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Deep-tech firms apply quantum computing and AI to transform alt-protein texture

Saudi-based AI computational intelligence company True Nexus has partnered with quantum computing firm Pasqal to solve a major challenge in the alternative protein and food industry — accurately modeling and predicting protein functionality. The collaboration aims to address challenges in gelatin, texture, and overall protein behavior in complex food products.
Runners in New York drinking sports beverages.
Function over restriction: How protein and fiber are reshaping healthy beverage innovation
Consumers are redefining “healthy” beverages from a focus on restriction to one of nutritional optimization. While sugar reduction remains a baseline expectation, the category is shifting toward delivering functional, targeted benefits — from gut health and energy to mental well-being, alongside clean label, natural formulations, and enhanced protein.
Food made with traditional South African flavors.
African flavors: How ADM localizes R&D to strengthen regional F&B innovation
Taste preferences across Africa are highly diverse, but for years, the industry has developed flavors for African F&B markets from a distance, which meant missing the subtleties. ADM’s newest flavor creation facility in Johannesburg, South Africa, looks to overcome that gap by embedding innovation inside the markets it serves.
AmanoEnzymeTP
Plant-based Dairy Goes Mainstream
Amano Enzyme examines the consumer behaviors and market trends redefining the plant-based dairy category—projected to reach $28 billion by 2030. Explore how non-GM and organic-compliant enzyme solutions are helping manufacturers overcome formulation challenges to enhance taste, texture and performance in plant-based dairy—driving innovation and sustainable, long-term growth.This Technical Paper is brought to you by Amano Enzyme.
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Operating Through Uncertainty: Building Scalable Advantage in the Age of Ultra-Processed Foods
In this session, Innova Market Insights will share exclusive insights into consumer behavior, perceptions, and preferences around UPFs, as well as market insights and innovation opportunities within processed foods.      Frame & Flight will explore how leading manufacturers are responding by modernizing how product data flows across formulation, specifications, labeling, and compliance. Using connected digital workflows, teams can evaluate reformulation scenarios earlier, manage supplier change with confidence, and stay launch-ready — even as definitions, guidance, and expectations continue to evolve.      The result: less rework, faster decisions, and the ability to turn regulatory and nutritional uncertainty into a competitive advantage.    
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Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat
Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble” outperforms conventional plant fats with gradual melting and natural flavor release. While the company targets an FDA “no questions” letter by next year, Teixeira highlights that EU regulatory approval is a tougher challenge for precision-fermented ingredients.

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Cargill upgrades hydrocolloids site to cut emissions and improve efficiency
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Rising energy costs, tightening environmental expectations, and ongoing supply chain pressures are forcing ingredient manufacturers to rethink how core products are made. Rather than large-scale transformation, many are turning to targeted process upgrades that deliver measurable gains in both efficiency and sustainability. A recent investment by Cargill at its Baupte facility in France illustrates this approach in practice.
Aperol moves into RTD category as Campari targets younger consumers
Aperol Spritz On The Go.
Campari Group is entering the on-the-go segment with the launch of Aperol Spritz To Go, marking the brand’s first move into ready-to-drink (RTD) formats in its more than a century history.
“Global agri-food catastrophe”: FAO sounds alarm on Strait of Hormuz crisis
Strait Of Hormuz.
UN FAO chief economist, Maximo Torero, has warned that a prolonged Strait of Hormuz crisis could result in a “global agri-food catastrophe.” The US-Iran war in the Middle East, which began in late February 2026, remains unresolved, with Torero urging anticipatory policy actions to mitigate a price and supply crunch for key agri-food inputs. Although a delicate ceasefire has been agreed, major elements of the conflict — including naval blockades, sanctions, and military posturing — are still active, so the situation remains volatile rather than fully de-escalated.
PepsiCo’s strategic price cuts and healthier snacks drive Q1 2026 revenue growth
Outside the PepsiCo office.
Consumer price cuts and new, healthier snacks have helped PepsiCo boost its sales and drive an 8.5% revenue increase to US$19.44 billion in Q1 2026, compared with the same period last year. Organic revenue also grew by 2.6%, as the first-quarter performance provides an indicator for how CPGs can effectively navigate challenging economic headwinds and consumer price sensitivity. “We are pleased with our first-quarter results, which featured an acceleration in both net revenue and organic revenue growth — with a notable improvement in convenient foods organic volume,” says PepsiCo chairman and CEO, Ramon Laguarta.
Barry Callebaut’s strategic reset: Driving growth in a volatile cocoa market
Barry Callebaut's Gourmet chocolate range.
Barry Callebaut CEO Hein Schumacher says there is still significant work to do to strengthen the company following a prolonged period of industry disruption and transformation. Schumacher made the comments as the chocolate and cocoa giant published its half-year results for 2025/26, which show volumes improving in the second quarter, but still down in the first half, alongside strong cash generation and an improved financial position.
Cargill showcases nutrition concepts to support active lifestyles at Vitafoods...
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Nutrition Insight

