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SAI Platform targets regenerative agriculture scale-up with verified supply chain framework

SAI Platform has launched its Regenerating Together Programme (RTP) to move the food and agriculture industry beyond defining regenerative agriculture and toward implementing it at scale. The RTP provides a four-step framework, practical guidance, and, for the first time, protocols for independent third-party verification and benchmarking across global supply chains. The program was unveiled at the organization’s annual member event in Saskatoon, Canada, during London Climate Action Week. It is designed to help companies implement regenerative agriculture across crop, beef, and dairy production systems, with guidance applicable across geographies and farm scales.
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Functional beverages: Balancing taste, science and scale as consumers demand “more per sip”
Functional beverages are increasingly expanding beyond wellness claims, with consumers demanding hydration, energy, protein, and gut health benefits from drinks — seeking “more per sip.” For beverage manufacturers, maintaining taste while keeping labels simple remains an ongoing challenge.
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Functional confectionery: Beneo propels sugar-free candy innovation with Isomalt-based concepts
Beneo has unveiled sugar-free confectionery concepts to help manufacturers “reimagine” traditional sweet formats for modern consumer demands. The colorful innovations incorporate Isomalt — described as the only sugar replacer derived from natural sugar beet — in treats that are tooth-friendly, lower in calories, and visually vibrant.
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Reduce Sugar, Not Functionality: SweetRight® Specialty Syrups
Are you ready to sweeten up your bottom line? ADM can help solve your complex reformulation challenges with SweetRight® Allulose, Reduced Sugar Glucose Syrup, and Agave. Read more about how our specialty syrups deliver reduced sugars and can help you optimize labels without compromising functionality.
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New U.S. rules for color: how to win with nature-inspired colors
North American brands are entering a new era for food and beverage colors.Shifting consumer expectations, accelerating state level restrictions on certified colors, and a fast approaching reformulation window are raising the stakes—not only for regulatory compliance, but also for clean label communication, brand perception, and maintaining vibrant, consumer appealing products on shelf.Join dsm-firmenich on June 23rd for an in depth discussion with three distinctive experts in their field: Dirk Cremer, Tess Sansbury, and Natasha Nowak.Learn how to navigate the changing U.S. coloration landscape with our Vibelly™ Color Solutions.
Anka Golde, Ardent Mills
Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is central to today’s benefit-stacking nutrition trends.

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Illuminated fermentation emerges as tool for cultivated coffee scale-up
Brevel plant (Credit: David Grab)
Brevel has joined forces with Coffeesai to explore how its illuminated fermentation platform can support the production and scale up of coffee cell cultures. The partnership marks Brevel’s deeper entry into the plant cell-culture sector, applying its proprietary biomanufacturing technology to help move cellular agriculture closer to commercial viability.
UK growers tap broccoli biomass for upcycled protein and fiber ingredients
Tractor harvesting crops in a field.
A new partnership between food technology company Upcycled Plant Power (UPP) and East of Scotland Growers (ESG) aims to help UK vegetable growers cut harvesting costs, reduce waste, and create new revenue streams by transforming broccoli crop residues into high-value food ingredients.
When appetite returns: Designing foods for the post-GLP-1 consumer
Person using GLP-1 weight loss medication.
As GLP-1 adoption has accelerated, food manufacturers have increasingly focused on helping consumers maximize nutrition from smaller eating occasions. The result has been a wave of high-protein snacks, fiber-enriched products, fortified beverages, and portion-conscious meal solutions designed to address concerns around muscle preservation, nutrient intake, and satiety.
UK deforestation rules raise traceability stakes for food ingredient suppliers
Drone point if view of palm oil plantation at the edge of tropical rainforest.
The UK government is preparing mandatory due diligence rules to prevent food and consumer goods sold in the UK from being linked to illegal deforestation. The move could reshape sourcing expectations for ingredient suppliers handling cocoa, coffee, soy, palm oil, and rubber-derived inputs. Announced during London Climate Action Week, the proposals will use powers in the Environment Act alongside reforms to the UK Timber Regulation. Defra (Department for Environment, Food and Rural Affairs) says the policy will require businesses trading in commodities sourced from rainforest regions to check that supply chains are not contributing to illegal forest clearance.
Sustainable Foods Summit Europe 2026: Supply chain risk, biodiversity loss and...
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Regenerative agriculture, climate resilience, and a coordinated approach are central to transforming the food system, as highlighted by industry players at the annual Sustainable Food Summit Europe in the Netherlands. At the Amsterdam event, Food Ingredients First saw greater concerns regarding climate impacts on supply chains, geopolitical factors raising ingredient costs, and EU regulations adding pressure on ethical sourcing. 
Bioiberica backs collagen, hyaluronic acid and enzymes for holistic menopausal...
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Nutrition Insight

