SupplySide Global 2026: Oobli pushes sweet proteins beyond sugar reduction

At SupplySide Global 2026, Oobli’s president and chief commercial officer, Amy Shen, explains how sweet proteins, such as brazzein, monellin, and thaumatin, can deliver sugar-like sweetness while reducing sugar content. She...

SupplySide Global 2026: GNT uses plant-based color to elevate functional snacks

GNT key account manager Marty Gil explains to Food Ingredients First how the company’s plant-based Exberry colors can help functional foods stand out and strengthen flavor cues. At SupplySide Global 2026, GNT showcased two...

SupplySide Global 2026: Beck Flavors blends nostalgia with multisensory flavor innovation

Beck Flavors sensory scientist Megan Samson explains how the company’s Blueberry Açaí Cotton Candy concept combines familiar fruit notes with something unexpected, and why customization is especially important when nostalgic...

SupplySide Global 2026: ADM advances microbiome innovation with postbiotics and phagebiotics

ADM brought its microbiome portfolio to SupplySide Global, highlighting new research on the postbiotic Lactobacillus gasseri CP2305 and offering an early look at phagebiotics. The company also previewed findings from its upcoming...

SupplySide Global 2026: Ingredion blends protein, fiber and sugar reduction for F&B innovation

Ingredion’s Tara Kozlowich, director of global segment marketing, Healthful Solutions, Protein, and Adams Berzins, senior manager of sugar reduction, discuss the trends shaping food and nutrition innovation and how they are...

SupplySide Global 2026: Microdried brings dairy protein beyond the cold chain

Mara Pilgrim, inside sales and marketing coordinator at Microdried, introduces the company’s new shelf-stable dairy ingredient platform, designed to bring real dairy protein to snacks, cereals, bars, and beverages without...