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“Protein nationalism”: How geopolitics is reshaping the global ingredients market

Protein has become much more than a nutritional selling point. As demand for high-protein foods accelerates, governments are increasingly treating the production and supply of protein as a strategic national interest, opening up a new geopolitical battleground with significant implications for food manufacturers. A new Eurasia Group report, “The Rise of Protein Nationalism,” describes how governments are using domestic production, trade controls, and investment to secure protein supplies and gain geopolitical leverage — a shift it defines as “the use of state control over production capacity and exports as a political lever within and between countries.” 
High protein milkshakes and sour cream products on refrigerated supermarket shelves.
“High protein no longer enough”: Industry targets nutrition, functionality and taste
Protein is moving beyond sports nutrition and high-protein claims to become a central pillar of everyday nutrition. As demand expands across health, healthy aging, weight management, and convenience, ingredient innovation, protein blending, and improved sensory performance are opening new opportunities for food and beverage manufacturers.
hands with blue gloves inspecting cheese varieties
How Bel Group’s digital twin aims to predict cheese taste and texture
Bel Group is developing what it calls the world’s first “digital twin of a cheese” in partnership with Dassault Systèmes. The companies aim to predict how ingredient formulations influence creaminess, flavor intensity, nutritional characteristics, and consumer preferences before physical trials begin. Bel is using its iconic The Laughing Cow brand as a testing ground, with operational implementation targeted for 2028. 
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One Fibre across the Food Industry
Less fat. Less sugar. More fibre. Cleaner labels. Today's formulators must do more with less and one fibre answers the brief. Upcycled from citrus peel, CEAMFIBRE® binds, texturises and enriches. Explore how this single ingredient delivers proven performance across fruit snacks, bakery fillings, dairy and meat applications.This Technical Paper is brought to you by CEAMSA.
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Delivering More from Every Bite
In this engaging discussion, Ingredion experts Joana Maricato, Manager, Global Insights Research, and Hazel Fromm-Tatosian, Senior Director, Global Applications, will explore how shifting consumer preferences are influencing food and beverage innovation, and what those changes mean for the future of formulation.
Gold Coast Ingredients exhibition booth at a busy trade show, featuring attendees and a smiling representative in a floral inset.
SupplySide Global 2026: Gold Coast Ingredients blends nostalgia with botanical flavor innovation

Olivia Lates, assistant marketing manager at Gold Coast Ingredients, discusses the company’s vegan collagen matcha, paired with flavored syrups, such as blueberry crumble, banana cream pie, and ube. She tells Food Ingredients First why nostalgic flavors like cotton candy and Shirley Temple continue to resonate with consumers and offer a sense of comfort. Lates also shares a sneak preview of the botanical-fruit pairings she expects to influence flavor innovation in 2027.

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Beyond the caffeine buzz: SupplySide Global 2026 showcases the future of...
Coconut Hydration + Energy Protein Water in a Tropical Flavor.
The energy drinks category is moving beyond high-caffeine formulations. At SupplySide Global 2026 in Las Vegas, US (Oct 28–30), suppliers paired natural caffeine with slow-release carbohydrates, cognitive ingredients, electrolytes, and functional mushrooms, positioning energy as one benefit among several rather than a stand-alone jolt.
Ingredion Q3 results: Rising costs overshadow clean label gains
Ingredion booth at trade show.
Ingredion has cut its 2026 earnings outlook as higher production and ingredient costs squeeze profits, despite continued clean label demand. A slower earnings recovery at its Argo facility (Illinois, US) and softer food and beverage demand weighed on third-quarter results.
Tate & Lyle returns to sales growth as costs weigh on profits
Tate & Lyle logo on smartphone.
Tate & Lyle plans to pass higher costs on to customers through 2027 contract renewals after first-half sales returned to growth but profitability weakened.
Univar Solutions expands Roquette plant protein and fiber distribution in North...
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Univar Solutions has renewed its distribution relationship between its Foodology by Univar Solutions business and Roquette. The agreement includes an expanded cellulosics portfolio as well as Nutralys plant proteins and Nutriose soluble fibers. It aims to strengthen Foodology by Univar Solutions’ plant-based offerings for customers in the US and Canada. Aaron Lee, senior vice president of Health & Nutrition at Univar Solutions, says: “Together with Roquette, a global pioneer in plant-based ingredients, we’re delivering on our promise of bringing innovative, sustainable solutions to our customers.” 
Bird flu outbreaks: Will US egg prices rise as manufacturers face fresh supply...
Eggs on a conveyor belt.
Bird flu outbreaks across the US are raising fresh industry concerns about egg and chicken prices ahead of the holiday season. Growing seasonal demand from bakeries, retailers, and foodservice operators means manufacturers must navigate supply constraints, rising procurement risks, and potential reformulation challenges.
Taste and smell changes fuel cancer malnutrition, dsm-firmenich review finds
woman with cancer on wheelchair refusing food fed by younger woman