At the upcoming Vitafoods Europe 2026 trade show (May 5–7), Cargill will highlight how active nutrition is expanding beyond sports performance to address broader health trends, such as gut health, reduced sugar, and GLP-1-driven dietary changes. In Barcelona, Spain, the company will display a 30% reduced-sugar isotonic hydration drink, sugar-free gummies with the EpiCor postbiotic, a performance bar combining plant and dairy proteins, a high-protein nutrition shake, and bite-sized formats designed for portion flexibility. 
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Food Ingredients News
Djazagro 2026: What’s driving innovation in North Africa’s...
North Africa’s F&B industry is undergoing a significant transformation, driven by rising consumer demand for affordable products that blend taste with a healthier, more natural profile. This shift is propelling innovation in sugar reduction, natural colors and flavors, shelf life extension, and local adaptation.
Close-up of gloved scientist hands holding a wheat ear in a laboratory with AI holograms and digital data overlays.
Tech & Innovation
AI as infrastructure: How Cargill is rewiring food...
Cargill has picked up a 2026 BIG Artificial Intelligence Excellence Award, presented by the Business Intelligence Group. The award recognizes the food corporation’s integration of AI across its value chain, from on-farm decision tools to supply chain optimization and customer co-creation. The award points to a structural shift in food and agriculture. Industry leaders like Cargill are no longer testing AI at the margins, but integrating it into their core workflows, from product development through to commercialization, in a sector defined by complexity, regulation, and tight margins.
Valio high-protein dairy products.
New Product Development
Valio webinar preview: Turning wellness trends into...
Consumers globally are demanding more from their food, as wellness becomes a central lifestyle priority. GLP-1 medications, gut health, and high-protein consumer demands are transforming the food industry, but how can F&B brands capitalize on these fast-growing market opportunities? Finnish dairy and food leader Valio is set to explain how manufacturers can achieve nutrient-dense, multifunctional products that offer tangible benefits in compact formats in an upcoming webinar: “More per Bite: Turn wellness into market success.” You can register for free for the webinar here, which will broadcast on April 21, 2026, at 09:00 CEST/07:00 UTC and 15:00 CEST/13:00 UTC.

Ingredient focus

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Natural colors surge in F&B industryApr2026

Innova Market Insights data shows that consumers are actively reducing artificial ingredients in favor of natural alternatives. The use of natural colors in F&B launches is rising, with +9% growth...

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Plant-based F&B launches see steady growth Apr 2026

Innova Market Insights data indicates a 3% CAGR in plant-based F&B launches between 2021 and 2025. Dairy and Meat Substitutes remain the key categories, while Fruit & Vegetables showed the fastest growth (36% CAGR) during the same period. Emerging ingredients in plant-based launches include sucralose, oat flake, and vegetable fats.

Trend analysis

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Healthy beverage trends: A growing market for functional drinksApr 2026

Innova Market Insights has identified “Beverages with Purpose” as one of the top F&B trends for 2026. Consumers worldwide are increasingly prioritizing health-conscious beverages, driven by growing industry support and innovation. This shift is accelerating the demand for functional drinks, with protein and biotic benefits leading the charge as key trends in healthy beverage development.

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Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat

Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble” outperforms conventional plant fats with gradual melting and...

Dr. Puja Kumari, Scottish Association of Marine Science
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Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins 
Hugo Leclercq, Kerry, Sodium Reduction, Snack Industry, Salt Reduction, Snack Flavor, Taste Optimization, Fermentation, Natural Flavors, Umami, Kokumi, Food Innovation, Chips, Bitterness Reduction
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Kerry: Sodium reduction expert reveals key strategies for better snack flavor
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University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems
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