Chia seed pudding with mango in glass jars.

Mango innovation accelerates as ingredient variability tests suppliers

Mango is moving beyond its traditional role as a familiar tropical flavor. Manufacturers are repositioning it across functional beverages, frozen desserts, pastries, and globally inspired flavor combinations. However, as demand expands into more technical applications, suppliers are challenged with delivering authentic mango character with the consistency industrial production requires. Innova Market Insights data suggests that global F&B launches featuring mango flavor recorded a 10% CAGR from July 2021 to June 2026. Juices and Nectars remain mango’s largest launch subcategory. However, some of the fastest growth is occurring elsewhere, including Frozen Desserts, Cakes and Pastries, Water-based Ice Lollies, Pops & Sorbets, and Iced Tea.
California Natural Color colors on cupcakes.
Color innovation breakthroughs push natural shades beyond the performance gap
Natural food colors are evolving from imperfect substitutes for synthetic dyes into high-performing tools that can help food and beverage products stand out. As regulators intensify scrutiny of synthetic dyes and consumers seek cleaner, more recognizable ingredient lists, suppliers are applying fermentation, encapsulation, plant breeding, advanced extraction, and application-specific formulation to solve the industry’s toughest performance problems.
Eating protein bar while working.
Beyond sports nutrition: Leprino targets everyday F&B with advanced dairy proteins
Protein has moved beyond sports nutrition to become a mainstream F&B ingredient. While new protein ingredients expand formulation opportunities, manufacturers must meet rising consumer expectations for convenience and taste. Food Ingredients First speaks to B.T. Nauslar, vice president of the Nutrition Global Business Unit at Leprino Nutrition, and Angela Queneau, director for Nutrition R&D at Leprino Foods, to learn how dairy proteins are shaping the mainstream F&B industry, how micellar casein can elevate ingredient performance compared to traditional milk protein, and why it has been underused so far. 
Image with colorful graphics representing AI driven innovation and colors in food industry
How AI Can Accelerate Reformulation with Natural Colours
Replacing synthetic dyes with natural colours is rarely a simple one-to-one switch. Discover how Döhler’s AI-supported colour-matching tool predicts achievable shades, identifies suitable blends and recommends precise dosages within minutes. The paper shows how digital colour modelling can reduce laboratory iterations, accelerate reformulation and support more confident and faster product-development decisions.This Technical Paper is brought to you by Döhler.
Ethan Leonard, Phytolon
IFT FIRST 2026: Phytolon showcases heat-stable beet pigment made with precision fermentation

Ethan Leonard, VP of sales at Phytolon, explains how the company uses precision fermentation to produce pigments that occur in foods like beets and prickly pear. He highlights that the ingredients’ purity improves heat stability and taste, which are typically affected by sugars that occur in crop-based colors. The company showcased a vibrant red velvet cake, made using its "Beetroot Red" ingredient.

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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.

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US Food Labeling Modernization Act proposes standardized front-of-pack labels...
Man and woman in the grocery store with a trolley cart looking at food labels.
Calls for clearer, more transparent food labels in the US are gaining momentum, as consumers increasingly seek straightforward information about the nutritional quality and ingredients in the foods they buy. Against this backdrop, lawmakers have introduced the latest version of a long-running food-labeling reform proposal aimed at modernizing US food labeling requirements, updating standards that many believe no longer reflect today’s food marketplace or consumer expectations. 
Hershey profitability rebounds as higher prices pressure confectionery demand
Outside a Hershey chocolate factory.
Lower commodity costs, pricing, and productivity gains helped rebuild Hershey’s profitability in the second quarter of 2026. However, steep volume declines underline the pressure on chocolate manufacturers to balance ingredient costs with consumer affordability. Hershey’s adjusted gross margin reached 41.6% in the second quarter, up 350 basis points from last year and 120 basis points from the first quarter. The growth was supported by lower net commodity costs, price increases, and supply chain productivity savings.
Protein under pressure: Solutions for rising whey costs
Rousselot booth at IFT FIRST 2026
Whey demand is outpacing supply, pushing prices upward as consumer interest in protein continues to boom. As many as 80% of consumers said they “pay attention to protein” in their diet, according to a 2026 Innova Market Insights survey. Just over half said a “high in protein” claim was their most important consideration when choosing food and drinks as protein sources.
dsm-firmenich Taste, Texture & Health growth accelerates as animal nutrition...
pink dsm-firmenich logo on tablet
dsm-firmenich’s Taste, Texture & Health business accelerated in the second quarter of 2026, supported by beverages, baking, dairy, and revenue synergies. The ingredients supplier also expects to complete the divestment of its Animal Nutrition & Health business at the end of 2026.
Symrise gains Q2 momentum on strong demand for savory and natural solutions
People eating around the table, Symrise.
Symrise reported improved organic sales growth in the second quarter, as momentum accelerated across its business after a slower start to the year. Robust demand for its F&B ingredients helped offset a challenging macroeconomic backdrop, with the company maintaining its full-year guidance for 2026.
July in review: Gray market peptides, teen GLP-1 use & AI-driven nutrition...
July in Review

