How could sugar tax shake-up reshape the UK beverage market?
The UK is considering extending its soda tax to more beverages, including milk-based drinks. How big an impact would this have?
Reformulation
Up the foodchain
Yoplait UK boss Antoine Hours on dairy ambitions and market shifts
Yoplait UK general manager Antoine Hours outlines the brand’s strategy, to expand beyond its kids’ yoghurt stronghold, tapping into booming demand for high-protein and drinkable formats, while navigating inflation, sugar reformulation and sustainability
‘Stop moving the goalposts!’ Small businesses dread sugar tax reformulation drama
The UK wants to increase the scope of the Soft Drinks Industry Levy: and small businesses are worried
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The natural color boom is here – can suppliers keep up?
As brands ditch synthetic dyes like Red 40, it is not enough to go natural – the colors need to work across formulation, supply chain and stability demands
FDA to scrap ‘obsolete’ food standards to boost transparency
Standards of identity across dairy, fruit and vegetables and bakery are being phased out - here’s why
US ice cream to ditch synthetic dyes in ‘Renaissance moment’ for health
Food majors including Nestlé, Kraft Heinz and General Mills are among the companies that have vowed to remove artificial dyes
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Nestlé drives product reformulation based on nutrient density
Nestlé has revealed a focus on nutrient density in its reformulation efforts to meet market-specific food product demands
Fortified dairy: What you need to know, from methods to consumer perceptions
Fortifying dairy products with bioactives such as vitamins and probiotics not only enhances nutritional value but paves the way for next-gen formulations
Bridging the generational gap: How to build a brand that appeals to all
Knowing what different generations want is important, but for a brand to really succeed, it needs to tap into universal needs and values
Forget calcium: Milk alternatives have bigger nutritional gaps to fill
Protein and calcium are important, but ignoring fortification with riboflavin, iron and other key nutrients could spell real health woes for consumers
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
Flavored milk: The next frontier in high-protein dairy?
New product development in protein has largely focused on yogurt and cultured beverages. Flavored milk could be next
FDA approves 3 natural food dyes amid reformulation push
The palette of approved natural food colors expands, as major food and beverage companies reformulate ahead of a 2026 deadline
Striking a balance: How food producers can thrive in the GLP-1 era
Consumers want to shed, gain or simply maintain weight. What does that mean for core food and drink categories - and is there still a place for permissible indulgence?
Food tech company achieves natural dye breakthrough with Ginkgo Bioworks’ help
The rush to replace synthetic food dyes will require innovative ingredients and investment in product development, with food technologies offering a solution to supply chain constraints
The dye is cast: Industry reacts to FDA’s food colour ban
The Trump Administration’s crackdown on artificial colours has manufacturers split: some gearing up for reformulation; others pushing back hard. Will industry cooperation or confrontation shape the future of food colour?
FDA, HHS take aim at Big Food’s synthetic dyes: ‘Stop feeding our kids petroleum’
The US government has declared war on synthetic food dyes and the food industry is officially on notice. In a fiery Washington press conference, RFK Jr called out Big Food for feeding kids petroleum and vowed to rip these chemicals off shelves by 2026
Why additive bans are forcing a faster pivot to transparency
AI and data-driven platforms are improving compliance in a shifting food policy landscape
Brands must shift focus as consumers reject aging narrative
Brands must shift messaging from quick fixes to long-term health goals as ageless consumers reject the aging narrative, says Nick Morgan, managing director of Nutrition Integrated.
Researchers find the key to superior alt cheese
Formulating clean-label cheese alternatives that deliver on both flavor and functionality has been a recurring challenge for food innovators
‘Consumers want the same experience’: How Bel’s Nurishh is evolving plant-based cheese
Plant-based cheese has long held a poor reputation. Can Bel’s reformulated Nurishh range change mainstream consumer perceptions?
Barriers and opportunities in dairy reformulation
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain.
Milk is an iodine powerhouse – but consumers don’t know it
Low consumer awareness of dairy milk’s role as a dietary iodine source means there's untapped commercial opportunity to be explored through label claims.