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Seed breeding farmer.

EU seed law reform: Can Europe balance modern breeding and crop diversity?

As trilogue negotiations on the new EU seed law draw near (April 21), advocacy and seed preservation NGO Arche Noah warns the current draft risks creating a “de facto ban” on newly-bred, local conservation staple crop varieties, such as grains and potatoes, which could undermine agricultural biodiversity and F&B product variety. The EU’s Plant Reproductive Material (PRM) Regulation, initially proposed in July 2023, is a legislative overhaul aimed at unifying ten existing directives into a single regulation, governing the production and marketing of seeds, tubers, cuttings, and other plant reproductive materials.
Cereals.
Pioneering protein innovation: Inside the Nordic approach to next-generation F&B ingredients
Protein quality, bioavailability, and sensory performance are becoming the competitive frontier in F&B product development. Finnish dairy company Valio is creating high-protein, low-sugar application concepts targeting the fast-growing GLP-1 medication market, while compatriot Apetit Kasviöljy Oy is scaling its novel food-approved BlackGrain rapeseed ingredient to close the taste and texture gap in plant-based meat alternatives. Both companies are rooting their protein strategies in Nordic agricultural systems and circular economy principles. 
mature woman reading milk bottle label in supermarket
Fonterra on why New Zealand’s grass-fed dairy standard is key to building consumer trust
The dairy industry is witnessing a rising demand for milk and dairy products from cows primarily fed on grass rather than grain-heavy diets, as consumer interest in transparency, regenerative agriculture, and minimally processed F&B grows. Amid heightened scrutiny around “grass-fed” claims, New Zealand uses a national standard to provide a clearer benchmark in a category consumers associate with health benefits, environmental sustainability, and animal welfare.
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Veriphyl® Greens: Credible source, incredible colour
Chlorophyll’s abundance in nature and vibrant green colour make it an ideal natural food colour. Extracted from edible sources and with a traceable supply chain, our Veriphyl® natural greens work well in a variety of applications. Download our Veriphyl® Greens white paper to learn more about these versatile and vibrant natural options.This Technical Paper is brought to you by Givaudan Sense Colour.
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Operating Through Uncertainty: Building Scalable Advantage in the Age of Ultra-Processed Foods
In this session, Innova Market Insights will share exclusive insights into consumer behavior, perceptions, and preferences around UPFs, as well as market insights and innovation opportunities within processed foods.      Frame & Flight will explore how leading manufacturers are responding by modernizing how product data flows across formulation, specifications, labeling, and compliance. Using connected digital workflows, teams can evaluate reformulation scenarios earlier, manage supplier change with confidence, and stay launch-ready — even as definitions, guidance, and expectations continue to evolve.      The result: less rework, faster decisions, and the ability to turn regulatory and nutritional uncertainty into a competitive advantage.    
Hugo Leclercq, Kerry, Sodium Reduction, Snack Industry, Salt Reduction, Snack Flavor, Taste Optimization, Fermentation, Natural Flavors, Umami, Kokumi, Food Innovation, Chips, Bitterness Reduction
Kerry: Sodium reduction expert reveals key strategies for better snack flavor

Hugo Leclercq, senior global portfolio director for Taste Fermentation and Sodium Reduction at Kerry, discusses the salt reduction challenge in snacks, highlighting how salt’s multi-functional role in flavor, bitterness suppression, and upfront saltiness complicates sodium reduction. Leclercq explains how companies can maintain taste without bitterness by using natural flavorings and fermentation to enhance umami and kokumi for better consumer acceptance of snacks like chips.

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OSF Flavors tackles protein off-notes with neuroscience-driven taste masking
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US-based OSF Flavors has developed a flavor masking technology to address unwanted neurobiological responses to beverage, dairy, and better-for-you bakery products. The method could help make protein-enriched products more commercially viable by improving their taste, texture, and smell.
Cargill expands Malaysian edible oil plant amid growing demand for specialty...
Consumer shopping in Asian supermarket.
Cargill has revealed plans to expand its edible oil plant in Port Klang, Malaysia, with a new specialty fats production line. The multi-million-dollar investment is aimed at boosting the company’s global portfolio with more comprehensive specialty fat products. These specialty fat products are expected to strengthen Cargill’s overall food solutions offerings, enabling customers to develop chocolate confectionery, bakery, and dairy products tailored to diverse market and consumer needs.
Why UK supermarkets have committed to stricter prawn welfare standards
Young consumer shopping for seafood.
Lidl and Aldi Süd have agreed to improve prawn welfare standards by banning eyestalk ablation and ice-slurry slaughter for products sold in the UK. The commitments come after the International Council for Animal Welfare (ICAW) campaigned for the German supermarkets to match UK industry standards. Aldi Süd has gone further by pledging to implement electrical stunning or similarly effective methods for all farmed prawns by 2035 and end eyestalk ablation by 2030 across its markets worldwide, including Europe, the US, and Australia — the broadest scope of any retailer commitment to date. The company has also committed to annual public progress reporting.
dsm-firmenich’s new textured vegetable proteins enhance taste and juiciness in...
plant based kebab on red plate
dsm-firmenich has launched Vertis Textured Vegetable Proteins (TVPs), developed with its advanced taste modulation technology, ModulaSense. The solution helps manufacturers increase consumer acceptance of plant-based and hybrid meat products’ taste, as demands for better-tasting high-protein alternatives increase. The ingredients address unwanted bitterness and earthy off-note concerns in plant proteins and reduce reliance on masking systems.
Formulating for GLP-1: Sensory solutions, compact nutrition & food fortification
A woman holds oral GLP-1 medication pill.
The rise of GLP-1 medications and the transition to oral formats are doing more than shrinking waistlines — they could be set to dramatically impact the global food industry. With projections suggesting a structural drop in total food demand, manufacturers are facing a pivotal “once-in-a-generation” shift away from traditional volume-based growth toward a model of high-efficiency, “compact nourishment.”
Pharma meets nutrition: How GLP-1s revolutionize healthier eating patterns
Woman cooking healthy meal

