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Dairy proteins from plants: Scientists unlock seed biotechnology for cow-free casein

Scientists in Israel have uncovered what they call an “unexpected” way for plant seeds to produce and store β-casein — a major milk protein that contributes to the nutritional value, texture, and functionality of dairy products. The discovery could help overcome a major technical barrier to producing dairy proteins without cows and pave the way for more sustainable dairy ingredients and alternative food production.
Vanilla green leaves, dried pods on an old wood background.
Vanilla’s expanding value and versatility in modern F&B formulation
Vanilla has a long-established reputation as a classic, timeless flavor. As a highly adaptable ingredient that adds value across a wide range of food and beverage applications, its role in formulation has expanded significantly as manufacturers look for ingredients that can deliver both sensory quality and functional versatility.
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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Vitafoods Europe 2026 preview: Nutraceuticals, functional food & targeted wellness
At the Vitafoods Europe 2026 trade show (May 5–7), the nutraceutical industry will showcase its ingredients, functional foods, and new product applications for increasingly health-conscious consumers. In Barcelona, Spain, suppliers will gather to present the latest innovations in gut health, longevity, women’s health, beauty-from-within, sports nutrition, pet care, and metabolic health. Exhibitors are set to highlight proteins, postbiotics, probiotics, prebiotics, botanicals, enzymes, and flavors. We preview some of the standout companies and innovations.

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Solid ozone technology targets food waste and safety challenges
Discarded fresh produce, food waste.
Food safety, produce waste, and shelf life extension have long been interconnected challenges for the global fresh produce industry. While antimicrobial interventions have improved over the past two decades, many solutions still rely on complex equipment, cold-chain infrastructure, or chemical treatments that can be difficult to deploy consistently across every stage of the supply chain.
UC Davis finds ingredient-level avocado oil dilution in processed foods survey
Avocados and avocado oil on an outdoor table.
Researchers at the University of California, Davis (UC Davis), US, report that many commercially processed foods labeled as “made with avocado oil” contain a lipid fraction inconsistent with the authentic ingredient. The researchers emphasize that the findings reveal ingredient-level oil authenticity in processed foods, presenting a distinct regulatory challenge.
Protein boom keeps pressure on global whey market as supply struggles to catch...
Young woman exercising and drinking high-protein beverage.
More than two years after global whey supplies first tightened, the market remains under sustained pressure as demand for high-protein F&B continues to outpace production. Despite significant investment in additional processing capacity, manufacturers are still navigating constrained supplies and rising competition for whey ingredients.
Mane secures global license for Arzeda’s AI-designed Reb M sugar-reduction...
hand holding a glass of sparkling yuzu drink
Flavor and fragrance company Mane has acquired an exclusive global license to produce and commercialize US-based Arzeda’s ViaLeaf Reb M technology. The process uses AI-designed enzymes to make Reb M sweetener more efficiently and cost-effectively while helping F&B companies develop lower-sugar products with a cleaner and more sugar-like taste.
General Mills, ADM and Walmart partner to scale US regenerative wheat production
Soft red wheat being milled in a factory.
General Mills, ADM, and Walmart are partnering to accelerate regenerative agriculture. The collaboration will focus on 40,000 acres of Midwest US wheat. ADM will be the on-the-ground facilitator, and the companies will focus on the country’s soft red winter wheat area, which produces the wheat class milled for crackers, cookies, and pastry flour.
Is fiber the “next protein”? Roquette unpacks how brands can lead the gut...
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Nutrition Insight

Roquette’s recent webinar highlighted that fiber is becoming the “cornerstone” of future gut health innovation. Nutrition Insight speaks with the co-presenter, Iva François, global product marketing leader of Fibers at the French company, to learn why supplement and food brands must shift toward clinically validated prebiotic solutions as scientific definitions evolve. “The key takeaway from the webinar is that fiber has become the foundation of gut health innovation, moving beyond a nutritional recommendation to a major consumer-driven health platform.” 
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Policy & regulation news
UK regulators issue new guidance to speed up...
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.
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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Vanilla bridges comfort and performanceJul2026

Innova Market Insights data shows that vanilla ingredient use in food and beverage launches is gaining momentum, as consumers continue to associate vanilla with indulgence and comfort. Bakery remains ...

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Color innovation breakthroughs Jul 2026

Innova Market Insights data shows that visual appeal plays a significant role in food and beverage choices. Around 23% of consumers look for visually engaging sensory experiences, such as vibrant colors, prompting brands to innovate with natural, eye-catching color solutions.

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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Martin Dermine, PAN Europe
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PAN Europe: Pesticide “cocktails” in strawberries sharpen focus on supply chain controls

A Pesticide Action Network (PAN) Europe investigation has found widespread pesticide contamination in strawberries from 11 EU countries, including PFAS pesticides and endocrine disruptors. Executive director Dr. Martin Dermine speaks to us about the health risks of multiple-residue “cocktails,”...

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