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How Roquette and Tetra Pak tackle texture and stability challenges in high-protein drinks

A ready-to-drink (RTD) beverage can hit its protein target and still fail on texture. As manufacturers raise the grams per serving, they have to manage how thick the drink becomes during production and whether it stays smooth months later. Food Ingredients First speaks with Benjamin Voiry, head of marketing for plant proteins at Roquette, and Vance Sowter, line solution manager, CoE Prepared Food at Tetra Pak, about how protein selection, mixing, and heat treatment can help manufacturers raise protein levels while protecting taste, texture, and shelf stability. Sowter says: “Consumers increasingly want 10 g, 20 g, or even 30 g of protein per serving, but still expect a smooth, enjoyable drink that remains stable for 9–12 months at ambient temperature. As protein concentration increases, it becomes harder to manage thickness, texture, and heat stability.” 
scientists work in lab with meat samples
Natural preservation breakthroughs: F&B industry turns to multi-hurdle strategies
F&B companies increasingly view preservation as an integral part of food formulation and product design, rather than the addition of an ingredient at the end of product development. Industry experts tout the next breakthrough in natural food preservation to be in multi-hurdle systems — an integration of fermentation-derived antimicrobials, botanical extracts, and predictive modeling.
Man harvesting cocoa beans.
Treefera CEO: AI flags cocoa supply risks as weather pressures cloud 2027 outlook
The “biggest shift” in agricultural supply chains is the need to understand risk where it begins, rather than waiting for it to appear in aggregated market data, according to Jonathan Horn, CEO and co-founder at Treefera. While conditions at the “first mile” can change quickly, those changes can take time to show up in official production estimates, commodity prices, or company financials. For commodities like cocoa, where production is concentrated across a relatively small number of regions, that visibility becomes particularly important, says Horn. The ability to see where conditions are deteriorating or improving can help companies move from reacting to supply disruptions to anticipating them. 
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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.
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Fi Europe 2026 preview: Health, taste and affordability drive ingredient innovation
From clear protein drinks and prebiotic fibers to natural colors and sugar reduction, Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), will showcase ingredients addressing manufacturers’ biggest (re)formulation challenges. Our preview explores what some of the world’s most innovative suppliers are bringing to the show, highlighting concepts and technologies designed to balance taste, texture, nutrition, sustainability, and cost, alongside opportunities across functional beverages, healthy snacks, dairy alternatives, and more.  

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EU plant-based VAT disparities threaten alternative protein competitiveness
A shopper picks a vegan burger from a supermarket freezer shelf.
A new report highlighting significant disparities in how plant-based and animal-based foods are taxed across Europe has raised questions about market competition, pricing, and the future of alternative proteins. With 25 different VAT rates applying to the products surveyed, the findings also expose wider challenges for manufacturers operating across the EU.
General Mills restructures food operations as it targets growth and innovation
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General Mills is restructuring its operating model, reorganizing four existing business segments into three. The US food giant wants to accelerate growth, improve efficiency, and respond more quickly to changing consumer preferences through this move.
Solar Foods’ Solein gains positive EFSA opinion as Fazer prepares EU launch
Solein protein.
Solar Foods has moved closer to selling its gas-fermented protein Solein in the EU after the European Food Safety Authority (EFSA) concluded that the ingredient is safe under its proposed conditions of use. Finnish food manufacturer Fazer says it is ready to launch products containing Solein once the EU authorizes the ingredient.
Fi Europe 2026 preview: Clean label reformulation meets the sensory challenge
Frankfurt skyline.
Reducing sugar, sodium, and additives is no longer enough to make a successful better-for-you product. Food manufacturers also have to protect shelf life, retain familiar textures, manage costs, and offer something consumers genuinely want to eat. That tension will be on display at Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), where ingredient suppliers are bringing everything from naturally preserved meat snacks and reduced-sodium salt to umami-building yeast extracts and vivid plant-based colors. Speaking to Food Ingredients First ahead of the show, six companies describe a shift from isolated ingredient swaps toward reformulation that considers the entire eating experience. 
Fi Europe 2026 preview: GLP-1, protein and longevity reshape nutrition
Messe Frankfurt entrance.
Food ingredient suppliers are preparing to put more nutrition into familiar foods and beverages at Fi Europe 2026, as GLP-1 weight-management medications, healthy aging, and demand for everyday wellness push manufacturers toward products offering multiple nutritional benefits. At the Frankfurt, Germany, trade show (Nov 17–19), companies will present protein-rich shots, fiber-enriched snacks, recovery drinks, and functional beverages targeting needs ranging from metabolic health to mobility. The challenge, suppliers tell Food Ingredients First, is to make these products nutrient-dense without losing the convenience, taste, and texture that encourage repeat purchases. 
US industry and advocates split on GRAS reform as Democrats win Congress
US Capitol building

