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What do H1 2026 results reveal about where F&B growth is shifting?

Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market. Health-focused products and formulation-led ingredient solutions are generating growth. However, several commodity and mainstream portfolios faced lower prices, weaker demand or volumes, and cautious consumer spending.
Brioche being baked at a baking manufacturer.
Bakery reformulation enters new era as ingredients balance nutrition, taste and texture
Bakery is experiencing a reformulation renaissance as protein and fiber fortification, along with lower sugar and sodium, drive innovation in the sector. Bolstered by consumer demands for more nutrition per bite, bakery-boosting functional ingredients and additives are changing the way manufacturers formulate baked goods.
Analysis of cereal and legume seeds in the laboratory.
Ardent Mills: Rising protein and fiber demand challenges formulators to balance nutrition and taste
Ardent Mills says its R&D pipeline this year has been dominated by protein and fiber projects. As consumer interest in weight management, satiety, and nutrient-dense eating continues to influence food development, manufacturers are rethinking how familiar products can deliver more nutrition without compromising taste and texture.
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Freshness that goes further
Any quality issues? This paper examines how carbohydrate science and the functional properties of TREHA® can help manufacturers protect the quality of chilled and frozen foods. Through improved moisture retention, freeze-thaw stability and low sweetness, TREHA® offers a practical formulation tool for maintaining product quality across the supply chain.This Technical Paper is brought to you by Nagase Food Ingredients.
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
As consumer demand for functional food and beverage products continues to rise, delivering health benefits is no longer a differentiator, it’s an expectation. But while brands compete on claims, many overlook a critical driver of repeat purchase: enjoyment.Taste, texture and sensory excitement often fall short, leaving consumers with products that are good for them, but not compelling enough to come back to. In this webinar, we explore the missing link in today’s functional F&B landscape: “fun.” Why is indulgence still important alongside functionality in many categories and how can brands bridge the gap between nutrition and pleasure without compromising on either.Join us as we unpack emerging consumer expectations, highlight key trends, and demonstrate how a holistic approach to product development can unlock both health and indulgence. Discover why the future of functional F&B lies in both what products do and how they make people feel.
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Raisio Food Solutions: How oats can elevate gluten-free product development

At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the versatility of oats, the requirements of gluten-free production, emerging global demand, and the next opportunities for better-for-you gluten-free foods and beverages.

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Fiber innovation accelerates as formulators tackle taste, texture and digestive...
Mother showing food product to daughter while shopping together in supermarket.
Fiber is showing up in more food and beverage products. Once closely associated with cereals, bakery products, and dedicated digestive health ranges, it is increasingly being formulated into snacks, beverages, dairy alternatives, and even sauces. Innova Market Insights data indicates that functional F&B launches featuring one or more of the tracked ingredients — inulin, oligofructose, or chicory root fiber — grew at an 8% CAGR from July 2021 to June 2026. Cereals, bakery, and dairy led activity, but cooking sauces and seasonings recorded a 32% CAGR over the period, while snacks grew at 17%.
California Natural Color expands natural color production amid US synthetic dye...
California Natural Color breaks ground on its facility expansion.
California Natural Color is expanding its headquarters and primary production facility in Fresno, California, US. Once complete, the company says the expanded space will increase its capacity, and allow it to scale production of both natural color products and grape seed extract.
August in review: Nestlé’s GLP-1 strategy, FDA GRAS proposal, El Niño risks
August 2026 F&B industry review.
In August 2026, GLP-1 use pushed nutrient density and metabolic health further into mainstream F&B. Nestlé said it is exploring products tailored to people eating smaller portions, Tate & Lyle identified new reformulation opportunities around fiber and lower sugar, and strong nutrition demand helped lift Arla Foods Ingredients’ revenue.
IFF: GLP-1 users in India eat less but demand more from every bite
Indian women hand rolling wheat flour dough with rolling pin.
IFF research in India suggests GLP-1 drug use is reshaping not only how much the medication users eat, but also how they think about taste, nutrition, labels, hydration, and social occasions. The company’s “Inside the India GLP-1 Consumer Journey” report draws on research from GLP-1 users in Delhi, Mumbai, and Bengaluru, India. IFF says the findings suggest smaller portions are being matched by higher expectations for ingredient quality, nutrition, taste, and overall eating satisfaction. The company unveiled the report at its Eat Smart Asia: The GLP-1 Shift symposium in New Delhi.
Dried doesn’t mean safe: New framework helps food makers rank pathogen risks
Vegetables are designed to be dried in a dehydrator.
A new risk-based framework aims to help food manufacturers rank microbiological hazards in dried fruits, vegetables, herbs, and spices, challenging the assumption that low-moisture ingredients are inherently safe. Published in Comprehensive Reviews in Food Science and Food Safety, the review notes that low water activity limits microbial growth, but does not necessarily eliminate pathogens. Bacterial pathogens can survive for extended periods in dried ingredients and may become a food safety concern depending on the organism involved, the way the ingredient is used, and how the finished product is handled.
Vitafoods Asia 2026: Lallemand’s new research on longevity and cognitive...
Lallemand booth on tradeshow floor

