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Strait Of Hormuz.

“Global agri-food catastrophe”: FAO sounds alarm on Strait of Hormuz crisis

UN FAO chief economist, Maximo Torero, has warned that a prolonged Strait of Hormuz crisis could result in a “global agri-food catastrophe.” The US-Iran war in the Middle East, which began in late February 2026, remains unresolved, with Torero urging anticipatory policy actions to mitigate a price and supply crunch for key agri-food inputs. Although a delicate ceasefire has been agreed, major elements of the conflict — including naval blockades, sanctions, and military posturing — are still active, so the situation remains volatile rather than fully de-escalated.
Runners in New York drinking sports beverages.
Function over restriction: How protein and fiber are reshaping healthy beverage innovation
Consumers are redefining “healthy” beverages from a focus on restriction to one of nutritional optimization. While sugar reduction remains a baseline expectation, the category is shifting toward delivering functional, targeted benefits — from gut health and energy to mental well-being, alongside clean label, natural formulations, and enhanced protein.
woman in pink sweater looking at frozen food section in supermarket
Biospringer by Lesaffre: Cracking plant protein sensory challenges with yeast-based fermentation
The plant-based food category continues to gain traction, but faces sensory roadblocks, namely a lack of depth in taste, undesirable off-notes, and mouthfeel challenges, which can undermine repeat purchases. Biospringer by Lesaffre is responding to these challenges with its yeast-derived fermentation ingredients. These ingredients go beyond flavor masking to build the overall taste and texture of plant-based products, while helping manufacturers align with consumer expectations for clean labels and natural ingredients.
Technical paper graphic showing green gummy candies with sugar coating, overlaid text “Givaudan Sense Colour Veriphyl® Greens – credible source, incredible colour”
Veriphyl® Greens: Credible source, incredible colour
Chlorophyll’s abundance in nature and vibrant green colour make it an ideal natural food colour. Extracted from edible sources and with a traceable supply chain, our Veriphyl® natural greens work well in a variety of applications. Download our Veriphyl® Greens white paper to learn more about these versatile and vibrant natural options.This Technical Paper is brought to you by Givaudan Sense Colour.
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Operating Through Uncertainty: Building Scalable Advantage in the Age of Ultra-Processed Foods
In this session, Innova Market Insights will share exclusive insights into consumer behavior, perceptions, and preferences around UPFs, as well as market insights and innovation opportunities within processed foods.      Frame & Flight will explore how leading manufacturers are responding by modernizing how product data flows across formulation, specifications, labeling, and compliance. Using connected digital workflows, teams can evaluate reformulation scenarios earlier, manage supplier change with confidence, and stay launch-ready — even as definitions, guidance, and expectations continue to evolve.      The result: less rework, faster decisions, and the ability to turn regulatory and nutritional uncertainty into a competitive advantage.    
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Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat
Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble” outperforms conventional plant fats with gradual melting and natural flavor release. While the company targets an FDA “no questions” letter by next year, Teixeira highlights that EU regulatory approval is a tougher challenge for precision-fermented ingredients.

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CO₂ to protein: Novonesis and DTU drive sustainable food innovation
female scientist in lab with robot
BRIGHT at the Technical University of Denmark (DTU) and Novonesis have teamed up to engineer microbes that convert waste CO₂ into nutritious and sustainable protein at an industrial scale. The collaboration is positioned as a “blueprint for circular bioeconomy,” as BRIGHT’s evolutionary research combines with Novonesis’ industry expertise to explore cost-effective and sustainable microbial food production.
Parima secures regulatory clearance to sell cultivated duck in Singapore
Parima's cultivated duck gets Singapore approval.
France-based start-up Parima has become what it says is the first cultivated meat company to secure regulatory approval for two animal species, following authorization of its cultivated duck by the Singapore Food Agency (SFA). The milestone comes six months after the company received approval for cultivated chicken in Singapore (October 2025), originally submitted by Vital Meat before its merger with Gourmey to form Parima.
Djazagro 2026: What’s driving innovation in North Africa’s F&B industry?
african woman reading food label in supermarket
North Africa’s F&B industry is undergoing a significant transformation, driven by rising consumer demand for affordable products that blend taste with a healthier, more natural profile. This shift is propelling innovation in sugar reduction, natural colors and flavors, shelf life extension, and local adaptation.
Mars and ofi forge partnership to drive regenerative cocoa farming in Ecuador
Ecuadorian cocoa farmer in field.
Mars and ofi (Olam Food Ingredients) have today announced a five-year strategic partnership (2025–2029) to help advance climate-smart and regenerative agriculture practices in cocoa production in Ecuador across their shared cocoa supply chain. Both companies have ambitions to be net-zero by 2050. The American confectionery giant defines “climate-smart agriculture” as “context-appropriate practices that are applied to best optimize efforts to reduce and remove GHG emissions, regenerate soils, support biodiversity, and adapt to increasing climate hazards.” The partnership aims to reduce the carbon footprint associated with cocoa production and help farmers increase their productivity.
Mane posts solid growth in FY2025 despite global economic pressures
A man enjoying the aroma of his meal in a pan, cooking in his kitchen.
Mane Group, a global leader in flavors, fragrances, and ingredients for F&B and other industries, has posted revenue of €2.012 billion (US$2.273 billion) for FY2025, representing +6.5% growth at constant exchange rates. Despite facing global economic challenges, such as inflation, supply chain disruptions, and fluctuating market conditions, Mane’s performance indicates the company’s capacity to sustain operations and achieve growth under varying market conditions.
Paul Stamets explores mycology and immune health benefits of mushroom mycelium
Lion's mane mushrooms on mycelium

