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Breaking news: Ingredion and Tate & Lyle in talks over potential takeover

Tate & Lyle has today confirmed that it is in discussions with US rival Ingredion over a possible takeover. The British food ingredients company says it has received multiple approaches from Ingredion to acquire its business, which it reportedly values at £2.74 billion (US$3.70 billion). According to Tate & Lyle’s statement, Ingredion has made a conditional proposal regarding a possible cash offer for the entire issued and to be issued ordinary share capital of the company.
A man eating a donut and drinking a coffee in a bakery.
Innovation at the sweet spot: GLP-1, allulose and the rise of “post-sweeteners”
There is a convergence of factors driving innovation in the sugar reduction space. Sugar taxes are spreading. Front-of-pack labeling is tightening. Regulations on high-sugar products are increasing across Europe, North America, and Asia. Proprietary research from Kerry and ADM shows that a majority of global consumers are actively trying to lower sugar intake.
Woman shopper checking the label of olive oil in the supermarket.
Foodchain ID: Consumer demand and supply chain risks are reshaping traceability
During Vitafoods Europe 2026, FoodChain ID was positioning traceability and transparency as no longer optional extras, but core requirements for ingredient suppliers navigating a more complex and scrutinized market. From clean label expectations and sustainability claims to tightening regulations and supply chain volatility, the pressure on manufacturers to prove product integrity is intensifying across every stage of the value chain.
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Food packaging trends
Innova Market Insights data indicates a 5% compound annual growth in F&B launches between April 2021 and March 2026. The top packaging types were flat pouch, folded box, and bottle. More than half of launches were packed in plastic, while molded fiber packaging shows strong growth. Recyclable remained the top environmental claim, as reusable claims gain traction.
FoodchainTP
The Product Development Leader's Guide to Digital Integration
Product development teams are under pressure to deliver more, faster. Yet many face persistent friction from fragmented systems. This guide uncovers the hidden costs of digital disconnection, showing how to spot opportunities for integration and build the connected foundation that helps your team move faster with confidence.This Technical Paper is brought to you by FoodChain ID.
Karel Thurman, Beneo
Vitafoods Europe 2026: Inside Beneo’s ingredient solutions for health-focused F&B

Karel Thurman, portfolio manager at Beneo, highlights the company’s innovative ingredients supporting weight management and metabolic health trends in mainstream F&B. He discusses how Beneo meets growing demand for high-protein, reduced sugar, and functional foods, while ensuring great taste. With clean label and natural ingredients top of mind, Thurman also shares insights into overcoming challenges in product development.

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Cargill and Voyage Foods expand cocoa-free confectionery to North America amid...
Chocolate products from Voyage Food and Cargill partnership.
Cargill and Voyage Foods are bringing cocoa-free confectionery alternatives to the North American market, as manufacturers seek greater resilience against cocoa supply volatility, pricing pressures, and climate-related sourcing risks. Through the launch of the NextCoa portfolio in the US, the companies are positioning cocoa-free formulations not as niche novelties, but as commercially scalable ingredients, designed to support flexibility across confectionery and snack applications.
EFSA assessment sparks calls for glycerol limits in slush drinks amid health...
Children drinking brightly colored slush ice drink.
Following an assessment, the European Food Safety Authority (EFSA) recommends that the European Commission consider establishing numerical maximum levels for glycerol in beverages, particularly slush ice drinks consumed by children.
Symrise opens Northwest Arkansas food studio amid fast-changing US market...
Food scientist tasting prototype.
Symrise has opened a food studio in Northwest Arkansas, US, to accelerate innovation and deepen customer collaboration in North America. The culinary-forward, customer collaboration space is designed to strengthen partnerships with key regional and national customers. The German flavor and fragrance company formally introduced the facility to customers and prospects during open house events in April, following a soft launch last year.
Austria Juice’s fermentation slashes sugar in fruit concentrates for EU...
woman's hand holding orange juice bottle in supermarket
Austria Juice has unveiled a reduced-sugar fruit juice using fermentation, which it says can cut sugar and calories by nearly 30%. With the EU Breakfast Directive’s deadline approaching, the patent-pending technology ensures the juice stays flavorful while allowing beverage companies to label the product as “reduced-sugar fruit juice from concentrate.”
“Innovation at origin”: IFF’s Madagascar hub to boost vanilla R&D and resilience
female scientist smelling vanilla
International Flavors & Fragrances (IFF) has opened a vanilla innovation center in Madagascar to enhance its ability to “innovate at origin” by tracking vanilla’s journey from extraction to flavor creation. The innovation hub will reportedly help the flavor giant strengthen the sustainability and resilience of one of the world’s most complex natural ingredients.
GLP-1 medications fuel demand for healthier, nutrient-dense foods
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Nutrition Insight

