IFF Culinary banner showing chefs cooking and a pan over flame with the text, “The aroma of innovation is always in the air.”
IFF scientist working in taste modulation facility.

How IFF’s Food Ingredients sale could impact the industry

IFF’s US$4.3 billion sale of its Food Ingredients business to CVC Capital Partners is one of the largest ingredients sector transactions in recent years. While the deal is expected to strengthen IFF’s balance sheet and provide CVC with a sizable ingredients platform, its wider implications for competitors, customers, and investors are still emerging.
mature man in white lab coat pulling out tray of biscuits
Taste enhancements: How new technologies are powering global F&B innovation
Flavor innovators are moving beyond simply amplifying sweetness or savoriness, as F&B companies embrace next-generation taste enhancement technologies like AI, biotechnology, and sensory science to design flavors more proactively. This shift allows manufacturers to deliver richer and more authentic taste experiences that satisfy consumer cravings for indulgence, while meeting their growing demand for healthier and cleaner label products.
AI food product development.
TraceGains senior director on Formula AI and the future of food R&D
TraceGains has launched Formula AI, an AI-powered laboratory and workspace specifically for food scientists and product developers in the F&B industry. The digital platform can help speed up the sector’s R&D and time-to-market by embedding AI directly into the food development process, accelerating NPD, reducing costs, and ensuring compliance. While AI has largely been seen as a backend tool for NPD, consumer attitudes are increasingly favorable toward AI-driven innovation. Data from Innova Market Insights shows that 41% of consumers globally are open to products developed using AI — signaling that tools like TraceGains’ Formula AI not only help R&D teams streamline formulation and compliance but align with evolving consumer expectations.
DuyGrain functional nutrition bread with sliced whole grain loaf and Duyvis branding on a teal and yellow product banner
DuyGrain® functional & nutritional benefits in bread
DuyGrain® enhances nutrition, shelf-life freshness, sustainability, and margins in breads. Solving challenges faced by many bakeries globally; tight margins, growing consumer expectations for tasty, nutritious and clean label breads, while retailers demand lower wastage and sustainability commitments. Download the paper to learn how your bakery benefits from DuyGrain®.This Technical Paper is brought to you by Duynie.
Image
Nutrition solutions for healthy aging: Physical health & cognitive function
This science-driven webinar explores how targeted nutrition can support the evolving health needs of an aging population. Join industry experts as they discuss the role of advanced whey protein ingredients, including whey protein isolate, alpha-lactalbumin, glycomacropeptide, and other functional whey components, in supporting key aspects of healthy aging. Learn how these ingredients contribute to physical and cognitive health, including cardiovascular and metabolic health, cognitive function, sleep health, and gut health. The session will highlight emerging research behind these functional ingredients and their relevance across the aging lifecycle. Together, we will explore how this research can be translated into practical, evidence-based nutrition strategies aimed at maintaining strength, resilience, and overall wellbeing in the aging population.
Image
Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B

Annemarie Halter, VP Health Ingredients at Lallemand Bio-Ingredients, explores how fermentation-derived probiotics, prebiotics, and postbiotics enable clean label, functional benefits in mainstream F&B — making immune support, digestive health, and scalable innovation accessible in snacks, beverages, and meal replacements.

Latest headlines

View more
Raisio launches grain side stream upcycling project for fiber ingredients
Person holding grains.
Raisio has secured €1.8 million (US$2 million) in funding from Business Finland for a four-year project focused on developing functional fiber ingredients from grain processing side streams. Combined with the company’s own €2.7 million (US$3.1 million) investment, the initiative represents a €4.5 million (US$5.2 million) commitment to advancing fiber innovation and improving resource efficiency within grain processing.
Arla Foods and DMK clear regulatory hurdle for landmark dairy merger
Arla Foods and DMK Group merger.
Arla Foods and Germany’s DMK Group have secured regulatory approval for their planned merger. The merger would create a farmer-owned dairy cooperative with more than €20 billion (US$23.2 billion) in combined revenue, as European processors seek greater scale to manage rising sustainability costs, volatile markets, and intensifying global competition.
DTU-EFSA’s SafeNov collaboration to speed up EU novel food approval
man opening mouth to eat biscuit with cricket insect
The Technical University of Denmark (DTU) National Food Institute is leading SafeNov, a new European consortium helping the European Food Safety Authority (EFSA) review novel foods — like new proteins, algae, and insects — faster. The initiative will reportedly cut the current three-year EU approval process by 6–12 months while maintaining food safety standards.
The rise of alcohol-free spirits: Arkay launches Beyond Whisky Plant-Based
Young people drinking alcohol-free beverages.
Arkay Beverages, a pioneer in the zero-proof spirits category since 2011, has launched Beyond Spirits, a new line of alcohol-free beverages. The line includes Beyond Whisky Plant-Based, an innovative whisky alternative formulated for consumers seeking the sensory experience of whisky without alcohol. The launch reflects Arkay’s ongoing commitment to providing premium, alcohol-free alternatives that align with wellness, responsible consumption, and inclusive social experiences. Beyond Whisky Plant-Based is designed to deliver the flavor complexity, ritual, and sophistication of traditional whisky while eliminating alcohol, intoxication, and associated aftereffects.
European dairy scales in Southeast Asia as functional nutrition demand surges
Young Asian consumer shopping for dairy products in supermarket.
European dairy suppliers, led by Bord Bia – The Irish Food Board, are intensifying engagement with Southeast Asia’s F&B manufacturers, as demand for science‑backed, functional ingredients continues to reshape product development across the region. The move is anchored in the “European Dairy: Ireland, Where Nature Meets Science” campaign, a €3.2 million (US$3.7 million) EU co‑funded initiative designed to elevate Irish dairy’s presence in Asia. 
May in review: Vitafoods Europe 2026, GLP-1 nutrition & longevity trends
Nutrition Insight May in Review

