Enzybel by Natix promotes specialty enzymes for food and beverages, highlighting key applications and its presence at Fi Europe, booth 42M12
Four ready meals on kitchen table. Smartphone next to them.

Solo dining surge challenges manufacturers to balance fiber with convenience

Solo dining is becoming an increasingly prominent eating occasion among younger consumers, creating opportunities for food manufacturers to deliver convenient, nutritious meal solutions. New research from Mars reveals that 45% of Gen Z and Millennials who eat alone do so more frequently than three years ago, highlighting a shift in eating habits, and a growing demand for healthier, low-effort meal options. However, the research highlights a disconnect between consumers’ awareness of fiber’s health benefits and its inclusion in solo meals. 
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Functional fiber moves beyond high-fiber claims as suppliers target formulation performance
Consumer interest in gut health and “fibermaxxing” concepts is proliferating as functional fiber innovations expand beyond high-fiber claims. Ingredient companies are leveraging fermentation, microbiome science, and improved ingredient engineering to deliver fiber in mainstream and convenient formats.
Meal on table.
Edonia CEO on scaling spirulina protein for prepared foods and hybrid meat
French start-up Edonia has secured €15 million (US$16.8 million) to scale production of Edo, its spirulina-derived protein ingredient for food manufacturers and foodservice operators. The financing will support a new production facility in France and commercial growth in Europe, Japan, and the US. Food Ingredients First speaks with Edonia’s co-founder and CEO, Hugo Valentin, about turning spirulina into a tender, grain-like ingredient for protein enrichment and meat replacement, the formulation challenges it aims to solve, and the next steps toward industrial scale. 
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BEYOND SALT & UMAMI: Unlocking Sensory Architecture with Biolev
Beyond salt reduction and MSG replacement, modern yeast extracts offer food engineers dynamic sensory architecture. By isolating specific peptides and volatile precursors, Levapan’s Biolev portfolio delivers complex smoky, roasted, meaty, and creamy notes, while smoothing spicy curves and effectively masking plant protein off-notes in processed meats, snacks, and vegan applications.This Technical Paper is brought to you by Biolev by Levapan.
Michiel Van Der Pom, Cargill
Cargill VP on navigating cocoa costs and health demands
Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa & Chocolate in EMEA, discusses the chocolate trends shaping customer demand, how Cargill is helping manufacturers navigate cocoa price volatility, and the growing role of cocoa alternatives. 

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Fi Asia Indonesia 2026 review: Regional realities reshape formulation
Fi Asia Indonesia 2026 (Sep 16–18) showed how affordability, halal readiness, health, taste, and local relevance are reshaping ingredient innovation. Exhibitors translated these pressures into beverages, snacks, bakery, dairy, sauces, and convenience foods, while addressing factory-floor challenges, such as heat stability, humidity, shelf life, and uneven cold chains. Protein, fiber, biotics, biosolutions, natural preservation, and sugar reduction all moved further into everyday formats. We look back at some standout suppliers and solutions on show in Jakarta.
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Precision fermentation study highlights bakery potential as brands tackle...
Woman smiling while shopping for pastries and sweets in a bakery section of a modern supermarket.
Precision-fermented ingredients may find a more receptive audience in familiar foods such as packaged cakes than in products promising to replicate meat, according to new EIT Food Consumer Observatory research. The qualitative study, involving 45 participants, suggests food manufacturers can build on curiosity about the technology, provided they explain the process clearly and give consumers a tangible reason to choose the finished product.
Gourmey cultivated duck clears key Australia-New Zealand regulatory hurdle
Meat-like spreads on table.
Gourmey’s cultivated duck ingredient has cleared a regulatory hurdle in Australia and New Zealand, with Food Standards Australia New Zealand (FSANZ) approving changes that would allow its use in foods such as foie gras and pâté. In its official notification published on October 13, FSANZ confirms that its board approved application A1341 on October 6. The Food Ministers’ Meeting has 60 days to request a review or inform the regulator that it does not intend to do so. 
US FDA salt substitute rule expands sodium reduction options for manufacturers
The US FDA White Oak campus.
The US FDA has finalized a rule permitting salt substitutes in foods covered by 139 standards of identity, expanding manufacturers’ options to reduce sodium in standardized products. The rule was published in the Federal Register on October 13 and is scheduled to take effect on December 14, 2026. The affected categories include cheese, bread, canned vegetables, mayonnaise, and salad dressing.
Europe’s food system faces growing climate and supply chain risks
Corn crop growing in drought conditions.
Europe’s food system ranks among the world’s most resilient, but mounting climate pressures, supply chain weaknesses, and trade barriers could threaten that position, according to a new report from Economist Enterprise, supported by Cargill. The analysis warns that vulnerabilities spanning agricultural production, irrigation, and cold-chain infrastructure risk amplifying disruption across the food supply chain, with potential consequences for raw material availability, operating costs, and food prices. 
OlsAro raises €5M to bring salt-tolerant wheat closer to market
OlsAro innovation lab.
Swedish agtech company OlsAro has secured €5 million (US$5.6 million) in seed funding to bring its first salt-tolerant wheat product toward market and expand its climate-resilient cereal genetics platform.
Natix warns fake bromelain passes protease-based identity tests, as new methods...
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Nutrition Insight

