Active wellness brand Virtue is expanding its hydration range with a new limited-edition flavour: Pink Candy Floss. Each 5g sachet, mixed with 500ml of water, provides 2,540mg of electrolytes from six essential minerals and Vitamin C. The formula is sugar- and calorie-free. Each 5g sachet, designed to be mixed with 500ml of water, delivers 2,540mg of electrolytes from six essential minerals – sodium, potassium, magnesium, calcium, chloride and phosphorus – alongside Vitamin C to support immunity. The formula contains zero sugar and zero calories, with a clean, everyday hydration profile. Virtue's founder, Rahi Daneshmand, said: “We have received a lot of positive feedback on our existing range and were looking to create a new flavour that makes hydration even more enjoyable – a flavour that felt playful and nostalgic while still delivering a high impact level of electrolytes." "Pink Candy Floss is a limited edition made to bring more people into the category and to make staying hydrated something you genuinely look forward to.” The product will initially be available online and on Amazon, with a wider rollout to selected retailers planned for early 2026.

Functional, non-alcoholic spirits brand Aplós has raised $5 million to support rapid expansion across the fast-growing alcohol alternative market. The investment caps a breakout year for the New York-based company, which has recorded triple digit growth across both retail and hospitality channels. Over this year, Aplós has expanded into over 2000 new retail stores and secured placement on more than 1000 foodservice menus nationwide. The latest funding round will allow the brand to scale production, expand its retail and hospitality footprint and accelerate product innovation across both spirits and RTD formats. Co-founded by Emily Onkey and David Fudge, Aplós is now among the fastest growing non-alcoholic spirits brands in the US. Positioned at the intersection of wellness, craftsmanship and modern drinking culture, the company has helped redefine the category by moving beyond traditional mocktail perceptions. Its functional non alcoholic spirits are formulated with botanicals and natural ingredients designed to deliver both flavour and purpose. “We’re entering a new era of drinking,” said Fudge, co-founder and CEO of Aplós. “More people are questioning the role alcohol plays in their lives out of a desire to feel better, live internationally and still enjoy the rituals they love. They want sophistication, functionality and experience, without the trade-offs.” The growth comes as the US is set to enter its lowest alcohol consuming holiday season on record according to research, with only 54% of adults reporting they drink alcohol. Looking ahead, Aplós will expand its portfolio with the release of its Dragon Fruit Martini in early 2026 – a non-alcoholic reimagining of the Pornstar Martini. It will join the company’s range of functional spirits, Aplós Calme, Aplós Ease and Aplós Arise, as well as its line-up of RTD zero-proof cocktails including Ume Spritz, Mandora Negroni, Chili Margarita and Kola Fashioned.

The global chocolate market continues to flourish, driven by both tradition and innovation. Familiar pairings such as orange, sea salt, and warming spices remain favourites. Yet, new trends constantly reshape the way consumers experience chocolate. Today’s confectionery landscape thrives on experimentation, blending the comfort of the classic with the unexpected. One striking example is the enduring popularity of Dubai chocolate. Despite its premium price and variable quality, it attracts thousands of consumers worldwide, proving that exclusivity still holds strong sway in the industry. Beyond luxury, however, creativity increasingly defines what makes chocolate irresistible. Consider the rise of cereal-inspired flavors. Now is the time to experiment: with so many cereals on the market, chocolatiers and industrial producers can explore the gentle sweetness of millet, the nutty depth of oats, and the roasted character of torrefied grains. These flavours offer unique textures and profiles, aligning with consumers’ growing interest in wholesome ingredients. They bridge indulgence with nourishment and add a modern twist to the chocolate experience. What makes this moment particularly exciting is the context in which it unfolds. In challenging times, bold ideas often emerge. The chocolate industry is no exception. Whether responding to economic pressures, shifting consumer preferences, or supply chain difficulties, innovation fosters resilience. Rather than retreating, brands and artisans can embrace creativity to capture attention and build loyalty. The message is clear: crisis can be a catalyst for opportunity. By daring to reimagine flavour, texture, and experience, chocolatiers can preserve chocolate’s appeal while ensuring its relevance for the future. As we savour these emerging creations, we are reminded that even in uncertain times, there is always room for sweetness – and space for reinvention. In this podcast, FoodBev speaks with Soraya Testouri, inside sales and marketing at Meurens about the future of chocolate.

