Reformulation

Less is more for food brands trying to meet modern shoppers’ health & safety needs

New research suggests familiar ingredients, minimal processing and shorter ingredient lists could give food brands an opportunity to capture a premium

FDA eases salt-substitute rules amid MAHA push for healthier foods

The final rule gives food and beverage manufacturers greater flexibility to reduce sodium in products ranging from bread rolls and canned tuna to salad dressing and cheese, supporting FDA’s broader sodium-reduction goals

Creatine as a food ingredient remains popular with steady stream of new products

The ingredient once known as a sports nutrition supplement is increasingly making its way into food and beverage

FN+Lost confidence in nutrition information offers CPG makers opening to rebuild trust

The latest IFIC Food & Health Survey finds consumers increasingly unsure what, or whom, to believe as self-assessed health declines, but also points to a path for food companies to rebuild trust with credible facts, practical guidance and scientific evidence

FN+California’s UPF label raises a bigger question: What is a UPF?

A harmonized UPF definition requires more than a list of ingredients or processing methods

FN+Mondelēz reveals the trends shaping the future of confectionery and snacking

What does the future hold for confectionery and snacking? Richie Gray of Mondelēz SnackFutures shares his thoughts on the trends and technologies shaping the sector

FN+Hershey boosts Reese’s portfolio in bid to accelerate growth

New innovations highlight Hershey’s efforts to keep its most valuable brand fresh amid push for growth

FN+California signs voluntary non-UPF label into law

Gov. Gavin Newsom’s signing of AB 2244 into law creates the first state-backed, voluntary label for non-UPF qualifying products, amid a pending federal UPF definition

FN+Big Food warns growing scrutiny of ultra-processed foods could hit sales and costs

Campbell’s, PepsiCo, Conagra, Kraft Heinz and JM Smucker flag regulatory, consumer and litigation risks as debate over UPFs intensifies

Flavors of the future: global inspiration meets local innovation

Flavor via fermentation reaches new efficiency with AI

AI simulations could help Crush Dynamics reduce energy use by an expected 30% while optimizing fermented grape purées and powders used to reduce sugar and sodium in food formulations

Flavors of the future: global inspiration meets local innovation

Functional chocolate puts formulation innovation into overdrive

Demand for protein-forward, reduced-sugar and plant-based indulgence is forcing formulators like Luker Chocolate to balance nutrition claims with the taste and texture consumers expect

FN+HHS’ RFK Jr supports organic as Trump administration backs regenerative agriculture

HHS Secretary Robert F Kennedy Jr told organic industry leaders he would do “anything and everything” to help the sector grow, while distinguishing USDA Organic from the Trump administration’s growing focus on regenerative agriculture

Plant-based foodservice has a menu availability problem, says GFI

Plant-based foodservice customers visit restaurants about 50% more often than meat-only consumers and spend roughly $1,950 annually at quick-service venues, according to Good Food Institute research

FN+What Mars’ latest food-tech cohort says about the future of food

Mars’ food-tech ventures suggest big food is headed towards technologies rooted in food production rather than finished products

Folgers enters functional coffee with protein, prebiotic and focus blends

JM Smucker will launch four instant-coffee varieties in November, as it pursues growth in functional beverages

Cadbury x Oreo: Do collaborations and health claims still drive growth?

Cadbury and Oreo embrace collaboration trend with Cadbury Delights Oreo launch, but do health claims go a step too far?

FN+Mondelēz ramps up investment to drive global growth

Confectionery and snacking giant shifts focus to drive next phase of growth

FN+Coca-Cola brings innovation back with new strategy

After pruning its portfolio during the pandemic, Coca-Cola is taking a more targeted approach to product development while using digital tools, data and AI to sharpen its connections with consumers and customers

FN+General Mills pairs cost cuts with cautious capital strategy

The food giant plans $3 billion in cost cuts over four years, favoring debt reduction over stock buybacks and acquisitions

Campbell’s Co slashes dividend, cuts jobs and raises prices in $500M savings push

The Campbell’s Company expects another year of declining sales and earnings as it launches a savings program, reshapes its portfolio and steps up investment behind its strongest brands

FN+Allulose-containing products claiming zero sugar threatened with growing litigation

A wave of proposed class actions targeting “zero sugar” and “sugar free” claims is putting allulose-containing products in the crosshairs, following a pivotal Seventh Circuit ruling involving Chobani

FN+California passes non-UPF food seal, setting potential blueprint for other states

AB 2244 creates a voluntary government-backed certification for non-ultraprocessed foods and requires certain large retailers to prominently display certified products

Big Food’s colour promises are colliding with supply chain reality

The dye deadlines are closing in, but the alternatives aren’t ready

News Bites

Food’s new rules: Regulation, reformulation and the reinvention of legacy brands

Transparency, health and regulation emerged as the defining forces shaping the food industry this month

General Mills removes artificial dyes from its entire cereal portfolio

A market leader in cereal sales plans to remove artificial colors from all of its products by the end of 2027

FN+Could climate change force a rewrite of the world’s recipes?

