Banner with explore more CTA button and company logo featuring a vanilla cream picture
US–Canada trade dispute.

US–Canada trade dispute escalates as whey import ban and dairy tariffs disrupt ingredient trade

The US–Canada trade dispute has intensified, with Washington moving to ban imports of several Canadian whey products and Ottawa imposing tariffs of up to 50% on US dairy ingredients. Under a White House proclamation, the US import ban will take effect on September 29. It covers whey protein concentrates, modified whey, fluid whey, and dried whey, alongside certain molasses products and non-alcoholic beer.
Woman shops for beans and pulses.
What makes food “good”? Inside the rise of “ethical nutrition”
For decades, the idea of “good” food has been closely tied to its nutritional credentials — less sugar, more protein, added fiber, vitamins, minerals, or a recognized health benefit. But the way consumers assess food is becoming more complex.
Asian man shopping at a convenience store.
“APAC consumers want it all”: Ingredion targets texture, health and affordability
Ingredion will showcase food and beverage concepts designed to combine multisensory appeal with improved nutritional profiles and cost-effective formulation at Fi Asia Indonesia 2026 next week. The ingredient company is targeting the growing demand for distinctive textures, sugar reduction, and affordable formulation.
Image
Reducing sugar, raising innovation
Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.
An image of spoon dipped in salt
Natural salt. Reduced sodium. Maximum taste.
Food manufacturers are under pressure to reduce sodium levels but face the challenge of doing so without impacting the taste or functionality salt delivers. A breakthrough solution is now available – SALTWELL® – a natural salt 35% lower in sodium than standard salt, which can be used 1:1 with minimal process adjustments. This Technical Paper is brought to you by SALTWELL.
Free Jungbunzlauer webinar on functional eating in the GLP-1 era, Thursday 3 September at 09:00 CDT, 10:00 EDT, 15:00 BST, and 16:00 CEST.
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and practical mineral-enrichment solutions that Jungbunzlauer ingredients can help deliver.

Latest headlines

View more
Nestlé bets on “fewer, bigger” innovations to drive scalable food growth
Nestlé offices.
Nestlé is rolling out a new generation of dessert solutions in Brazil and China. The move illustrates how the food giant is concentrating its innovation resources on scalable platforms that can be adapted to local tastes and emerging consumption occasions. The launches span Moça Pudding and Brigadeirão in Brazil and Nestlé Tiramisù and Cheesecake in China. Consumers can prepare the desserts in three steps, with less than 15 minutes of active preparation time.
Lallemand establishes Solyve as dedicated food and beverage enzyme business
Laboratory scientist in food engineering.
Lallemand has launched Solyve as a dedicated food and beverage enzyme business. The move brings its scientific, manufacturing, and customer support teams into one organization, as suppliers invest in technologies to improve processing efficiency and product performance. The business combines yeast-based enzyme expression and fungal solid-state fermentation. Its expertise spans development, formulation, analysis, quality, regulatory affairs, and applications. Defne Saral, who joined the company to lead Solyve, will oversee its next phase of growth.
Cottage Protein+: Upcycled apricot kernels fuel Revo Foods’ alt-cheese...
Dairy-free cheese spread on bread.
Revo Foods has upcycled apricot kernels into Cottage Protein+ — a non-dairy product offering 17 g of protein per cup. The fermented protein product taps into the continued consumer demand for natural protein sources, as the dairy industry faces sustainability and cost concerns.
Corbion launches cultured wheat ingredient to address bakery shelf life...
Bakery factory worker.
Corbion has introduced a cultured wheat ingredient to address bakery mold concerns. The innovation helps manufacturers tackle freshness challenges and meet the rising consumer demand for high-quality bakery products. The ingredient, Verdad Essence WH150, provides formulators with a natural preservation solution that helps maintain product freshness while supporting taste and texture. It expands the company’s portfolio of natural mold inhibition solutions, as studies identify mold as one of the top reasons consumers discard bakery products. 
Novonesis invests €600M in India enzyme facility to expand biomanufacturing...
novonesis building
Novonesis is advancing enzyme production in India with a €600 million (~US$699 million) investment, tapping the country’s rising importance as a biomanufacturing hub across food, energy, and industrial applications.
Vitafoods Asia 2026: Microbiome, longevity & fun formats reshape nutraceuticals
Vitafoods Asia 2026

