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ADM talks reinventing mouthfeel to support functional formulations across global markets

ADM talks reinventing mouthfeel to support functional formulations across global markets

Functionality and plant-based preferences are pushing food and beverage innovators to replicate indulgent sensory experiences, particularly texture and mouthfeel. This demand often coincides with reducing sugar, sodium, fat, and artificial additives as buyers profile ingredients more carefully than ever. Manufacturers increasingly turn to mouthfeel, which has become a critical factor in delivering consumer satisfaction across dairy, alt-dairy, snacks, and ready-to-drink categories.
Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence
Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence
As the ice cream market faces growing demand for clean labels, health-conscious formulations, and plant-based alternatives, brands are racing to maintain and improve indulgent qualities without compromising on consumers’ growing ethical and nutritional concerns. 
Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy
Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy
US-based Savor has developed a palm-oil-free whipped cream using its CO2-based fat technology in collaboration with Alamance, a whipped dairy firm, and sensory neuroscience company Thimus. The technology’s versatility allows the “infinite customization” of fatty acid profiles to formulate a range of products — from “dairy-like” butter to sustainable palm oil alternatives.
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Discover how Biospringer's innovative yeast-based ingredients address Europe's growing salt reduction demands. This paper explores market trends, regulatory pressures, and consumer preferences while showcasing our chef-developed recipes that deliver full flavor with significantly less sodium. Transform your products without compromising taste.This Technical Paper is brought to you by Biospringer by Lesaffre.
Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre
Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre

Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the company’s “Vitus” sourdough, recently unveiled at Boulangerie du Louvre bakery beneath the Louvre Museum’s iconic glass pyramid in Paris. He explains how lactic acid bacteria help create unique flavors in sourdough, and what this milestone means for the future of baking and fermentation.

PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push
PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push
Evolving consumer expectations toward healthier, more sustainable, and creatively indulgent F&B shaped the product landscape at PLMA 2025 in Amsterdam (May 20-21), where 3,160 exhibitors from 75 countries showcased the latest private label innovation. Key highlights included plant-based proteins, algae-based egg replacers, hybrid dairy formats, climate-conscious formulations, and modern takes on traditional staples.

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UK targets food insecurity and inequality with six new national projects
a woman's hand with festive food on the table
The UK government has unveiled six projects to address growing concerns around food insecurity, particularly among low-income and vulnerable groups. The aim is to find scalable solutions to ensure healthier diets and improve food security amid a surge in living prices.
European Commission greenlights genetically modified soybean for food and feed use
soybean grains in the hands of a farmer
The European Commission (EC) has authorized a new genetically modified (GM) soybean variety for use in food and animal feed. This follows the European Food Safety Authority’s scientific assessment that the soybean  is “as safe as its conventional counterpart.” The authorization is valid for 10 years.
IFT First 2025: Beneo, California Natural Color and Gelita develop clean label milk-based sports drink
Man and woman jogging.
Beneo, California Natural Color, and Gelita have joined forces to develop an innovative performance drink concept that will be showcased during the upcoming IFT First 2025 in Chicago, US (July 14-16).
China greenlights Corbion’s sustainable algae-derived omega-3 for food and feed
Green algae
Corbion has secured multiple regulatory approvals from China’s General Administration of Customs. This paves the way for commercializing its sustainable, algae-derived omega-3 docosahexaenoic acid (DHA) solutions in the nation’s fast-growing human and animal nutrition segments, where demand for sustainable and traceable ingredients continues to increase. Corbion’s AlgaVia DHA and AlgaPrime DHA deliver a clean, highly concentrated, and sustainable source of omega-3 DHA. These solutions are produced on land from microalgae via controlled fermentation using sugar cane and renewable energy, thereby reducing reliance on marine resources and carbon footprint.
NestFresh to launch sustainable “Humanely Hatched” packaging for eggs
colorful egg packaging carton with image of hense
US-based NestFresh has announced the launch of its “Humanely Hatched” packaging, set to debut this month, to bolster transparency and animal welfare in egg farming. The new packaging targets sustainability by using recyclable materials and communicating the welfare advancements behind their eggs.
Health Canada warns sodium reduction off track as 2025 deadline nears
girl in bed eats leftover pizza from box

Nutrition Insight

Health Canada warns that the food industry’s progress on sodium reduction is lacking. With the 2025 target looming, only “moderate progress” has been made. A separate new study urges implementing mandatory measures after discovering that thousands of lives and millions of dollars from healthcare can be saved if companies adhere to government recommendations.
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Food Ingredients News

Olive oil fraud: Experts discuss climate, supply chain and counterfeiting challenges

Olive oil is now at the center of a global fraud crisis as climate change shrinks harvests and elevates prices, leading to increased incentive for criminal deception. From counterfeit labels to oils diluted with cheaper vegetable fats, fraudsters exploit regulatory gaps and consumer trust, while authorities scramble to keep pace.

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Food Ingredients News

The UK’s 10-year Health Plan: Challenges and opportunities for F&B

The UK government has set out its 10-year Health Plan which will restrict junk food advertising targeted at children, ban the sale of high-caffeine energy drinks to under 16-year-olds, reform the soft drinks industry levy to drive reformulation, and introduce mandatory health food sales reporting for all large companies in the food sector.

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Regulatory News

Labeling pain: Swiss government mandates transparency for animal suffering

Yesterday, the Swiss Federal Council introduced mandatory labeling requirements for food derived from non-human animals subjected to painful procedures without anesthesia. Animal welfare groups welcome the regulation but favor an import ban on animal-derived food produced using practices banned in Switzerland because of their cruelty.

Ingredient focus

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Desserts & Ice creamsJul2025

Innova Market Insights data reveals that 32% of global consumers have increased their consumption of Desserts and Ice Cream, driven by greater variety and novelty. Taste and the pursuit of happiness a...

Product innovation

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Color innovation Jul 2025

Innova Market Insights data indicates 9% growth for color ingredient use in F&B launches globally from April 2020 to March 2025. Bakery & Confectionery was the leading category for these launches, and there is also an increase in color ingredient use for various drink launches, such as Hot Drinks and Soft Drinks.

Trend analysis

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Sodium reduction technology trendsJul 2025

Innova Market Insights data indicates that nearly one-third of consumers are actively limiting their sodium intake, driving innovation in the F&B sector. More than one-third of reduced sodium launches were for Baby & Toddlers, and there is growth in reducing salt for Desserts & Ice Creams.

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Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre

Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the company’s “Vitus” sourdough, recently unveiled at Boulangerie du Louvre bakery beneath the Louvre Museum’s iconic glass pyramid in Paris. He explains how lactic acid bacteria...

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