The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Marcia Petit, sensory science director at Tate & Lyle, explores why mouthfeel has become central to successful clean-label reformulation.

Saltwell Group has opened a new production facility in Santiago, Chile,

The ingredient is positioned as a clean-tasting isolate that enables formulators to avoid flavour masking systems or processing aids

Marina Boldrini at Tate & Lyle explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust.

Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market.

Conagra said the reformulation delivers up to 70% less saturated fat than dairy butter while also adding functional nutritional benefits.

ADM is expanding its US flavours and colours capabilities with a $26 million investment into its Erlanger, Kentucky, US, campus.

Nestlé UK & Ireland has announced significant recipe changes to its Toffee Crisp and Blue Riband chocolate bars.

Food-tech start-up AKA Foods has secured $17.2 million in seed funding to support the launch of AKA Studio, an AI platform designed to enable food companies to innovate more efficiently and affordably.