Nutrition Insight

In the growing mushroom supplements industry, there is an increased focus on mycelium’s impact on immunity and other health benefits. This root-like network of fungi consists of thread-like branches that grow underground or within substrates, while fruiting bodies (mushrooms) grow above the ground and release spores. Nutrition Insight dives into the mycelium with mycologist Paul Stamets, founder of Fungi Perfecti and Host Defense Mushrooms and presenter on the Netflix series “Fantastic Fungi,” who highlights the benefits of mushrooms’ mycelium as “the immune system of the ecosystem.” 
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Woman shops for frozen food.
Food Ingredients News
GLP-1 medications accelerate frozen food’s shift toward...
As GLP-1 weight loss medications grow in use and visibility, they are accelerating a broader shift in how consumers think about food — not just in terms of calories, but nutritional output per bite. This concern is beginning to reshape expectations across the F&B industry, particularly in categories built around convenience and portion control.
Close-up of gloved scientist hands holding a wheat ear in a laboratory with AI holograms and digital data overlays.
Tech & Innovation
AI as infrastructure: How Cargill is rewiring food...
Cargill has picked up a 2026 BIG Artificial Intelligence Excellence Award, presented by the Business Intelligence Group. The award recognizes the food corporation’s integration of AI across its value chain, from on-farm decision tools to supply chain optimization and customer co-creation. The award points to a structural shift in food and agriculture. Industry leaders like Cargill are no longer testing AI at the margins, but integrating it into their core workflows, from product development through to commercialization, in a sector defined by complexity, regulation, and tight margins.
Valio high-protein dairy products.
New Product Development
Valio webinar preview: Turning wellness trends into...
Consumers globally are demanding more from their food, as wellness becomes a central lifestyle priority. GLP-1 medications, gut health, and high-protein consumer demands are transforming the food industry, but how can F&B brands capitalize on these fast-growing market opportunities? Finnish dairy and food leader Valio is set to explain how manufacturers can achieve nutrient-dense, multifunctional products that offer tangible benefits in compact formats in an upcoming webinar: “More per Bite: Turn wellness into market success.” You can register for free for the webinar here, which will broadcast on April 21, 2026, at 09:00 CEST/07:00 UTC and 15:00 CEST/13:00 UTC.

Ingredient focus

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Natural colors surge in F&B industryApr2026

Innova Market Insights data shows that consumers are actively reducing artificial ingredients in favor of natural alternatives. The use of natural colors in F&B launches is rising, with +9% growth...

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Product innovation

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Plant-based F&B launches see steady growth Apr 2026

Innova Market Insights data indicates a 3% CAGR in plant-based F&B launches between 2021 and 2025. Dairy and Meat Substitutes remain the key categories, while Fruit & Vegetables showed the fastest growth (36% CAGR) during the same period. Emerging ingredients in plant-based launches include sucralose, oat flake, and vegetable fats.

Trend analysis

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Healthy beverage trends: A growing market for functional drinksApr 2026

Innova Market Insights has identified “Beverages with Purpose” as one of the top F&B trends for 2026. Consumers worldwide are increasingly prioritizing health-conscious beverages, driven by growing industry support and innovation. This shift is accelerating the demand for functional drinks, with protein and biotic benefits leading the charge as key trends in healthy beverage development.

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Video11:07
Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat

Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble” outperforms conventional plant fats with gradual melting and...

Dr. Puja Kumari, Scottish Association of Marine Science
Video09:21
Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins 
Hugo Leclercq, Kerry, Sodium Reduction, Snack Industry, Salt Reduction, Snack Flavor, Taste Optimization, Fermentation, Natural Flavors, Umami, Kokumi, Food Innovation, Chips, Bitterness Reduction
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Kerry: Sodium reduction expert reveals key strategies for better snack flavor
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Video12:59
University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems
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