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ADM talks regulatory compliance and natural reformulation as FDA targets synthetic colors

ADM talks regulatory compliance and natural reformulation as FDA targets synthetic colors

As US regulatory action around synthetic additives intensifies, all eyes are on color manufacturers to meet the rising consumer demand for clean label natural coloring options. Earlier this week, the Health and Human Services (HHS) and the US Food and Drug Administration (FDA) announced measures to phase out eight artificial food dyes and colorings from the country’s food supply by the end of next year.
Bioscience and natural preservation fuel shelf life innovation as industry balances freshness with clean label
Bioscience and natural preservation fuel shelf life innovation as industry balances freshness with clean label
Increasing consumer awareness of sustainability and demand for cleaner ingredients is pushing the boundaries of shelf life extension technologies. Leading companies in the F&B industry are looking toward fermentation, clean label strategies, and data analytics to help manufacturers reduce costs while attaining freshness and transparency across food and drink categories.Food Ingredients First speaks with Corbion, International Flavors & Fragrances (IFF), and dsm-firmenich to understand what’s shaping the present and future of shelf life solutions in fast-growing categories like plant-based, dairy alternatives, and functional foods.
Boosting beverages: dsm-firmenich tackles functional drink taste and color challenges as demand diversifies
Boosting beverages: dsm-firmenich tackles functional drink taste and color challenges as demand diversifies
The push for more sustainability and transparency is driving innovation in functional beverages as consumers demand drinks that do more than “replenish and refresh.” They want a product that supports their individual health goals, fits their lifestyle, and delivers on taste, says Gilbert Verschelling, senior director of Innovation, Beverages at dsm-firmenich.
Beyond Preservation — Phenolea®: A Natural Approach to Freshness & Quality
Beyond Preservation — Phenolea®: A Natural Approach to Freshness & Quality
As consumer demand for clean-label and functional food ingredients grows, the food industry is seeking natural solutions for product preservation and quality enhancement. Natural solutions such as Olive Extract provide effective preservation while maintaining quality and freshness. This paper explores Phenofarm’s innovative Olive Extract, Phenolea®, and its role in extending food shelf life naturally.This Technical Paper is brought to you by Phenofarm.
Max Planck Institute: Replicating foie grass texture and flavor to reduce force-feeding concerns
Max Planck Institute: Replicating foie grass texture and flavor to reduce force-feeding concerns

A team of researchers at the Max Planck Institute for Polymer Research in Germany has developed a process to manufacture foie gras, a delicacy often associated with concerns over force-feeding of ducks to increase liver fat deposits. Author Thomas A Vilgis explains the challenge of replicating the dish’s unique texture and flavor, and how the scientists overcame them by using lipase enzymes.

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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Hydrosol and Planteneers to advance mycoprotein-driven meat innovation at IFFA 2025
plant based steak
Germany-based Hydrosol and Planteneers will showcase mycoprotein-based hybrid products and meat alternatives at the upcoming IFFA event in Frankfurt, Germany, from May 3-8. The sister companies are targeting growing consumer demand for clean label and convenience trends with solutions for reduced-meat kebabs and nuggets and high-protein snacks like chicken jerky and chips.
Beyond The Headlines: Chobani’s US$1.2B New York dairy processing plant, Rousselot receives Upcycled Certified status
Chobani Greek Yogurt on sale in a supermarket refrigerator shelf
This week in industry news, Greek yogurt maker Chobani plans to invest US$1.2 billion in a New York-based dairy processing plant. Rousselot received the Upcycled Certified status for its Peptan collagen peptide ingredient. Virginia Tech has developed the Experimental Beverage Marketplace, a novel online tool to test how taxes affect sugar-sweetened beverage purchases. Solar Foods expanded its product concepts, featuring its Solein protein.
Space project assesses the viability of growing cell-based food in low gravity and higher radiation
Frontier Space mission to develop cell-based food in space.
A team of researchers has launched an experiment to grow sustainable cell-based food for astronauts. The European Space Agency (ESA), Frontier Space, and the Imperial College in London project are advancing food for interplanetary voyages.
Research cautions diets high in fat and sugar can impair brain function
Student eating high fat and sugary snacks
University of Sydney, Australia, researchers reveal that high-fat and high-sugar diets negatively affect people’s spatial navigation — learning and remembering a path from one location to another. The team says their findings confirm the importance of “making healthy dietary choices for cognitive health.” The authors say this relationship between diet and brain function remained after controlling for body mass index (BMI) and performance on a non-spatial task. 
Coca-Cola installs Sidel bottling line as demand for carbonated soft drinks grows
Building with Coca-Cola FEMSA logo.
Coca-Cola FEMSA aims to meet Latin America’s expanding carbonated soft drinks (CSD) market by installing a new line from Sidel in Jundiai, Brazil. Coca-Cola has chosen Sidel’s Super Combi to boost overall line productivity and operate at 39,000 bottles per hour. The Sidel Super Combi is an innovative, all-in-one solution that integrates five key units — preform feeder, blower, labeler, filler/capper, and cap feeder — into a compact smart system. Coca-Cola FEMSA utilizes 100% recycled PET (rPET) preforms in its bottle production, and the Sidel Super Combi is said to be “fully” compatible with rPET. 
US FDA watchdog collapsing? Baby formula safety under fire
baby drinking out of bottle

