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a panel at the cultured meat symposium Moderator Jo Anne Shatkin, president, Vireo Advisors; Roman Lauš, founder and CEO, Mewery; Nicolas Morin-Forest, CEO, Parima; Roman Lauš, founder and CEO, Mewery , co-founder and CEO, Bluu Seafood

“A very good time to invest”: Cellular agriculture ramps up for landmark year in Europe

The cultivated meat industry is holding its ground in Europe, despite outright bans in Italy and Hungary, collapsed private investment, and high-profile closures like Meatable and Believer Meats.As 2027 nears, companies in the space are watching for the European Food Safety Authority’s (EFSA) first scientific opinion on cultivated animal biomass, which could come as early as Q1 next year.The French cultivated protein company Parima, which formed through Gourmey’s acquisition of Vital Meat, is nearing the end of EFSA’s safety assessment for a novel food. The company’s application covers cultivated duck biomass for use in products like slaughter-free foie gras and pâté. This April, the company received regulatory clearance to sell its cultivated duck cells in Singapore. 
High protein milkshakes and sour cream products on refrigerated supermarket shelves.
“High protein no longer enough”: Industry targets nutrition, functionality and taste
Protein is moving beyond sports nutrition and high-protein claims to become a central pillar of everyday nutrition. As demand expands across health, healthy aging, weight management, and convenience, ingredient innovation, protein blending, and improved sensory performance are opening new opportunities for food and beverage manufacturers.
Man harvesting cocoa beans.
Treefera CEO: AI flags cocoa supply risks as weather pressures cloud 2027 outlook
The “biggest shift” in agricultural supply chains is the need to understand risk where it begins, rather than waiting for it to appear in aggregated market data, according to Jonathan Horn, CEO and co-founder at Treefera. While conditions at the “first mile” can change quickly, those changes can take time to show up in official production estimates, commodity prices, or company financials. For commodities like cocoa, where production is concentrated across a relatively small number of regions, that visibility becomes particularly important, says Horn. The ability to see where conditions are deteriorating or improving can help companies move from reacting to supply disruptions to anticipating them. 
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Fi Europe 2026 preview: Health, taste and affordability drive ingredient innovation
From clear protein drinks and prebiotic fibers to natural colors and sugar reduction, Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), will showcase ingredients addressing manufacturers’ biggest (re)formulation challenges. Our preview explores what some of the world’s most innovative suppliers are bringing to the show, highlighting concepts and technologies designed to balance taste, texture, nutrition, sustainability, and cost, alongside opportunities across functional beverages, healthy snacks, dairy alternatives, and more.  

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Fi Europe 2026 preview: GLP-1, protein and longevity reshape nutrition
Messe Frankfurt entrance.
Food ingredient suppliers are preparing to put more nutrition into familiar foods and beverages at Fi Europe 2026, as GLP-1 weight-management medications, healthy aging, and demand for everyday wellness push manufacturers toward products offering multiple nutritional benefits. At the Frankfurt, Germany, trade show (Nov 17–19), companies will present protein-rich shots, fiber-enriched snacks, recovery drinks, and functional beverages targeting needs ranging from metabolic health to mobility. The challenge, suppliers tell Food Ingredients First, is to make these products nutrient-dense without losing the convenience, taste, and texture that encourage repeat purchases. 
Fi Europe 2026 preview: Clean label reformulation meets the sensory challenge
Frankfurt skyline.
Reducing sugar, sodium, and additives is no longer enough to make a successful better-for-you product. Food manufacturers also have to protect shelf life, retain familiar textures, manage costs, and offer something consumers genuinely want to eat. That tension will be on display at Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), where ingredient suppliers are bringing everything from naturally preserved meat snacks and reduced-sodium salt to umami-building yeast extracts and vivid plant-based colors. Speaking to Food Ingredients First ahead of the show, six companies describe a shift from isolated ingredient swaps toward reformulation that considers the entire eating experience. 
Crispness over crunch? Tate & Lyle research reveals the ideal cracker texture
Woman eating crackers.
More crunch does not necessarily make a better cracker, according to new research from Tate & Lyle, which has found that consumers prefer a balance of crispness and crunch over products that are excessively hard or dense.
Fi Europe 2026: Hydrosol and Planteneers to spotlight cost-efficient hybrid...
hands on hybrid meat on white table
Hybrid foods allow F&B manufacturers to combine animal- and plant-based ingredients with improved cost efficiency, nutritional value, and sensory appeal, according to Hydrosol and Planteneers. The sister companies will showcase hybrid cabanossi sausages with 50% less meat and meatballs with 70% less meat at Fi Europe 2026 in Frankfurt, Germany (Nov 17–19). They will also present dairy beverages that replace part of the milk protein with plant protein.
FAO Food Price Index falls in October as sugar prices continue to climb
Fresh sugarcane stalks rest on a conveyor belt.
Global food commodity prices edged lower in October 2026, as declines in cereal, dairy, and meat prices outweighed a sharp increase in sugar prices and a marginal rise in vegetable oils, according to the latest FAO Food Price Index.
AI diet plans match on quality but differ on water footprint, study finds
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Nutrition Insight

