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A woman shops at a supermarket in Indonesia.
Functional Ingredients
Kerry and Cosun Ingredients target Indonesia’s biotics market amid...
Indonesia’s food and drug agency (BPOM) and the country’s Halal Product Assurance Organizing Agency (BPJPH) has...
Brioche being baked at a baking manufacturer.
Bakery
Bakery reformulation enters new era as ingredients balance nutrition,...
Bakery is experiencing a reformulation renaissance as protein and fiber fortification, along with lower sugar and...
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...
Container with Nestle corporate logo.
Functional Ingredients
What do H1 2026 results reveal about where F&B growth is shifting?
Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market....
Mother showing food product to daughter while shopping together in supermarket.
Fibers
Fiber innovation accelerates as formulators tackle taste, texture and...
Fiber is showing up in more food and beverage products. Once closely associated with cereals, bakery products, and...
Indian women hand rolling wheat flour dough with rolling pin.
Proteins
IFF: GLP-1 users in India eat less but demand more from every bite
IFF research in India suggests GLP-1 drug use is reshaping not only how much the medication users eat, but also...
August 2026 F&B industry review.
Proteins
August in review: Nestlé’s GLP-1 strategy, FDA GRAS proposal, El Niño...
In August 2026, GLP-1 use pushed nutrient density and metabolic health further into mainstream F&B. Nestlé said it...
A woman holding a GLP-1 Injection in front of her stomach.
Fibers
Beyond the GLP-1 badge: How reformulation is redefining protein,...
Ingredient suppliers and food manufacturers are investing in formulations aimed at consumers using GLP-1...
Shaved ice dessert with mango slices.
Desserts & Ice Cream
Desserts and ice cream reimagined: Balancing indulgence, nutrition...
Ice cream and desserts have always been products of pleasure. They are associated with moments of comfort,...
Man with healthy gut holding stomach.
Fibers
Ingredion wins EU Novel Food approval for upcycled carrot fiber...
The European Commission has authorized Ingredion’s Benicaros SF Pure P, an upcycled, rhamnogalacturonan-I...
Food scientist working on laptop.
Functional Ingredients
Food industry’s next challenge: Building a future-ready science...
The future of the food system may depend on more than scientific breakthroughs and technological innovation....
Various packaging and recycling symbol.
Soft Drinks
EU PPWR: What F&B companies need to know about the new packaging rules
The EU’s Packaging and Packaging Waste Regulation (PPWR) marks the biggest change to packaging legislation in...
A stack of water bottles in a landfill.
Proteins
Engineered yeasts turn PET bottles and crop waste into 3D-printed...
Researchers reveal that programming yeasts can make them convert PET, a type of plastic that is often used to make...
F&B ingredient innovation leaders in Helsinki, Finland.
Functional Ingredients
Valio, Raisio and Solar Foods: Inside Finland’s ingredient innovation...
Milk, northern oats, and a microorganism fed with carbon dioxide and hydrogen may appear to have little in common....
Bulk grain cargo being loaded into ship.
Cereals
Why does abundant global food supply still leave access gaps?
Producing enough food does not guarantee that it will reach the people who need it, with transport costs and...
Food scientist looking at cultivated meat sample.
Cell-based
EIT Food: Consumer trust gap slows uptake of emerging food...
European consumers are showing signs of warming to food innovation, but unfamiliar technologies such as cultivated...
Lennie Cheung, a postdoctoral scholar in the Department of Biomedical Engineering at the Innovation Hub for Food and Materials.
Functional Ingredients
Tufts University launches food-tech hub for scale-up and...
Tufts University has launched a new shared research and development hub designed to help food-tech companies,...
Healthy bio dairy products on shelf of supermarket.
Proteins
Protein innovation enters diversification era as quality and...
Protein innovation is moving into a new phase. For years, much of the discussion focused on animal protein versus...
Worker on food packing line.
Functional Ingredients
Clean label enters redesign era as formulators tackle taste and...
In 2026, the clean label challenge for F&B manufacturers is reformulating products with simple ingredient lists...
Woman eating cereal and drinking orange juice.
Fibers
Tate & Lyle sees “white space” as metabolic health enters mainstream...
Food and beverage manufacturers are moving beyond sugar reduction toward a more multifaceted reformulation brief,...
Albert Heijn shelves.
Proteins
Ahold Delhaize Q2 results highlight ingredient opportunities in...
Ahold Delhaize’s second-quarter 2026 results suggest the biggest takeaway for ingredient suppliers lies beyond the...
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