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Ingredion booth at IFT FIRST 2026 in Chicago.

IFT FIRST 2026 review: Protein innovation moves beyond fortification

Protein remained one of the most visible themes at IFT FIRST 2026 in Chicago, US, last week, but the category’s direction has changed. The competitive question is no longer limited to how many grams can be placed on the front of a package. Suppliers are increasingly focused on whether protein can enter mainstream foods without creating excessive viscosity, grittiness, off-notes, or a long list of supporting ingredients.
woman on beach reacting to hot spicy soup
Flavor innovation in 2026: Swicy heat, tropical twists and sensory surprises
Flavor innovation is becoming more deliberate amid economic pressures and consumer demands for more than just taste. F&B manufacturers now need to develop flavors that offer affordable indulgence, support sugar or salt reduction, mask protein off-notes, and even replicate sensations, such as crunch, cooling, or warmth.
HTBA food scientists working in the lab.
HTBA on closing the sensory gap in sugar-reduced and clean label products
Sugar reduction has become a strategic priority across the F&B industry, driven by consumer demand for healthier products without compromising on taste. But as reduction targets become more ambitious, the formulation challenge extends well beyond replacing sweetness.
Image featuring ramen soup and Biolev company logo on a brown background
The Architecture of Authenticity - Navigating Global Flavor Landscapes with Biolev's Advanced Yeast Extracts
In the race to master "clean-label" innovation, developers often face a sensory plateau: removing synthetic additives frequently flattens complex flavor profiles. Discover how Biolev’s advanced yeast extracts act as structural architects of taste, enabling the precise, industrial-scale replication of artisanal umami, fermented, and meaty notes.This Technical Paper is brought to you by Biolev by Levapan.
IFT First 2026 Ingredion video thumbnail: Ingredion trade show booth crowded with attendees, with three smiling representatives featured in a circular inset
IFT FIRST 2026: Ingredion walks us through its new AI-powered formulation platform

Larry Fernandes, chief commercial and sustainability officer at Ingredion, and Charlie Beall, VP of customer operations at Knowde, discuss Ask Ingredion — how it supports formulation, ensures answer accuracy, and combines AI with expert guidance. The conversation is followed by a demo from Leaslie Carr, senior director of texture and healthful solutions and customer innovation at Ingredion.

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IFT FIRST 2026 review: Cleaner labels and stronger functionality
IFT FIRST 2026 in Chicago, US, highlighted a shift toward cleaner-label, higher-protein, and more functionally targeted F&B. Exhibitors showcased high-value ingredients made from precision fermentation, new transparent yeast- and plant-based proteins, and high-performing natural colors. AI also played an increasing role in optimizing formulas. Key priorities included GLP-1-focused nutrition, sodium and sugar reduction, improved shelf life, better mouthfeel, and reducing costs. Across categories, innovation centered on delivering stronger nutrition and performance without compromising taste or familiarity.

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Relieving the squeeze: US FDA revises orange juice standard amid supply...
Food scientist monitoring orange juice on the production line.
The US orange juice industry is entering a new regulatory era after the FDA finalized a long-awaited update to the federal Standard of Identity (SOI) for pasteurized orange juice.
Codex adopts its first global baker’s yeast standard to align trade and quality...
Bakers shaping raw bread dough by hand on floured table in bakery kitchen.
The Codex Alimentarius Commission, the UN food standards-setting body jointly run by the FAO and WHO, has adopted the first Codex standard dedicated to baker’s yeast. The standard establishes common definitions and requirements covering product forms, composition, additives, labeling, storage, and analytical methods, with potential implications for regulatory alignment and international trade.
dsm-firmenich flags widespread mycotoxin co-contamination in animal feed
Close up view of pig feed granules and piglets in background.
A global dsm-firmenich survey of more than 10,400 animal feed samples has found that 85% contained multiple mycotoxins. The findings highlight persistent risks for ingredient sourcing, animal health, feed quality, and livestock productivity. The company’s H1 2026 World Mycotoxin Survey covered 10,410 samples from 78 countries and 59,180 individual analyses conducted between January and June. Fumonisins, B-trichothecenes, and zearalenone were the most prevalent mycotoxins worldwide. East Asia and Southern Asia recorded the highest overall risk levels, at 97% and 92%, respectively.
IFT FIRST 2026 review: Clean label reformulation moves beyond ingredient swaps
IFT FIRST 2026 opening presentation.
Clean label innovation at IFT FIRST 2026 in Chicago, US, last week, was widely framed as a systems problem rather than a simple exercise in removing undesirable ingredients. Manufacturers face pressure to reduce synthetic preservatives, nitrites, phosphates, sodium, or sugar. But the replacement formulation must still control pathogens, survive processing, maintain shelf life, and deliver the expected taste and texture.
Industry alliance issues new guidance on bacterial spores in plant-based...
Plant-based dairy beverages, chickpeas, coconut, almonds and oats.
A group of major F&B companies has issued new industry guidance aimed at improving how manufacturers assess and manage bacterial spore risks in plant-based ingredients. The move reflects the growing attention on microbiological challenges as the plant-based beverage market matures.
World Brain Day 2026: AI maps microbiome-cognition links as brands seek...
Woman taking brain health supplements

