Woman drinks boba bubble tea while looking at her phone.

From novelty to NPD: How boba, mochi and cold foam are elevating F&B texture

From chewy tapioca boba and fruit-filled popping pearls to soft mochi and airy cold foam, texture is becoming an increasingly important ingredient in food and beverage innovation. Once closely associated with specialist bubble tea shops, Japanese confectionery, and coffeehouse culture, these textural formats are now appearing across mainstream beverages, desserts, dairy, confectionery, and packaged foods.
Worker on food packing line.
Clean label enters redesign era as formulators tackle taste and texture trade-offs
In 2026, the clean label challenge for F&B manufacturers is reformulating products with simple ingredient lists while protecting taste, texture, and shelf life. The practice of simply stripping ingredients from formulations is giving way to integrated formulation systems.
Woman holding milk bottles.
Botaneco: Oleosomes emerge as multifunctional plant-based fat alternative
Fat does much more than add calories to food. It influences texture, lubrication, flavor release, aroma, juiciness, melting behavior, and the overall tasting experience. Jason Hargreaves, R&D director at Botaneco, says these functions make fat replacement particularly challenging in dairy alternatives, plant-based meats, and other formulated foods. Oleosomes, however, could offer manufacturers another option. Oleosomes are natural structures that oilseeds use to store and protect oil prior to germination. 
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Freshness that goes further
Any quality issues? This paper examines how carbohydrate science and the functional properties of TREHA® can help manufacturers protect the quality of chilled and frozen foods. Through improved moisture retention, freeze-thaw stability and low sweetness, TREHA® offers a practical formulation tool for maintaining product quality across the supply chain.This Technical Paper is brought to you by Nagase Food Ingredients.
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
As consumer demand for functional food and beverage products continues to rise, delivering health benefits is no longer a differentiator, it’s an expectation. But while brands compete on claims, many overlook a critical driver of repeat purchase: enjoyment.Taste, texture and sensory excitement often fall short, leaving consumers with products that are good for them, but not compelling enough to come back to. In this webinar, we explore the missing link in today’s functional F&B landscape: “fun.” Why is indulgence still important alongside functionality in many categories and how can brands bridge the gap between nutrition and pleasure without compromising on either.Join us as we unpack emerging consumer expectations, highlight key trends, and demonstrate how a holistic approach to product development can unlock both health and indulgence. Discover why the future of functional F&B lies in both what products do and how they make people feel.
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Raisio Food Solutions: How oats can elevate gluten-free product development

At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the versatility of oats, the requirements of gluten-free production, emerging global demand, and the next opportunities for better-for-you gluten-free foods and beverages.

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Closed-loop microalgae system tackles cultivated meat’s cost hurdle
Dr. Melanie Oey inspects a petri dish of microalgae.
University of Queensland (UQ) researchers in Australia have developed a circular production system that uses waste from cultivated meat manufacturing to grow microalgae, which can then be processed and fed back to animal cells. The approach could cut one of the sector’s largest expenses — cell culture media — dramatically. The research, published in Food Research International, targets the high cost of amino acids, serum, and other components used to feed animal cells during cultivated meat production.
Jungbunzlauer webinar preview: What does the GLP-1 era mean for food...
Man and woman drinking after working out.
As GLP-1 drugs reshape eating habits, food manufacturers are facing new formulation challenges, from reducing sugar and calories to maintaining texture and flavor while boosting nutrient density. This is the central theme of Jungbunzlauer’s upcoming webinar titled “The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health.” Thomas Bernsmeier, market development manager for Europe & APAC at Jungbunzlauer, will explore reformulation requirements for healthy foods and drinks resulting from GLP-1-driven consumer shifts, and how the company’s ingredients can help manufacturers keep pace with emerging trends. 
Pork price slump sharpens China’s low-soy feed push as Muyuan sinks to H1 loss
Pigs farmed intensively in cages.
China’s Muyuan Foods Group is continuing to develop low-soy diets, precision nutrition, and flexible feed formulations, as weak hog prices squeeze margins across the country’s pork sector. The vertically integrated producer has reported a net loss attributable to shareholders of RMB 6.08 billion (US$904 million) for the first half of 2026, reversing a RMB 10.53 billion (US$1.57 billion) profit in the same period last year. Revenue fell 22.3% year over year to RMB 59.41 billion (US$8.84 billion).
Why does abundant global food supply still leave access gaps?
Bulk grain cargo being loaded into ship.
Producing enough food does not guarantee that it will reach the people who need it, with transport costs and economic inequality emerging as major barriers to global food accessibility, according to new research led by the University of Oulu, Finland. The study combines global data on food production, demand, transport infrastructure, and transport costs to assess how efficiently road and maritime networks can connect areas of food surplus with areas of unmet demand. Researchers modeled six major crop groups — temperate cereals, maize, rice, tropical cereals, tropical roots, and pulses — that together account for about half of the calories traded internationally. 
Protein innovation enters diversification era as quality and functionality...
Healthy bio dairy products on shelf of supermarket.
Protein innovation is moving into a new phase. For years, much of the discussion focused on animal protein versus plant protein, or conventional protein versus alternative protein. That is changing. Food and beverage companies are now looking at a wider mix of proteins, including dairy, plant, fungal, and yeast proteins, as well as proteins made through precision fermentation. The goal is not to find one protein that does everything. It is to use the right protein, or combination of proteins, for the right product.
Vitafoods Asia 2026 preview: Healthy aging and active nutrition among top trends
Vitafoods Asia 2025