Nutrition Insight

GLP-1 therapies for weight loss and diabetes management are becoming more accessible and affordable in the US and around the world, driving consumer demand for healthier, nutrient-dense foods. Nutrition experts at Fonterra, Ingredion, Carbery, and the University of California (UC) Davis, US, tell Nutrition Insight how these pharmaceuticals are reshaping food trends to create innovations that cater to new consumer groups beyond GLP-1 users. 
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Food inflation, man checking shopping receipt.
Food Ingredients News
RaboResearch predicts food price surge in Europe through...
Food price inflation in Europe is expected to build throughout 2026 and intensify next year, driven by surging energy costs from escalating geopolitical tensions in the Middle East. Energy markets have been shaken since the initial attack on Iran five weeks ago, according to a new RaboResearch report, which details the predicted impacts on the highly energy-dependent food supply chain — affecting food production, packaging, logistics, and agricultural inputs.
Valio high-protein dairy products.
New Product Development
Valio webinar preview: Turning wellness trends into...
Consumers globally are demanding more from their food, as wellness becomes a central lifestyle priority. GLP-1 medications, gut health, and high-protein consumer demands are transforming the food industry, but how can F&B brands capitalize on these fast-growing market opportunities? Finnish dairy and food leader Valio is set to explain how manufacturers can achieve nutrient-dense, multifunctional products that offer tangible benefits in compact formats in an upcoming webinar: “More per Bite: Turn wellness into market success.” You can register for free for the webinar here, which will broadcast on April 21, 2026, at 09:00 CEST/07:00 UTC and 15:00 CEST/13:00 UTC.
Natural food colors sweets US regulations
Food Ingredients News
The post-synthetic shift: How US regulation is rewriting...
Innovation in the natural color space continues to gather momentum against a backdrop of tightening regulation and shifts away from artificial ingredients. Companies are preparing supply chains and R&D pipelines, not just for compliance, but to meet growing consumer demands for real food with minimal processing. In one of the latest investment moves, Sensient Food Colors, a division of Sensient Technologies, is scaling up natural color production to fuel the transition in the US away from synthetic dyes.

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Salt Reduction Strategies: Meeting consumer demand for healthier indulgenceApr2026

According to Innova Market Insights, global consumers increasingly view reduced-salt claims as a vital element in making indulgent foods healthier and supporting healthy aging. This consumer shift is ...

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Pioneering protein innovation: Emerging trends and global launches Apr 2026

According to Innova Market Insights, more than half of consumers globally are actively seeking to increase their protein intake. In recent years, F&B product launches featuring protein ingredients have risen steadily. A variety of protein types are gaining traction, including milk protein crisp, yeast protein, cranberry protein, soy protein crisp, and tofu protein.

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Healthy beverage trends: A growing market for functional drinksApr 2026

Innova Market Insights has identified “Beverages with Purpose” as one of the top F&B trends for 2026. Consumers worldwide are increasingly prioritizing health-conscious beverages, driven by growing industry support and innovation. This shift is accelerating the demand for functional drinks, with protein and biotic benefits leading the charge as key trends in healthy beverage development.

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Hugo Leclercq, Kerry, Sodium Reduction, Snack Industry, Salt Reduction, Snack Flavor, Taste Optimization, Fermentation, Natural Flavors, Umami, Kokumi, Food Innovation, Chips, Bitterness Reduction
Video16:13
Kerry: Sodium reduction expert reveals key strategies for better snack flavor

Hugo Leclercq, senior global portfolio director for Taste Fermentation and Sodium Reduction at Kerry, discusses the salt reduction challenge in snacks, highlighting how salt’s multi-functional role in flavor, bitterness suppression, and upfront saltiness complicates sodium reduction. Leclercq...

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Video12:59
University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems
Dr. Winston Sun, Angel Yeast, Clear Yeast Protein, Functional Beverages, Ready To Drink, RTD, Clean Label, Sustainable Protein, Food Biotechnology, Beverage Innovation, Protein Ingredients, IFE Manufa
Video05:49
IFE Manufacturing 2026: Inside Angel Yeast’s Clear Yeast Protein for functional beverages
IFE Manufacturing2026 Atura Proteins video thumbnail: Trade show booth with ATURA branding, attendees networking around a display counter, and inset portrait of a man wearing an ATURA shirt
Video04:36
IFE Manufacturing 2026 live: Atura unlocks high-protein products with chickpea, fava bean, and red lentil flours
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