Women’s expectations for menopause support have shifted away from symptom management and toward preventative solutions. Monica Gomez Navarro, marketing manager of Branded Ingredients at Bioiberica, tells Nutrition Insight that previously, menopause conversations focused on managing individual symptoms like hot flashes, but today, consumers are thinking broadly and further ahead.
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Food Ingredients News
AGRANA webinar preview: Why functional F&B must deliver...
Functional F&B innovation has moved firmly into the mainstream. Consumers are looking for products that support gut health, energy, immunity, hydration, healthy aging, and emotional well-being — and brands are responding with a steady pipeline of new launches. But as the category matures, one message is becoming increasingly clear: health benefits alone are no longer enough.
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Food Ingredients News
Healthier F&B: Foodvalley expands reformulation playbook...
Foodvalley has published an updated practical guide to support F&B manufacturers in reformulating more nutritious products. The guide comes amid mounting pressure on companies to deliver healthier and more sustainable products without taste and price compromises.
PepsiCo collaborates with local chefs.
Food Ingredients News
How PepsiCo is creating new consumption occasions beyond...
PepsiCo is increasingly exploring how its snack brands can move beyond the packaged foods aisle and into full culinary applications, using chef collaborations, restaurant concepts, and localized menu development to create new meal occasions for consumers. The global snacks and beverages giant highlights a series of restaurant and experiential dining initiatives across China, Spain, Mexico, and the US that position brands, such as Lay’s and Tostitos, as ingredients within chef-led dishes and foodservice formats, rather than standalone snacks.

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Sensory innovation spurs emulsifier demandJun2026

Innova Market Insights data show that consumers link rich sensory experiences, such as creamy textures, with indulgence in food and beverages. This perception is fueling growth in emulsifier launches,...

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Functional beverages: Meeting health and convenience demands Jun 2026

Beverages are at the forefront of wellness innovation in 2026, according to Innova Market Insights. Products designed for hydration, convenience, and functional benefits are driving growth, with 51% of global consumers increasing consumption of beverages they perceive as healthy. Leading claims influencing purchase decisions include low or reduced sugar, natural ingredients, and high protein content — reflecting a shift toward products that combine both taste and wellness.

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Dairy-free alternatives on the riseJun 2026

According to Innova Market Insights, consumers increasingly choose dairy alternatives for their perceived health benefits. From April 2021 to March 2026, high-protein dairy alternatives grew by 5%, reflecting strong interest in nutrient-rich options. Dairy alternative milks dominate new product launches and represent the fastest-growing subcategory, highlighting significant opportunities for innovation in this space.

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Webinars37:33
New U.S. rules for color: how to win with nature-inspired colors

North American brands are entering a new era for food and beverage colors.

Shifting consumer expectations, accelerating state level restrictions on certified colors, and a fast approaching reformulation window are raising the stakes—not only for regulatory compliance, but also for clean...

Anka Golde, Ardent Mills
Video12:47
Ardent Mills: How “Fibermaxxing” is shaping food innovation
Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
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Oterra: Navigating natural color innovation amid blue and white challenges
Vanessa Adamson, Agriculture and Horticulture Development Board
Video10:03
AHDB: GLP-1 weight loss drugs set to reshape UK meat demand
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