Nutrition Insight

Healthy longevity emerged as the key theme at Vitafoods Asia 2026 in Bangkok, Thailand (Sep 2–4), where industry experts highlighted innovations in metabolic health, the gut microbiome, muscle preservation, delivery formats, and protein for sports recovery. On the show floor, Nutrition Insight spoke with experts from Ujala Life Sciences, Novonesis, OmniActive Health Technologies, Lallemand Bio-Ingredients, AceBiome, and Valio. Nutraceutical expert Silvi Siddhu, who represented Ujala Life Sciences at the show, pointed to healthy longevity as the main trend at Vitafoods Asia. She noted this includes cellular aging, metabolic health, and muscle preservation. 
Highlighted features
Skyline in Jakarta, Indonesia.
New Product Development
Fi Asia Indonesia 2026 preview: Five trends reshaping...
Healthier products will not be enough to win Southeast Asian consumers if they compromise on enjoyment or price. At Fi Asia Indonesia 2026 (Sep 16–18), ingredient suppliers will showcase their latest solutions enabling manufacturers to combine improved nutrition and functionality with standout sensory experiences, affordability, and local market readiness. Mandy Zhang, director and marketing category lead for Texture and Healthful Solutions Asia-Pacific at Ingredion, sums up the tension facing manufacturers: “Today’s APAC consumers want it all. They are increasingly health-conscious and navigating emergent needs around affordability and convenience, yet they still continue to crave indulgent taste and textures.”
Asian woman in supermarket selecting food products.
New Product Development
Innova, Tate & Lyle and Prosur to tackle health-driven...
Protein may dominate the agenda at Fi Asia Indonesia 2026 (Sep 16–18), but the conversation in Jakarta will extend beyond adding more of the nutrient. Ingredient suppliers expect manufacturers to seek products that combine stronger nutritional profiles with recognizable ingredients, appealing sensory qualities, and accessible prices.
Container with Nestle corporate logo.
Business News
What do H1 2026 results reveal about where F&B growth is...
Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market. Health-focused products and formulation-led ingredient solutions are generating growth. However, several commodity and mainstream portfolios faced lower prices, weaker demand or volumes, and cautious consumer spending.

Ingredient focus

View more
Image

Bakery innovation boostsSep2026

Innova Market Insights data shows that consumers are turning to sweet baked goods to satisfy their appetite for indulgence, fueling innovation across the Bakery category. Product launches grew at a 4%...

Brought to you by:

Uelzena Ingredients

Product innovation

View more
Image

Reducing sugar, raising innovation Sep 2026

Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.

Trend analysis

View more
Image

Sustainability claims gain groundSep 2026

Ethical and sustainable positioning continues to gain ground. Innova data shows that F&B launches featuring such claims grew at a 6% CAGR from July 2021 to June 2026. Clean ingredient sourcing is consumers’ top sustainability priority globally. Bakery leads in the number of launches making ethical and sustainable claims, while Hot Drinks is the fastest-growing category.

Multimedia

View more
Free Jungbunzlauer webinar on functional eating in the GLP-1 era, Thursday 3 September at 09:00 CDT, 10:00 EDT, 15:00 BST, and 16:00 CEST.
Webinars33:50
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health

The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and practical mineral-enrichment solutions that Jungbunzlauer ingredients can help deliver.

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
Erika Milczek, Curie Co.
Video06:06
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme
Image
Video03:45
IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemapArchiveEditorial Team
Follow us
Image