UK protein bar brand Grenade has announced the launch of a limited-edition Creme Egg-flavoured protein bar ahead of next Easter. The Grenade Soft Core Creme Egg Protein Bar is described as the brand’s softest bar yet, marking the launch of a completely new bar format for Grenade. It is made from ‘light and fluffy’ protein dough with a yolk-coloured filling designed to offer the flavour of Cadbury’s iconic Creme Egg confectionery brand, wrapped in smooth milk chocolate. Available until April 2026 in a 45g on-the-go size, the bar features over 13g of protein and 2g of sugar, falling into the non-HFSS category. Grenade calls the bar its ‘most indulgent offering yet,’ while containing less than 250 kcal. Rachel Austerberry, UK retail sales director at Grenade, said: “Grenade is breaking new ground with the first ever official Creme Egg-flavoured protein product”. “Our new Soft Core range is an innovative addition to our offering sure to drive consumer interest and recruit new consumers to the category, thanks to its more indulgent texture and taste.” The limited-edition bar is available via Grenade’s website from 24 November, and across the grocery and convenience channels from December.

Tate & Lyle has announced a new regenerative agriculture programme aimed at helping corn growers in France farm more sustainably. Developed in partnership with local cooperatives and Regrow Ag, the initiative will allow farmers to adopt practices that improve soil health and resilience to climate change while enabling the company to track environmental improvements across thousands of acres. The programme involves three major farming partners – Armbruster Grande Cultures, Euralis Groupe Coopératif and Groupe Coopératif Maïsadour – representing growers in the northeast and southwest of France. Participating farmers will be encouraged to adopt methods such as low- and no-till farming to reduce soil disturbance, cover cropping to enhance soil quality and nitrogen management to cut reliance on synthetic fertilisers. Tate & Lyle will use Regrow Ag’s AI-driven software platform to measure and monitor the environmental impact of these practices. Local agronomists will support farmers in entering data and using insights to inform farm planning, which will also feed into Tate & Lyle and its customers’ sustainability reporting. Nick Hampton, CEO of Tate & Lyle, said: “Regenerative agriculture is at the heart of our approach to sustainability, because helping farmers to become more resilient to the impacts of increasing climate change related events also enables our customers to feed a growing population – a win-win". He continued: "For businesses in the food chain, flooding, droughts and severe temperatures that affect harvests and the use of natural resources are a shared challenge. Through our more mature, science and tech-driven regenerative agriculture programmes in the US and China, we’ve demonstrated that these programmes can materially improve yield and crop quality for farmers and the businesses they supply." "This new programme in France is about supporting farmers, and it also makes perfect business sense as it helps to make our supply chain more resilient.” Anastasia Volkova, CEO and co-founder of Regrow Ag, highlighted: “Tate & Lyle’s leadership is helping accelerate the adoption of regenerative practices where it’s needed most: in Europe’s critical corn-growing regions. By pairing local agronomic expertise with credible, AI-powered measurement and monitoring, this programme is demonstrating how collaboration and data transparency can drive meaningful climate action across supply chains.” French partners also emphasised the programme’s potential impact. Franck Camet-Lassalle, market development manager at Euralis, said the initiative would accelerate soil conservation practices among waxy corn producers and strengthen farm resilience. Christophe Bonno, CEO of Maïsadour, added that the programme aligns with their Ambition 2030 strategy and reflects a shared commitment to sustainable agriculture. This new programme in France builds on Tate & Lyle’s existing regenerative agriculture initiatives, which support corn growers in the US and stevia producers in China. The company maintains acreage equivalent to its annual corn purchases within these programmes, reinforcing its global commitment to sustainable sourcing.

