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IFT FIRST 2026 live: Foodology by Univar Solutions targets nutrient-dense GLP-1 formulation

At IFT FIRST 2026 in Chicago, US (Jul 12–15), Foodology by Univar Solutions is positioning its booth as a showcase for several active formulation priorities. These include GLP-1-aligned product development, clean label reformulation, protein fortification, and plant-based alternatives.
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Food ingredient leaders spotlight sensory science as plant-based formulation’s next frontier
Plant-based ingredient innovation is moving beyond protein content and sustainability alone. Ingredient producers and suppliers point to innovative technologies reshaping the meat and dairy alternatives categories, while clean label and nutrition demands continue to drive reformulation.
A young woman compares ingredient labels in a grocery store.
Biospringer taps yeast fermentation to cut plant-based label complexity and close nutrition gaps
The demand for plant-based products continues to increase. At the same time, consumers want their plant-based alternatives to match the taste, texture, and nutrition they expect from animal-based foods. Not only that, but clean label demands for a short, recognizable ingredient list are also on the rise.
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Master taste modulation: The simple solution to craveable clean-label products
Ready to break new ground in clean-label reformulation? HTBA’s guide reveals how flavonoid-powered taste modulation can unlock delicious, better-for-you products without any compromises. From conquering bitterness and off-notes to optimizing mouthfeel and overall flavor, discover actionable insights and proven, label-friendly solutions to create great-tasting food and beverages that consumers love.This Technical Paper is brought to you by HTBA.
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
As consumer demand for functional food and beverage products continues to rise, delivering health benefits is no longer a differentiator, it’s an expectation. But while brands compete on claims, many overlook a critical driver of repeat purchase: enjoyment.Taste, texture and sensory excitement often fall short, leaving consumers with products that are good for them, but not compelling enough to come back to. In this webinar, we explore the missing link in today’s functional F&B landscape: “fun.” Why is indulgence still important alongside functionality in many categories and how can brands bridge the gap between nutrition and pleasure without compromising on either.Join us as we unpack emerging consumer expectations, highlight key trends, and demonstrate how a holistic approach to product development can unlock both health and indulgence. Discover why the future of functional F&B lies in both what products do and how they make people feel.
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IFT FIRST 2026 preview: Better-for-you formulation takes center stage
At IFT FIRST 2026 in Chicago, US (Jul 12–15), ingredient innovators will showcase how functionality is moving deeper into everyday F&B. From protein enrichment, sugar reduction, and fiber fortification to clean label colors, natural flavors, active nutrition, and AI-enabled formulation, exhibitors will spotlight better-for-you solutions designed to deliver taste, texture, convenience, and targeted health benefits without compromising consumer appeal. Here, we preview some of the standout suppliers and solutions.

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UK regulators issue new guidance to speed up cell-cultivated food approvals...
meat and seeds in lab
The UK’s Food Standards Agency (FSA) has unveiled four guidance documents to support businesses developing cell-cultivated products and other novel foods. The resources, developed in partnership with Food Standards Scotland (FSS), aim to help companies navigate the regulatory, scientific, and safety requirements for bringing innovative products to market.
Nichols and THG expand Myprotein partnership with RTD protein water launch
Man drinking myprotein water.
Nichols and THG are taking their Myprotein-Vimto partnership into the chilled ready-to-drink market (RTD) aisle with a new protein water range, as protein continues to reshape the functional drinks category.
Workforce report flags retention risks as IFT FIRST 2026 gets underway
IFT FIRST 2026 in Chicago US.
Workforce pressures are taking center stage, as IFT FIRST 2026 gets underway this week in Chicago, US (Jul 12–15). A new report from the Institute of Food Technologists (IFT) has revealed rising compensation, growing retention risks, and intensifying concern over scientific misinformation. IFT’s 2026 Compensation and Career Path Report shows a profession at a turning point. The report, based on 5,148 responses from food science professionals worldwide, examines salary trends, job satisfaction, benefits, and workplace challenges across industry, academia, government, and nonprofit roles.
Nexira expands carob footprint with acquisition of Moroccan producer Keragum
Farmer with carob plants.
Nexira has acquired Moroccan carob ingredients producer Keragum. The move bolsters its position in the global locust bean gum market while securing access to raw materials closer to their source.
FSIS expands heavy-metals testing to processed foods under updated three-agency...
Scientists testing food in a lab.
As part of the latest Make America Healthy Again (MAHA) food safety push, the US Department of Agriculture’s (USDA) Food Safety and other government agencies unveil updates on how they coordinate detection and reporting of drug, pesticide, and chemical contaminant residues in meat, poultry, and egg products. The Memorandum of Understanding (MOU) includes shared tolerance updates, and coordinated traceback for chemical residues and contaminants in meat, poultry, and egg products.
Personalization shifts active nutrition industry from performance to health and...
Cyclist eating protein bar in the mountains