Nutrition Insight

Cancer patients face unique challenges to food consumption that can lead to malnutrition and thereby reduced treatment tolerance and response. Experts at dsm-firmenich explain to Nutrition Insight how cancer and its treatment affect patients’ taste and smell, while calling for routine monitoring of these alterations, as they are often overlooked in clinical practice. 
Highlighted features
Tea gummies on display at SupplySide Global 2026.
Food Ingredients News
From “fibermaxxing” to “fibermixing”: SupplySide Global...
Fiber was a hot topic on the show floor at SupplySide Global 2026 in Las Vegas, US, last week (Oct 28–30). Suppliers say consumers are moving from simply eating more fiber, which is known as “fibermaxxing” on social media, to combining different fibers for targeted benefits, leading to the new idea of “fibermixing.” At the same time, the rise of GLP-1s is creating heightened demand for fiber that supports digestive health, satiety, and nutrient density, beyond weight management alone. 
Pregnant woman carefully checking the nutrition label on a packaged food product while grocery shopping in a supermarket.
New Product Development
Reformulated but still “ultra-processed”? Inside the UPF...
F&B manufacturers are reducing sugar or sodium levels in products to improve their nutritional profiles, but that does not necessarily mean the process of reformulation will lead to a change in classification. Reformulating out of the “ultra-processed” (UPF) category is complicated, partly because there is no universally accepted understanding of what “ultra-processed” actually means. Moreover, different frameworks can classify the same food differently.
Variety of food on the table, cooked in the air fryer.
Food Ingredients News
How Unilever is targeting the air fryer boom as cooking...
Air fryers are reshaping at-home cooking habits and influencing food innovation, creating opportunities for manufacturers as consumers seek convenient, flavor-led meals. From adapting existing products to exploring new formats and flavor profiles, the appliance — widely regarded as one of the most significant shifts in home cooking technology in recent years — is becoming an increasingly important consideration for food brands.

Ingredient focus

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Unlocking protein opportunitiesNov2026

Innova Market Insights data shows protein ingredient use in food and beverage launches growing at a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, bakery is the top ca...

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Lallemand Bio-Ingredients

Product innovation

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Color solutions uncovered Nov 2026

Innova Market Insights data shows that 76% of consumers globally say that food and drinks can improve their mood. New product launches highlight how vibrant colors can enhance visual appeal, add a sense of fun, and make everyday eating experiences more enjoyable.

Trend analysis

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Natural preservation breakthroughsNov 2026

Innova Market Insights data shows F&B launches with natural preservatives growing at a 4% CAGR from October 2021 to September 2026. Consumers are driving this shift, with the majority saying they trust familiar natural ingredients over complex or synthetic ones. Europe leads with 47% of launches, while ready meals are the top category at 15%.

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SupplySide Global 2026 Arla Foods Ingredients video thumbnail: A smiling Arla Foods Ingredients representative at a trade show, alongside an AirBar protein bar display featuring chocolate, fruit and snacks.
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SupplySide Global 2026: Arla Foods Ingredients reimagines protein with sparkling sodas and indulgent bars

Arla Foods Ingredients is pushing protein beyond traditional shakes with innovative formats, including its aerated AirBar and a sparkling protein soda powered by Lacprodan Pro2O. At SupplySide Global 2026, Peter Andersen, senior director of Performance Nutrition, tells Food...

FrieslandCampina Ingredients representative smiling in a circular portrait alongside the company's bustling trade show booth.
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SupplySide Global 2026: FrieslandCampina Ingredients targets GLP-1 nutrition with protein-packed innovations
Frank Mattes, Herbstreith & Fox
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SupplySide Global 2026: Herbstreith & Fox tackles high-dose gummies with pectins and functional fibers
Gold Coast Ingredients exhibition booth at a busy trade show, featuring attendees and a smiling representative in a floral inset.
Video04:42
SupplySide Global 2026: Gold Coast Ingredients blends nostalgia with botanical flavor innovation
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