Lifestyle beverage brand Good Kynd has entered the UK drinks market with the country’s first ready-to-drink Iced Chai Latte featuring added prebiotic fibre. Founded by former accountants, the London-based startup aims to bring chai into the mainstream while offering a smoother, non-carbonated alternative within the functional drinks sector. The brand’s first debut product is a 250ml Iced Chai Latte formulated with 4g of added fibre, an oat milk base, no added sugar and a vegan, gluten-free recipe. Designed to deliver a café-style chai product with a sweet-spice flavour, the drink is positioned for both on-the-go consumption and mindful daily rituals, while also tapping into the growing consumer interest in gut health, all in a fully recyclable aluminium can. The cans will be launching online before the end of the year, priced between £2.20 and £2.50.

Arla Foods has announced a significant investment of nearly DKK 300 million (approximately $46.4 million) to retrofit a spray-drying tower at its Arinco dairy facility in Videbæk, Denmark. The company says this move aims to bolster its capacity for ingredient production while simultaneously reducing its environmental impact. The investment comes on the heels of Arla’s decision, made in August 2024, to pivot the Videbæk facility exclusively towards ingredient manufacturing, moving away from its previous focus on Early Life Nutrition products. This transition underscores Arla’s commitment to meeting the rising global demand for specialised dairy ingredients, particularly in markets where health and nutrition are paramount. Luis Cubel, managing director of Arla Foods Ingredients, said: “This investment is strategically important for both Arla Foods and Arla Foods Ingredients. It supports our growth plans and enables the commercialisation of more highly refined products.” The upgrade to the spray-drying tower is expected to facilitate the production of a broader range of specialised ingredients, catering to diverse customer needs across various sectors. In addition to enhancing production capabilities, the project incorporates a heat recovery system designed to improve energy efficiency. By utilising waste heat from exhaust air to preheat intake air, the facility aims to significantly reduce its reliance on steam heating. This is projected to decrease natural gas consumption by approximately 4,441 MWh annually, translating to a reduction of nearly 5% in the facility's overall gas usage. Consequently, Arla anticipates a decrease in its CO₂ emissions by around 900 tons per year, aligning with the company’s sustainability goals. The technical rebuild of the spray-drying tower is scheduled to commence in July 2026, with initial test productions expected to begin by January 2027. Cubel further noted: “We see strong and sustained demand for our ingredients, and with this investment, we are ensuring that we will also have sufficient capacity in the future”.

Heinz has launched its first-ever gravy condiment, aptly named 'Leftover Gravy,' designed specifically for Thanksgiving leftovers. This new product aims to cater to a growing demographic of Millennial hosts who are redefining holiday traditions and seeking convenient, nostalgic meal solutions. The 12oz squeezable bottle of homestyle turkey gravy aims to transform a classic holiday staple into a versatile condiment, ideal for the popular post-Thanksgiving sandwich ritual. The launch comes at a time when Thanksgiving is increasingly viewed as a multi-day celebration, with recent surveys indicating that 94% of Americans create leftover sandwiches, and nearly half consider gravy a crucial ingredient. This trend highlights a shift in consumer behaviour, particularly among Millennials who are embracing creative ways to enjoy holiday meals beyond the traditional feast. Jamie Mack, associate director of brand communications for Heinz US, noted: “While Heinz gravy has always been a fan favourite on the Thanksgiving table, we decided to focus our attention on the day-after ritual – because we all know leftovers are the best part. Our unmistakably rich and smooth gravy enhances these meals, making them even more enjoyable.” The product draws inspiration from the Moist Maker, a sandwich made famous by a beloved 90’s sitcom, tapping into nostalgia to connect with younger consumers. To promote the new condiment, Heinz is offering a limited-edition Leftover Gravy Kit through Walmart.com, including a squeezable bottle and a recipe card for the “Ultimate Thanksgiving Leftovers Sandwich”. Heinz's focus on gravy during this peak season reflects a broader industry trend where brands are increasingly targeting millennial consumers who prioritise both quality and convenience. The emphasis on real turkey broth and a homemade taste further aligns with current market demands for authentic, high-quality food products.