Nutrition Insight

Experts are warning that the US FDA is failing to protect infant formula safety, citing inaction on toxic contaminants, nano ingredients, and regulatory conflicts of interest. We speak to the Center for Food Safety and the Alliance for Natural Health (ANH) to unpack concerns and solutions as the FDA undergoes staff cuts. 
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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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Food Ingredients News

Slavery at sea: Indian Ocean tuna fisheries face rising pressure over forced labor in supply chains

The global tuna industry has been long tainted by human rights abuses on the high seas, where as many as 128,000 fishers are ensnared in forced labor aboard vessels. Economic giants like the EU, the US, Australia, and Japan are leading consumers of the US$42 billion industry. But with complex and opaque supply chains in places hard to get to, modern slavery is rife. The Global Tuna Alliance’s (GTA) new campaign, Lives On The Line: Protect Fishers, urges the development of crew welfare standards to address documented human rights abuses in Indian Ocean tuna fisheries, where a larger chunk of catches come from areas beyond national jurisdiction compared to the Pacific region. Over 90% of tuna sold in the EU comes from the Indian Ocean, according to the Indian Ocean Tuna Commission (IOTC).

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Food Ingredients News

EU leaders scramble to counter Trump’s trade war with retaliatory tariffs and divestments

Policymakers and politicians worldwide are reeling in the wake of US President Trump’s sweeping tariffs, while global F&B industry stakeholders brace themselves for the hard-hitting realities of this new trade war with the US. Many are calling for diplomacy and a measured response as the world is plunged into trade chaos following Trump’s tariff announcement. On the other hand, some stakeholders and politicians want firm retaliatory action as they navigate the changes on a range of goods, including those targeting agri-food. 

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Shelf life extensionApr2025

Innova Market Insights data indicates a 5% CAGR in food and beverage launches with preservative ingredients between 2020 and 2024. Europe leads with 42% of global launches. Sauces & seasonings wer...

Product innovation

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Plant-based eggs are cracking into the market Apr 2025

Easter has long been associated with eggs, but now sustainability and health claims are transforming the tradition. Innova Market Insights data reveals a 13% rise in plant-based egg launches from 2020 to 2024, as brands innovate with vegan alternatives such as scramble substitutes, poached options, liquid egg replacements, and even reinvented traditional egg recipes.

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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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Max Planck Institute: Replicating foie grass texture and flavor to reduce force-feeding concerns

A team of researchers at the Max Planck Institute for Polymer Research in Germany has developed a process to manufacture foie gras, a delicacy often associated with concerns over force-feeding of ducks to increase liver fat deposits. Author Thomas A Vilgis explains the challenge of replicating...

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Copa-Cogeca: Assessing the impact of Trump’s tariffs on the EU wine industry
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Rousselot’s principal scientist talks peptides, collagens and GLP-1
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Ever After Foods: Balancing scalability and sustainability for “financially viable” cultivated meat
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