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Kerry VP: How AI is reshaping F&B innovation cycles to boost product development

Kerry VP: How AI is reshaping F&B innovation cycles to boost product development

Food innovation in emerging F&B companies is fraught with challenges like high minimum order quantities (MOQs) and lengthy lead times, which can slow down product development and increase time-to-market. Kerry is targeting these issues with its AI tool “Kerry Kalaido” which leverages a blend of product, consumer, and ingredient trends to speed up product ideation and realization.
Redefining taste-driven innovations: How formulators are using AI and consumer insights to go beyond flavor
Redefining taste-driven innovations: How formulators are using AI and consumer insights to go beyond flavor
Taste remains a top priority in F&B applications amid efforts to reduce sugar and fat or incorporate alternative ingredients. As innovation moves beyond targeting flavor alone, formulators are now eyeing texture, mouthfeel, and delivery formats. By leveraging sensory panels, consumer insights, and AI, they are unlocking new concepts such as “emotional resonance” and healthy indulgence to fulfill dynamic consumer demands.
Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Food companies are exploring alternatives to at risk commodities as climate change and supply chain disruptions push food ingredient prices upwards. US-based Compound Foods is one such firm that taps fermentation and upcycling to formulate “drop-in replacements” for coffee and cocoa for use in beverages, confectionery, and baked products.
Making the Switch from Fiber Drums to Flexible Bags
Making the Switch from Fiber Drums to Flexible Bags
For ingredient manufacturers in search of sustainable, cost-effective packaging, the shift from rigid to flexible packaging offers significant benefits. Learn what industry trends are driving the shift to flexible packaging, factors to consider when moving from fiber drums, alternative packaging options, and what to look for in a packaging partner.This Technical Paper is brought to you by Fres-co System USA, Inc. 
IFFA 2025: Lallemand Bio-Ingredients eyes E-number free formulations with yeast protein
IFFA 2025: Lallemand Bio-Ingredients eyes E-number free formulations with yeast protein
Janusz Wielich, sales director, Savory EMEA APAC at Lallemand Bio-Ingredients, talks to us about Engevita HiPRO Beyond, a yeast protein that delivers at least 80% protein content in applications. He tells us why yeast should be taken more seriously as a source of protein, highlighting its nutritional profile, bioavailability, mild taste, and color properties.
NPEW 2025 review: Top trends in healthier foods, functional beverages, and nutrition innovations
NPEW 2025 review: Top trends in healthier foods, functional beverages, and nutrition innovations
At Natural Products Expo West (NPEW) in Anaheim, California, US, the food and nutrition industries showcased their latest innovation in healthier food options, snacks, beverages, and supplements. Weight management, active nutrition, and products for gut, brain, mood, and women’s health took center stage. Exhibitors featured a wide selection of functional hydration, new delivery formats, low- or no-sugar foods, alt-dairy, fibers, and biotics. Protein reigned supreme, from plant-based options to whey, real meat, and eggs, across applications in sports bars, powder, snacks, pasta sauce, and clear drinks.

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IFFA 2025 live: ICL Food Specialties talks plant-based price parity and clean label evolution
ICL's food concepts at IFFA.
ICL Food Specialties is addressing primary “pain points” in the plant-based category at the ongoing IFFA trade show in Frankfurt, Germany, with alt-protein based on the textured soy protein, Rovitaris SproutX. “On one hand, we’re seeing an increasing interest in hybrid or balanced protein products. Our concepts offer customers a cost-optimized, nutritionally optimized, and sustainable solution without any compromise in terms of taste and texture,” Karen Emerson, Alternative Protein sales and development manager at the company, tells Food Ingredients First on the show floor.
More meaningful initiatives to tackle food waste urgently needed, flags new report
Discarded food including fresh fruit and vegetables dumped in a skip.
A new DNV survey into food waste highlights a major gap between awareness and taking robust action to tackle the crisis, which continues to considerably impact the F&B industry at the manufacturing, retail, and consumer levels. 
Biotechnology advancements: Liberation Labs teams up with Dutch start-up Vivici to produce dairy protein
Man and woman in the gym lifting weights with their arms.
Liberation Labs plans to construct its first commercial-scale, purpose-built, precision fermentation biomanufacturing facility with a capacity of 600,000 liters and a fully dedicated downstream process (DSP).
Symrise and Probi to unveil human and pet health innovations at Vitafoods Europe
A man and has dog running and exercising in a field.
Symrise and Probi are set to feature several innovations at Vitafoods Europe 2025 in Barcelona, Spain (May 20–22). The companies will highlight several new innovations ahead of Symrise’s the imminent acquisition of Probi. The companies will showcase a suite of nature-derived, science-backed solutions across human and pet health.
Europe’s drought crisis expected to escalate, warn Joint Research Centre scientists
Crops in a dry field suffering from drought.
Damage to vegetation is likely to emerge in the coming months if higher temperatures and low rainfall persist across much of Europe, warns a new report by the Joint Research Centre (JRC). This will put extra pressure on dwindling river flows, ecosystems, and potentially expose agri-food supplies to risks.
Nutrition experts urge tighter baby food rules after marketing scandal
smiling baby holding spoon surrounded by fruit and veggies

