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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...
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...
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,...
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...
High protein food sources, raw meat, fish, eggs, legumes and nuts on wooden background.
Proteins
The future of protein: Industry shifts toward a more diversified...
As food manufacturers face rising demand for protein alongside pressure on cost, supply chains, sustainability,...
A woman eating a very sweet looking doughnut.
Sugar & Sweeteners
Beyond sugar swaps: Sweetener systems tackle taste, texture and GLP-1...
When producers pull sugar out of formulation, other things leave with it. Bulk and crystallization in...
California Natural Color colors on cupcakes.
Colors
Color innovation breakthroughs push natural shades beyond the...
Natural food colors are evolving from imperfect substitutes for synthetic dyes into high-performing tools that can...
woman on beach reacting to hot spicy soup
Flavors
Flavor innovation in 2026: Swicy heat, tropical twists and sensory...
Flavor innovation is becoming more deliberate amid economic pressures and consumer demands for more than just...
Vanilla green leaves, dried pods on an old wood background.
Flavors
Vanilla’s expanding value and versatility in modern F&B formulation
Vanilla has a long-established reputation as a classic, timeless flavor. As a highly adaptable ingredient that...
male and female scientist testing food in lab
Plant-based
Food ingredient leaders spotlight sensory science as plant-based...
Plant-based ingredient innovation is moving beyond protein content and sustainability alone. Ingredient producers...
Gloved hands hold fresh cherry tomatoes in a smart food laboratory with blurred background and holographic AI data.
Functional Ingredients
AI-driven ingredient innovation: From faster formulation to smarter...
Artificial intelligence is moving from a supporting role in food innovation to a more embedded position across...
young woman in supermarket holding two bottles
Functional Ingredients
Functional beverages: Balancing taste, science and scale as consumers...
Functional beverages are increasingly expanding beyond wellness claims, with consumers demanding hydration,...
Couple shop for dairy products in the grocery store.
Plant-based
Dairy alternatives mature as protein and hybrid trends accelerate
A few years ago, much of the discussion around dairy alternatives was framed as plant-based versus dairy, but many...
Food being formulated in a lab with emulsifiers.
Bakery
Spotlight on emulsifiers: Consumer demand for clean label reshapes...
The raw materials behind emulsifiers are becoming increasingly expensive. At the same time, industry experts say...
Young woman reads product label while buying diary product in supermarket.
Functional Ingredients
Health-forward F&B: Ingredients move from better-for-you to “more per...
Food and beverage innovation is entering a new phase. Over the next decade, health-forward products will be judged...
mature man in white lab coat pulling out tray of biscuits
Flavors
Taste enhancements: How new technologies are powering global F&B...
Flavor innovators are moving beyond simply amplifying sweetness or savoriness, as F&B companies embrace...
Chef piping chocolate onto chocolate-based desserts.
Confectionery
Chocolate innovation: Cocoa-free systems, functional reformulation...
Chocolate remains a staple confectionery category, but it has also become a useful base for experimentation across...
A man eating a donut and drinking a coffee in a bakery.
Sugar & Sweeteners
Innovation at the sweet spot: GLP-1, allulose and the rise of...
There is a convergence of factors driving innovation in the sugar reduction space. Sugar taxes are spreading....
A person holding a GLP-1 medication injector in front of a donut.
Sugar & Sweeteners
The GLP-1 formulation challenge: Clean sweetness, higher protein and...
The rapid increase of GLP-1 receptor agonists use has triggered a significant consumer-behavior reset for the F&B...
Packaging designers discussing sustainable solutions.
Ready Meals
Food packaging trends 2026: Sustainability, digital innovation &...
The food packaging industry is undergoing a significant transformation, shaped by evolving consumer expectations...
Young consumer eating plant-based burger.
Plant-based
Plant-based trends: Striking the balance between targeted nutrition...
The plant-based food market continues to grow at a rapid pace, as consumers seek healthier, more sustainable, and...
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