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Black sesame: A dark horse in reshaping bakery, desserts and beverages

With its roasted, nutty flavor, dramatic color, and versatility across sweet applications, black sesame is gaining visibility in foodservice and F&B ingredient innovation. The challenge for manufacturers is turning its visual appeal into lasting consumer demand. Black sesame is edging into the spotlight as food and beverage developers look for flavors that feel distinctive without being inaccessible. Once encountered predominantly in traditional Asian cuisines and specialist dessert shops in many Western markets, the seed is increasingly appearing in pastries, ice creams, café drinks, and contemporary confectionery.
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F&B trends 2027: How can brands turn nutrient density into new product opportunities?
Food and beverage innovation in 2027 will need to satisfy consumers who want more from each purchase: targeted nutrition, enjoyable experiences, and ingredients they trust. Innova Market Insights’ latest forecasts bring those demands together, with nutrient density leading its top ten trends. But while manufacturers refine protein quality and develop products for metabolic health, bold colors and unexpected textures help familiar formats feel new. 
Pythag Tech CTO Haytham Samad, CEO Sami Nabulsi, chief R&D officer Anne-Sophie Mertgen, and CSO Tiziano Barberi.
Pythag Tech CEO on using AI to tackle cultivated meat’s cost and scale barriers
Pythag Tech, a data and technology company focused on cultivated meat, has raised US$4.25 million in seed funding and will use the investment to expand its biological dataset and develop a machine learning platform, which is designed to help food companies optimize cultivated meat production and reduce the costs associated with commercial scale up.
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From Fermentation to Protein Innovation
What if your next protein innovation started with fermentation? AngeoPro™ Yeast Protein delivers 80–90% protein, all nine essential amino acids, and a PDCAAS of 1.0, with a mild, neutral taste for versatile formulation. Explore its potential across sports nutrition, protein beverages, snacks, and more—opening possibilities for high-quality protein development.This Technical Paper is brought to you by Angel Yeast.
Dries Roekaerts, Barry Callebaut
Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation

Barry Callebaut unveiled its new Flavourcode cocoa fermentation platform at its Innovation Summit in Antwerp, Belgium, attended by Food Ingredients First. Dries Roekaerts, president of Customer Experience, tells us how the technology could help manufacturers deliver distinctive, consistent flavors at scale while supporting differentiation, technical performance, and lower-sugar innovation. The launch took place alongside the World Chocolate Masters competition, showcasing chocolate creativity and innovation.

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SupplySide Global 2026 preview: Biotics, protein & longevity top agenda
At SupplySide Global 2026 (Oct 28–30), exhibitors will highlight where the nutrition and food industries are heading. GLP-1 companion nutrition is expected to take center place at the event in Las Vegas, Nevada, US, from protein innovations to fiber-forward beverages for satiety and muscle preservation. Companies are spotlighting their advances in supporting longevity, women’s health, and active nutrition, while exploring new and convenient delivery formats for actives, postbiotics, and dairy and plant proteins.
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Ingredion webinar preview: Building better nutrition without compromising the...
A person in the gym holds a protein bar as a healthy snack to refuel after exercise.
Consumers increasingly want foods and beverages to deliver more nutritional benefits without sacrificing the eating experience. Demand for protein, fiber, and sugar reduction is raising the bar for formulators, who must balance these benefits with expectations around taste, texture, convenience, and value, according to Ingredion.
Meala FoodTech scales pea protein production to replace 82,000 eggs daily
Belgian waffle made with Meala egg replacement pea protein.
Meala FoodTech has more than tripled its manufacturing capacity across sites in France and Germany to meet demand for pea proteins that replace eggs in bakery products and texture additives in meat alternatives. The Israeli company forecasts its ingredients will replace the equivalent of 82,000 eggs a day in 2027.
AAK brings specialty fat solutions for plant-based desserts and protein...
AAK SupplySide Global 2026 prototype.
AAK is showcasing specialty fats for plant-based frozen desserts and protein-rich confectionery at SupplySide Global 2026 as the ingredients supplier navigates lower third-quarter operating profit in its food-related businesses.
Döhler expands natural color capacity in Türkiye and advances Mexico plans
Döhler’s Karaman site in Türkiye.
Döhler is increasing natural color production capacity in Türkiye and advancing plans for dedicated color facilities in Mexico. The moves are intended to improve supply availability and give food and beverage manufacturers more options across liquid, powder, and suspension formats.
GNT taps ube and bubble tea trends for Fi Europe 2026 showcase
Exberry color concepts in ube inspired ice cream.
Plant-based colors supplier GNT will spotlight emerging food and beverage trends, including ube-inspired products and colorful bubble teas, at Fi Europe 2026, as manufacturers look for ways to combine visual appeal with consumer-led innovation.
SupplySide Global 2026: Kyowa Hakko champions women’s health with Setria and...
SupplySide Global 2026