Sanjay Bahadur Nestlé has announced the retirement of Sanjay Bahadur, executive vice president and head of group strategy and business development, effective at the end of December 2025. Bahadur's departure marks the conclusion of a notable 40-year career with the company, during which he held pivotal roles across various markets including India, Switzerland, Hong Kong, Turkey and China. In his current capacity, Bahadur has played a crucial role in shaping Nestlé's strategic direction. His responsibilities encompassed portfolio management, mergers and acquisitions, and the establishment of external partnerships and licensing agreements. Under his leadership, the company has navigated complex market dynamics and executed significant M&A transactions that have bolstered its position in the competitive food and beverage landscape. Philipp Navratil, CEO of Nestlé, expressed gratitude for Bahadur's extensive contributions: “On behalf of everyone at the company, I would like to extend a heartfelt thanks to Sanjay for his many contributions to Nestlé. He consistently demonstrated uncompromising integrity and a humble approach to leadership, fostering trust and collaboration across the organisation.” As Bahadur transitions into retirement, the M&A function will be reassigned to CFO Anna Manz, indicating a strategic shift in how Nestlé will approach future acquisitions and partnerships. In addition to Bahadur's retirement, Nestlé has recently announced several key appointments and structural changes aimed at strengthening its leadership team. In September, Nestlé announced the immediate dismissal of CEO Laurent Freixe following an internal investigation into a breach of the company’s code of conduct involving a personal relationship with a subordinate. The company appointed Navratil – formerly head of Nespresso – as the new CEO. Alfonso Gonzalez Loeschen was appointed chief executive officer of Nespresso , which came into effect on 1 November 2025. Meanwhile, Nestlé announced that chairman Paul Bulcke would step down earlier than planned , with Pablo Isla assuming the role on 1 October. The leadership transition follows significant investor backlash after a series of high-profile executive departures, which have intensified concerns over Nestlé’s governance and strategic direction. These moves align with the company’s ongoing efforts to streamline operations and enhance its competitive edge in the rapidly evolving food and beverage sector.

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. Described by the start-up as a ‘world-first,’ the system is designed to transform how food products are researched, formulated and developed. AKA Studio consolidates a company’s knowledge and R&D into a structured foundation that incorporates experimental and analytical measures related to texture, aroma and taste, from sensory research facilities. AI assistants are then applied to guide formulation and optimisation. This integration aims to shorten the innovation cycle for R&D teams from year to weeks, by combining historical and ongoing R&D data, ingredient specifications, sensory feedback and regulatory documentation into a smart, unified framework. By linking digital information with sensory evidence, AKA Studio could enable companies to bring healthier and more sustainable products to market with greater precision and security, through formulation optimisation. The platform also supports reformulation for cleaner labels, reduced sugar and fat content and more resilient supply chains – major priorities for food producers currently. It also holds potential for future applications in flavour, fragrance, cosmetics and pharmaceuticals. AKA Studio operates as a secure Software as a Service (SaaS) platform managed by AKA Foods. The company has assured that this offers a private environment for clients’ data, and the tech can be deployed on-premise, air-gapped, under the same protection standards for organisations with heightened security requirements. Data is never shared for model training, and clients retain full ownership and control of their information in every case, AKA added. Alex Bronstein, chief scientist at AKA Foods, said: “AKA Foods is essentially bringing to market a new type of a grammar – a language for food, creating AI agents that are capable of connecting to different external data sources and then making recommendations on how to improve the recipe. This is something that a generic AI model like ChatGPT will never be able to achieve.” Founder and CEO, David Sack, added: “The global food industry holds enormous amounts of valuable knowledge but struggles to use it effectively. AKA Studio gives companies the ability to capture, organise and apply that knowledge securely. This investment allows us to expand deployment to enterprise clients worldwide and continue advancing the science behind how food is created.”

