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Cold by default: Nestlé highlights how Gen Z is rewriting the rules of coffee

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. 
Woman eating tomato soup with spoon at home in kitchen.
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.
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Beyond cereals: Beneo pushes fiber into beverages, meal replacers and confectionery
Research suggests that most consumers still fall short of recommended fiber intake, even as many look for everyday ways to manage appetite, blood sugar, and weight. Meanwhile, industry experts point to a growing interest in foods that encourage the body’s own GLP-1 response. At the same time, fiber is moving beyond its familiar home in cereals and breads into drinks, meal replacers, and even sweets.
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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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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.
El Niño puts food supply chains on alert as commodity risks build
Drought impacts agriculture with farmer standing in dry field looking at dead corn crops.
Food manufacturers and procurement teams could face a prolonged period of commodity price volatility as a strengthening El Niño increases pressure on some of the world’s most weather-sensitive agricultural supply chains. According to the National Oceanic and Atmospheric Administration (NOAA), there is a greater than 93% probability of a “very strong” El Niño event developing. Furthermore, NOAA reports a 75% chance that the October–December 2026 season will be an “historic” El Niño event, and exceed strengths dating back to 1950. 
Protein, fiber and lower-sugar systems reshape everyday foods at Fi Asia...
Fi Asia Indonesia 2026 JIExpo entrance.
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.
“Not a trade-off”: ADM and Corbion balance clean labels and functionality in...
A man and woman check the label of a plant-based product in a grocery store.
The plant-based foods market is maturing, and consumers are increasingly demanding short, recognizable ingredient lists in their products, according to ADM and Corbion. Additionally, the companies point out that modern consumers want their analogs to match the protein, taste, and shelf life of the products those foods replace.
WUR’s €4M project upcycles rapeseed, potato and pulses for sustainable protein
A person in a field.
Wageningen University & Research (WUR) in the Netherlands has secured almost €4 million (~US$4.6 million) to transform protein-rich rapeseed, potato, and pulse side streams into ingredients and foods for human consumption. The scientists aim to convert protein-rich agricultural residues from the food industry into ingredients for commercial applications such as plant-based and hybrid meat products, spreads, and fermented foods.
International Ayurveda Day 2026: Ashwagandha and turmeric lead India’s export...
Turmeric powder, Turmeric in Mortar Grinder, other species and ingredients on wooden board

Nutrition Insight

International Ayurveda Day 2026 is celebrated “for a healthier tomorrow.” This ancient traditional medicine system from India empowers a balanced and personalized approach to healing through specific diets, herbs, yoga, and meditation. Today, Ayurveda Day reaches more than 150 countries, where evidence and sustainability are key focuses. To learn about the integration of Ayurvedic traditions into the modern global nutrition market, Nutrition Insight speaks with Dr. Debjani Roy, executive director of Shellac & Forest Products Export Promotion Council (SHEFEXIL), Ministry of Commerce and Industry, Government of India. 
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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.
FI Asia Indonesia 2026 in Jakarta.
Tech & Innovation
Fi Asia Indonesia 2026 ties ingredient innovation to...
At Fi Asia Indonesia 2026, suppliers emphasized that ingredient performance depends on every stage of a product’s journey, from manufacturing and storage to cold-chain distribution and final preparation. Southeast Asian manufacturers are trying to improve yield, stability, and convenience while working through hot, humid conditions and uneven infrastructure — pressures closely connected to ingredient-led shelf life extension and food waste prevention.
Gochujang sauce on spoon.
Food Ingredients News
Gochujang gains ground as Givaudan, Kerry and McCormick...
Gochujang, za’atar, berbere, and tamarind are opening formulation opportunities across sauces, snacks, and ready meals, according to Kerry, McCormick & Company, and Givaudan. However, manufacturers must preserve their distinctive characteristics while balancing processing demands, cost, labeling, and supply security. John Gaylon, senior research chef at McCormick, tells Food Ingredients First that gochujang is generating particular momentum. “Gochujang is generating some of the strongest customer interest because its combination of heat, sweetness, umami, and fermented notes gives developers a lot of flexibility across savory applications. Tamarind is also exciting because of its sweet-sour profile, while za’atar, berbere, and lemongrass each bring their own distinct herbal, spice, and aromatic notes.” 

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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.

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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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