Biolev banner promoting yeast science with food bowls and “Visit us at IFT First Chicago Booth #1754.”
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Cultivated meat on dairy farms? Dutch start-up launches world-first pilot

Dutch start-up RespectFarms has inaugurated what it describes as the world’s first cultivated meat farm in Schipluiden, South Holland, the Netherlands. The proof-of-concept cultivation lab is located on the farm of the fifth-generation dairy farmer Corné van Leeuwen. The project marks a significant milestone in the cultivated meat industry by moving production closer to traditional agriculture rather than concentrating it in large industrial facilities.
Young woman reads product label while buying diary product in supermarket.
Health-forward F&B: Ingredients move from better-for-you to “more per bite”
Food and beverage innovation is entering a new phase. Over the next decade, health-forward products will be judged less by isolated claims and more by how effectively they support multiple aspects of well-being at once — energy, satiety, digestion, mood, cognition, healthy aging, and metabolic health — without compromising taste, convenience, or affordability. For ingredient suppliers, this is changing the formulation brief. Products must be nutrient-dense but enjoyable, functional but familiar, science-backed but scalable, and increasingly sustainable. Food Ingredients First speaks with major ingredient suppliers Valio, Hydrosol, IFF, FrieslandCampina Ingredients, and dsm-firmenich to understand how health-forward innovation is evolving across F&B.
happy woman shopping in supermarket
Nedmag on sodium reduction: How magnesium blends support healthier F&B formulations
The F&B industry is moving beyond the “less salt” strategy to mineral-optimized formulations for sodium reduction, with magnesium often at the center of this movement. Incorporating magnesium alongside sodium and potassium can help manufacturers maintain flavor and functionality while cutting sodium across dairy, bakery, plant-based, and hybrid foods.
DuyGrain functional nutrition bread with sliced whole grain loaf and Duyvis branding on a teal and yellow product banner
DuyGrain® functional & nutritional benefits in bread
DuyGrain® enhances nutrition, shelf-life freshness, sustainability, and margins in breads. Solving challenges faced by many bakeries globally; tight margins, growing consumer expectations for tasty, nutritious and clean label breads, while retailers demand lower wastage and sustainability commitments. Download the paper to learn how your bakery benefits from DuyGrain®.This Technical Paper is brought to you by Duynie.
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Nutrition solutions for healthy aging: Physical health & cognitive function
This science-driven webinar explores how targeted nutrition can support the evolving health needs of an aging population. Join industry experts as they discuss the role of advanced whey protein ingredients, including whey protein isolate, alpha-lactalbumin, glycomacropeptide, and other functional whey components, in supporting key aspects of healthy aging. Learn how these ingredients contribute to physical and cognitive health, including cardiovascular and metabolic health, cognitive function, sleep health, and gut health. The session will highlight emerging research behind these functional ingredients and their relevance across the aging lifecycle. Together, we will explore how this research can be translated into practical, evidence-based nutrition strategies aimed at maintaining strength, resilience, and overall wellbeing in the aging population.
Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
Oterra: Navigating natural color innovation amid blue and white challenges

Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and growing consumer health concerns. He highlights why certain shades, such as blue and white, are particularly difficult to replicate and how innovations in biotechnology are helping manufacturers enhance the performance and reliability of natural colors.

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Cargill strengthens Belgium as strategic European food innovation hub
Cargill’s edible oils operations in Izegem, Belgium.
Global food and ingredient leader Cargill is reinforcing Belgium’s role as a core European hub for food production, innovation, and customer collaboration through a €56 million (~US$65 million) investment across three key sites. The multi-site program covers upgrades at the Izegem edible oils bottling facility (€21 million (~US$24 million)), expansion of gourmet chocolate production in Mouscron (€30 million (~US$35 million)), and a new extrusion pilot plant at the Vilvoorde Innovation Center (€5.4 million (~US$6.2 million).
Tate & Lyle board backs Ingredion’s £2.7B cash offer to create specialty...
Tate & Lyle logo on smartphone.
Tate & Lyle’s board has unanimously recommended Ingredion’s cash offer for the UK-headquartered specialty ingredients business, valuing its share capital at approximately £2.7 billion (US$3.6 billion). The proposed transaction implies an enterprise value of approximately £3.7 billion (US$5 billion) and would create a scaled global ingredient solutions provider spanning texture, sugar reduction, mouthfeel, sweetening, and fortification.
“Purple gold” into profit: Navigating ube’s soaring demand and supply gaps
pouring ube flavored syrup into glass of milk
Ube — the vibrant purple yam described as the Philippines’ “purple gold” — has quickly captured social media attention to become one of the F&B industry’s most viral ingredients. Its eye-catching color is appearing in everything from iced lattes and cloud coffees to ice creams, cheesecakes, and bakery launches. However, the industry is confronting a key question with ube’s soaring popularity: can supply keep up with demand?
UN FAO: Global livestock production surges over 60 years but access gaps persist
Woman shopping for meat.
Global production of meat, milk, and eggs has expanded dramatically over the past 60 years, reshaping livestock into one of the fastest-growing parts of the agricultural sector, according to a new UN FAO analysis.
HowGood–Sweep partnership brings product-level emissions data into...
Happy father and daughter buying food in supermarket.
Food and agriculture companies can now gain unprecedented access to product-level carbon data through a strengthened partnership between HowGood and Sweep. The collaboration allows companies to bring ingredient- and product-level emissions data directly into enterprise sustainability platforms, transforming the way organizations measure, manage, and report on environmental impact. HowGood, a global leader in product carbon footprint automation, has integrated its extensive database of over 12 million product carbon footprints into Sweep, an AI-powered sustainability intelligence platform. This integration enables companies to use precise emissions data for scope 3 carbon accounting, supplier engagement, and regulatory reporting, all without manual data collection.
ADM backs postbiotics to drive healthy aging innovations in functional food
Family eating outside