Nutrition Insight

Democrats’ win in the US House of Representatives and the Senate in the November 3 midterm elections could shape the nutrition and health agenda over the next two years. Democrats will take control of both chambers in January 2027, chairing committees that oversee the FDA.In the November 3 midterm elections, Democrats won the US House of Representatives and the Senate, signaling a shift and raising questions about how this may affect the nutrition and health agenda over the next two years. The Democrats will take control of both chambers in January 2027, gaining control of committees that oversee the FDA.
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Food Ingredients News
“Hybrids are not a silver bullet”: Industry charts...
Hybrid foods are emerging as a practical reformulation strategy as manufacturers increasingly combine animal-derived ingredients with plant-based and fermentation-derived alternatives instead of pursuing complete replacement. Competitive pricing and nutritional functionality are becoming central to their commercialization as the protein transition enters a more pragmatic stage.
a panel at the cultured meat symposium Moderator Jo Anne Shatkin, president, Vireo Advisors; Roman Lauš, founder and CEO, Mewery; Nicolas Morin-Forest, CEO, Parima; Roman Lauš, founder and CEO, Mewery , co-founder and CEO, Bluu Seafood
Food Ingredients News
“A very good time to invest”: Cellular agriculture ramps up...
The cultivated meat industry is holding its ground in Europe, despite outright bans in Italy and Hungary, collapsed private investment, and high-profile closures like Meatable and Believer Meats.As 2027 nears, companies in the space are watching for the European Food Safety Authority’s (EFSA) first scientific opinion on cultivated animal biomass, which could come as early as Q1 next year.The French cultivated protein company Parima, which formed through Gourmey’s acquisition of Vital Meat, is nearing the end of EFSA’s safety assessment for a novel food. The company’s application covers cultivated duck biomass for use in products like slaughter-free foie gras and pâté. This April, the company received regulatory clearance to sell its cultivated duck cells in Singapore. 
US, European Union and China flags.
Food Ingredients News
“Protein nationalism”: How geopolitics is reshaping the...
Protein has become much more than a nutritional selling point. As demand for high-protein foods accelerates, governments are increasingly treating the production and supply of protein as a strategic national interest, opening up a new geopolitical battleground with significant implications for food manufacturers. A new Eurasia Group report, “The Rise of Protein Nationalism,” describes how governments are using domestic production, trade controls, and investment to secure protein supplies and gain geopolitical leverage — a shift it defines as “the use of state control over production capacity and exports as a political lever within and between countries.” 

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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...

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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.

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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%.

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Roland Wientjes, Hoogwegt
Video08:39
Hoogwegt: Inside dairy hybrid innovation and the future of cell-based milk

At Hoogwegt’s headquarters in Arnhem, the Netherlands, global technology director Roland Wientjes explains how evolving customer demands are driving dairy, plant-based, and hybrid formulation at its Food Experience Center. He also discusses Hoogwegt’s plans to test Opalia’s cell-based whole milk...

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SupplySide Global 2026: California Natural Color advances innovation with crystal colors and functional extracts
SupplySide Global 2026 Arla Foods Ingredients video thumbnail: A smiling Arla Foods Ingredients representative at a trade show, alongside an AirBar protein bar display featuring chocolate, fruit and snacks.
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SupplySide Global 2026: Arla Foods Ingredients reimagines protein with sparkling sodas and indulgent bars
FrieslandCampina Ingredients representative smiling in a circular portrait alongside the company's bustling trade show booth.
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SupplySide Global 2026: FrieslandCampina Ingredients targets GLP-1 nutrition with protein-packed innovations
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