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Health trends and new markets drive sugar confectionery amid Western slowdown, flags RaboResearch

Health trends and new markets drive sugar confectionery amid Western slowdown, flags RaboResearch

The global sugar confectionery market is shifting. As growth slows in mature Western markets, major companies are redirecting investment toward categories like savory snacks and chocolate, according to a new report from RaboResearch. Emerging regions such as Asia-Pacific, Latin America, Africa, and the Middle East are driving new demand and offering opportunities for growth.
Sodium reduction moves center stage as health and sensory expectations converge
Sodium reduction moves center stage as health and sensory expectations converge
With increased consumer scrutiny around sodium intake, food manufacturers are under growing pressure to cut salt without sacrificing taste, texture, or product integrity. In high-sodium categories like processed meats, snacks, and cheese alternatives, the stakes are particularly high since salt not only seasons but also preserves, stabilizes, and structures. Food Ingredients First speaks with leading companies, Biospringer by Lesaffre, Lallemand Bio-Ingredients, ADM, and Corbion, to understand what consumer insights are driving current R&D priorities and the next phase of innovation in sodium reduction.
IFT First 2025: Cargill talks bridging macro consumer trends with product development
IFT First 2025: Cargill talks bridging macro consumer trends with product development
Leveraging its legacy proprietary research tools, US food corporation Cargill highlights how its consumer insights support manufacturers in navigating shifting demands, cost pressures, and product innovation at  IFT First 2025  in Chicago, US, which concluded yesterday. Food Ingredients First sits down with Keith Albright, senior consumer insights manager for the North America team at Cargill, to understand how data collection and category-level insights are influencing formulation and helping identify gaps in the market.
Driving Innovation in Plant Based Foods with Biolev
Driving Innovation in Plant Based Foods with Biolev
Re-Imagining Plant Based. Yeast Solutions for superior Flavor, Texture & Mouthfeel. Discover how Biolev yeast solutions can bridge the gap between functionality and naturalness, creating rich flavor, low sodium and clean label plant-based foods.  Let's bring authenticity back into plant-based innovation, naturally. This Technical Paper is brought to you by Biolev by Levapan.
IFT First 2025 live: Cargill on leveraging insights to “meet consumers where they are” and guide NPD
IFT First 2025 live: Cargill on leveraging insights to “meet consumers where they are” and guide NPD

We catch up with Keith Albright, senior consumer insights manager for the North America team at Cargill, who details how the company’s proprietary research influences product reformulations and innovation for its customers. He tells us that mindful eating is continuing to gain ground as a macro trend and is informed by healthy ageing practices.

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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Plant-based labeling crackdown? EC draft regulation targets 29 “meat-related” terms
European Commission building with EU flags flying in front of it.
The European Commission (EC) has proposed new restrictions on the use of traditional meat-related terms by plant-based food products, reigniting a contentious debate in the food industry over labeling, transparency, and innovation. The draft regulation — part of a revision of the Common Market Organization Regulation to amend Regulation No 1308/2013 — seeks to ban 29 “meat” specific terms.
Trump says Coca-Cola agreed to real cane sugar use in US production
Coca-Cola crates.
US President Donald Trump has announced that Coca-Cola will use real cane sugar instead of corn syrup in the production of its signature soda in the US. While Coca-Cola has not explicitly confirmed or denied the reformulation, its spokesperson told media outlets that “more details on new innovative offerings within our Coca-Cola product range will be shared soon.”
IFT First 2025: Biospringer by Lesaffre showcases yeast-based “bitter blockers” for enhanced flavor innovation
a trade show booth with a white counter
Biospringer by Lesaffre is advancing flavor innovation through its yeast-based ingredients to target “intense” sensory profiles in foods. Its fermentation-derived Springer Mask 102 solution blocks bitterness and neutralizes off-notes in alternative sweeteners, while the Maxarome Prime yeast extract enhances flavors by boosting umami, meaty, and salty notes in savory foods.
FDA plans to revoke 52 “antiquated food standards” following analysis
A buyer buying canned food.
The US FDA is proposing to revoke 52 “obsolete standards of identity for food products” after concluding they are unnecessary and outdated. The standards apply to canned fruits and vegetables, dairy products, baked goods, macaroni products, and other foods.This latest move builds on the Trump Administration’s recent deregulatory initiatives within the F&B space.
Boosting dairy: Scientists unlock stem cells for improved cow health and milk quality
a female scientist holding a test tube in the lab
Researchers at the Hebrew University of Jerusalem, Israel, have uncovered a promising approach to enhancing dairy cow health and milk quality using molecules derived from stem cells. Their study shows that mesenchymal stem cells (MSCs) and their secretions can reduce inflammation in cows while boosting milk fat content — resulting in creamier and more nutritious milk.
Genetically engineered gut bacteria may open new pathways for targeted nutrition
close up of scientist in protective gear holding up a DNA helix model

Nutrition Insight

New research has found that engineering a gut microbe can unlock new natural treatments against diseases. Scientists genetically modified the common gut bacterium Phocaeicola vulgatus. When proliferated in the gut microbiome, it led to reduced oxalate levels, emerging as a potential treatment for kidney stones. 
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Food Research

Cost pressures fuel risky food safety practices among UK consumers, warns watchdog

Food prices and ultra-processed foods (UPFs) remain the leading consumer concerns in the UK, where buyers report risky coping mechanisms to keep costs low, reveals the Food Standards Agency’s (FSA) latest Consumer Insights Tracker report. The findings show that nearly nine in ten UK adults are worried about the price of food, while over three-quarters are concerned about UPFs.

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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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AI-enhanced innovationJul2025

According to data from Innova Market Insights, consumers express interest in AI involvement in F&B production. Globally, 41% see significant potential in using AI to develop F&B products, enco...

Product innovation

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Healthy snacking Jul 2025

Innova Market Insights indicates a 22% year-over-year growth in snack launches featuring health claims between April 2023 and March 2025. Over half of these launches were from Asia. Snack nuts and seeds were the top subcategory, and almond was the top ingredient. The top three health-related positionings were heart health, energy and alertness, and weight management.

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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IFT First 2025 live: Cargill on leveraging insights to “meet consumers where they are” and guide NPD

We catch up with Keith Albright, senior consumer insights manager for the North America team at Cargill, who details how the company’s proprietary research influences product reformulations and innovation for its customers. He tells us that mindful eating is continuing to gain ground as a macro...

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IFT First 2025: Hydrosome Labs boosts fermentation and beverage flavor with “ultrafine bubbles”
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IFT First 2025 live: FoodChain ID highlights AI-powered formulation guidance tool
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IFT First 2025: GNT USA tackles F&B color challenges amid regulatory pressures
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