Nutrition Insight

Active nutrition is no longer reserved for athletes but is expanding its consumer pool to all consumers. As focus shifts away from sports performance and building muscle, consumers seek products targeting longevity that support them in living an active life for longer, through personalized nutrition. Nutrition Insights speaks with experts from Saanroo, Lonza, Tirlan, Bioiberica, and Layn Natural Ingredients about how the industry is shifting from a one-size-fits-all approach to customized products targeting different health aspects.
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Event preview
IFT FIRST 2026 preview: Better-for-you formulation takes...
At IFT FIRST 2026 in Chicago, US (Jul 12–15), ingredient innovators will showcase how functionality is moving deeper into everyday F&B. From protein enrichment, sugar reduction, and fiber fortification to clean label colors, natural flavors, active nutrition, and AI-enabled formulation, exhibitors will spotlight better-for-you solutions designed to deliver taste, texture, convenience, and targeted health benefits without compromising consumer appeal. Here, we preview some of the standout suppliers and solutions.
Regenerative agriculture.
Food Ingredients News
Regenerative agriculture struggles to resonate as shoppers...
Consumers increasingly care about how their food is produced. However, technical terms, such as “resilient” and “regenerative” agriculture, are unlikely to influence buying decisions unless they are linked to clear personal benefits, according to new research from the EIT Food Consumer Observatory.
IFT FIRST trade show in Chicago, US.
New Product Development
IFT FIRST 2026 preview: Clean label reformulation faces...
Clean label innovation is entering a more demanding phase. Ahead of IFT FIRST 2026 in Chicago, US (Jul 12–15), ingredient suppliers say brands are moving beyond simple replacement claims and looking for natural, transparent solutions that can withstand the realities of commercial production. That demand means natural colors must perform through heat, pH shifts, and storage. Preservation systems must protect food safety and shelf life. Additive elimination must not compromise taste, cost, or scalability. And clean label claims must be backed by credible proof, reliable performance, and practical supply chains.

Ingredient focus

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Plant-based ingredients drive steady NPD growthJul2026

Innova Market Insights data shows that consumers are increasingly looking to include plant-based ingredients in their diets. This demand is supporting steady innovation, with global F&B launches f...

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AI-driven F&B innovation gains momentum Jul 2026

According to Innova Market Insights, consumers are cautiously warming to AI’s role in food and drink innovation: 17% globally say they feel very comfortable with AI being used in product development, while 26% are comfortable with AI creating new flavor combinations. In response, brands are integrating AI into NPD across areas such as recipe creation, mascot development, and food safety monitoring. At the same time, they are using AI to drive innovation that directly address consumer concerns about the technology itself.

Trend analysis

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F&B flavor trends in focusJul 2026

Innova Market Insights data indicate a 22% YoY growth in F&B launches featuring flavor ingredients between April 2024 and March 2026. Bakery led category launches, while Alcoholic Beverages continued to gain momentum. Milk chocolate emerged as the top flavor, with Dubai chocolate showing exponential growth.  

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Michiel van der Bom, Cargill
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Cargill: Cocoa volatility, processing control and the rise of hybrid chocolate

During a tour of Cargill’s cocoa supply chain in the Netherlands, Michiel van der Bom, product line director, Cocoa & Chocolate, spoke to us about the impact of bean origin, storage, roasting, and alkalization on cocoa flavor, color, texture, and product performance. He also explained how...

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Video09:28
Cargill: Why Dutch cocoa processing matters amid supply volatility
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
Webinars48:18
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
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Webinars37:33
New U.S. rules for color: how to win with nature-inspired colors
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