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Sweetener suppliers target sugar’s structure gap in drinks, confectionery and high-protein foods

Industry experts state that taking sugar out of a food or drink is not as simple as dropping in a sweetener that matches its taste. Sugar also does physical work in most products, providing body, bulk, texture, and mouthfeel. A high-intensity sweetener used at a fraction of its weight can leave much of that work undone.
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Engineering sweetness: ADM and Ingredion map the future of sugar reduction
Sugar reduction is becoming less about how much sweetness a product delivers and more about how that sweetness behaves. Rather than simply pursuing the closest possible match to sucrose, formulators are examining when sweetness appears, how quickly it builds, what happens at its peak, and whether it leaves an unwelcome aftertaste.
Farmer in a field tending to crops.
EU food policy: What needs to change to build a healthier, more sustainable food system
More than 90 organizations from across the food system have come together to call for stronger EU action to build a healthier, more sustainable, and more just food system. The new EU Policy Action Brief combines perspectives from farmers, businesses, public health organizations, cities, and consumer groups, identifying shared priorities for policy change.
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Closing the Functionality Gap in Pea Protein Isolate
Explore how ProBoost™ Neutra supports:
  • Solubility, emulsification and beverage stability
  • Reduction of volatile compounds that contribute to beany off-notes
  • Improved protein functionality while maintaining over 80% protein content
  • Integration into existing wet fractionation with no major redesign or capital investment
  • Organic and non-GM claims
This Technical Paper is brought to you by Amano Enzyme.
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Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions
On the Fi Asia Indonesia 2026 show floor, Novonesis’ Adam B. V. Diggle, head of food and beverage biosolutions for Southeast Asia, explains how enzymes and microbial cultures can help manufacturers unlock more value from raw materials. He also explores affordability, urbanization-driven product needs, and the region’s biggest opportunities for biosolutions.
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Fi Asia Indonesia 2026 review: Regional realities reshape formulation
Fi Asia Indonesia 2026 (Sep 16–18) showed how affordability, halal readiness, health, taste, and local relevance are reshaping ingredient innovation. Exhibitors translated these pressures into beverages, snacks, bakery, dairy, sauces, and convenience foods, while addressing factory-floor challenges, such as heat stability, humidity, shelf life, and uneven cold chains. Protein, fiber, biotics, biosolutions, natural preservation, and sugar reduction all moved further into everyday formats. We look back at some standout suppliers and solutions on show in Jakarta.

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Millbo combines functional bread innovation with neuroscience to target GLP-1...
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GLP-1 medications reshape conversations around appetite, portion sizes, and food choices. Bakery manufacturers are exploring how everyday staples can deliver greater nutritional value without losing their traditional appeal. Italian bakery ingredient specialist Millbo is addressing this opportunity through Panvivo GLP1ve, a functional bread ingredient concept designed to help manufacturers create nutrient-dense bakery products combining protein, fiber, and fermentation-based ingredients. The company has partnered with sensory-neuroscience specialist Thimus to better understand how consumers respond to functional bread concepts and how product formulation and communication influence acceptance. 
AI and gene editing accelerate climate-resilient corn development for food...
Processing corn in facility.
Rainbow Crops is collaborating with seed and genetics firm Vylor to accelerate the development of novel gene-edited corn traits using AI, multiplex genome editing, and precision breeding. The move aims to develop more resilient corn hybrids with improved tolerance to climate stresses as volatility continues to impact agricultural productivity and raw material supply. Many agricultural traits, such as drought resilience and yield stability, are influenced by multiple genes. Rainbow Crops says its Trait Foundry platform combines AI with multiplex genome editing to explore multiple genetic changes, supporting the development of more resilient and higher-quality corn varieties. 
Singapore study finds mushroom fermentation boosts okara’s protein and flavor
Prof William Chen (left) and Dr. Malsha Samarasiri with their fermented okara research
A soybean by-product often treated as waste could gain a new role in food formulations, with researchers at Nanyang Technological University (NTU), Singapore, using oyster mushroom fermentation to improve the nutritional and sensory properties of okara.
Strong Roots unveils algae oil fries and zero-oil platform for frozen food...
Fries in cooking oil.
Strong Roots is launching fries made with algae oil and a zero-oil baking platform, designed to rethink how everyday products such as fries and baked snacks are made. The Irish frozen food company is previewing its Feel Good Fries, made with algae oil and potatoes grown using regenerative agricultural methods, alongside a zero-oil baking platform during New York Climate Week 2026 this week. 
Cold by default: Nestlé highlights how Gen Z is rewriting the rules of coffee
Female barista making cold brew coffee at table,
Cold coffee is moving beyond its traditional summer niche as younger consumers embrace iced, cold brew, and other chilled formats year-round — creating new opportunities for coffee brands, retailers, and ingredient suppliers. Cold coffee is no longer simply an alternative to a hot cup. It is becoming a defining way in which a younger generation enters and experiences the coffee category, prompting brands to rethink everything from product development and formats to at-home preparation and marketing. 
OmniActive CEO charts eye-brain nexus and women’s health growth
Senior woman doing puzzle

