AN image with a photo of food on the table in the background with a download it now button and company logo
Tea gummies on display at SupplySide Global 2026.

From “fibermaxxing” to “fibermixing”: SupplySide Global 2026 spotlights next-gen fiber innovation

Fiber was a hot topic on the show floor at SupplySide Global 2026 in Las Vegas, US, last week (Oct 28–31). 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. 
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.
male scientist working in lab with capsicum on table
Penn State scientist: Human oversight must evolve as AI speeds food R&D
Information on food properties that affect quality, sensory performance, and safety is crucial for NPD and increasingly for training AI models as digital tools become embedded in food and beverage R&D workflows. However, most data is “scattered in literature,” making the development of food property databases time-consuming and difficult to scale, according to The Pennsylvania State University, US.Researchers at the university have developed AgentXtract — a tool combining human expertise and AI — to automatically transform scientific papers into databases that could help scientists overcome these challenges.
An image with company logo and citrus fruit on a light background
One Fibre across the Food Industry
Less fat. Less sugar. More fibre. Cleaner labels. Today's formulators must do more with less and one fibre answers the brief. Upcycled from citrus peel, CEAMFIBRE® binds, texturises and enriches. Explore how this single ingredient delivers proven performance across fruit snacks, bakery fillings, dairy and meat applications.This Technical Paper is brought to you by CEAMSA.
Image
Delivering More from Every Bite
In this engaging discussion, Ingredion experts Joana Maricato, Manager, Global Insights Research, and Hazel Fromm-Tatosian, Senior Director, Global Applications, will explore how shifting consumer preferences are influencing food and beverage innovation, and what those changes mean for the future of formulation.
Image
Biolev Plus Wall Yeast Biofermented Solution for Egg Replacement
Discover Biolev PLUS WALL, the yeast-based solution for total egg replacement in bakery, sauces, and savory products. Improve crumb structure, stabilize emulsions, and maintain volume without compromising texture. Achieve 100% plant-based, cholesterol-free formulations that lower raw material volatility. Contact Biolev for samples today.This video is brought to you by Biolev by Levapan.

Latest headlines

View more
Bird flu outbreaks: Will US egg prices rise as manufacturers face fresh supply...
Eggs on a conveyor belt.
Bird flu outbreaks across the US are raising fresh industry concerns about egg and chicken prices ahead of the holiday season. Growing seasonal demand from bakeries, retailers, and foodservice operators means manufacturers must navigate supply constraints, rising procurement risks, and potential reformulation challenges.
Nutri-Score versus warning labels: Study highlights food reformulation...
man checking pasta label in supermarket
Consumers notice familiar nutrition labels on packaged foods faster, but judge products differently depending on how nutritional information is presented, a German-Israeli eye-tracking study has found. Its findings add to the debates in Europe and the US over how best to communicate nutrition information on supermarket shelves.
dsm-firmenich Q3 2026: Taste, Texture & Health grows 3% as sales outlook rises
dsm-firmenich company logo displayed on mobile phone.
dsm-firmenich has raised its full-year sales growth forecast after delivering another quarter of positive performance. Its food-focused Taste, Texture & Health business was among the three divisions contributing to continued group momentum.
Lantmännen and Ingredion expand Europe’s plant protein capacity with NordPea
Lantmannen Nordpea
Swedish agricultural cooperative Lantmännen has launched a new pea protein isolate, NordPea, as food and beverage manufacturers continue to explore alternative protein sources and more sustainable ingredient supply chains.
Barry Callebaut eyes recovery with Mondelēz deal and factory overhaul as...
Barry Callebaut website page on a laptop screen.
Barry Callebaut has signed a 15-year cocoa farming agreement with Mondelēz International, starting in Brazil, while approving manufacturing investments in Indonesia and Canada and proposing two plant closures. The announcements accompany FY2025/26 results showing that the chocolate and cocoa supplier still has ground to recover.
Creatine HCl may curb brain injury damage in sex-specific ways, mouse study...
Creatine powder

Nutrition Insight

A new rodent model study investigating Con-Crēt creatine hydrochloride (HCl) suggests that mice supplemented with the ingredient before and after a controlled brain injury exhibited less damage to their brain cells than a placebo group. The study on brain injuries and concussions has not yet been peer reviewed but is available in a preprint version on bioRxiv. The findings cannot be translated into claims regarding the incidence, severity, or prevention of concussions in humans.
Highlighted features
Pregnant woman carefully checking the nutrition label on a packaged food product while grocery shopping in a supermarket.
New Product Development
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.
Slushie wall at ADM stand.
Food Ingredients News
SupplySide Global 2026 review: Slushies, occasion-led...
Beverage innovation was a showstopper on the SupplySide Global 2026 show floor in Las Vegas, US, last week (Oct 28–31). Everyday drinks, RTDs, and functional beverages demonstrated how brands are tailoring drinks for consumer lifestyles and specific consumption occasions. Food Ingredients First unpacks some of the key beverage highlights from the event. 
Variety of food on the table, cooked in the air fryer.
Food Ingredients News
How Unilever is targeting the air fryer boom as cooking...
Air fryers are reshaping at-home cooking habits and influencing food innovation, creating opportunities for manufacturers as consumers seek convenient, flavor-led meals. From adapting existing products to exploring new formats and flavor profiles, the appliance — widely regarded as one of the most significant shifts in home cooking technology in recent years — is becoming an increasingly important consideration for food brands.

Ingredient focus

View more
Image

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...

Brought to you by:

Lallemand Bio-Ingredients

Product innovation

View more
Image

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.

Trend analysis

View more
Image

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%.

Multimedia

View more
Tracy Cesario & Tyler Wilson, Synergy Flavors
Video07:38
SupplySide Global 2026: Synergy Flavors spotlights targeted nutrition, clear whey and nostalgic flavors

At SupplySide Global 2026, Synergy Flavors’ Tracy Cesario, VP of business development and marketing, and Tyler Wilson, senior applications technologist, discuss the shift from general wellness to targeted nutritional needs. They spotlight ready-to-mix and ready-to-drink concepts combining...

SupplySide Global 2026 Beck Flavors video thumbnail: Smiling Beck Flavors representative in a white lab coat beside a Blueberry Açaí cotton candy flavor display and stainless steel equipment
Video05:07
SupplySide Global 2026: Beck Flavors blends nostalgia with multisensory flavor innovation
June Lin, ADM
Video09:32
SupplySide Global 2026: ADM advances microbiome innovation with postbiotics and phagebiotics
Image
Webinars36:52
Delivering More from Every Bite
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingSitemapArchiveEditorial team
Follow us
© CNS Media B.V 2026. All rights reserved.
Registered Office: Velperweg 18, 6824 BH Arnhem, The Netherlands
Publisher site|Privacy statement|AI & transparency
Image