Infant formula crisis spreads to Lactalis and Danone as casualties mount and regulatory gaps emerge
Infant formula crisis spreads to Lactalis and Danone as casualties mount and regulatory gaps emerge
French dairy giant Lactalis has become the fourth manufacturer to recall infant formula over contaminated arachidonic acid (ARA) oil, joining Nestlé, Danone, and Hochdorf in a crisis that has wiped billions from market valuations and prompted investigations into the first reported casualties. 

The company announced today (January 21) that it is recalling six batches of Picot brand infant milk across 18 countries due to cereulide in an ingredient from “an international supplier.” A spokesperson reportedly told Reuters the company “acted without waiting for results of the investigations conducted at the supplier.” 
Social media drives vibrant colors in F&B as regulations accelerate shift from synthetics
Social media drives vibrant colors in F&B as regulations accelerate shift from synthetics
In this digital age, social media continues to shape the visual appeal of F&B products, influencing purchasing decisions and amplifying their impact. Formulating recipes with captivating, striking colors is vital for brand growth, as TikTok, Instagram, and other sharing platforms heavily influence consumer popularity. There is no doubt that color in food and beverages is viewed as a strategic asset among the companies and brands innovating with bold and exciting hues to stand out in a crowded market — but formulating products with vibrant colors is about more than just being attractive and appealing to the eyes. 
MycoTechnology unlocks honey truffle sweet protein for sustainable sugar reduction
MycoTechnology unlocks honey truffle sweet protein for sustainable sugar reduction
As concerns about sugar consumption grow, the F&B industry is increasingly turning to innovative solutions to reduce sugar intake. Manufacturers are swapping traditional sweeteners for more sustainable, clean label ingredients, such as MycoTechnology. The company claims that its mycelial fermentation-based Honey Truffle Sweet Protein is the “first ever” honey truffle sweet protein to be created.
Colors drive F&B choices: From Instagram to health
Colors drive F&B choices: From Instagram to health
F&B color choices can influence consumer purchasing decisions in various ways, from appearance and palatability to flavor perception and “Instagrammability.” In a digital world, where younger consumers regularly photograph their meals, visual impact and novelty have become increasingly important. At the same time, a sense of “naturalness” remains non-negotiable, with Innova Market Insights finding that 1 in 4 consumers rank it among the most important factors when it comes to healthy eating.
CEAMFIBRE: A Natural, Multifunctional Ingredient for Food Applications
CEAMFIBRE: A Natural, Multifunctional Ingredient for Food Applications
What if clean label food innovation started with a citrus peel? CEAMFIBRE is a natural ingredient obtained from lemon, lime, and orange peels. This multifunctional citrus fiber provides tailored solutions, both soluble and insoluble, addressing specific technical and formulation needs to diverse end applications across the Food Industry, including bakery, dairy, meat or juices. This Technical Paper is brought to you by CEAMSA.
Cargill: How AI and consumer insights are shaping future food innovation
Cargill: How AI and consumer insights are shaping future food innovation

At Cargill’s European Innovation Center, VP Marketing Willian Oliveira discusses how AI and consumer data drive food innovation. He shares insights on healthier product development, balancing taste and nutrition, scaling R&D, and how evolving retail must respond to sustainability, health, and convenience trends.

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Barry Callebaut appoints ex-Unilever boss Schumacher as CEO
Barry Callebaut appoints ex-Unilever boss Schumacher as CEO
Barry Callebaut has appointed former Unilever boss Hein Schumacher to succeed CEO Peter Feld, as the chocolate industry struggles with the impact of rising cocoa prices, and the company reportedly considers separating its cocoa division from its chocolate business.
Gut-friendly foods: GLP-1 drives increased demand for fiber-rich options
Gut-friendly foods: GLP-1 drives increased demand for fiber-rich options
As the use of GLP-1 medications proliferates, interest in supporting gut health has exploded. The likes of Ozempic, Mounjaro, and Wegovy jabs amplify the importance of gut-healthy eating patterns that put fiber-enhanced and microbiome-supporting food and beverages at the heart of the diet.
New scientific principles address “highly-processed” gap in US dietary...
New scientific principles address “highly-processed” gap in US dietary guidelines
The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) has published nine guiding principles for classifying foods based on processing and formulation, as the US food industry grapples with new national dietary guidelines that call on Americans to avoid “highly processed” foods, but without providing an operational definition. The principles, developed by an independent team of public sector scientists, aim to establish scientific standards that address recurring criticisms of existing classification systems — including the widely used Nova framework — while US and international regulators work separately to define “ultra-processed” foods (UPFs) for the first time. 
Mondelēz ends nutritional science tests on animals after shareholder pressure
Mondelēz ends nutritional science tests on animals after shareholder pressure
Mondelēz International shareholder PETA US has revealed that the snack manufacturer has agreed to stop funding nutritional science tests on animals. The animal rights group says the experiments being conducted were not legally required and had no impact on the safety or approval of the company’s products.
Preservatives in ultra-processed foods: New study raises cancer concerns
Preservatives in ultra-processed foods: New study raises cancer concerns
Amid heightened concerns over the health risks of ultra-processed foods (UPFs), a new study has linked higher consumption of certain food preservatives to an increased risk of cancer. While the study did not find that all preservatives carry the same risks, the authors are calling for a re-evaluation of existing regulations to improve consumer safety, particularly in the context of UPFs.
2025–2030 US dietary guidelines: Zooming into science, policy and ideology
2025–2030 US dietary guidelines: Zooming into science, policy and ideology

