“Cultivated meat is broken”: Former Meatable CEO says start-ups must sell or die
“Cultivated meat is broken”: Former Meatable CEO says start-ups must sell or die
In 2021, investors poured nearly US$1 billion into cultivated meat. Last year, that figure was US$65 million — a 93% collapse, according to AgFunder data. In late 2025, two of the sector’s most prominent companies ceased operations within days of each other: Meatable, a Dutch start-up that had raised over US$100 million and was named one of Time magazine’s best inventions of 2024, and Believer Meats, which had completed the US regulatory pathway and built the world’s largest cultivated meat factory.

Jeff Tripician, a veteran of the traditional meat industry, became Meatable’s CEO in mid-2024 with a mandate to lead US market expansion — only to watch the company’s prospects collapse within 18 months. He believes the sector’s decline is due to a two-fold failure: start-ups who overpromised to impatient investors, and governments that chose political convenience over long-term food security. 
Social media drives vibrant colors in F&B as regulations accelerate shift from synthetics
Social media drives vibrant colors in F&B as regulations accelerate shift from synthetics
In this digital age, social media continues to shape the visual appeal of F&B products, influencing purchasing decisions and amplifying their impact. Formulating recipes with captivating, striking colors is vital for brand growth, as TikTok, Instagram, and other sharing platforms heavily influence consumer popularity. There is no doubt that color in food and beverages is viewed as a strategic asset among the companies and brands innovating with bold and exciting hues to stand out in a crowded market — but formulating products with vibrant colors is about more than just being attractive and appealing to the eyes. 
Balchem: How meat sticks are evolving into premium, protein-rich snacks
Balchem: How meat sticks are evolving into premium, protein-rich snacks
The meat stick category is experiencing strong growth, with sales value climbing 29.7% year-on-year as consumers embrace convenient, protein-rich snacking. But for manufacturers, this surge in demand is not just about volume, according to US-based specialty ingredients company Balchem.
Colors drive F&B choices: From Instagram to health
Colors drive F&B choices: From Instagram to health
F&B color choices can influence consumer purchasing decisions in various ways, from appearance and palatability to flavor perception and “Instagrammability.” In a digital world, where younger consumers regularly photograph their meals, visual impact and novelty have become increasingly important. At the same time, a sense of “naturalness” remains non-negotiable, with Innova Market Insights finding that 1 in 4 consumers rank it among the most important factors when it comes to healthy eating.
CEAMFIBRE: A Natural, Multifunctional Ingredient for Food Applications
CEAMFIBRE: A Natural, Multifunctional Ingredient for Food Applications
What if clean label food innovation started with a citrus peel? CEAMFIBRE is a natural ingredient obtained from lemon, lime, and orange peels. This multifunctional citrus fiber provides tailored solutions, both soluble and insoluble, addressing specific technical and formulation needs to diverse end applications across the Food Industry, including bakery, dairy, meat or juices. This Technical Paper is brought to you by CEAMSA.
Cargill: Shaping sustainability through strategic food partnerships
Cargill: Shaping sustainability through strategic food partnerships

In this interview with Geert Maesmans, VP of R&D at Cargill, we dive into the company’s cutting-edge solutions at the European Innovation Center in Vilvoorde, Belgium. From pioneering food technologies and impactful partnerships to a commitment to sustainability, discover how Cargill is helping shape the future of food for a more sustainable and connected global food ecosystem.

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McCormick earnings highlight rising demand for customized flavor systems
McCormick earnings highlight rising demand for customized flavor systems
McCormick & Company’s 2025 earnings report reveals that its B2B ingredients arm is growing faster and performing better than its retail spice brands. The results point to a broader trend: food manufacturers investing in flavor enhancement to protect margins and drive product differentiation — not as an optional extra. Although the US company’s Consumer segment (67%) remained larger than its Flavor Solutions (33%) in total profit in fiscal 2025, Flavor Solutions is growing faster on a year-over-year profitability basis. 
Regulatory action? US FDA scrutinizes gluten warnings on food labels
Regulatory action? US FDA scrutinizes gluten warnings on food labels
The US FDA is gathering information to improve the disclosure of gluten ingredients in foods amid cases of inaccurate labeling. The move is part of the Make America Healthy Again (MAHA) directive and demands radical transparency in packaged food ingredients that affect health conditions and diet-related allergies.
Nestlé reportedly launches sale process for €5B water business
Nestlé reportedly launches sale process for €5B water business
Nestlé has begun a formal sale process for its water and premium beverages business, with potential buyers being asked to submit first-round bids this month, according to Bloomberg.The business — which includes Perrier, S.Pellegrino, Acqua Panna, Vittel and Contrex — is valued at around €5 billion (US$5.2 billion). Banks are preparing €2–3 billion (US$2.1–3.1 billion) in debt financing to back a potential acquisition, with Rothschild & Co. advising Nestlé on the sale. 
CEAMSA expands citrus fiber portfolio with new acquisition
CEAMSA expands citrus fiber portfolio with new acquisition
Texturizing ingredient firm CEAMSA (Compañía Española de Algas Marinas) has acquired the Finix fiber line and associated intellectual property of Dutch circular company PeelPioneers. The move will expand CEAMSA’s natural fiber solutions and advance its focus on citrus fiber as a natural ingredient with unique functional properties.
ISM 2026 preview: Redefining confectionery colors with GNT and California...
ISM 2026 preview: Redefining confectionery colors with GNT and California Natural Color
Natural and plant-based color innovations are evolving to meet consumer and technical demands in modern confectionery, aligning vibrant, authentic colors with flavor expectations, sustainability concerns, and the growing clean label and wellness trends. While there’s growing demand for vibrant, natural, functional colors that reflect authenticity, sustainability, and health, the confectionery industry faces challenges in achieving consistent, high-performance results across different product types and maintaining cost-effectiveness.
Nanoplastics may alter gut and liver metabolism depending on diet
Nanoplastics may alter gut and liver metabolism depending on diet

