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IFF offices.

Breaking news: IFF to sell Food Ingredients business to CVC in US$4.3B strategic move

International Flavors & Fragrances (IFF) has today announced a definitive agreement to sell its Food Ingredients business to funds advised by CVC Capital Partners for approximately US$4.3 billion, representing an enterprise value-to-EBITDA multiple of around 10x. The transaction highlights IFF’s ongoing portfolio transformation, designed to sharpen its focus on higher-growth, higher-margin areas, while providing capital flexibility and enhanced shareholder value.
mature man in white lab coat pulling out tray of biscuits
Taste enhancements: How new technologies are powering global F&B innovation
Flavor innovators are moving beyond simply amplifying sweetness or savoriness, as F&B companies embrace next-generation taste enhancement technologies like AI, biotechnology, and sensory science to design flavors more proactively. This shift allows manufacturers to deliver richer and more authentic taste experiences that satisfy consumer cravings for indulgence, while meeting their growing demand for healthier and cleaner label products.
AI food product development.
TraceGains senior director on Formula AI and the future of food R&D
TraceGains has launched Formula AI, an AI-powered laboratory and workspace specifically for food scientists and product developers in the F&B industry. The digital platform can help speed up the sector’s R&D and time-to-market by embedding AI directly into the food development process, accelerating NPD, reducing costs, and ensuring compliance. While AI has largely been seen as a backend tool for NPD, consumer attitudes are increasingly favorable toward AI-driven innovation. Data from Innova Market Insights shows that 41% of consumers globally are open to products developed using AI — signaling that tools like TraceGains’ Formula AI not only help R&D teams streamline formulation and compliance but align with evolving consumer expectations.
BiolevTP
Beyond the Shell: Cracking the Code of 2026 Egg-Free Formulations
This technical paper explores a Biolev high-performance yeast-based functional ingredient designed to replace eggs in bakery and sauce formulations. By leveraging specific protein fractions and emulsifying properties, Biolev PlusWall30 maintains structural integrity, aeration, and mouthfeel while addressing clean label demands, allergen reduction, and price volatility in food applications. This Technical Paper is brought to you by Biolev by Levapan.
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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.
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Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B

Annemarie Halter, VP Health Ingredients at Lallemand Bio-Ingredients, explores how fermentation-derived probiotics, prebiotics, and postbiotics enable clean label, functional benefits in mainstream F&B — making immune support, digestive health, and scalable innovation accessible in snacks, beverages, and meal replacements.

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European dairy scales in Southeast Asia as functional nutrition demand surges
Young Asian consumer shopping for dairy products in supermarket.
European dairy suppliers, led by Bord Bia – The Irish Food Board, are intensifying engagement with Southeast Asia’s F&B manufacturers, as demand for science‑backed, functional ingredients continues to reshape product development across the region. The move is anchored in the “European Dairy: Ireland, Where Nature Meets Science” campaign, a €3.2 million (US$3.7 million) EU co‑funded initiative designed to elevate Irish dairy’s presence in Asia. 
Arla Foods and DMK clear regulatory hurdle for landmark dairy merger
Arla Foods and DMK Group merger.
Arla Foods and Germany’s DMK Group have secured regulatory approval for their planned merger. The merger would create a farmer-owned dairy cooperative with more than €20 billion (US$23.2 billion) in combined revenue, as European processors seek greater scale to manage rising sustainability costs, volatile markets, and intensifying global competition.
DTU-EFSA’s SafeNov collaboration to speed up EU novel food approval
man opening mouth to eat biscuit with cricket insect
The Technical University of Denmark (DTU) National Food Institute is leading SafeNov, a new European consortium helping the European Food Safety Authority (EFSA) review novel foods — like new proteins, algae, and insects — faster. The initiative will reportedly cut the current three-year EU approval process by 6–12 months while maintaining food safety standards.
The rise of alcohol-free spirits: Arkay launches Beyond Whisky Plant-Based
Young people drinking alcohol-free beverages.
Arkay Beverages, a pioneer in the zero-proof spirits category since 2011, has launched Beyond Spirits, a new line of alcohol-free beverages. The line includes Beyond Whisky Plant-Based, an innovative whisky alternative formulated for consumers seeking the sensory experience of whisky without alcohol. The launch reflects Arkay’s ongoing commitment to providing premium, alcohol-free alternatives that align with wellness, responsible consumption, and inclusive social experiences. Beyond Whisky Plant-Based is designed to deliver the flavor complexity, ritual, and sophistication of traditional whisky while eliminating alcohol, intoxication, and associated aftereffects.
AAK launches cocoa butter equivalent amid cocoa price volatility and...
AAK's new ingredient ILLEXAO EN 10 enrobing in action.
Specialty fats supplier AAK has launched a cocoa butter equivalent (CBE), which is designed to tackle one of the confectionery industry’s growing production challenges — maintaining efficient enrobing performance, as manufacturers increase their use of cocoa butter alternatives.
How Kerry tackles nutrition trends in women’s health, weight loss and longevity
Healthy woman outside

