Banner featuring food scientist with ADM logo and learn more button
Nestlé corporate headquarters building.

Nestlé H1 volumes strengthen but currency headwinds and higher costs hit profit

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.
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.
Tetra Pak cartons on supermarket shelf.
Tetra Pak: How aseptic packaging supports a more resilient European food system
The “hidden middle” of the food value chain — including processing, packaging, storage, logistics, and distribution — is often overlooked, despite its critical role in ensuring food safety, says Katie Carson, director of corporate affairs for food and climate policy at Tetra Pak. Carson highlights packaging not merely as a means of protection, but as a vital part of the infrastructure that helps ensure food stability. We speak with Carson about how producers can strengthen food safety and how aseptic processing and packaging can further support food security. We also explore the outlook for a more resilient European food system and the factors driving progress toward that goal. 
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.

Image
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.

Latest headlines

View more
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.
US FDA removes Orange B authorization, targets Citrus Red No. 2
pouring red batter into moulds
The US FDA has removed “outdated authorizations” for petroleum-based color additives as part of its ongoing strategy to improve food supply safety in the country. The agency has issued a final order removing Orange B from permitted use and proposed revoking the authorization for Citrus Red No. 2.
EFSA lowers trifluoroacetic acid safety threshold amid PFAS health concerns
Farmer using a tractor to spray pesticides onto a field of crops.
The European Food Safety Authority (EFSA) has lowered the acceptable daily intake (ADI) for trifluoroacetic acid (TFA), a persistent chemical that can form from the breakdown of certain pesticides and other per- and polyfluoroalkyl substances (PFAS). This follows new scientific evidence linking the compound to changes in thyroid hormone levels.
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.
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.
American Nutrition Association backs finger-prick GKI test to track metabolic...
Blood prick test

Nutrition Insight

The American Nutrition Association (ANA) calls for the wider use of evidence-based biomarkers in personalized nutrition care to manage chronic diseases. It highlights the potential of a new real-time biomarker test for metabolic health based on a blood sample drawn from a finger prick. However, the organization tells us policy changes and medical nutrition training are key to ensure equitable access to these tests. Detailed in a paper in Frontiers in Science, the new biomarker test called the glucose ketone index (GKI) could potentially help track and manage the metabolic dysfunction behind cancer, cardiovascular disease, type 2 diabetes, obesity, and neurodegeneration.
Highlighted features
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.
IFT FIRST 2026 opening presentation.
New Product Development
IFT FIRST 2026 review: Clean label reformulation moves...
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.
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.

Ingredient focus

View more
Image

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 ...

Brought to you by:

Takasago

Product innovation

View more
Image

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

View more
Image

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

View more
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
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemapArchive
Follow us
Image