A series of three new research papers, published in The Lancet , describe how the overconsumption of ultra-processed foods has created an ‘urgent health challenge’ and call on the food industry and governments to facilitate a shift toward healthier diets. FoodBev heard from the experts this week to delve into this call for action, and what it could mean for the sector and consumers. The series of papers, authored by 43 global experts, highlight the health risks associated with diets high in ultra-processed foods (UPFs) – with high-UPF diets shown to be on the rise around the globe. UPFs are categorised by the authors as food products made from inexpensive industrial ingredients, designed and marketed with the intention of cutting production costs and maximising corporate profits. This typically includes foods made with additives such as artificial dyes, sweeteners and emulsifiers, as well as hydrogenated oils and protein isolates. The term UPF was first coined by Carlos Monteiro, professor emeritus of food nutrition and public health at the University of Sao Paulo in Brazil. Monteiro co-authored the new papers and developed the Nova system (a framework used to determine a food’s level of processing).   Paper one: The rise of the high-UPF diet In the first paper, the researchers review the scientific evidence on UPFs and their impact on health, highlighting how these foods are ‘displacing long-established dietary patterns and worsening diet quality’. The paper outlines the health impact associated with diets that primarily consist of UPFs. It shows how a systematic review, encompassing 104 long-term studies, found 92 reported greater risks of one or more chronic diseases. Meta-analyses showed significant associations for 12 health conditions, including obesity, diabetes, cardiovascular disease, depression and early death from all causes. It also points to national surveys indicating that the portion of UPFs in diets is rising significantly worldwide. The estimated share of UPFs in household food purchasing or daily food intake tripled in Spain (from 11% to 32%) and more than doubled in China (4% to 10%) in the past three decades. It also increased from 10% to 23% in Mexico and Brazil over the past four decades, while in the UK and US, it increased slightly to maintain levels already above 50%.   Paper two: Developing coordinated policy The second paper in the series focuses on developing coordinated policies to regulate and reduce UPF production, marketing and consumption. To complement existing legislation that currently focuses on reducing foods high in fat, salt and sugar (HFSS), the authors believe specific UPF policies should be introduced – with the response varying across different regions globally depending on the context and each country’s unique situation. Measures proposed by the research team include mandatory front-of-package labels highlighting ingredients that are typical markers of UPFs – such as synthetic colours, flavours and sweeteners – alongside HFSS labelling. They also propose stronger marketing restrictions, on digital media and at brand level, as well as banning UPFs in public institutions like schools and hospitals. Alongside the regulation of UPFs, the authors emphasise that policies must expand access to fresh foods to ensure that minimally processed foods are accessible and affordable. They suggest taxing certain UPFs to fund fresh food subsidies for low-income households.   Paper three: The ‘political playbook’ of UPF producers In the third and final paper, the authors state that global food corporations are driving the rise in UPFs, calling for an urgent global health response – and for the big food players to change their tactics. The paper highlights how, with global annual sales of $1.9 trillion, UPFs are the most profitable food category – with UPF manufacturers accounting for over half of $2.9 trillion in shareholder payouts by all publicly listed food companies since 1962. The paper names the eight largest trans-national UPF manufacturers, all headquartered in America and Western Europe: Nestlé, PepsiCo, Unilever, Coca-Cola, Danone, Fomento Económico Mexicano (FEMSA), Mondelēz International and Kraft Heinz. UPF companies employ ‘sophisticated tactics’ to protect profits, the authors state – such as blocking regulations, shaping scientific debates and influencing public opinion. In order to tackle rising UPF consumption, the authors call for a public health response to ‘protect policymaking from industry interference, end industry ties with healthcare professionals and organisations, and build a global UPFs action advocacy network’. They make comparisons to the tobacco industry, suggesting a similarly significant global response should be implemented to curb the power of the largest UPF-producing multinational corporations.   