A new study comparing AI-generated diets found that the plans scored similarly on diet quality but differed in environmental costs, and that the AI rarely gave the same answer twice. When researchers asked ChatGPT (5.5 Instant), Claude (Opus 4.8), and Gemini (3 Flash) to produce meal plans aligned with the EAT-Lancet diet, energy-adjusted diet quality scores were comparable across platforms, while water footprints of the suggested foods differed by up to 15%. 
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Food Ingredients News
“Protein nationalism”: How geopolitics is reshaping the...
Protein has become much more than a nutritional selling point. As demand for high-protein foods accelerates, governments are increasingly treating the production and supply of protein as a strategic national interest, opening up a new geopolitical battleground with significant implications for food manufacturers. A new Eurasia Group report, “The Rise of Protein Nationalism,” describes how governments are using domestic production, trade controls, and investment to secure protein supplies and gain geopolitical leverage — a shift it defines as “the use of state control over production capacity and exports as a political lever within and between countries.” 
Tea gummies on display at SupplySide Global 2026.
Food Ingredients News
From “fibermaxxing” to “fibermixing”: SupplySide Global...
Fiber was a hot topic on the show floor at SupplySide Global 2026 in Las Vegas, US, last week (Oct 28–30). Suppliers say consumers are moving from simply eating more fiber, which is known as “fibermaxxing” on social media, to combining different fibers for targeted benefits, leading to the new idea of “fibermixing.” At the same time, the rise of GLP-1s is creating heightened demand for fiber that supports digestive health, satiety, and nutrient density, beyond weight management alone. 
Pregnant woman carefully checking the nutrition label on a packaged food product while grocery shopping in a supermarket.
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Reformulated but still “ultra-processed”? Inside the UPF...
F&B manufacturers are reducing sugar or sodium levels in products to improve their nutritional profiles, but that does not necessarily mean the process of reformulation will lead to a change in classification. Reformulating out of the “ultra-processed” (UPF) category is complicated, partly because there is no universally accepted understanding of what “ultra-processed” actually means. Moreover, different frameworks can classify the same food differently.

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Unlocking protein opportunitiesNov2026

Innova Market Insights data shows protein ingredient use in food and beverage launches growing at a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, bakery is the top ca...

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Color solutions uncovered Nov 2026

Innova Market Insights data shows that 76% of consumers globally say that food and drinks can improve their mood. New product launches highlight how vibrant colors can enhance visual appeal, add a sense of fun, and make everyday eating experiences more enjoyable.

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Natural preservation breakthroughsNov 2026

Innova Market Insights data shows F&B launches with natural preservatives growing at a 4% CAGR from October 2021 to September 2026. Consumers are driving this shift, with the majority saying they trust familiar natural ingredients over complex or synthetic ones. Europe leads with 47% of launches, while ready meals are the top category at 15%.

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Video07:50
SupplySide Global 2026: California Natural Color advances innovation with crystal colors and functional extracts

At SupplySide Global 2026, Dana Osborne of California Natural Color discusses how natural colors can replace artificial alternatives while supporting the visual appeal of functional foods and beverages. She highlights the formulation challenges of natural colors in nutraceuticals, the company's...

SupplySide Global 2026 Arla Foods Ingredients video thumbnail: A smiling Arla Foods Ingredients representative at a trade show, alongside an AirBar protein bar display featuring chocolate, fruit and snacks.
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SupplySide Global 2026: Arla Foods Ingredients reimagines protein with sparkling sodas and indulgent bars
FrieslandCampina Ingredients representative smiling in a circular portrait alongside the company's bustling trade show booth.
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SupplySide Global 2026: FrieslandCampina Ingredients targets GLP-1 nutrition with protein-packed innovations
Frank Mattes, Herbstreith & Fox
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SupplySide Global 2026: Herbstreith & Fox tackles high-dose gummies with pectins and functional fibers
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