Manufacturers are racing to diversify ingredient sourcing as climate shocks threaten some of the world’s most important food commodities

Could FDA’s GRAS proposal chill investment in novel food ingredients?

Mandatory GRAS notifications could make regulatory risk a bigger factor in fundraising, partnerships and M&A, potentially pushing innovators toward safer bets and away from riskier products

FDA considers new natural food color petitions as synthetic dye phaseout looms

Petitions seek approval for safflower yellow, expanded uses for gardenia blue and changes to carrot oil production as food makers move away from synthetic dyes

FN+FDA tracks progress as brands ditch artificial colors

CPG companies and private label brands are cutting petroleum-based dyes and they want credit for it

Gen Alpha’s early eating habits offer a roadmap for the future of snacking

NIQ research finds that children are already thinking about ingredients, nutrition and the benefits they want from snacks, which could shape the category as they gain purchasing power

Louis Dreyfus Company targets pea protein off-notes with new isolate

As demand for plant-based dairy and protein sodas surges, a new large-scale Canadian facility is producing purified pea protein isolates to eliminate sensory off-notes and support emerging dietary needs

Flavor takes center stage in 7UP’s lime-led makeover

7UP leans into flavor with first major reformulation in more than 15 years

Hershey’s push for premiumisation picks up pace

Hershey’s stepping up its premium ambitions with elevated products, strategic acquisitions and a growing focus on affordable indulgence

Natural colors are creating a new supply chain reality

Natural dyes require more than reformulation because supply chains must evolve too

Could soaring whey prices make infant formula even more expensive?

Will the use of whey in trending foods and beverages have a knock-on effect on essential categories?

WK Kellogg Co to cut artificial dyes and BHT a year ahead of schedule

The cereal giant has faced intense scrutiny for its use of controversial ingredients like petroleum-based dyes and butylated hydroxytoluene (BHT)

FN+Nestlé breaks with 60 years of After Eight tradition

Nestlé is giving After Eight its biggest makeover in decades, expanding the iconic brand with new flavours and a modern look

FN+FDA’s UPF definition may lack legal force, but not policy impact

The agency’s decision to submit a white paper rather than a proposed rule limits its legal force but could still influence voluntary reformulation, front-of-pack labeling and future federal food policy

Letter from the editor

Science, trust and the next era of food innovation

From combating food misinformation to redefining healthy eating and scaling AI-enabled innovation, IFT FIRST 2026 underscored how evidence-based science is reshaping the future of food

IFT FIRST

Is fibermixxing the new fibermaxxing?

Growing consumer interest in specific fibers is prompting the promotion of fiber diversity as a way to deliver multiple health benefits while supporting product innovation

Soup-To-Nuts Podcast

Benefit stacking, not hero ingredients, is the future of food

Manufacturers must rethink formulation in the post-GLP-1 era to account for shifting consumer desire from hero ingredients to products that deliver multiple health benefits, fit into their everyday routines and justify their price

FN+UPF legislation raises stakes for food labeling and child-directed marketing

The debate around the Childhood Diabetes Reduction Act signals rising political interest in warning labels, marketing restrictions and a federal definition of ultra processed foods

Mondelēz growth boosted by emerging markets as Europe sees decline

Like other major FMCGs, the biggest growth for Mondelēz is outside developed markets

Soup-To-Nuts Podcast

How can CPGs modernize iconic brands for a new generation without losing the magic?

J&J Snack Foods says the answer lies in evolving heritage brands and products but not the emotional experiences consumers associate with them

IFT FIRST

FN+Protein’s single note is getting old – what is its next verse?

After years of optimizing protein concentration, ingredient suppliers are shifting the focus toward solutions that deliver broader benefits ranging from satiety and metabolic health to sensory performance and formulation flexibility

Nestlé’s turnaround gains momentum despite profit drop

Nestlé delivers stronger organic growth and improving volumes in H1 2026, but net profit falls 31.4%

FN+Artificial colours: How Europe regulates differently from the US

The use of food colours in the EU is stringently defined but it contrasts with the US approach

FN+Could almond hulls be the next big functional food ingredient?

A new GRAS determination paves the way for the agricultural byproduct to move beyond animal feed and into foods, where its fiber, antioxidants and functional properties could appeal to manufacturers across categories and applications

Lindt turns Dubai chocolate craze into ice cream

Lindt brings Dubai chocolate trend to ice cream as confectionery brands continue to diversify

Inside the whey protein bottleneck: How processors can find more capacity

Amid booming demand for protein, how can dairy processors unlock capacity without expanding plants?