Top Nutrition Trends 2026
Givaudan Corp Horizontal Banner September 2025
Plant-based alternatives: Why brands can win with new flavor innovation
Plant-based alternatives: Why brands can win with new flavor innovation
Plant-based alternative brands are missing opportunities to attract consumers due to a lack of new flavor innovation. A gap has emerged between consumer expectations of taste and flavor in alt-meat and alt-dairy categories and what brands are delivering, contributing to market stagnation but also creating opportunities for brands to shine in a competitive arena.
Protein development: Innovations pivot from plant-based hype to taste, function and cost focus
Protein development: Innovations pivot from plant-based hype to taste, function and cost focus
Protein development is entering a new phase, driven by both consumer demand and industry requirements. Consumers are no longer satisfied with novelty alone — they expect protein to provide taste, function, and health benefits while also remaining cost-effective.
Green oil: NoPalm-Milcobel deal unlocks whey permeate to create sustainable palm fat substitute
Green oil: NoPalm-Milcobel deal unlocks whey permeate to create sustainable palm fat substitute
NoPalm Ingredients is partnering with Belgian dairy cooperative Milcobel to scale the production of circular and sustainable palm oil substitutes using fermentation. This move comes as palm oil production grapples with concerns over deforestation and carbon dioxide emissions, along with consumer demands for palm-free products.
Rennet Caseins: At the Heart of Cheese Performance
Rennet Caseins: At the Heart of Cheese Performance
Driven by innovation and global demand, the processed and analogue cheese market is reinventing itself. Rennet caseins, true technological enhancers, deliver smooth melting, stretching, and thermal stability. Their unique functional profile paves the way for more creative, high-performing formulations tailored to tomorrow’s trends and consumer expectations.This Technical Paper is brought to you by Lactalis Ingredients.
Fi Asia 2025: Ohly and AB Enzymes discuss yeast extracts and enzymes for bakery salt reduction and softness
Fi Asia 2025: Ohly and AB Enzymes discuss yeast extracts and enzymes for bakery salt reduction and softness

Christine Schwarz, applications scientist lead at Ohly, and Jaizel Castillo, application development manager, Bake ASPAC at Ohly’s sister company AB Enzymes, speak with us about their enzymes for baking applications that enhance bread softness and texture. They also explain how Ohly’s yeast extracts help bakery manufacturers in salt reduction, MSG replacement, and savory-sweet combinations.

IFT First 2025 review: Health-forward natural ingredients proliferate amid regulatory change
IFT First 2025 review: Health-forward natural ingredients proliferate amid regulatory change
At IFT First 2025 in Chicago, US, global ingredient leaders showcased their latest R&D and discussed the future of the F&B industry at a time of rapid technological and regulatory change. Better-for-you solutions dominated as suppliers spotlighted natural alternatives to synthetic formulations and the latest AI advancements for supply chain security and ingredient formulation.

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Helios AI secures US$4.7M to scale “AI-multi agent” tool for predicting...
man is working on a farm using a tablet controller with innovative technology for a smart farm
Helios AI has raised US$4.7 million to launch the “first-ever” AI co-pilot that combines agri-food price forecasting and climate predictions with up to five times more accuracy than current industry standards on seasonal price movements.
Onego Bio receives “no questions” letter on GRAS status for egg protein...
Pasta making.
Onego Bio, a food ingredient company producing egg protein through precision fermentation, has revealed that the US Food and Drug Administration (FDA) has issued a “no questions” letter regarding the company’s conclusion that its flagship product, Bioalbumen, is Generally Recognized As Safe (GRAS) under its conditions of use in a range of F&B applications.
European Council greenlights new rules to tackle non-sustainable fishing by...
Fish farming.
The European Council has formally adopted a new set of updated rules to better tackle non-sustainable fishing practices allowed by non-EU countries concerning stocks of common interest. The amended regulation will be enacted 20 days after publication in the EU official journal.
Upcycled Foods scores grant to advance almond hull innovation
Almonds.
Upcycled Foods has been awarded a research grant from BEAM Circular to promote new uses for almond hulls in partnership with the Almond Board of California.
“CowFree” advances: Strauss unlocks precision fermentation for structurally...
pouring cow free drink into a glass of coffee
Israel-based Strauss Group has unveiled its “CowFree” product range formulated using animal-free beta-lactoglobulin (BLG) protein through precision fermentation, which is structurally identical to milk protein.
Rousselot Innovation Days: Spotlight on collagen peptides research advances
People at a conference

