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Asian man shopping at a convenience store.
Snacks
“APAC consumers want it all”: Ingredion targets texture, health and...
Ingredion will showcase food and beverage concepts designed to combine multisensory appeal with improved...
Analysis of cereal and legume seeds in the laboratory.
Fibers
Ardent Mills: Rising protein and fiber demand challenges formulators...
Ardent Mills says its R&D pipeline this year has been dominated by protein and fiber projects. As consumer...
Friends eating burgers outdoors.
Plant-based
Ohly: Tackling the challenge of creating authentic meat flavor in...
Recreating the depth and complexity of cooked meat remains a key challenge for plant-based foods. While umami...
2nd Nature uses AI to identify new sweetening compounds.
Sugar & Sweeteners
2nd Nature CEO: How AI is transforming sweetener innovation and...
Artificial intelligence is reshaping how the food and beverage industry approaches sweetener innovation, moving...
Woman holding milk bottles.
Plant-based
Botaneco: Oleosomes emerge as multifunctional plant-based fat...
Fat does much more than add calories to food. It influences texture, lubrication, flavor release, aroma,...
Putting chocolate on pralines.
Flavors
Syensqo director explains vanillin’s shift beyond flavor into...
Syensqo is positioning vanillin as more than a flavoring ingredient, arguing that it has become a multifunctional...
Woman shops for chicken in the supermarket.
Proteins
BMO: US protein market faces margin squeeze as consumers shift from...
Protein demand may be holding firm, but the economics of getting protein onto consumers’ plates are becoming...
Adams Berzins, Ingredion’s senior manager for sugar reduction.
Sugar & Sweeteners
Ingredion sugar reduction expert: How stevia and sweet proteins close...
Sugar appears in products consumers rarely associate with sweetness, including ready meals, sauces, and marinades....
Eating protein bar while working.
Proteins
Beyond sports nutrition: Leprino targets everyday F&B with advanced...
Protein has moved beyond sports nutrition to become a mainstream F&B ingredient. While new protein ingredients...
Man biting into burger.
Confectionery
How Afyren’s bio-based organic acids can support food reformulation
Biotechnology company Afyren aims to support manufacturers in replacing fossil-derived organic acids with...
three men inside food factory with alfalfa leaves, cake and white smoothie
Proteins
Leaft Foods positions Rubisco plant protein as “whey Plan B” amid...
Tightening whey supplies are increasing costs and procurement risks for F&B manufacturers, incentivizing them to...
women in food factory with pea crates
Proteins
Crespel & Deiters R&D head: How industrial dry extrusion advances...
German ingredient specialist Crespel & Deiters is expanding its plant protein capabilities through a new...
Tetra Pak cartons on supermarket shelf.
Desserts & Ice Cream
Tetra Pak: How aseptic packaging supports a more resilient European...
The “hidden middle” of the food value chain — including processing, packaging, storage, logistics, and...
HTBA food scientists working in the lab.
Functional Ingredients
HTBA on closing the sensory gap in sugar-reduced and clean label...
Sugar reduction has become a strategic priority across the F&B industry, driven by consumer demand for healthier...
A young woman compares ingredient labels in a grocery store.
Proteins
Biospringer taps yeast fermentation to cut plant-based label...
The demand for plant-based products continues to increase. At the same time, consumers want their plant-based...
farmer drying coffee beans
Hot Drinks
ICO economist on Hormuz risks for coffee: Cost pressures loom, but...
The Strait of Hormuz crisis could produce ripple effects through the global coffee sector, even though most...
two scientists analyzing burger with cultivated meat in lab
Proteins
IFT FIRST 2026 preview: SternMaid Ingredients president on...
The F&B alternative protein industry is moving into a more demanding phase, as market demands converge with...
A worker holds two new beverage products at a factory.
Functional Ingredients
IFT FIRST 2026: FoodChain ID unpacks Mentor AI’s expanded impact...
At IFT FIRST 2026 in Chicago, FoodChain ID will showcase the next phase of its connected intelligence framework...
young man in black shirt in lab
Proteins
The Every Company CEO on cracking the scale challenge for animal-free...
Alternative protein companies often struggle with scaling from the lab to reliable and cost-effective industrial...
colorful candies and hands in blue gloves
Confectionery
Functional confectionery: Beneo propels sugar-free candy innovation...
Beneo has unveiled sugar-free confectionery concepts to help manufacturers “reimagine” traditional sweet formats...
Official opening of Puratos Bakery Center.
Bakery
How Puratos targets flour consistency challenges with new research hub
Puratos has opened a new Flour Competence Center designed to help bakers and manufacturers better understand and...
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