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UK competition watchdog poised to use new robust enforcement powers to tackle greenwashing in F&B

UK competition watchdog poised to use new robust enforcement powers to tackle greenwashing in F&B

The UK’s Competition and Markets Authority (CMA) is about to get new enforcement powers to crack down on misleading greenwashing claims on F&B products. The government watchdog can issue hefty fines to companies it sees as breaching regulations without going to court, under the new rules. 
Clean labels: How consumer perception drives ingredient transparency and innovation
Clean labels: How consumer perception drives ingredient transparency and innovation
If there were ever a contentious term in the F&B industry, “clean” would be it. Although many consumers may not be familiar with the term “clean label,” they will undoubtedly be acquainted with phrases like “additive-free” and “free from artificial ingredients.” However, choosing the ingredients that go into these products and understanding how customers perceive them remains complicated for companies trying to cater to this market. 
Savor CEO: Crafting animal-free butter from carbon to “bypass” conventional agriculture
Savor CEO: Crafting animal-free butter from carbon to “bypass” conventional agriculture
US-based start-up Savor has commercially launched its animal- and plant-free butter made from carbon. Through its proprietary technology, the company “bypasses” the lengthy conventional agricultural cycle and creates real fats in a process that involves significantly less land, water, and greenhouse gas (GHG) emissions. “The fats we produce are chemically identical to those you consume daily, meaning they provide the same nutritional fuel for your body,” the company’s CEO Kathleen Alexander tells Food Ingredients First.
Unlocking Sustainable Nutrition: Discover AngeoPro, the Revolutionary Yeast Protein
Unlocking Sustainable Nutrition: Discover AngeoPro, the Revolutionary Yeast Protein
AngeoPro, a sustainably sourced yeast protein by Angel Yeast, offers exceptional nutritional value and versatility. Ideal for various applications, it boasts high protein content, complete amino acid profile, and neutral taste. AngeoPro is your natural, eco-friendly solution for enriching food and beverage formulations. Explore its potential today!This Technical Paper is brought to you by Angel Yeast.
Finally Foods: Molecular farming for animal-free casein production
Finally Foods: Molecular farming for animal-free casein production

Israel-based Finally Foods has conducted a field trial of potatoes containing casein, which it produces using molecular farming techniques. CEO Dafna Gabbay speaks with us about the need for animal-free casein and the associated regulatory challenges with commercializing it. She also shares why the team chose potatoes as a host for formulating the “complex” milk protein.

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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Trump’s “Liberation Day”: Global agri-food braces for historic disruptions as leaders prepare tariff responses
Trump signing.
US President Donald Trump has announced the details of his highly anticipated tariff measures against other countries. All world nations will be subject to a baseline 10% tariff on all exports to the US and a list of reciprocal tariffs against 60 of the “worst offender” countries that currently levy US imports. Central examples include tariffs against all imports from China (54%), EU (20%), Vietnam (46%), Thailand (36%), Japan (24%), Cambodia (49%), South Africa (30%), and Taiwan (32%).  
Finnish researchers tap AI-based extended reality to reimagine plant-based eating
A consumer wearing a VR headset.
Researchers in Finland are exploring the role of AI-based extended reality (XR) in making vegetarian food more appealing, potentially driving the uptake of plant-based and more sustainable diets. XR is an umbrella term for all immersive technologies, including augmented reality, virtual reality, and mixed reality. The project sought to enable consumers to try new food items and feel satiated afterward.
Revo Foods eyes “flaky” fish textures with 3D-extruded black cod substitute launch
vegan black cod alternative on a white plate
Revo Foods has tapped 3D extrusion technology to develop an alternative to black cod, a fish known for its buttery flavor and silky texture. The company uses fungi protein and microalgae oils to mimic the appearance of “scaled fish filets” based on computer-guided models.
Low Food research rates mycelium as “versatile mycoprotein ingredient” with potential beyond alt-meat
Chefs and food innovators develop recipes with mycelium in the Low Food la
In collaboration with Cargill, Enough and Flevo Campus, the Low Food Foundation has explored the potential of the mycoprotein ingredient mycelium, the root network of mushrooms. After months of research, the collaborative project shows mycelium’s potential for a range of F&B applications beyond its use as a meat substitute.
Hong Kong researchers develop AI-enhanced 3D food printing tech to advance personalized nutrition
The research team.
Researchers at the Hong Kong University of Science and Technology (HKUST) are advancing 3D food printing with an AI-assisted technology that combines infrared cooking with printing. This method can enable safer, more efficient, and visually striking food production compared to traditional 3D food printing, which involves post-processing steps that can result in unappealing ingredients, imperfect shapes, and possible microbial contamination.
US policy push: Fresh produce and dairy incentives target better SNAP nutrition
fresh produce in local market

Nutrition Insight

US food organizations are pushing for policies to make foods deemed healthier accessible to low-income populations. The dairy industry backs affordable milk consumption, but physicians worry that profits are being prioritized. Meanwhile, fresh produce’s role in tackling diseases is under the spotlight. The International Fresh Produce Association (IFPA) stresses the link between nutrition and public health in its recommendations submitted to the Make America Healthy Again (MAHA) Commission. 
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Ingredient focus

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Fats & oils take the spotlightApr2025

Innova Market Insights data indicates that flavor reigns supreme — 40 % of consumers worldwide say rich taste is the key to an unforgettable F&B experience. Regarding fat and oil ingredients, Euro...

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Product innovation

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Clean label evolution Apr 2025

Innova Market Insights data indicates 2% year-over-year growth for clean label claims in global F&B launches (2023 vs 2024). Soup had the fastest increase in clean label claim use when comparing two years with 25% year-over-year growth.

Trend analysis

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Plant-based innovation growsApr 2025

According to data from Innova Market Insights, 48% of consumers worldwide perceive plant-based products as a healthier choice. This growing preference has fueled market expansion, driving a 13% increase from 2020 to 2024.

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Ever After Foods: Balancing scalability and sustainability for “financially viable” cultivated meat

Food tech company Ever After Foods has partnered with Bühler to help cultivated meat manufacturers scale and reduce production costs by over 90%. CEO Eyal Rosenthal talks about the collaboration and how its Edible Packed-Bed bioreactor is different from other methods of formulating cell-based...

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Future-Proofing Food: How Consumer Needs Shape Tomorrow’s Market
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Finally Foods: Molecular farming for animal-free casein production
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Martin Luther University: Economist discusses how cost, not taste, is driving plant-based meat acceptance
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