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Plant-based eggs: Ethical appeals strong but taste remains key hurdle, flags US study

Plant-based eggs: Ethical appeals strong but taste remains key hurdle, flags US study

As the global food industry makes strides toward protein diversification while aiming to minimize the meat sector’s carbon footprint, a US study highlights that consumers still prefer conventional eggs over plant-based alternatives on food and nutrition attributes. However, plant-based eggs score higher on environmental impact, animal welfare, and cholesterol content, which may benefit marketing campaigns for companies in the sector.
AI enhancement: How F&B players fast-track innovation, speed up R&D, interpret trends and boost analysis
AI enhancement: How F&B players fast-track innovation, speed up R&D, interpret trends and boost analysis
AI is revolutionizing the F&B industry, helping manufacturers and brands integrate smart tools and digital systems into their innovation pipelines. “AI-enhanced” is an emerging term used to champion the standout features of new solutions or how the R&D behind the development was sped up by AI. The benefits are being seen across sectors and applications as businesses increasingly integrate AI into every stage of product development.
FrieslandCampina Ingredients talks dairy innovation and protein integration amid growing demand
FrieslandCampina Ingredients talks dairy innovation and protein integration amid growing demand
Dairy proteins, once restricted to large protein powder bags, are now increasingly integrated into innovative solutions that blend health and indulgence. From protein-infused coffees and fortified ice creams to omega-3-rich yogurts, manufacturers are pushing the boundaries of dairy innovation to meet the rising consumer demand for convenient, health-focused indulgence in an increasingly fast-paced world.
Driving Innovation in Plant Based Foods with Biolev
Driving Innovation in Plant Based Foods with Biolev
Re-Imagining Plant Based. Yeast Solutions for superior Flavor, Texture & Mouthfeel. Discover how Biolev yeast solutions can bridge the gap between functionality and naturalness, creating rich flavor, low sodium and clean label plant-based foods.  Let's bring authenticity back into plant-based innovation, naturally. This Technical Paper is brought to you by Biolev by Levapan.
IFT First 2025: ProXES answers clean label and alt-protein demands through emulsion technology
IFT First 2025: ProXES answers clean label and alt-protein demands through emulsion technology

Kevin Torres, director of sales at F&B processing machinery firm ProXES, discussed trends like clean label products, alternative proteins, and upcycling. He emphasized the company’s equipment for processed cheese, hummus, meat emulsions, stews, and soups, focusing on how it helps create stable emulsions for additive- and color-free products.

IFT First 2025 review: Health-forward natural ingredients proliferate amid regulatory change
IFT First 2025 review: Health-forward natural ingredients proliferate amid regulatory change
At IFT First 2025 in Chicago, US, global ingredient leaders showcased their latest R&D and discussed the future of the F&B industry at a time of rapid technological and regulatory change. Better-for-you solutions dominated as suppliers spotlighted natural alternatives to synthetic formulations and the latest AI advancements for supply chain security and ingredient formulation.

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Beneo boosts Vietnam’s sustainable rice production with AI and farmer training collaboration
rice fields with farmers carrying sacks in a tractor
Beneo has launched a three-year sustainable rice farming project in Vietnam. Launched in collaboration with international NGO Rikolto and climate technology firm CarbonFarm, the initiative addresses methane emissions and water usage challenges in the region’s rice industry.
Space food: Scientists engineer dwarf protein-rich “Moon Rice” for astronaut diets
astronaut in space
Scientists are exploring experimental biology to grow rice in space that can cope with microgravity and provide fresh food on extended space missions. The goal is to have a sustainable, protein-rich “future food crop” that supports astronauts’ nutrition in space while also growing in extreme environments on Earth.
UK government urges holidaymakers to protect British farms by not bringing back meat and dairy from Europe
Milk.
The UK government is urging holidaymakers returning from Europe to avoid bringing back meat and dairy products, as part of emergency efforts to prevent a Foot and Mouth disease (FMD) outbreak. 
UK start-up Win-Win secures backing for European expansion of cocoa-free chocolate production
Chocolate.
Cocoa-free chocolate maker Win-Win has secured £3 million (US$4 million) in series A funding to boost expansion into key European markets. The UK firm aims to establish new product lines domestically and in Germany, the Benelux and Nordic regions, France, and Switzerland.
Ireland defers alcohol labeling law amid industry relief and public health concerns
A shopper examining a wine label.
The Irish government has postponed the implementation of its alcohol labeling regulation to 2028, originally set to take effect in May 2026. While EU wine industry representatives, who opposed the law citing trade implications, have welcomed the move, advocacy groups have deemed it a “blow” to public health in Ireland. The law mandates labeling all alcohol products, stating the calorie content and grams of alcohol in the product. It also stipulates that on-pack information should warn of the risk of alcohol consumption when pregnant as well as the risk of liver disease and fatal cancers.
More than meat: Givaudan expects nutritious plant-forward trend will unleash adventurous innovation
Group of people having barbecue party in the backyard, friends and family enjoying the food and company outdoors

