All Functional ingredients & nutraceuticals articles
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NewsMushroom fermentation transforms okara into protein-rich ingredient
Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and transforming its flavour profile from sour to savoury.
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NewsUMass Amherst launches $120m future of food initiative
The University of Massachusetts Amherst has launched a $120 million initiative to address food system challenges, including a new Food Innovation Hub and research centre.
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NewsDutch coalition demands €65m fund to boost plant-based food
A 60-strong coalition is urging the Dutch government to establish a €65 million annual Plant-Based Acceleration Fund and national action plan, modelled on Denmark’s plant-based food strategy.
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NewsEuropean trials find non-nutritive sweeteners do not undermine weight loss
A review of three major European trials found that replacing sugar with non-nutritive sweeteners did not hinder weight loss, metabolic health or increase sweet cravings.
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ArticleGLP-1 friendly’ has no regulatory definition and manufacturers are shipping it anyway
New Food explains: ‘GLP-1 friendly’ has no regulatory definition. What manufacturers must verify before using the term.
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NewsNestlé agrees $1bn sale of mainstream vitamins business to Yellow Wood Partners
Nestlé has agreed to sell its mainstream vitamins, minerals and supplements business to private equity firm Yellow Wood Partners for $1 billion, sharpening its focus on premium, science-led nutrition.
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ArticleDesigning nutraceuticals around biology, not ingredients
Health claims on nutraceuticals can be limited due to the need for scientific evidence, which traditional products often lack. Here, we introduce a new approach to nutraceutical formulation that marries biology with engineering to address specific health issues – and the results are looking good.
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NewsGatorade study identifies women’s hydration and fuelling gaps
GSSI research finds widespread dehydration, sodium replacement and carbohydrate intake shortfalls, strengthening calls for more personalised guidance for active women.
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NewsNichols targets functional drinks market with Myprotein clear whey water launch
Nichols will challenge milk-based protein drinks with a sugar-free clear whey water range launching across UK retail in September 2026.
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ArticleFrom science to shelf: the rise of pet gut health innovation
Elisabetta Pierangelo, Global Vice President of Research & Development at Mars Pet Nutrition, reveals the latest research that is helping to reshape pet food formulation strategies that prioritise gut health for optimum overall wellness.
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NewsEU approves fibre-based novel food additive targeting weight gain
EU approval of IPE could open new opportunities for satiety-led foods targeting gradual weight gain before drug intervention.
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ArticleHow wellbeing will drive food sector’s next phase of growth
Backed by data-driven insight, Sharon Bligh from the Consumer Goods Forum cuts to the heart of how manufacturers can get ahead of the curve by catering to the distinct yet varying needs of today’s consumer.
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NewsDanone to acquire MADE Group to accelerate APAC nutrition growth
Danone will acquire Australia’s MADE Group and take full control of its dairy venture, boosting its healthy nutrition business across APAC.
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NewsWaitrose becomes first supermarket to offer British samphire year-round
Waitrose and Westlands achieve year-round British samphire production using hydroponic technology, extending domestic supply beyond the traditional summer season.
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NewsUK approval of Wegovy pill signals next phase of GLP-1 growth
MHRA approval makes Wegovy the UK’s first GLP-1 weight-loss tablet, offering eligible patients an alternative to injections.
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NewsIngredion agrees terms of £2.7bn acquisition of Tate & Lyle
The board-approved deal would combine Ingredion’s texture and sugar reduction expertise with Tate & Lyle’s strengths in mouthfeel, sweetening and fortification.
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ArticleThe evolution of bioactivity: how women’s health needs could reshape the ingredients industry
Emerging research on creatine, collagen and glutathione is challenging long-held assumptions about the role of bioactive ingredients in women’s health. Enzym Groups Olena Krasovska considers the implications for ingredient innovation, formulation and functional food development aimed at supporting healthy ageing.
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NewsTate & Lyle expands plant-based sweetener innovation partnership with BioHarvest Sciences
The expanded BioHarvest collaboration targets flexible next-generation sweeteners as food manufacturers respond to rising global demand for sugar reduction solutions.
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NewsTate & Lyle shares surge amid £2.7bn Ingredion takeover bid talks
The potential takeover would combine two major reformulation specialists as demand grows for healthier food and beverage ingredients solutions.
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NewsGatorade targets gender gap in hydration science with new research initiative
A new research initiative from Gatorade aims to address the lack of female-specific data in hydration and nutrition science, highlighting wider implications for product development and personalised nutrition.