Nutrition Insight

Healthy aging, women’s wellness, and GLP-1 nutrition support were key themes in the nutrition industry in May, spurring innovations in nutrient-dense foods and targeted health solutions. Scrutiny over supplement claims and new scientific research also shaped industry conversations. In our May review, Nutrition Insight explores some of the month’s biggest stories, such as key trends and innovations at Vitafoods Europe 2026 in longevity, cognition, women’s health, and metabolic support. 
Highlighted features
IFF offices.
Business News
Breaking news: IFF to sell Food Ingredients business to CVC...
International Flavors & Fragrances (IFF) has today announced a definitive agreement to sell its Food Ingredients business to funds advised by CVC Capital Partners for approximately US$4.3 billion, representing an enterprise value-to-EBITDA multiple of around 10x. The transaction highlights IFF’s ongoing portfolio transformation, designed to sharpen its focus on higher-growth, higher-margin areas, while providing capital flexibility and enhanced shareholder value.
May 2026 food and beverage ingredients industry review.
Food Ingredients News
May in review: Food price increases, Ingredion-Tate & Lyle...
In May 2026, the UN FAO Price Index revealed that global food prices have risen for a third consecutive month, as the Strait of Hormuz closures continue to push up energy and fertilizer prices. The EU announced it would cut fertilizer costs to ease pressure on farmers. Ingredion made a conditional proposal to acquire Tate & Lyle. According to Tate & Lyle, the British food ingredients company has received multiple approaches from Ingredion to acquire its business, which it reportedly values at £2.74 billion (US$3.68 billion).
Plant-based burger patties.
New Product Development
ADM expands plant protein lineup as demand for diversified...
ADM has introduced eight new soy- and pea-based protein ingredients across North America and Europe, as food manufacturers continue to expand beyond traditional animal protein formulations and seek more diversified plant-based options. The launches include soy protein isolates, concentrates, textured proteins, and pea flour designed for applications ranging from dairy alternatives and beverages to hybrid meat products, bakery, and specialized nutrition.

Ingredient focus

View more
Image

Sensory innovation spurs emulsifier demandJun2026

Innova Market Insights data show that consumers link rich sensory experiences, such as creamy textures, with indulgence in food and beverages. This perception is fueling growth in emulsifier launches,...

Brought to you by:

Ingredion

Product innovation

View more
Image

Consumers prioritize health in F&B choices Jun 2026

Data from Innova Market Insights shows a growing global focus on health when selecting food and beverages. Consumers are increasingly seeking products fortified with health-supporting ingredients — such as added vitamins, omega-3s, minerals, fiber, and protein — underscoring the rising importance of nutrient-rich, wellness-focused offerings.

Trend analysis

View more
Image

Dairy-free alternatives on the riseJun 2026

According to Innova Market Insights, consumers increasingly choose dairy alternatives for their perceived health benefits. From April 2021 to March 2026, high-protein dairy alternatives grew by 5%, reflecting strong interest in nutrient-rich options. Dairy alternative milks dominate new product launches and represent the fastest-growing subcategory, highlighting significant opportunities for innovation in this space.

Multimedia

View more
Anne Auger, Givaudan, Vitafoods Europe 2026, Cognitive Health, Functional Ingredients, Cereboost, Zensera, Health And Functional BU, South-West Europe, Functional F&B, Taste, Regulatory Compliance, Su
Video04:54
Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients

At Vitafoods Europe 2026, Anne Auger, sales director for South-West Europe — Health & Functional BU at Givaudan, discusses integrating cognitive health ingredients like Cereboost and Zensera into mainstream functional F&B — balancing taste, regulatory compliance, sustainability, and...

Image
Video02:33
Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B
Vitafoods 2026 Valio video thumbnail: Man at a dairy ingredients exhibition booth with protein drink samples and Valio high protein drink concept display
Video03:47
Vitafoods Europe 2026: How Valio’s dairy proteins are shaping health, recovery and gut-friendly innovation
Dr. Winston, Angel Yeast
Video04:18
Vitafoods Europe 2026: Angel Yeast highlights fermentation protein for mainstream F&B
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemapArchive
Follow us
Image