Nutrition Insight

The new 2025–2030 Dietary Guidelines for Americans promote a food-first approach while recognizing the role of supplements, which dsm-firmenich tells Nutrition Insight it supports. At the same time, the American Society for Nutrition (ASN) and a nutrition expert warn of ideological undertones and a lack of transparency in the guidance-making process.Molecular biologist and nutritionist Marion Nestle informs us that the guidance on saturated fat has been the same for a long time: “No more than 10% of calories.”
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Regulatory News
Infant formula crisis spreads to Lactalis and Danone as...
French dairy giant Lactalis has become the fourth manufacturer to recall infant formula over contaminated arachidonic acid (ARA) oil, joining Nestlé, Danone, and Hochdorf in a crisis that has wiped billions from market valuations and prompted investigations into the first reported casualties. The company announced today (January 21) that it is recalling six batches of Picot brand infant milk across 18 countries due to cereulide in an ingredient from “an international supplier.” A spokesperson reportedly told Reuters the company “acted without waiting for results of the investigations conducted at the supplier.” 
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Food Ingredients News
How will America’s new dietary guidelines reshape product...
As the F&B industry gets to grips with the new 2025–2030 Dietary Guidelines for Americans (DGA), non-profit scientific organization the Institute of Food Technologists (IFT) — which was actively engaged in the public comment process, contributing food science perspectives to inform the review — is leading the debate in what happens next following the notable changes in nutrition and dietary recommendations.
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New Product Development
How Cargill is leveraging fermentation to tackle the...
Fermentation is one of humanity’s oldest food practices — but today, advances in biotechnology are turning this ancient process into a modern industrial platform. Food ingredient leaders like Cargill are leveraging fermentation to meet rising demand for high-quality protein with reduced reliance on animal sources, while lowering the environmental footprint of food production. During a recent tour of its European Innovation Center in Vilvoorde, Belgium, Cargill told Food Ingredients First it is positioning fermentation as an integrated, end-to-end industrial capability, rather than a standalone R&D activity.

Ingredient focus

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Confectionery market trends unwrappedJan2026

Global confectionery launches are on the rise as consumers increasingly opt for sweets, particularly chocolate, as a source of indulgence. Europe was the leading region for confectionery NPD, with var...

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Product innovation

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Colors drive F&B choices: From Instagram to health Jan 2026

F&B color choices can influence consumer purchasing decisions in various ways, from appearance and palatability to flavor perception and “Instagrammability.” In a digital world, where younger consumers regularly photograph their meals, visual impact and novelty have become increasingly important. At the same time, a sense of “naturalness” remains non-negotiable, with Innova Market Insights finding that 1 in 4 consumers rank it among the most important factors when it comes to healthy eating.

Trend analysis

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Dairy innovation & trends: Taste tops consumer prioritiesJan 2026

Innova Market Insights data indicate that consumers find taste to be very important when choosing dairy products, with more than half choosing this option. The Dairy category shows small growth globally, while Europe leads in new product launches. Most new product launches came in the Dairy-based Ice Cream & Frozen Yogurt subcategory, while Processed Cheese showed the fastest growth.

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Cargill: How AI and consumer insights are shaping future food innovation

At Cargill’s European Innovation Center, VP Marketing Willian Oliveira discusses how AI and consumer data drive food innovation. He shares insights on healthier product development, balancing taste and nutrition, scaling R&D, and how evolving retail must respond to sustainability, health,...

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Video08:36
Cargill’s European Food Innovation Center: Turning fermentation science into sustainable nutrition
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Video15:10
World Resources Institute: What the EUDR means for food ingredients supply chains
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Video12:19
Fi Europe 2025: Beneo scales functional ingredients for weight and glucose management
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