Nutrition Insight

Following a BBC Panorama investigation and a University of Leeds report revealing the poor nutritional quality of UK baby food pouches, we examine the needs of growing infants and the calls for strict marketing regulations with a pediatric dietitian and the Leeds researchers.
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Business News

Deliveroo accepts £2.9B acquisition offer from US foodservice giant DoorDash

UK foodservice company Deliveroo will be acquired by US rival DoorDash for £2.9 billion (US$3.9 billion). Deliveroo has been publicly listed on the London stock market for the past four years, during which time its share price has struggled. Deliveroo shareholders will receive 180 pence in cash per Deliveroo share.  

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Business News

IFFA 2025: Protein diversification and clean label innovation to redefine meat and alternatives

At this year’s upcoming IFFA in Frankfurt, Germany, the global meat and alt-protein industry will gather as the world looks to diversify protein sources to feed a growing population. Hybrid offerings, cultivated meat, precision fermentation, and microbial ingredients will proliferate across the show floor from May 3-8, reflecting changing consumer habits, inflationary pressures, evolving regulations, and above all, innovation for greater access to the next protein frontier.

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Food Ingredients News

Cargill’s Easter trends: Nutrition, plant-based and ethical sourcing top 2025 consumer demands

European consumers are no longer approaching Easter with a sense of guilt over their chocolate intake, finds Cargill in its annual trends report. Rather, “indulgence with intention” is the year’s focus, as demand for healthy and ethically responsible confectionery options dominates the market. In its TrendTracker 2024 report, the F&B giant found that consumers are “embracing a new kind of sweet” and searching out seasonal treats that satisfy ethical, environmental, and health-conscious concerns. The findings reveal a wide range of opportunities for the industry to capitalize on current market developments.  

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Taste-driven innovationMay2025

According to data from Innova Market Insights, 40% of consumers globally say rich flavor and taste make a food and beverage experience impressive. Flavor enhancer ingredient launches grew by 4% from 2...

Product innovation

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Nurturing nutrition May 2025

Innova Market Insights data shows a +2% growth in functional health claims for F&B launches from 2020 to 2024. Functional Hot Drinks led the growth with a 13% increase over five years, followed by Spreads with an 11% growth, and Desserts and ice Cream, which had a 9% increase. Hair Support, Energy/Alertness, and Digestive/Gut Health were the fastest-growing claims.

Trend analysis

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Focus on flavorsMay 2025

Innova Market Insights data shows that 1 in 2 consumers actively seek new, innovative flavors from store and supermarket brands. This has pushed the market for flavor ingredient innovation, which grew by 6% from 2020 to 2024.

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IFFA 2025: Lallemand Bio-Ingredients eyes E-number free formulations with yeast protein

Janusz Wielich, sales director, Savory EMEA APAC at Lallemand Bio-Ingredients, talks to us about Engevita HiPRO Beyond, a yeast protein that delivers at least 80% protein content in applications. He tells us why yeast should be taken more seriously as a source of protein, highlighting its...

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Ofi talks clean label innovation and convenience in US market
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IFFA 2025 live: Beneo’s Meatless spurs protein transition with plant-based texturates
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IFFA 2025 live: ICL Food Specialties eyes plant-based price parity with “revolutionary” soy protein
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