Nutrition Insight

As plant-based meat loses its shine for some consumers, Givaudan’s research reveals rising demand for authenticity, bold and adventurous flavors, and “Truly Not Meat” options for products in this category that offer excitement, nutrition, and sustainability without necessarily trying to imitate meat.Nutrition Insight sits down with Laurence Minisini, senior consumer and market insights manager at Givaudan, who reveals how consumers are changing views on plant-based meat and how the company is innovating solutions.
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Food Ingredients News

Transparency triumphs at IFT First 2025: Ingredion, Comet Bio & FoodChain ID

Global consumers are increasingly influenced by environmental and social factors when deciding between food and beverage products. At the IFT First 2025 trade show in Chicago, US, last week, supply chain transparency took center stage as exhibitors presented solutions for more responsible ingredient sourcing and holistic sustainability choices.

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Food Ingredients News

IFT First 2025: Naturality, color reformulation and clean label take center stage amid regulatory overhauls

At the recently concluded IFT First 2025 (July 14–16) in Chicago, US, over 17,000 attendees from more than 90 countries visited over 1,000 exhibiting food and beverage companies. On the show floor, we spoke with industry experts about their latest trends and R&D. Naturality, color reformulation, and clean label trends were spotlighted amid a raft of regulatory changes in the US that are forcing the industry to abandon synthetic ingredients.  

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Regulatory News

Vegetarian Union warns a ban on meat-related terms for plant-based products threatens EU single market

The European Commission’s (EC) latest proposal to restrict the use of certain terms in the marketing of plant-based alternatives has evoked criticism from vegetarian associations, which believe it has little to do with consumer transparency and protection. The EC is considering preventing plant-based products from using 29 terms, such as “beef,” “chicken,” “pork,” and “bacon,” and descriptive words such as “breast,” “wings,” “drumsticks,” or “ribs.” The proposal aims to enhance consumer transparency and protect the “cultural and historical significance” of meat products.

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AI-enhanced innovationJul2025

According to data from Innova Market Insights, consumers express interest in AI involvement in F&B production. Globally, 41% see significant potential in using AI to develop F&B products, enco...

Product innovation

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Healthy snacking Jul 2025

Innova Market Insights indicates a 22% year-over-year growth in snack launches featuring health claims between April 2023 and March 2025. Over half of these launches were from Asia. Snack nuts and seeds were the top subcategory, and almond was the top ingredient. The top three health-related positionings were heart health, energy and alertness, and weight management.

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Sodium reduction technology trendsJul 2025

Innova Market Insights data indicates that nearly one-third of consumers are actively limiting their sodium intake, driving innovation in the F&B sector. More than one-third of reduced sodium launches were for Baby & Toddlers, and there is growth in reducing salt for Desserts & Ice Creams.

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IFT First 2025: ProXES answers clean label and alt-protein demands through emulsion technology

Kevin Torres, director of sales at F&B processing machinery firm ProXES, discussed trends like clean label products, alternative proteins, and upcycling. He emphasized the company’s equipment for processed cheese, hummus, meat emulsions, stews, and soups, focusing on how it helps create...

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IFT First 2025: California Natural Color on replacing traditional synthetic ingredients 
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IFT First 2025: Ingredion talks sugar reduction trends amid evolving consumer tastes
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IFT First 2025: Almond Board of California’s latest R&D 
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