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Rethinking chocolate: Cocoa butter replacements proliferate but farmers at risk
Rethinking chocolate: Cocoa butter replacements proliferate but farmers at risk
The cocoa sector is addressing its climate, supply, and ethical sourcing pressures by exploring sustainable substitutes to cocoa butter — the fat that gives chocolate its smooth texture, snap, and melt-in-your-mouth quality. But as interest in replacements grow, so do concerns over their potential impact on farmer livelihoods.
Flavor trends: Advancing AI, focusing on functionality & enhancing taste profiles
Flavor trends: Advancing AI, focusing on functionality & enhancing taste profiles
Sustainability, personalization, health-conscious consumption, and plant-based alternatives are among the key trends shaping the flavors space, as F&B innovators create new flavor profiles that offer functional benefits and complex yet authentic tastes.
Inside PepsiCo’s pilot to redefine farming incentives in Brazil’s Cerrado region
Inside PepsiCo’s pilot to redefine farming incentives in Brazil’s Cerrado region
PepsiCo is collaborating with Griffith Foods and Milhão to launch a direct farmer incentive pilot program, aiming to advance regenerative agriculture in Brazil’s Cerrado region — one of the world’s most biodiverse savannas, producing substantial volumes of corn and over 60% of Brazil’s soybeans.
Yerba Mate vs. Matcha: A New Chapter in Functional Innovation
Yerba Mate vs. Matcha: A New Chapter in Functional Innovation
Matcha meets its Latin American counterpart. Discover how yerba mate delivers balanced vitality, a bold flavor profile, and sustainable sourcing. Our e-book reveals key market insights and application ideas to drive the next wave of innovation in natural energy solutions.This Technical Paper is brought to you by Duas Rodas.
SupplySide Global 2025: Riviana showcases pulse-forward protein solutions
SupplySide Global 2025: Riviana showcases pulse-forward protein solutions
Riviana, a US-based rice company and part of Ebro Foods, presented a range of clean label protein solutions in Las Vegas, US. Terry Stover, senior vice president of Special Markets at Riviana, explains how the company is innovating with gluten-free cookies and chickpea puffs, along with allergen-free spreads and a pea-based cocoa beverage. He also discusses how Riviana is redefining plant-based categories.
SupplySide Global 2025 review: Pioneering ingredients for wellness innovation
SupplySide Global 2025 review: Pioneering ingredients for wellness innovation
At SupplySide Global 2025 in Las Vegas, US (Oct 29–30), leading ingredient suppliers across food, beverage, health, and nutrition congregated to showcase new ingredients and concepts targeting wellness and beyond, from functional beverages to active nutrition and immunity to taste innovation. The event hosted over 20,000 participants and more than 1,600 exhibiting companies, and provided a platform for collaboration, networking, and trend discovery. Attendees explored the emerging innovations, scientific advancements, and market trends set to shape the future of food and functional offerings.

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AKA Foods launches secure AI system for food innovation
AKA Foods launches secure AI system for food innovation
AKA Foods has introduced what it calls the world’s first secure AI system for food innovation after securing US$17.2 million in seed funding. The AI system and proprietary platform enable food companies to create, optimize, and launch products “much faster, smarter, and more affordably than ever before.”
Nexture strengthens position in fruit-based preparations with acquisition
Nexture strengthens position in fruit-based preparations with acquisition
Nexture is acquiring Frulact in a strategic transaction that bolsters the company’s development capabilities in fruit-based preparations and value-added solutions. The deal also broadens Nexture’s global reach because of Frulact’s presence in North America and Africa. 
Cargill APAC IngredienTracker 2025: Consumers favor functional and natural...
Cargill APAC IngredienTracker 2025: Consumers favor functional and natural ingredients
A new study from Cargill reveals that consumers in Asia are more ingredient-savvy than ever before, with over 70% checking labels before making a purchase. The research also highlights an increasing interest in ingredients that offer functional benefits, such as oils that support cardiovascular health, bone health, and immunity.
Cultivated beef breakthrough: Scientists overcome cost and technical barriers
Cultivated beef breakthrough: Scientists overcome cost and technical barriers
Scientists in Israel have developed a method to naturally “immortalize” cow cells without genetic modification or abnormal transformation — challenging long-held beliefs that genetic methods are the only way bovine cells can renew themselves.
US F&B industry and political leaders clash over how to Make America Healthy...
US F&B industry and political leaders clash over how to Make America Healthy Again
A Republican senator’s push to close loopholes in food ingredient oversight is colliding with industry efforts to block state-level regulations — exposing a rift within the Make America Healthy Again (MAHA) movement. Republican Senator Roger Marshall’s “Better Food Disclosure Act of 2025” would require food companies to report all ingredients to the FDA, fundamentally changing how the agency oversees substances classified as Generally Recognized As Safe (GRAS).
Webinar preview: Novonesis leverages the microbiome for next-gen healthy...
Webinar preview: Novonesis leverages the microbiome for next-gen healthy longevity solutions