Nutrition Insight

This year’s World Brain Day aims to make brain health accessible to “everyone, everywhere,” as many people globally cannot access essential care. The scientific frontier of cognitive health is expanding, leveraging AI to translate large-scale public nutrition research into meaningful dietary approaches to mental well-being. In Europe, new EU funding is giving rise to computer generative modeling to decode complex diet-microbiome signatures across diverse national diets, while ingredient developers are addressing a saturated supplements market through more targeted clinical differentiation.
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female scientist checking snack sticks
Food Ingredients News
Beyond sweet and salty: ADM identifies six forces...
Health-conscious consumers are increasingly scanning snack aisles for products offering indulgence, taste, and value — often in the same bite. Once limited to the choice between sweet and salty, consumer demands in the category are expanding. This shift is prompting manufacturers to rethink snack NPD to drive repeat purchases, according to ADM’s new Snacking Research Report.
IFT FIRST 2026 entrance in Chicago.
New Product Development
IFT FIRST 2026 review: GLP-1 ripple effect reshapes...
The influence of GLP-1 medications extends far beyond the products marketed to users. IFT FIRST 2026 in Chicago, US, last week, suggested a more consequential story: how GLP-1 weight management drugs are accelerating established demands for nutrient density, satiety, sustained energy, and digestive support in everyday F&B. Rather than creating one uniform “GLP-1 consumer,” the trend is fragmenting the market into different nutritional and sensory needs. GLP-1 medications are incentivizing product developers to become more precise about the nutritional outcomes of their F&B solutions.
Young woman exercising and drinking high-protein beverage.
Food Ingredients News
Protein boom keeps pressure on global whey market as supply...
More than two years after global whey supplies first tightened, the market remains under sustained pressure as demand for high-protein F&B continues to outpace production. Despite significant investment in additional processing capacity, manufacturers are still navigating constrained supplies and rising competition for whey ingredients.

Ingredient focus

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Vanilla bridges comfort and performanceJul2026

Innova Market Insights data shows that vanilla ingredient use in food and beverage launches is gaining momentum, as consumers continue to associate vanilla with indulgence and comfort. Bakery remains ...

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Product innovation

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Color innovation breakthroughs Jul 2026

Innova Market Insights data shows that visual appeal plays a significant role in food and beverage choices. Around 23% of consumers look for visually engaging sensory experiences, such as vibrant colors, prompting brands to innovate with natural, eye-catching color solutions.

Trend analysis

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F&B flavor trends in focusJul 2026

Innova Market Insights data indicate a 22% YoY growth in F&B launches featuring flavor ingredients between April 2024 and March 2026. Bakery led category launches, while Alcoholic Beverages continued to gain momentum. Milk chocolate emerged as the top flavor, with Dubai chocolate showing exponential growth.  

Multimedia

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IFT First 2026 Ingredion video thumbnail: Ingredion trade show booth crowded with attendees, with three smiling representatives featured in a circular inset
Video06:47
IFT FIRST 2026: Ingredion walks us through its new AI-powered formulation platform

Larry Fernandes, chief commercial and sustainability officer at Ingredion, and Charlie Beall, VP of customer operations at Knowde, discuss Ask Ingredion — how it supports formulation, ensures answer accuracy, and combines AI with expert guidance. The conversation is followed by a demo from...

Keith Albright, Cargill
Video06:19
IFT FIRST 2026: Cargill maps the next wave of food and beverage trends
IFT First 2026 Almond Board of California video thumbnail: Representative pictured beside attendees gathering at the organization’s booth during a busy trade show.
Video04:38
IFT FIRST 2026: Almond Board of California CEO spotlights product development opportunities
Tyler Lorenzen, Puris
Video04:43
IFT FIRST 2026: How Puris makes pea protein work in everyday food and beverages
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