Nutrition Insight

Researchers have uncovered that nanoplastics impact digestive health and liver metabolism in new mouse studies. This plastic residue, along with microplastics, is consumed through drinking water and packaged foods at amounts that have researchers worried. The implications of this reality for gut health have remained poorly understood until now.Nutrition Insight speaks to the research experts at France’s National Research Institute for Agriculture, Food and Environment (INRAE) to learn how diets and environmental exposures may lead to metabolic harm.
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Regulatory News
Infant formula crisis spreads to Lactalis and Danone as...
French dairy giant Lactalis has become the fourth manufacturer to recall infant formula over contaminated arachidonic acid (ARA) oil, joining Nestlé, Danone, and Hochdorf in a crisis that has wiped billions from market valuations and prompted investigations into the first reported casualties. The company announced today (January 21) that it is recalling six batches of Picot brand infant milk across 18 countries due to cereulide in an ingredient from “an international supplier.” A spokesperson reportedly told Reuters the company “acted without waiting for results of the investigations conducted at the supplier.” 
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Food Ingredients News
Gut-friendly foods: GLP-1 drives increased demand for...
As the use of GLP-1 medications proliferates, interest in supporting gut health has exploded. The likes of Ozempic, Mounjaro, and Wegovy jabs amplify the importance of gut-healthy eating patterns that put fiber-enhanced and microbiome-supporting food and beverages at the heart of the diet.
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New Product Development
How Cargill is leveraging fermentation to tackle the...
Fermentation is one of humanity’s oldest food practices — but today, advances in biotechnology are turning this ancient process into a modern industrial platform. Food ingredient leaders like Cargill are leveraging fermentation to meet rising demand for high-quality protein with reduced reliance on animal sources, while lowering the environmental footprint of food production. During a recent tour of its European Innovation Center in Vilvoorde, Belgium, Cargill told Food Ingredients First it is positioning fermentation as an integrated, end-to-end industrial capability, rather than a standalone R&D activity.

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Confectionery market trends unwrappedJan2026

Global confectionery launches are on the rise as consumers increasingly opt for sweets, particularly chocolate, as a source of indulgence. Europe was the leading region for confectionery NPD, with var...

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Colors drive F&B choices: From Instagram to health Jan 2026

F&B color choices can influence consumer purchasing decisions in various ways, from appearance and palatability to flavor perception and “Instagrammability.” In a digital world, where younger consumers regularly photograph their meals, visual impact and novelty have become increasingly important. At the same time, a sense of “naturalness” remains non-negotiable, with Innova Market Insights finding that 1 in 4 consumers rank it among the most important factors when it comes to healthy eating.

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Dairy innovation & trends: Taste tops consumer prioritiesJan 2026

Innova Market Insights data indicate that consumers find taste to be very important when choosing dairy products, with more than half choosing this option. The Dairy category shows small growth globally, while Europe leads in new product launches. Most new product launches came in the Dairy-based Ice Cream & Frozen Yogurt subcategory, while Processed Cheese showed the fastest growth.

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Cargill: Shaping sustainability through strategic food partnerships

In this interview with Geert Maesmans, VP of R&D at Cargill, we dive into the company’s cutting-edge solutions at the European Innovation Center in Vilvoorde, Belgium. From pioneering food technologies and impactful partnerships to a commitment to sustainability, discover how Cargill is...

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Cargill: How AI and consumer insights are shaping future food innovation
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Cargill’s European Food Innovation Center: Turning fermentation science into sustainable nutrition
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World Resources Institute: What the EUDR means for food ingredients supply chains
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