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“Stop food waste day”: Turning loss into opportunity through AI, smart sensors and scaling innovations

“Stop food waste day”: Turning loss into opportunity through AI, smart sensors and scaling innovations

Food waste is central to some of the key challenges facing the world today, such as hunger, climate change, and agricultural sustainability. Calls for ramping up innovations are gaining ground, as food loss and waste contributes to nearly 8-10% of global greenhouse gas emissions (GHG) each year, according to the World Food Programme.
Bioscience and natural preservation fuel shelf life innovation as industry balances freshness with clean label
Bioscience and natural preservation fuel shelf life innovation as industry balances freshness with clean label
Increasing consumer awareness of sustainability and demand for cleaner ingredients is pushing the boundaries of shelf life extension technologies. Leading companies in the F&B industry are looking toward fermentation, clean label strategies, and data analytics to help manufacturers reduce costs while attaining freshness and transparency across food and drink categories.Food Ingredients First speaks with Corbion, International Flavors & Fragrances (IFF), and dsm-firmenich to understand what’s shaping the present and future of shelf life solutions in fast-growing categories like plant-based, dairy alternatives, and functional foods.
ADM talks regulatory compliance and natural reformulation as FDA targets synthetic colors
ADM talks regulatory compliance and natural reformulation as FDA targets synthetic colors
As US regulatory action around synthetic additives intensifies, all eyes are on color manufacturers to meet the rising consumer demand for clean label natural coloring options. Earlier this week, the Health and Human Services (HHS) and the US Food and Drug Administration (FDA) announced measures to phase out eight artificial food dyes and colorings from the country’s food supply by the end of next year.
Making the Switch from Fiber Drums to Flexible Bags
Making the Switch from Fiber Drums to Flexible Bags
For ingredient manufacturers in search of sustainable, cost-effective packaging, the shift from rigid to flexible packaging offers significant benefits. Learn what industry trends are driving the shift to flexible packaging, factors to consider when moving from fiber drums, alternative packaging options, and what to look for in a packaging partner.This Technical Paper is brought to you by Fres-co System USA, Inc. 
Kemin Food Technologies: Boosting meat quality and safety with automation and antioxidants 
Kemin Food Technologies: Boosting meat quality and safety with automation and antioxidants 
Courtney Schwartz, marketing director at Kemin Food Technologies, discusses the meat industry’s current quality challenges, such as retaining juiciness and tenderness for consumer appeal. She explains how manufacturers can mitigate oxidation and spoilage through antioxidants, and the importance of automation and dosing systems for consistency and procurement management.
NPEW 2025 review: Top trends in healthier foods, functional beverages, and nutrition innovations
NPEW 2025 review: Top trends in healthier foods, functional beverages, and nutrition innovations
At Natural Products Expo West (NPEW) in Anaheim, California, US, the food and nutrition industries showcased their latest innovation in healthier food options, snacks, beverages, and supplements. Weight management, active nutrition, and products for gut, brain, mood, and women’s health took center stage. Exhibitors featured a wide selection of functional hydration, new delivery formats, low- or no-sugar foods, alt-dairy, fibers, and biotics. Protein reigned supreme, from plant-based options to whey, real meat, and eggs, across applications in sports bars, powder, snacks, pasta sauce, and clear drinks.

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Plant-based trends: Food innovators champion nutritional value, protein content and protein diversity
People eating plant-based food around a table.
As the plant-based space continues to evolve, animal-free food innovators are sharpening their focus on developing label-friendly alternatives that move away from ultra-processing methods, offer products with shorter ingredient lists, and clean up the category in terms of nutrition.
Checkerspot advances sustainable alt-palm oil with microalgae to tackle deforestation
yellow microalgae oil in a glass cup
Biotech firm Checkerspot has developed the “world’s first” high-oleic palm oil alternative formulated entirely through the fermentation of microalga Prototheca moriformis. The “clean and scalable” oil closely matches the fatty acid profile of conventional high-oleic palm oil, with over 55% oleic acid and 32% palmitic acid, claims the company.
Ulrick & Short launches stabilizing starches for texture and clean label appeal
Fries.
Ingredient supplier Ulrick & Short is expanding its clean label portfolio with the launch of synergie A, a range of starches designed to thicken and stabilize food products while simplifying ingredient lists. Synergie A taps the growing consumer demand for natural and minimally processed foods, allowing manufacturers to maintain texture properties without relying on complex ingredients.
ProVeg backs global food tech start-ups to advance alt-protein and upcycling innovations
Precision Biotechnology Creating Dairy-Free Milk and Cheese Alternatives from Microbial Cultures
Food awareness organization ProVeg International is advancing AI-powered protein production and precision-fermented dairy from fungi by supporting ten global start-ups through its latest ProVeg Incubator program starting next month.
IFFA 2025: ICL Food Specialties spotlights meat and alternative proteins
ICL Food’s hybrid bratwurst.
Functional ingredient solutions provider ICL Food Specialties will present high-quality functional ingredient systems that help solve food challenges for meat, poultry, seafood, and alternative proteins at IFFA in Frankfurt, Germany (May 3-8).
Exploring DNA and genomics to unlock personalized nutrition and longevity
Scientist doing DNA research