Nutrition Insight

Ingredient suppliers expect healthy aging and active nutrition to be the main trends highlighted at Vitafoods Asia 2026, in Bangkok, Thailand (Sep 2–4). Nutrition Insight meets with Puredia, Aker BioMarine, GC Rieber VivoMega, and Nexira to explore market demands, product innovations in omegas and botanicals, and consumer trends across Asian countries. Puredia’s general manager, Michael Yuen, tells us that Asia was the first region to develop a longevity market. “NMN (nicotinamide mononucleotide) and NAD+ (nicotinamide adenine dinucleotide) precursors reached mainstream consumer adoption in Japan and China well ahead of Western markets, which means the consumer base here is already sophisticated about cellular aging biomarkers and is actively looking for the next clinically substantiated option.” 
Highlighted features
Pistachio-based desserts.
New Product Development
Pistachio evolves from flavor trend into cross-category...
Pistachio is widening its reach across the food and beverage industry as brands take the nut beyond its established role in confectionery and desserts. Innova Market Insights data indicates that F&B launches featuring pistachio ingredients showed a 26% CAGR between July 2021 and June 2026. Between July 2025 and June 2026, Confectionery accounted for the largest share of new launches featuring pistachio ingredients at 35%, followed by Snacks (17%) and Bakery (15%) between July 2025 and June 2026. Chocolate remains a prominent partner for pistachio. Innova’s Flavor Survey 2026 shows that 38% of consumers globally prefer pistachio flavor for chocolate. 
Person using a GLP-1 medication by injecting into their stomach area.
Food Ingredients News
Nestlé’s GLP-1 strategy reframes food formulation around...
When GLP-1 weight loss medications first began gaining mainstream attention, the food and beverage industry was largely asking a defensive question: what happens if consumers simply eat less? Although that concern has not disappeared entirely, two years into the GLP-1 conversation, the industry response increasingly looks less like a retreat and more like a reformulation exercise. The latest signal comes from Nestlé, which is developing products specifically for people taking weight-loss drugs, such as Ozempic, Wegovy, Mounjaro, and Zepbound. The company is looking at high-protein and collagen-containing products, among other nutritional solutions, leveraging AI and nutritional science to inform development. 
Woman eating cereal and drinking orange juice.
New Product Development
Tate & Lyle sees “white space” as metabolic health enters...
Food and beverage manufacturers are moving beyond sugar reduction toward a more multifaceted reformulation brief, creating opportunities for ingredients that can simultaneously address sugar and carbohydrate content, fiber enrichment, calories, and product functionality, according to Tate & Lyle. The ingredient supplier’s new report, Future-Proofing Nutrition: Designing Products for Lifelong Metabolic Wellness, argues that growing consumer interest in metabolic health is changing how manufacturers approach healthier product development. For the mainstream F&B sector, the shift is significant because it moves reformulation away from a single target — such as removing sugar — and toward products that can offer consumers positive nutritional attributes, while still delivering on taste, texture, and eating experience. 

Ingredient focus

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Clean label evolutionAug2026

Innova Market Insights data indicates that consumers globally are reducing artificial ingredients in their diets to eat healthier. Global data also shows that clean label claims are gaining ground in ...

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Product innovation

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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.

Trend analysis

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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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Raisio video thumbnail: Smiling woman in front of wooden shelves displaying Elovena oatmeal, snack biscuits, and other packaged food products
Video05:24
Raisio Food Solutions: How oats can elevate gluten-free product development

At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the...

Erika Milczek, Curie Co.
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IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme
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IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
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IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate
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