Nutrition Insight

Kyowa Hakko is the official women’s health sponsor of the ongoing SupplySide Global trade show (Oct 28–30). The company highlights how its two flagship ingredients — Setria Glutathione and Cognizin Citicoline — align with key areas in the category, from women’s healthy aging and immunity to mental energy, focus, and memory. Live at the show in Las Vegas, Nevada, US, Nutrition Insight speaks with Katie Emerson, senior manager, scientific affairs at Kyowa Hakko USA. 
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Salmon farming at sea.
Research & Science news
Chicken-fed salmon raises sustainability concerns as...
Farmed salmon are being fed chicken by-products as Norway’s feed industry turns to alternatives to marine ingredients. The move revives concerns about consumer acceptance and whether the shift delivers environmental benefits or transfers pressure onto other animals. Poultry-derived ingredients offer a locally available protein source that can support salmon growth and reduce reliance on fishmeal, according to Margareth Øverland, professor of aquaculture nutrition at the Norwegian University of Life Sciences. However, Eurogroup for Animals questions their sustainability credentials and warns that ingredient substitution cannot resolve the wider problems of intensive salmon farming. 
Green apple in front of American flag ribbon.
Research & Science news
America’s appetite for food reform extends beyond MAHA’s...
US public support for tighter food additive regulation and ultra-processed food (UPF) labeling extends well beyond supporters of the Make America Healthy Again (MAHA) movement, according to newly released survey findings from the University of Pennsylvania’s Annenberg Public Policy Center (APPC). The findings suggest a gap exists between the relatively low public support for the MAHA movement and the considerably higher backing for its food-related policies. While only 26% of US adults said they identify as MAHA supporters, support for its six most popular food-related proposals averages 73%.
Woman drinking a bottle of electrolytes-based beverage.
Food Ingredients News
Hydration beyond the hype: Developing next-generation...
Electrolytes have traditionally been associated with sports drinks and replacing minerals lost through sweating. Increasingly, however, brands are positioning them for a much broader range of consumers and occasions, from morning routines and busy working days to family hydration and everyday refreshment. Recent product launches illustrate how far the category is expanding, encompassing sparkling beverages, convenient powder mixes, reduced-sugar formulations, and products designed for specific consumer groups.

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Healthy indulgence hitsOct2026

Innova Market Insights data indicates that consumers globally associate indulgent F&B experiences with healthier enjoyment. The market is responding to this demand, with confectionery, bakery and ...

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Nutritional value takes the spotlight as the F&B 2027 trend Oct 2026

Innova Market Insights has named “Nutrient Density Design” the top F&B trend for 2027. Consumers want more nutritional value from everyday food and drink, with 59% globally reading all or most nutrition information on packaging. Brands are responding by reducing negatives, removing scrutinized ingredients, and boosting positive nutrition.

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Functional fiber opportunitiesOct 2026

Innova data indicates that consumers globally are increasingly incorporating fiber into their diets. Fiber ingredient use in food and beverage products is gaining momentum, with Europe leading the growth. Soft Drinks accounted for the highest share of launches, while postbiotic claims continued to gain traction.

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Dries Roekaerts, Barry Callebaut
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Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation

Barry Callebaut unveiled its new Flavourcode cocoa fermentation platform at its Innovation Summit in Antwerp, Belgium, attended by Food Ingredients First. Dries Roekaerts, president of Customer Experience, tells us how the technology could help...

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Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Michiel Van Der Pom, Cargill
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Cargill VP on navigating cocoa costs and health demands
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2027 Food Safety Risks for Quality & Compliance Leaders
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