Nutrition Insight

Rousselot highlighted its research and formulation advances in collagen at its Innovation Days. The nutrition provider aims to deepen its understanding on collagen’s impact when science unlocks new targeted health benefits. Nutrition Insight attended the event in Gent, Belgium, where the company’s science and innovation experts explored how Rousselot’s Nextida collagen peptides impact blood glucose, insulin, and GLP-1 hormones, while explaining how collagen’s composition influences its associated health benefits. 
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Research & Development

Food and beverage trends in Nigeria: Health, nutrition & transparency

Nigeria’s food and beverage industry is evolving to reflect both tradition and modern consumer demands. Health consciousness, affordability, and authenticity are now challenged with rising demand for convenience and functionality, realigning consumers’ choices across beverages, everyday staples, meal preparation, snacks and treats, plant-based, and special diets categories. Innova Market Insights’ 360 research analyzes Nigerian F&B consumption habits and reveals opportunities for brands to capitalize on a changing market.

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Tech & Innovation

Food Matters Live Rotterdam: AI, sensory, and personalization take center stage

Food Matters Live is bringing its first edition to the Netherlands, September 23 and 24, in Rotterdam at the Ahoy Convention Centre, following the success of its UK and Irish events over the past decade. The interactive event addresses the future of sustainable food nutrition through the lens of hands-on product development. Closed sessions will shed light on food formulation, consumer trends, regulation, and nutrition to spark collaboration and inspiration. Highlights include sustainable palm oil, mastering mouthfeel, and AI technologies, among a swath of other topics. 

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Food Ingredients News

Fi Asia 2025 live: Ingredion explores texture, taste & sugar reduction trends in Asia Pacific

Ingredion highlights the culturally diverse markets in Asia Pacific with notable differences between Southeast Asia, China, and Japan in terms of texture, taste, and health expectations. Food Ingredients First speaks to the company live from the show floor in Bangkok, Thailand, where it is showcasing its multi-textural, zero-sugar, and fiber fortification capabilities. Executives dive into the latest consumer trends driving innovation in sugar-reduced solutions, the latest research about regional differences and how regulations and government health initiatives are also shaping innovation.

Ingredient focus

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Natural colorsSep2025

According to data from Innova Market Insights, 67% of consumers worldwide are actively reducing artificial additives (such as flavors and colors) from their diets. In response, the use of natural colo...

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California Natural Color

Product innovation

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Food processing Sep 2025

Innova Market Insights reveals a clear shift in consumer habits: 39% have adjusted their diets to cut back on processed and packaged foods. In comparison, 26% specifically aim to eliminate processed snacks and junk food. This opens a path to health innovation as consumers start to search for healthy claims & ingredients in processed foods.

Trend analysis

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Protein launches increaseSep 2025

Innova Market Insights data indicates that 58% of consumers globally actively include protein in their diets. This trend drives demand for versatile, convenient products with added protein. Bakery leads global F&B launches with protein ingredients, while protein-enriched soups are rapidly growing.

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Fi Asia 2025: Ohly and AB Enzymes discuss yeast extracts and enzymes for bakery salt reduction and softness

Christine Schwarz, applications scientist lead at Ohly, and Jaizel Castillo, application development manager, Bake ASPAC at Ohly’s sister company AB Enzymes, speak with us about their enzymes for baking applications that enhance bread softness and texture. They also explain how Ohly’s yeast...

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Fi Asia 2025: GNT explores natural color trends and consumer shifts in APAC
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Fi Asia 2025: Galactic targets bio-fermentation antimicrobial challenges with natural solutions
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Drinktec 2025 live: ADM spotlights functional beverages and lifestyle drinks
Nutrition Insight Top Trends 2026
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