Nutrition Insight

As the nutrition industry is increasingly focusing on innovations in trending health areas of women’s wellness, healthy aging, and weight loss, Kerry tells Nutrition Insight how it uses clinical trials to address underserved needs and consumers in these segments.The team highlights its research targeting real-world health gaps and consumer groups, such as expanding women’s health solutions beyond traditional products, conducting trials in older populations for its healthy aging products, and supporting GLP-1 users with gastrointestinal side effects.
Highlighted features
May 2026 food and beverage ingredients industry review.
Food Ingredients News
May in review: Food price increases, Ingredion-Tate & Lyle...
In May 2026, the UN FAO Price Index revealed that global food prices have risen for a third consecutive month, as the Strait of Hormuz closures continue to push up energy and fertilizer prices. The EU announced it would cut fertilizer costs to ease pressure on farmers. Ingredion made a conditional proposal to acquire Tate & Lyle. According to Tate & Lyle, the British food ingredients company has received multiple approaches from Ingredion to acquire its business, which it reportedly values at £2.74 billion (US$3.68 billion).
Plant-based burger patties.
New Product Development
ADM expands plant protein lineup as demand for diversified...
ADM has introduced eight new soy- and pea-based protein ingredients across North America and Europe, as food manufacturers continue to expand beyond traditional animal protein formulations and seek more diversified plant-based options. The launches include soy protein isolates, concentrates, textured proteins, and pea flour designed for applications ranging from dairy alternatives and beverages to hybrid meat products, bakery, and specialized nutrition.
Sustainable Foods Summit Amsterdam
Food Ingredients News
Sustainable Foods Summit 2026: Regenerative agriculture...
From cultivated cocoa butter to precision fermentation, the food industry’s toolkit is diversifying and evolving to keep pace with a warming planet. Exploring these developments, Amarjit Sahota, founder at Ecovia Intelligence, speaks to Food Ingredients First ahead of the Sustainable Foods Summit (June 18–19). The event in Amsterdam, Netherlands, places emphasis on the need for better access to sustainable food systems in the long term. With various environmental factors straining food production and supply chains, experts are examining new innovations to more efficiently connect them to the consumer plate.

Ingredient focus

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Next-gen taste enhancementsMay2026

Innova Market Insights data shows that consumers value rich flavor and taste to enhance their food and beverage experience. This has driven growth in product launches featuring flavor enhancers, with ...

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Product innovation

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Food packaging trends May 2026

Innova Market Insights data indicates a 5% compound annual growth in F&B launches between April 2021 and March 2026. The top packaging types were flat pouch, folded box, and bottle. More than half of launches were packed in plastic, while molded fiber packaging shows strong growth. Recyclable remained the top environmental claim, as reusable claims gain traction.

Trend analysis

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Innovative chocolate applicationsMay 2026

Innova data shows an increase in chocolate product launches globally. One-third of these launches were in a chocolate block format, while wrapped chocolate pieces emerged as the fastest-growing format. “Vegetarian” was the leading claim for chocolate, and nut flavor was the most popular flavor.

Multimedia

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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
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Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients

At Vitafoods Europe 2026, Anne Auger, sales director for South-West Europe — Health & Functional BU at Givaudan, discusses integrating cognitive health ingredients like Cereboost and Zensera into mainstream functional F&B — balancing taste, regulatory compliance, sustainability, and...

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Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B
Vitafoods 2026 Valio video thumbnail: Man at a dairy ingredients exhibition booth with protein drink samples and Valio high protein drink concept display
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Vitafoods Europe 2026: How Valio’s dairy proteins are shaping health, recovery and gut-friendly innovation
Dr. Winston, Angel Yeast
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Vitafoods Europe 2026: Angel Yeast highlights fermentation protein for mainstream F&B
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