Nutrition Insight

Experts highlight that through technological, medicinal, and nutritional innovations, we are consistently living longer than any generation before. At the same time, the science behind gut health continues to advance as experts unlock the secrets of the gut microbiome. According to Novonesis, the intersection of these two trends presents a plethora of opportunities within the healthy aging space.
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Food Ingredients News
The GLP-1 movement: How weight management medication is...
As GLP-1 medications gain momentum to support weight management, the food and beverage industry is heavily influenced by the rise of this crucial behavioral and nutritional shift. The popularity of GLP-1 medications is not just a pharmaceutical trend, but a growing influence on how people make decisions about food, what they purchase, and how they eat out.
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Food Ingredients News
Nexira webinar preview: Exploring natural texture potential...
Consumers are increasingly demanding indulgent textures with cleaner labels and more natural ingredients. According to Nexira, this demand is especially prevalent in dairy and plant-based alternative applications. In response, the company highlights a growing demand for ice cream that delivers both indulgence and a healthier profile.
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New Product Development
What’s trending in protein? How brands can prosper from...
Global consumer demand for higher protein intake continues to expand and diversify — but food and beverage brands must do more than simply promise protein boosts on product packaging to stand out in an increasingly competitive market. Brands should target protein claims in combination with at least one other health benefit. Physical health benefits could include sports performance, weight, or healthy aging, while mental benefits could include focus, energy, or clear thinking.

Ingredient focus

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Rising demand for ethical animal welfare in F&BNov2025

Innova Market Insights data reveals that 30% of consumers globally look for animal welfare claims on F&B products. Additionally, 27% say they are willing to consume meat or dairy from farms with h...

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Product innovation

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Flavor Trends Nov 2025

Innova Market Insights data shows that 40% of consumers worldwide consider flavor the most important factor when shopping for food. Rich flavor or taste is an attribute that makes F&B products stand out, with 31% of consumers citing flavor combinations as particularly attractive.

Trend analysis

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Emulsifier innovationNov 2025

Consumers increasingly pay attention to what they are eating, where it comes from, and how it is produced. This demand is driving innovation for natural, plant-based emulsifiers with clean labels. Innova Market Insights data indicates a 5% compound annual growth rate in F&B launches with emulsifiers (July 2020 – June 2025). Bakery was the top category in launches with emulsifiers, while Soft Drinks showed the fastest growth in this period.

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SupplySide Global 2025: Riviana showcases pulse-forward protein solutions

Riviana, a US-based rice company and part of Ebro Foods, presented a range of clean label protein solutions in Las Vegas, US. Terry Stover, senior vice president of Special Markets at Riviana, explains how the company is innovating with gluten-free cookies and chickpea puffs, along with...

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University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods
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Global Flavors, Local Shelves: Predicting world cuisine trends for FMCG
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SupplySide Global 2025: FrieslandCampina Ingredients combines nutrition and indulgence
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