IFF Culinary banner showing chefs cooking and a pan over flame with the text, “The aroma of innovation is always in the air.”
Human hand holding a pint of Haagen Dazs ice cream at a supermarket freezer.

General Mills joins localization trend with China Häagen-Dazs deal

General Mills will sell its Häagen-Dazs ice cream shops in mainland China to an investor consortium including fast-growing tea chain operator Ningji. The deal reflects the broader trend of multinational F&B companies handing greater control of local operations to domestic partners better positioned to navigate China’s increasingly competitive consumer market. Under the agreement, Ningji and its investor partners will acquire the Häagen-Dazs retail shop and gifting business in mainland China and receive an exclusive license to operate the brand in those channels. General Mills will retain ownership of the Häagen-Dazs retail and foodservice business in China.
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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.
DuyGrain functional nutrition bread with sliced whole grain loaf and Duyvis branding on a teal and yellow product banner
DuyGrain® functional & nutritional benefits in bread
DuyGrain® enhances nutrition, shelf-life freshness, sustainability, and margins in breads. Solving challenges faced by many bakeries globally; tight margins, growing consumer expectations for tasty, nutritious and clean label breads, while retailers demand lower wastage and sustainability commitments. Download the paper to learn how your bakery benefits from DuyGrain®.This Technical Paper is brought to you by Duynie.
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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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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
Mia Divecha, senior product line specialist at Cargill, discusses NextCoa, the cocoa-free confectionery alternative that Cargill and Voyage Foods are now bringing to North America. Designed to deliver the familiar taste and experience of chocolate without using cocoa, NextCoa combines plant-based ingredients with new technology to offer manufacturers an alternative amid ongoing cocoa supply and pricing challenges.

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Coffee’s price volatility challenge: IFF identifies key trends redefining the...
Woman shopping in supermarket for coffee.
The global coffee industry finds itself in an unusual position. Consumer demand remains strong, new consumption occasions are emerging, and premium coffee experiences continue to attract shoppers. Yet, at the same time, manufacturers are grappling with unprecedented volatility in raw material costs, climate-related supply disruptions, and mounting pressure to deliver value. According to a new report from International Flavors & Fragrances (IFF), the next phase of coffee innovation will be shaped by how effectively brands can balance these competing forces. Rather than slowing growth, the challenges facing the sector appear to be accelerating innovation across flavors, formats, and sourcing strategies.
UltraPhil targets aseptic development bottleneck as functional beverage...
Aseptic development in beverages.
The rapid expansion of functional beverages, protein drinks, and clean label formulations is placing growing pressure on beverage manufacturers to accelerate innovation while maintaining product stability and quality.
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.
Raisio launches grain side stream upcycling project for fiber ingredients
Person holding grains.
Raisio has secured €1.8 million (US$2 million) in funding from Business Finland for a four-year project focused on developing functional fiber ingredients from grain processing side streams. Combined with the company’s own €2.7 million (US$3.1 million) investment, the initiative represents a €4.5 million (US$5.2 million) commitment to advancing fiber innovation and improving resource efficiency within grain processing.
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. 
Ingredient synergies: Angel Yeast finds yeast-based protein boosts whey...
AngeoPro yeast protein by Angel Yeast

Nutrition Insight

In the search for the “perfect protein,” new science by Angel Yeast reveals that blending whey protein — widely considered the gold standard for rapid absorption — with AngeoPro Yeast Protein creates a synergistic effect that surpasses either protein source used in isolation. Compared to whey protein, AngeoPro features higher levels of certain amino acids, such as leucine (90 mg/g), arginine (60 mg/g), lysine (93.1 mg/g), and threonine (52.6 mg/g). The ingredient also delivers two to three times more phenylalanine and tyrosine than whey.
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IFF scientist working in taste modulation facility.
Business News
How IFF’s Food Ingredients sale could impact the industry
IFF’s US$4.3 billion sale of its Food Ingredients business to CVC Capital Partners is one of the largest ingredients sector transactions in recent years. While the deal is expected to strengthen IFF’s balance sheet and provide CVC with a sizable ingredients platform, its wider implications for competitors, customers, and investors are still emerging.
Arla Foods and DMK Group merger.
Food Ingredients News
Arla Foods and DMK clear regulatory hurdle for landmark...
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.
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).

Ingredient focus

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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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Consumers prioritize health in F&B choices Jun 2026

Data from Innova Market Insights shows a growing global focus on health when selecting food and beverages. Consumers are increasingly seeking products fortified with health-supporting ingredients — such as added vitamins, omega-3s, minerals, fiber, and protein — underscoring the rising importance of nutrient-rich, wellness-focused offerings.

Trend analysis

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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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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios

Mia Divecha, senior product line specialist at Cargill, discusses NextCoa, the cocoa-free confectionery alternative that Cargill and Voyage Foods are now bringing to North America. Designed to deliver the familiar taste and experience of chocolate without using cocoa, NextCoa combines...

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