Nutrition Insight

As personalized nutrition gains momentum, genomics can help consumers fine-tune supplementation strategies based on their genetic makeup. We meet with a functional medicine expert who advocates using genetic insights to optimize health with tailored interventions. Bryce Wylde, co-founder of The DNA Company, tells Nutrition Insight that genomics is the study of genes, collectively known as the genome, and how they interact with each other and the environment. “It goes beyond genetic traits — it explores how your genes influence health, predict disease risk to some degree, and guide personalized nutrition and lifestyle strategies.” 
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Packaging & Technology News

IFFA 2025 preview: Automatization and digitalization drive protein packaging efficiencies

Efficiency through innovation, putting sustainability into action, and growing product variety are among the top themes attendees can explore at the upcoming IFFA trade show in Frankfurt, Germany. Between May 3–8, exhibitors will showcase technology for meat and alternative proteins and their packaging solutions. Packaging Insights speaks to Multivac and Albert Handtmann about why the packaging leaders expect to see an increase in automation for protein packaging. We also discuss industry trends the exhibitors tap into, including line efficiency, downtime minimization, cost optimization, and plastic reduction. 

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Business News

IFFA 2025: Protein diversification and clean label innovation to redefine meat and alternatives

At this year’s upcoming IFFA in Frankfurt, Germany, the global meat and alt-protein industry will gather as the world looks to diversify protein sources to feed a growing population. Hybrid offerings, cultivated meat, precision fermentation, and microbial ingredients will proliferate across the show floor from May 3-8, reflecting changing consumer habits, inflationary pressures, evolving regulations, and above all, innovation for greater access to the next protein frontier.

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Food Ingredients News

Cargill’s Easter trends: Nutrition, plant-based and ethical sourcing top 2025 consumer demands

European consumers are no longer approaching Easter with a sense of guilt over their chocolate intake, finds Cargill in its annual trends report. Rather, “indulgence with intention” is the year’s focus, as demand for healthy and ethically responsible confectionery options dominates the market. In its TrendTracker 2024 report, the F&B giant found that consumers are “embracing a new kind of sweet” and searching out seasonal treats that satisfy ethical, environmental, and health-conscious concerns. The findings reveal a wide range of opportunities for the industry to capitalize on current market developments.  

Ingredient focus

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technicalpaper

Shelf life extensionApr2025

Innova Market Insights data indicates a 5% CAGR in food and beverage launches with preservative ingredients between 2020 and 2024. Europe leads with 42% of global launches. Sauces & seasonings wer...

Product innovation

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Plant-based eggs are cracking into the market Apr 2025

Easter has long been associated with eggs, but now sustainability and health claims are transforming the tradition. Innova Market Insights data reveals a 13% rise in plant-based egg launches from 2020 to 2024, as brands innovate with vegan alternatives such as scramble substitutes, poached options, liquid egg replacements, and even reinvented traditional egg recipes.

Trend analysis

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Plant-based innovation growsApr 2025

According to data from Innova Market Insights, 48% of consumers worldwide perceive plant-based products as a healthier choice. This growing preference has fueled market expansion, driving a 13% increase from 2020 to 2024.

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Kemin Food Technologies: Boosting meat quality and safety with automation and antioxidants 

Courtney Schwartz, marketing director at Kemin Food Technologies, discusses the meat industry’s current quality challenges, such as retaining juiciness and tenderness for consumer appeal. She explains how manufacturers can mitigate oxidation and spoilage through antioxidants, and the importance...

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