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Unilever Foods growth slows in Q2 as McCormick combination advances

Unilever delivered its strongest quarterly volume growth in more than a decade in Q2 2026. However, Foods remained the company’s slowest-growing business group, underscoring both the rationale for, and the execution challenge behind, its planned combination with McCormick. At group level, first-half underlying sales growth reached 4.8%, driven by 4.2% volume growth and 0.6% pricing. Growth accelerated in Q2 to 5.8%, with volumes up 5.5%. First-half turnover rose 0.5% to €25.6 billion (US$29.1 billion), as operational gains and acquisitions offset adverse currency movements.
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.
women in food factory with pea crates
Crespel & Deiters R&D head: How industrial dry extrusion advances pulse protein production
German ingredient specialist Crespel & Deiters is expanding its plant protein capabilities through a new partnership with Finnish food-tech company Happy Plant Protein, bringing a novel dry extrusion process into industrial production for the first time. Operating from its extrusion facility in Helmond, the Netherlands, the company is now producing textured vegetable proteins from European-grown legumes, such as peas and fava beans, using a patented one-step process designed to improve efficiency while preserving ingredient functionality.
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How AI Can Accelerate Reformulation with Natural Colours
Replacing synthetic dyes with natural colours is rarely a simple one-to-one switch. Discover how Döhler’s AI-supported colour-matching tool predicts achievable shades, identifies suitable blends and recommends precise dosages within minutes. The paper shows how digital colour modelling can reduce laboratory iterations, accelerate reformulation and support more confident and faster product-development decisions.This Technical Paper is brought to you by Döhler.
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 cost reductions. Across categories, innovation centered on delivering stronger nutrition and performance without compromising taste or familiarity.

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Spirulina blue gains ground in F&B despite stability, supply and regulatory...
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Blue spirulina-derived colors are increasingly positioned as promising alternatives to synthetic blue dyes, as F&B companies race to develop colors that meet consumer and regulatory demands for natural ingredients.
How F&B ingredient suppliers are navigating the MAHA reformulation challenge
US supermarket products.
The Make America Healthy Again (MAHA) movement has turned ingredient scrutiny into an increasingly concrete product development challenge for the US F&B industry. At IFT FIRST 2026 in Chicago, US (Jul 12–15), suppliers described growing customer demand for natural colors, recognizable ingredients, lower sugar, protein and fiber fortification, and the removal of additives that consumers perceive as overly chemical. The momentum is not being driven by policy alone. Innova Market Insights reports that 37% of US consumers say they avoid artificial food colorings, additives, and preservatives. Innova also reports that color ingredients under scrutiny, including petroleum-based dyes and titanium dioxide, appear in almost half of US F&B launches that use color ingredients. 
Nestlé H1 volumes strengthen but currency headwinds and higher costs hit profit
Nestlé corporate headquarters building.
Nestlé has reported stronger real internal growth (RIG) in the second quarter of 2026, supported by coffee, food and snacks, and emerging markets. Meanwhile, currency headwinds, commodity costs, an infant formula recall, and portfolio-related charges weighed on reported sales and profit. Sales for the first six months were CHF 43.1 billion (US$52.9 billion), down 2.5% on a reported basis from CHF 44.2 billion (US$54.2 billion) a year earlier. Foreign exchange reduced sales by 6.2%, more than offsetting organic growth of 3.6% and a 0.1% contribution from net acquisitions and divestitures.
Sweet protein blends drive next-gen sugar reduction at IFT FIRST 2026
IFT First 2026 show floor
In the race to replicate sugar’s performance, innovation is happening at a minuscule level, both through precision fermentation and molecular agriculture. At IFT FIRST 2026, which took place in Chicago, US (Jul 12–15), sweetener suppliers presented small solutions that exert a powerful sensory effect. Sweet proteins were a key component in new sweetener blends, such as honey truffle sweet protein, thaumatin, and brazzein.Suppliers also explored new formats for monk fruit, with Layn Natural Ingredients presenting a gently extracted monk fruit decoction and Manus using precision fermentation to produce a monk fruit sweetener on US soil.
Dry4Good expands natural ingredient production tenfold as clean label demand...
Raspberry powder.
As food manufacturers look to simplify ingredient lists and reduce reliance on artificial additives, French food technology company Dry4Good has secured €5 million (US$5.6 million) to scale production of its naturally dried fruit, vegetable, and botanical ingredients.
Transparency separates successful AI nutrition innovation from hype
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Nutrition Insight

Amid a growing use of AI in ingredient and product innovation, industry experts caution that transparency is key to building trust with customers, regulators, and consumers. They urge companies to communicate clearly how AI was used and reiterate the essential role of research to validate insights. In the final installment of our series on AI in nutrition, Nutrition Insight meets with Brightseed and independent marketing and R&D experts to explore how successful companies separate genuine innovation from hype. 
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Food Ingredients News
Businesses step up investment in protein diversification...
F&B companies are increasingly confident about the commercial opportunities presented by protein diversification. However, they say greater policy support and investment will be needed to accelerate progress, according to the latest Business Breakthrough Barometer from the World Business Council for Sustainable Development (WBCSD).
Danone office building.
Food Ingredients News
How Danone is pushing Silk Protein beyond the plant-based...
Danone’s Silk is extending its high-protein platform across dairy-adjacent and functional beverage categories, betting that complete plant protein, fiber, and familiar formats can attract mainstream consumers. Kallie Goodwin, plant-based food and beverage lead at Danone USA, tells Food Ingredients First how nutrition-led innovation and retailer insights are helping the brand compete with traditional dairy. Protein has moved beyond sports nutrition, while plant-based purchasing is no longer limited to vegetarian or vegan consumers. Danone USA sees the convergence of these trends as an opening to reposition Silk from a dairy alternative into a broader functional nutrition platform. “Danone sees a significant opportunity for plant-based products at the intersection of two converging trends: increasing interest in food and beverages that deliver functional, nutrient-dense benefits and growing consumer demand for protein,” says Goodwin. 
Ingredion booth at IFT FIRST 2026 in Chicago.
New Product Development
IFT FIRST 2026 review: Protein innovation moves beyond...
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.

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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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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.

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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.  

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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.
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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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