Key points from the authors   Reformulation is not a silver bullet Over the last decade, reformulation has been a crucial component of the global food and beverage industry’s efforts to improve public health and curb dietary-related diseases, such as type 2 diabetes and cardiovascular disease. This began with moves to reduce saturated fat, salt and sugar in line with tightening regulations, such as the sugar tax and the HFSS legislation in the UK. But with growing awareness of UPFs and the potential health impacts of synthetic additives, the focus has recently shifted to reformulating for ‘cleaner labels’ more broadly – formulations made with ingredients perceived as more natural, as well as with reduced sugar, salt and fat. A focus on artificial colours has been particularly prominent in the US in the last year, amid the Trump administration’s push to phase out petroleum-based dyes from the national food supply. This has led food giants including Kraft Heinz, General Mills, Hershey and Kellogg’s to announce reformulation plans, set to replace artificial colours across their portfolios with natural alternatives. However, despite such initiatives, co-author Camila Corvalan – professor of the public nutrition unit at the University of Chile – believes reformulation is not the answer to the UPF problem. “It’s just part of the solution,” she told reporters in a press briefing this week. “For instance, if you take Coca-Cola – you would have difficulty trying to reformulate Coca-Cola to make it non-ultra-processed. There are some UPFs that cannot be reformulated.” “We would like, in the paper, to highlight that this is not a food-centred issue. This is really a dietary pattern transformation in which we have promoted the consumption of UPFs, displacing the consumption of minimally processed foods and fresh meals.” Chris van Tulleken, professor of infection and global health at UCL and author of the book Ultra Processed People , commented: “I would suggest in some countries, we have a three-decade history of reformulation by the food industry. We took the fat out first, then we took the sugar out. We replaced the sugar with the sweeteners, the fats with gums. These products have been extensively reformulated and we have seen obesity – particularly obesity in childhood and other rates of diet-related disease – persistently go up in line with reformulation.” He added: “This is not a product-level discussion…As long as you’re reformulating, if your purpose is still profit, you’re unlikely to cause positive health outcomes.”   Holding major players accountable The authors argue that to combat the problem, the food industry needs to rebalance the power currently held by the world’s largest producers of UPFs and coordinate a policy response independent of their influence. Author Phillip Baker, from the University of Sydney’s School of Public Health, discussed the power imbalance: “The higher profitability of ultra-processed food corporations, relative to other types of food producers, provides these corporations with surplus resources that they can use to continue to expand and grow,” he said. “It also encourages investment in these corporations.” “Higher profitability translates into very large marketing budgets, much larger than other types of food producers, and much larger than even governments have available to promote healthy food. More resources also translate into more political influence, because these companies can fund lobbyists, front groups and lawyers to do the litigation. And they can invest a lot into corporate social responsibility and public relations, conveying a favourable image. The result is that UPFs are spreading everywhere around the world.” The third paper from the authors makes recommendations for UN agencies to develop technical guidance and a policy framework for governments and advocacy groups, highlighting examples of successful policies in Latin American countries. Corvalan said: “Our colleagues from Mexico have not only marked foods based on the nutrients, but also added warnings for caffeine, for non-nutritive sweeteners. And in Colombia, they are taxing some of these ultra-processed food categories…[Policy] also needs to include the provision of minimally processed and fresh meals to vulnerable populations, and [an] example is Brazil, who have been doing this in their procurement programme.”   One size does not fit all Though the authors are clear on their stance – that we need more regulation around UPFs, more responsibility placed on large corporations, and more minimally processed food made accessible and affordable – they acknowledge that the situation is nuanced and will vary depending on the context in each region around the world. They also acknowledge the validity of various scientific critiques of the Nova system and UPF definition – including the existence of sub-groups with different nutritional values. Speaking to FoodBev during the press briefing, Monteiro addressed this point by discussing the example of meat alternatives like veggie burgers and sausages. This is one sub-group that, according to the Nova system, is typically defined as UPF due to the common presence of additives such as emulsifiers, oils, stabilisers and thickeners, flavourings and highly processed proteins. Though often containing additives, these products often offer a more balanced nutritional profile than their processed meat counterparts – they provide fibre, don’t contain cholesterol and often contain lower amounts of saturated fat. Monteiro noted that plant-based burgers, for example, correspond to less than 1% of total energy