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Woman shops for beans and pulses.
Functional Ingredients
What makes food “good”? Inside the rise of “ethical nutrition”
For decades, the idea of “good” food has been closely tied to its nutritional credentials — less sugar, more...
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...
Skyline in Jakarta, Indonesia.
Functional Ingredients
Fi Asia Indonesia 2026 preview: Five trends reshaping regional...
Healthier products will not be enough to win Southeast Asian consumers if they compromise on enjoyment or price....
Consumers in Asia checking product prices.
Functional Ingredients
Novonesis and Innova flag affordability and manufacturing efficiency...
At Fi Asia Indonesia 2026 (Sep 16–18), affordability will not be discussed simply as a retail pricing challenge....
Asian woman in supermarket selecting food products.
Fruit & Vegetables
Innova, Tate & Lyle and Prosur to tackle health-driven reformulation...
Protein may dominate the agenda at Fi Asia Indonesia 2026 (Sep 16–18), but the conversation in Jakarta will extend...
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...
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....
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,...
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...
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...
Man and woman drinking after working out.
Functional Ingredients
Jungbunzlauer webinar preview: What does the GLP-1 era mean for food...
As GLP-1 drugs reshape eating habits, food manufacturers are facing new formulation challenges, from reducing...
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...
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,...
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