Nutrition Insight

Metabolic health, supplement safety, AI-powered innovation, and global nutrition security were key topics shaping the nutrition industry last month. Debates over the health impacts of plastic food packaging and ultra-processed foods (UPFs) continued, as scientific research explored the benefits of creatine for mental health. In our July review, Nutrition Insight explores some of the month’s biggest stories, including warnings that gray market peptides are blurring the boundaries between drugs and supplements. 
Highlighted features
July 2026 F&B industry review.
Food Ingredients News
July in review: EU Protein Plan backlash, MAHA...
In July 2026, the EU’s Protein Plan drew criticism for prioritizing animal feed over human consumption. The debate came as businesses increased investment in protein diversification, while rising whey costs pushed formulators toward alternative proteins, blends, and processing solutions. In the US, Make America Healthy Again (MAHA) accelerated demand for natural colors, cleaner labels, lower sugar, and protein- and fiber-fortified products. Healthy aging also moved into mainstream F&B, creating opportunities for everyday products supporting mobility, nutrition, and long-term wellness.
girl in green dress holding glass mug with blue drink
Food Ingredients News
Spirulina blue gains ground in F&B despite stability,...
Blue spirulina-derived colors are increasingly positioned as promising alternatives to synthetic blue dyes, as F&B companies race to develop colors that meet consumer and regulatory demands for natural ingredients.
Couple shopping for fruit and vegetables, alternative proteins.
Food Ingredients News
Businesses step up investment in protein diversification...
F&B companies are increasingly confident about the commercial opportunities presented by protein diversification. However, they say greater policy support and investment will be needed to accelerate progress, according to the latest Business Breakthrough Barometer from the World Business Council for Sustainable Development (WBCSD).

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Effective sweetener solutionsAug2026

Innova Market Insights data indicates that consumers are actively reducing sugar to eat healthier. As demand for healthier F&B options grows, brands are reformulating products and exploring new sw...

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New frontiers in protein Aug 2026

Innova Market Insights data indicates a 6% average annual growth in F&B launches with protein ingredients and high/source of protein claims between April 2021 and March 2026. The top subcategories were Cereal, Dairy, and Meat Substitutes. Soup and hot drinks with protein ingredients were emerging. The top protein ingredients were milk protein, pea protein, and soy protein isolate.

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What’s next in Desserts and Ice Cream?Aug 2026

Innova Market Insights data shows that flavor still plays a vital role in ice cream and dessert choices, with the category growing at a 4% CAGR from July 2021 to June 2026. While ice cream accounts for the largest share of these launches, toppings and flavor combinations are becoming more creative areas for NPD. Sour flavors are also gaining attention in desserts, growing by 132% over the past five years globally.

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Ethan Leonard, Phytolon
Video07:54
IFT FIRST 2026: Phytolon showcases heat-stable beet pigment made with precision fermentation

Ethan Leonard, VP of sales at Phytolon, explains how the company uses precision fermentation to produce pigments that occur in foods like beets and prickly pear. He highlights that the ingredients’ purity improves heat stability and taste, which are typically affected by sugars that...

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
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
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