines product forms, composition, moisture, labelling, storage, hygiene, and analytical requirements.
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Cocoa reformulation becomes a manufacturing problem
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Distilled: Q2 2026
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German drinks sector resists sugar levy
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EIT Food backs validation-led start-ups
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EU tightens sesame import controls
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Nestlé accelerates global colour reformulation
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ACI warns whey costs are reshaping protein strategy
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Dairy processors scale whey protein capacity
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Oat Cult raises £220k for functional oats