Nutraceutical and pharmaceutical brands are increasingly seeking out enzymes for various applications due to their scientific efficacy, clean label, and traceable natural origins, Stefaan Vandaele, CEO of Natix, tells Nutrition Insight. He especially draws attention to bromelain’s growing popularity, which is threatened by a limited supply, giving rise to fake bromelains due to the limitations of verification tests today. However, new tests are being developed and are coming soon. 
Highlighted features
Runners drinking functional beverages.
New Product Development
Givaudan webinar preview: Combining color, botanicals and...
For beverage developers, natural solutions with interesting and memorable flavors, colors, and botanical combinations are key to creating benefit-led beverages that consumers trust, according to Givaudan. The multinational flavor and fragrance manufacturer’s upcoming webinar, “Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours,” will explore consumer expectations around colors and how brands can communicate their benefits, and explain the technical challenges of combining these ingredients in functional beverages. 
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Food Ingredients News
Mars and HowGood-backed food carbon standard targets...
F&B companies face growing difficulty in comparing product emissions as suppliers rely on different footprinting methods and databases. Waste and Resources Action Programme (WRAP) and Wageningen University & Research (WUR) are now calling on businesses to help develop a common international GHG footprinting standard through the Global Sustainable Transition Alliance (GSTA).
A person pushing a grocery cart through a store.
Food Ingredients News
Innova Market Insights’ top 2027 F&B trends: Nutrient...
Innova Market Insights has unveiled its “Top 10 Trends for 2027.” Every year, Innova compiles its top ten F&B trends, based on direct consumer research to identify shifts in behavior and preference, as well as on product launches and on-pack information from the market. According to the data-driven market research company, modern consumers are reading nutrition labels and choosing protein by its quality. They are also expecting food to support their energy, appetites, longevity, lifestyles, and sustainability values and goals. Climate concerns, economic pressure, and global uncertainty seem to be making consumers more deliberate about what they buy. 

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Healthy indulgence hitsOct2026

Innova Market Insights data indicates that consumers globally associate indulgent F&B experiences with healthier enjoyment. The market is responding to this demand, with confectionery, bakery and ...

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Nutritional value takes the spotlight as the F&B 2027 trend Oct 2026

Innova Market Insights has named “Nutrient Density Design” the top F&B trend for 2027. Consumers want more nutritional value from everyday food and drink, with 59% globally reading all or most nutrition information on packaging. Brands are responding by reducing negatives, removing scrutinized ingredients, and boosting positive nutrition.

Trend analysis

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Functional fiber opportunitiesOct 2026

Innova data indicates that consumers globally are increasingly incorporating fiber into their diets. Fiber ingredient use in food and beverage products is gaining momentum, with Europe leading the growth. Soft Drinks accounted for the highest share of launches, while postbiotic claims continued to gain traction.

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Michiel Van Der Pom, Cargill
Video06:49
Cargill VP on navigating cocoa costs and health demands

Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa & Chocolate in EMEA, discusses the chocolate trends shaping...

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Webinars28:39
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
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Video12:43
IFT president explores ingredient innovation and affordability
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Webinars35:59
All about Cocoa Butter Equivalents
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