Nutrition Insight

Healthy aging is reshaping the nutraceutical and nutrition industries, as consumers increasingly look for solutions to help them live healthy, active lifestyles for longer. Pramod Thota, CEO of OmniActive Health Technologies, tells Nutrition Insight how this shift creates opportunities in interconnected health areas, from eye health to cognition and women’s health. Thota outlines OmniActive Health Technologies’ approach to healthy aging, which he says encompasses many health areas. 
Highlighted features
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Policy & regulation news
EFSA urges stronger biosecurity as bird flu risks challenge...
Europe is preparing for renewed avian influenza risks as the autumn migration season approaches. The European Food Safety Authority (EFSA) and the European Commission’s (EC) latest #NoBirdFlu campaign focus on farm-level prevention to avoid outbreaks, which can have wider implications on the availability and stability of poultry- and egg-derived ingredients. Previous bird flu outbreaks have disrupted poultry production and contributed to supply pressures. Manufacturers are increasingly focused on supplier resilience and strategies to manage potential volatility in animal-derived ingredients. 
Fi Asia Indonesia 2026 JIExpo entrance.
New Product Development
Protein, fiber and lower-sugar systems reshape everyday...
The functional food story at Fi Asia Indonesia 2026 was less about another sports powder than about what people eat every day. Exhibitors showcased or discussed protein, fiber, vitamins, and lower-sugar systems in lattes, sodas, cupcakes, bars, creamers, yogurts, desserts, and confectionery. It was a show-floor expression of the wider diversification of protein sources and applications, but our reporting also shows why mainstreaming is difficult. Functional ingredients must survive processing without undermining familiar taste, texture, or affordability.
Fi Asia Indonesia 2026 JIExpo.
Business News
Affordability reshapes reformulation strategies at Fi Asia...
A cheaper ingredient does not necessarily produce a cheaper food. That message surfaced repeatedly last week at Fi Asia Indonesia 2026, where suppliers described reformulation as a chain of decisions involving price, nutrition, labeling, taste, and texture. Affordability was less a separate trend than the boundary around every other ambition, as the formulation trends shaping the event made clear.

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Food waste in focusSep2026

Consumers globally are more willing to pay a premium for sustainable products when waste reduction and upcycled ingredients are part of the proposition, Innova Market Insights data suggests. Brands ap...

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Protein diversification gathers momentum Sep 2026

According to Innova Market Insights, more than half of consumers globally say they are consuming more protein than before. Many are also exploring plant-based sources, driven by perceived health benefits and easier digestion. Reflecting this interest, alternative protein product launches recorded a 2% CAGR from July 2021 to June 2026, with innovation continuing across the market.

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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Video04:59
Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions

On the Fi Asia Indonesia 2026 show floor, Novonesis’ Adam B. V. Diggle, head of food and beverage biosolutions for Southeast Asia, explains how enzymes and microbial cultures can help manufacturers unlock more value from raw materials. He also explores affordability, urbanization-driven product...

Fi Asia 2026 Kerry Ingredients Indonesia video thumbnail: Man in a white shirt at the Kerry exhibition booth, featuring branded signage, a seating area, and promotional food imagery.
Video04:21
Fi Asia Indonesia 2026 live: Kerry eyes new biotics opportunities with “Live Culture” claim
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Fi Asia Indonesia 2026 live: Glanbia Nutrition brings functional ingredients into everyday F&B
Fi Asia 2026 Ingredion video thumbnail: Man in a suit at a food exhibition beside a glass display of mochi donuts and pastries, with product labels and colorful signage.
Video05:56
Fi Asia Indonesia 2026 live: Ingredion targets texture, sugar reduction and affordability
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