The growing adoption of GLP-1 therapies is impacting food choices, with consumers increasingly focusing on nutrient-dense, high-protein, and high-fiber options to support their health. Industry experts note that smaller, convenient options with high nutritional quality are crucial to accommodate users who are eating less. Nutrition Insight meets with Ingredion, Fonterra, and Carbery to explore innovation opportunities for the food and nutrition industry as GLP-1s are driving demand for nutrient-dense options in smaller formats. 
Highlighted features
vitafoods 2026 show floor
Food Ingredients News
Vitafoods Europe 2026: From Starbucks protein foam to bone...
Health ingredients are getting delicious makeovers as the food and supplement industries increasingly converge. This notion was highlighted at Vitafoods Europe 2026, which took place in Barcelona, Spain, May 5–7. Food Ingredients First walked the show floor, where suppliers demoed fizzing probiotics, slurpable vitamin jellies, and an array of beverages, bars, and RTM soups packed with protein.
man picking up protein bar from supermarket aisle
Tech & Innovation
Arla Foods Ingredients: How aeration is reshaping texture...
High-protein bar manufacturers are thinking beyond traditional formats as consumers demand more than just nutrition — they now seek a variety of textures and exciting sensory experiences in snacks. Aeration, the process of incorporating air to create a lighter, fluffier texture in foods, is emerging as the “next frontier” in protein bar innovation, according to Arla Foods Ingredients.
huge dairy plant
Business News
FrieslandCampina invests €90M to boost whey protein...
FrieslandCampina is investing over €90 million (~US$105.8 million) to advance its whey protein innovation and further optimize its ingredients production network in the Netherlands. Using internally-sourced whey, the dairy giant aims to expand its capacity to produce protein ingredients for performance, active, early life, and medical nutrition applications.

Ingredient focus

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Sugar reduction solutionsMay2026

Innova data shows that consumers are actively reducing sugar in their diets. This trend drove +5% increase in reduced-sugar claims in F&B launches from 2021 to 2025. Europe accounted for the most ...

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Product innovation

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Food packaging trends May 2026

Innova Market Insights data indicates a 5% compound annual growth in F&B launches between April 2021 and March 2026. The top packaging types were flat pouch, folded box, and bottle. More than half of launches were packed in plastic, while molded fiber packaging shows strong growth. Recyclable remained the top environmental claim, as reusable claims gain traction.

Trend analysis

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Innovative chocolate applicationsMay 2026

Innova data shows an increase in chocolate product launches globally. One-third of these launches were in a chocolate block format, while wrapped chocolate pieces emerged as the fastest-growing format. “Vegetarian” was the leading claim for chocolate, and nut flavor was the most popular flavor.

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Karel Thurman, Beneo
Video07:37
Vitafoods Europe 2026: Inside Beneo’s ingredient solutions for health-focused F&B

Karel Thurman, portfolio manager at Beneo, highlights the company’s innovative ingredients supporting weight management and metabolic health trends in mainstream F&B. He discusses how Beneo meets growing demand for high-protein, reduced sugar, and functional foods, while ensuring great...

Christophe Dewilde, Meurens Natural, Vitafoods Europe 2026, Cereal Syrups, Sugar Reduction, Clean Label, Sugar And Sweeteners, Hidden Sugars, Natural Ingredients, Food And Beverage, Reformulation, Swe
Video05:10
Vitafoods Europe 2026: Meurens Natural addresses sugar reduction and clean label trends with cereal syrups
Lucas Wiarda, Corbion
Video05:41
Vitafoods Europe 2026: Corbion champions fermentation-based algae omega ingredients for mainstream F&B
Vitafoods 2026: Carbery & Synergy Flavours video thumbnail: Two people at an innovation expo beside sliced chocolate-covered desserts on a wooden board
Video07:53
Vitafoods Europe 2026: Carbery and Synergy Flavours tackle protein innovation and functional food trends
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