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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...
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...
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...
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....
Pistachio-based desserts.
Desserts & Ice Cream
Pistachio evolves from flavor trend into cross-category growth...
Pistachio is widening its reach across the food and beverage industry as brands take the nut beyond its...
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,...
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...
Man and woman looking at food labels
Snacks
Peru’s front-of-pack warning labels drive food industry reformulation
Peru’s mandatory front-of-package (FOP) warning labels are reshaping the packaged food industry, pushing...
Peanut butter on bread.
Snacks
Nurtured Nuts brings AgriNetica-developed low-allergen peanuts toward...
AgriNetica has developed the gene-editing technology behind the world’s first low-allergen peanuts, reducing major...
Woman and child looking at dairy products in store
Proteins
JBS taps Danantara in US$2.5B Southeast Asia joint venture push
JBS Group has formed a long-term strategic partnership with Danantara Indonesia, through Danantara Investment...
Kraft Heinz PowerMac in bowl.
Snacks
Kraft Heinz raises R&D spending as functional foods gain traction
Kraft Heinz is leaning harder on formulation-led innovation to restore growth, increasing R&D spending as protein,...
Ingredion booth at trade show.
Texturizers
Ingredion Q2 results show texture and health solutions outpacing core...
Ingredion’s Texture & Healthful Solutions business recorded its ninth consecutive quarter of sales volume growth,...
AI-enhanced food ingredient innovation lab.
Functional Ingredients
AI enters the food lab: The rise of predictive ingredient development
Artificial intelligence has moved beyond brainstorming and into the working infrastructure of F&B innovation....
Chia seed pudding with mango in glass jars.
Flavors
Mango innovation accelerates as ingredient variability tests suppliers
Mango is moving beyond its traditional role as a familiar tropical flavor. Manufacturers are repositioning it...
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...
July 2026 F&B industry review.
Functional Ingredients
July in review: EU Protein Plan backlash, MAHA reformulation,...
In July 2026, the EU’s Protein Plan drew criticism for prioritizing animal feed over human consumption. The debate...
glasses on paper on table next to pen in office meeting
Functional Ingredients
Ingredion’s £2.7B Tate & Lyle deal wins shareholder approval
Tate & Lyle shareholders have approved Ingredion’s recommended 595 pence-per-share all-cash acquisition. The...
IFT First 2026 show floor
Sugar & Sweeteners
Sweet protein blends drive next-gen sugar reduction at IFT FIRST 2026
In the race to replicate sugar’s performance, innovation is happening at a minuscule level, both through precision...
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