Nutrition Insight

ADM underscores that longevity is becoming a holistic priority, with consumers aiming to maintain their physical capability and mental resilience over time. The company’s recently released Healthy Aging Report 2026 suggests brands that can combine functional benefits with accessible formats and clear ingredients will be “best positioned to meet growing healthy aging demands.” The company advises food, beverage, and supplement manufacturers to ground products in science-backed ingredients with benefits in sleep, stress, digestive, metabolic, and cardiovascular health. 
Highlighted features
Hellmann's and Knorr products from Unilever.
Food Ingredients News
How Unilever is using AI to stay visible in a new era of...
The battle for consumer attention is no longer confined to supermarket aisles or search engine results. Increasingly, it is taking place inside AI-powered search tools, voice assistants, and large language models that are shaping what consumers cook, buy, and eat. For global food manufacturers, that shift is creating a new challenge — ensuring brands are not only visible on store shelves, but also recommended by the algorithms consumers increasingly rely on for inspiration and decision-making.
Human hand holding a pint of Haagen Dazs ice cream at a supermarket freezer.
Business News
General Mills joins localization trend with China...
General Mills will sell its Häagen-Dazs ice cream shops in mainland China to an investor consortium including fast-growing tea chain operator Ningji. The deal reflects the broader trend of multinational F&B companies handing greater control of local operations to domestic partners better positioned to navigate China’s increasingly competitive consumer market. Under the agreement, Ningji and its investor partners will acquire the Häagen-Dazs retail shop and gifting business in mainland China and receive an exclusive license to operate the brand in those channels. General Mills will retain ownership of the Häagen-Dazs retail and foodservice business in China.
IFF scientist working in taste modulation facility.
Business News
How IFF’s Food Ingredients sale could impact the industry
IFF’s US$4.3 billion sale of its Food Ingredients business to CVC Capital Partners is one of the largest ingredients sector transactions in recent years. While the deal is expected to strengthen IFF’s balance sheet and provide CVC with a sizable ingredients platform, its wider implications for competitors, customers, and investors are still emerging.

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Sensory innovation spurs emulsifier demandJun2026

Innova Market Insights data show that consumers link rich sensory experiences, such as creamy textures, with indulgence in food and beverages. This perception is fueling growth in emulsifier launches,...

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Consumers prioritize health in F&B choices Jun 2026

Data from Innova Market Insights shows a growing global focus on health when selecting food and beverages. Consumers are increasingly seeking products fortified with health-supporting ingredients — such as added vitamins, omega-3s, minerals, fiber, and protein — underscoring the rising importance of nutrient-rich, wellness-focused offerings.

Trend analysis

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Dairy-free alternatives on the riseJun 2026

According to Innova Market Insights, consumers increasingly choose dairy alternatives for their perceived health benefits. From April 2021 to March 2026, high-protein dairy alternatives grew by 5%, reflecting strong interest in nutrient-rich options. Dairy alternative milks dominate new product launches and represent the fastest-growing subcategory, highlighting significant opportunities for innovation in this space.

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Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
Video09:00
Oterra: Navigating natural color innovation amid blue and white challenges

Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and growing consumer health concerns. He highlights why certain shades, such as blue and white, are particularly difficult to replicate and...

Vanessa Adamson, Agriculture and Horticulture Development Board
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AHDB: GLP-1 weight loss drugs set to reshape UK meat demand
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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
Anne Auger, Givaudan, Vitafoods Europe 2026, Cognitive Health, Functional Ingredients, Cereboost, Zensera, Health And Functional BU, South-West Europe, Functional F&B, Taste, Regulatory Compliance, Su
Video04:54
Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients
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