Meet the full Editorial Team behind Food Ingredients First.
Meurens Natural webinar preview: Unlocking cereal functionality for cleaner-label beverages
Beverage manufacturers are increasingly aiming to streamline ingredient lists to meet clean label demands. However, maintaining the texture, stability, and taste consumers expect is putting greater...
Climate-resilient chickpeas: Omics breeding targets yield and supply stability
Scientists in Australia are mapping a staged “omics” approach to accelerate breeding for heat-adapted chickpeas as rising temperatures threaten flowering, grain filling, and yields. The team aims to...
SupplySide Global 2026: FrieslandCampina Ingredients discusses GLP-1s, hydration and “protein plus”
The rise of GLP-1 medication and growing demand for protein beyond sports nutrition are reshaping F&B innovation around portion size, nutrient density, and new beverage formats. At SupplySide Global...
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,...
Modified lentil protein targets texture gap in low-fat food reformulation
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...
Nestlé USA: Benefit stacking, texture and zest to shape F&B innovation in 2027
US consumers are increasingly expecting F&B products to deliver multiple benefits alongside stronger flavor and sensory experiences, with protein alone no longer enough to differentiate products,...
El Niño reshapes food commodity risks as supply pressures diverge
El Niño’s impact on the F&B industry is already visible, but manufacturers are not facing a uniform shock. From cocoa and coffee to sugar, palm oil, and seafood, the effects are emerging at different...
Functional fiber moves beyond high-fiber claims as suppliers target formulation performance
Consumer interest in gut health and “fibermaxxing” concepts is proliferating as functional fiber innovations expand beyond high-fiber claims. Ingredient companies are leveraging fermentation,...