intake in the UK. And in the UK, they can help reduce red meat consumption, which is important for the environment too. “So, if you start to have a tax policy here on UPFs in the UK, I wouldn’t tax these plant-based burgers, because they are irrelevant and maybe they have some positive value. But this is what each country has to define.” Speaking about this tailored approach, Corvalan said: “Probably in some countries, such as the UK, Canada and the US…the taxes, for example, would have to be targeted at some specific categories first. At the same time, other policies at other levels will [need to] promote the access, affordability and convenience of minimally processed foods for vulnerable populations. What we are calling for in this series is not to abandon vulnerable people…We need governments to take responsibility for this by acting and promoting actions that will ensure those foods are convenient.” The authors also addressed fortification, with some critics of the Nova system having raised the point that adding certain nutrients, vitamins and minerals to a food product could mean it is classed as a UPF, despite the fortification being done for health benefit. Van Tulleken said: “We take no position against food fortification more broadly, which is a public health solution used by many governments around the world, [such as] fortification of flour with folate or the addition of iodine to salt. Nova is not against this. But that's much different to putting micronutrients into ultra-processed foods…to create [health] claims.” He also pointed to a lack of understanding of the Nova system and what constitutes a UPF under the framework. “Nova is not against food processing. The first three groups of Nova – minimally processed foods, culinary ingredients and processed foods – are still processed in some particular way,” van Tulleken continued. “Food processing is essential to the provisioning of healthy and sustainable diets. And we know this because…we've researched these diets and we know they're healthy. The Mediterranean diet, for example, combines some minimally processed foods, some culinary ingredients and some processed foods.” “Food processing contributes to not just to healthy diets, it also contributes to food culture, to cuisines and culinary, to gastronomy. It also provides a critical role in the economy, providing jobs and supporting people's livelihoods. Where Nova differentiates UPFs is that these are foods produced for the purpose of profitability, for selling more food. And they do this by minimising the cost of producing the food…. They use cheap commodity ingredients, they use processing technologies, and they use additives to reduce the cost of production. They add the cosmetic additives to make these foods hyperpalatable, to drive repeat consumption.” Mathilde Touvier, head of the nutritional epidemiology research team at the French National Institute for Health and Medical Research (Inserm), concluded: “While healthy debate about UPFs within the scientific community is welcomed, this should be distinguished from attempts by vested interests to undermine the current evidence. The growing body of research suggests diets high in ultra-processed foods are harming health globally, and justifies the need for policy action.”

Synergy Flavours has introduced an astringency masking solution, designed to enhance taste and texture in high-protein dairy products. According to the company, the new solution reduces the perception of astringency and chalkiness that often impacts protein-enriched dairy foods. This aims to enable the desired flavour to come through and confer a creamy mouthfeel. High-protein dairy products, such as yogurts, can present taste challenges such as undesirable tangy, acidic off-notes. Synergy’s new solution was developed using analytical techniques to identify and quantify primary aroma and taste compounds in a typical high-protein yogurt, and pinpoint compounds presenting a particular flavour challenge. Taste modulators are developed using sensory methodologies and insights from analytical data, gained from Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). Modulators mask challenging taste and aromas and enhance desirable flavour and textural attributes in product development. According to Synergy, in a blind paired comparison of a high-protein vanilla yogurt control and a high-protein vanilla yogurt with the Synergy masking solution, 87% of the panel characterised the latter as creamier in both mouthfeel and flavour. Additionally, 70% noted improved acidity levels and reduced astringency. James Blake, European category development manager at Synergy Flavours, said that amid the recent boom in high-protein dairy products, Synergy’s consumer research found that 75% of UK respondents experienced taste challenges with existing yogurts on the market – citing astringency, artificial flavour, chalkiness and dry mouthfeel as issues. “It is clear that taste modulation is a critical part of product design, particularly when adding new functionality to classic products,” Blake commented. “With consumers increasingly unwilling to sacrifice taste for functionality, taste challenges need to be addressed from the outset.”