A banner with an image of woman with a campaign name and company logo with a Discover CTA button
yuzu orange roll cake in white plate on wooden table

The next citrus wave: Suppliers turn exotic varieties into scalable flavor solutions

Classic citrus flavors such as lemon and orange are increasingly sharing the spotlight with yuzu, calamansi, and pomelo as F&B formulators explore their potential beyond beverages and into bakery, sauces, and confectionery applications. But industry experts say taking exotic citrus beyond trend-led launches will require more than consumer curiosity.
Woman choosing snacks in supermarket while grocery shopping.
Healthy indulgence: The ingredient strategies behind better-for-you foods
Reducing sugar or fat and adding protein or fiber can reshape everything from sweetness and creaminess to crunch and juiciness. For manufacturers developing healthier indulgent foods, the challenge is to deliver nutritional benefits through products that consumers want to eat again. Ingredient suppliers speaking to Food Ingredients First highlight opportunities spanning layered coffee drinks, crispy meat snacks, and meat and vegetable hybrids. Across these applications, nutrition, flavor, and texture need to be developed together, with changes to one ingredient often demanding adjustments elsewhere in the recipe.
Female researcher in lab looking at disc.
Smey CEO: How AI and yeast fermentation are reshaping fats and oils
Climate pressures, price volatility, and supply uncertainty are driving demand for alternatives to conventional oils and fats. France-based Techbio firm Smey combines AI, yeast discovery, and fermentation to develop lipids with tailored melting behavior, texture, and functionality, initially targeting cocoa butter, avocado oil, and palm oil alternatives. While naturally occurring yeasts offer promising lipid profiles, performance requires application testing. European Novel Food approval remains a major barrier, while scaling production will be crucial to affordability. 
Image with plant based drinks and smoothies on a natural background
Creating dairy alternatives with gluten-free oats
Gluten-free oats offer versatile opportunities for developing high-quality dairy alternatives, from plant-based drinks to spoonable products and creams. Raisio Food Solutions explores consumer preferences, explains the benefits of oats, and helps food manufacturers choose the right gluten-free oat ingredients for their application and product development needs.This Technical Paper is brought to you by Raisio Food Solutions.
Michiel Van Der Pom, Cargill
Cargill VP on navigating cocoa costs and health demands
Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa & Chocolate in EMEA, discusses the chocolate trends shaping customer demand, how Cargill is helping manufacturers navigate cocoa price volatility, and the growing role of cocoa alternatives. 

Image
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.
Image

Latest headlines

View more
Fresh produce industry urged to strengthen supply chain resilience as shipping...
Worker standing next to apples in crates.
A new charter aims to improve collaboration, transparency, and risk preparedness across the fresh produce supply chain, as businesses face interconnected threats ranging from shipping delays to cybercrime and payment fraud. The fresh produce industry needs to look beyond logistics to build more resilient supply chains, with collaboration, transparency, and trust between trading partners becoming increasingly important in managing disruption.
Fi Europe 2026 awards shortlist spotlights protein, foodtech and sustainability
Award ceremony trade event.
Fi Europe has revealed 25 shortlisted entries across eight categories for its 2026 Innovation Awards, including a new Alternative Protein Innovation Award recognizing ingredients and applications from plant, fungal, algal, microbial, and insect sources.
Modified lentil protein targets texture gap in low-fat food reformulation
Asian female scientist working in lab.
A Pennsylvania State University, US, study positions modified lentil protein as a potential plant-based fat replacer in low- and non-fat foods, especially yogurt. The authors say the ingredient can help impart creaminess and richness to foods targeting fat reduction, where reduced consumer acceptability and texture often challenge manufacturers. The US Department of Agriculture-backed research is described as an effort to develop an “effective fat texturizer for use in low-fat foods,” as US companies navigate the Make America Healthy Again reformulation challenge. Over 40% of US consumers are obese — almost twice the obesity rates in the EU countries, such as Portugal, Italy, and France. 
EU organic deal supports import continuity and tightens logo rules
Woman choosing organic food in the grocery store.
The EU has agreed a targeted revision of its organic regulations in a move designed to reduce administrative burdens for smaller businesses, provide greater certainty for importers, and clarify when products from outside the bloc can carry the EU organic logo.
Nestlé commits additional US$1B to Mexican manufacturing expansion
Nestlé brand logo.
Nestlé has pledged an additional US$1 billion for its Mexican operations for 2028–2030, with plans to expand manufacturing capabilities, modernize facilities, and strengthen domestic raw material sourcing.
Roquette backs pharma-grade excipients as OTC and consumer health converge
happy pharmacist helps customer with pills choice, supplements decision

Nutrition Insight

Roquette has spent this year unifying its health and pharmaceutical solutions team. The company notes that consumers expect higher quality from over-the-counter (OTC) products while innovative formats become popular as sustainability and clean label requirements remain essential.Louis Ruocco, global head of Commercial Marketing, Health and Pharma Solutions at Roquette, tells Nutrition Insight what has changed for the pharmaceutical excipients and food ingredients provider this year, noting that customers increasingly want to understand Roquette’s full portfolio.
Highlighted features
GLP-1 injection pen in female hands near abdomen.
Food Ingredients News
Rethinking portion size, nutrition and sensory satisfaction...
For food and beverage manufacturers responding to the rise of GLP-1 weight-loss medications, the first challenges were relatively clear: consumers eating less may need smaller portions, while products must deliver more nutritional value in every bite. Protein enrichment, fiber fortification, and portion control have consequently become prominent themes in product development. 
Kimchi served on plate.
Food Ingredients News
Fermented foods: Health drives interest but taste keeps...
Fermentation is helping food manufacturers pursue gut health, higher protein, and simpler recipes while developing the tastes and textures that encourage repeat purchases. From cultured dairy and plant-based alternatives to Korean condiments, industry experts aim to turn interest in fermentation into products consumers enjoy eating every day. Food Ingredients First speaks with Danone, Novonesis, and Daesang about how cultures shape sensory quality, where fermented ingredients can support reformulation, and why familiar formats matter when introducing new flavors. We also discuss probiotic stability, responsible health communication, and the practical demands of scaling production. “There shouldn’t have to be a trade-off between health and enjoyment. A product can have compelling nutritional benefits, but if consumers don’t enjoy the taste, they’re unlikely to make it part of their everyday diet,” a spokesperson at Danone tells us. 
Tractor spraying fertilizer on crops.
Food Ingredients News
Global protein supply faces risks from imported feed and...
Published on World Food Day, a new index finds that most of the world’s protein supply is exposed to disruption, with countries that grow their own food often relying on imported feed and fertilizers. The Protein Sovereignty Index measures countries’ protein supply resilience, from inputs to prices. The Strait of Hormuz’s closure has exposed key vulnerabilities, while a looming strong El Niño and warming waters off Peru have driven fishmeal prices to record levels. 

Ingredient focus

View more
Image

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 ...

Brought to you by:

ADM

Product innovation

View more
Image

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.

Trend analysis

View more
Image

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.

Multimedia

View more
Michiel Van Der Pom, Cargill
Video06:49
Cargill VP on navigating cocoa costs and health demands

Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa & Chocolate in EMEA, discusses the chocolate trends shaping...

Image
Webinars30:41
2027 Food Safety Risks for Quality & Compliance Leaders
Image
Webinars28:39
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Portrait of a suited man beside a bright nutrition lab scene with fresh fruit, vegetables, supplements, and scientific equipment.
Video12:43
IFT president explores ingredient innovation and affordability
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