Nutrition Insight

At the ongoing Vitafoods Asia 2026 trade show in Bangkok, Thailand, Lallemand Health Solutions is showcasing how its latest microbiome solutions can address demand across the Asia-Pacific (APAC) region for longevity and cognition. Nutrition Insight speaks with Karine Lasfargue, product manager at Lallemand Health Solutions, to learn about the new clinical findings on the company’s probiotics Cerenity and Cerebiome, which target longevity and cognitive health, respectively. 
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A man adds protein to a shaker cup from a large bucket of powder.
Food Ingredients News
“Proteinmaxxing” and GLP-1 drive whey squeeze as suppliers...
Whey protein is under pressure and demand has climbed fast enough that suppliers are rebuilding around it. GLP-1 drugs have driven demand for high-quality dairy protein, as consumers load more protein into more eating occasions. Suppliers across the industry are addressing this challenge in different ways.
Various packaging and recycling symbol.
Policy & regulation news
EU PPWR: What F&B companies need to know about the new...
The EU’s Packaging and Packaging Waste Regulation (PPWR) marks the biggest change to packaging legislation in decades. While often described as a recyclability regulation, its impact reaches far beyond whether a package can be recycled. For food and beverage companies, PPWR could reshape how packaging is designed, documented, sourced, and managed across the entire value chain.
F&B ingredient innovation leaders in Helsinki, Finland.
Tech & Innovation
Valio, Raisio and Solar Foods: Inside Finland’s ingredient...
Milk, northern oats, and a microorganism fed with carbon dioxide and hydrogen may appear to have little in common. In Finland, however, they illustrate how the country is drawing on established agriculture, advanced processing, and emerging biotechnology to develop higher-value food ingredients. During a recent reporting trip to Helsinki, Finland, Food Ingredients First spoke with experts from Valio, Raisio Food Solutions, and Solar Foods to explore the science, commercial thinking, and the collaborative culture driving the country’s ingredient innovation.

Ingredient focus

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Bakery innovation boostsSep2026

Innova Market Insights data shows that consumers are turning to sweet baked goods to satisfy their appetite for indulgence, fueling innovation across the Bakery category. Product launches grew at a 4%...

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Uelzena Ingredients

Product innovation

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Reducing sugar, raising innovation Sep 2026

Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.

Trend analysis

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Sustainability claims gain groundSep 2026

Ethical and sustainable positioning continues to gain ground. Innova data shows that F&B launches featuring such claims grew at a 6% CAGR from July 2021 to June 2026. Clean ingredient sourcing is consumers’ top sustainability priority globally. Bakery leads in the number of launches making ethical and sustainable claims, while Hot Drinks is the fastest-growing category.

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Raisio video thumbnail: Smiling woman in front of wooden shelves displaying Elovena oatmeal, snack biscuits, and other packaged food products
Video05:24
Raisio Food Solutions: How oats can elevate gluten-free product development

At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the...

Erika Milczek, Curie Co.
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