August 2026 F&B industry review.

August in review: Nestlé’s GLP-1 strategy, FDA GRAS proposal, El Niño risks

In August 2026, GLP-1 use pushed nutrient density and metabolic health further into mainstream F&B. Nestlé said it is exploring products tailored to people eating smaller portions, Tate & Lyle identified new reformulation opportunities around fiber and lower sugar, and strong nutrition demand helped lift Arla Foods Ingredients’ revenue.
Shaved ice dessert with mango slices.
Desserts and ice cream reimagined: Balancing indulgence, nutrition and new sensory experiences
Ice cream and desserts have always been products of pleasure. They are associated with moments of comfort, celebration, and indulgence. However, the category is entering a new phase, as consumers increasingly expect more from their favorite treats. Today’s dessert and ice cream consumers are looking for products that deliver enjoyment and align with broader health and lifestyle priorities. Higher protein, reduced sugar, lactose-free options, cleaner labels, premium ingredients, and exciting sensory experiences are all influencing innovation across the category.
Friends eating burgers outdoors.
Ohly: Tackling the challenge of creating authentic meat flavor in plant-based foods
Recreating the depth and complexity of cooked meat remains a key challenge for plant-based foods. While umami provides a savory foundation, the rich roasted and cooked-meat character consumers expect is largely shaped by the Maillard reaction and the complex flavor compounds generated during cooking.
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Freshness that goes further
Any quality issues? This paper examines how carbohydrate science and the functional properties of TREHA® can help manufacturers protect the quality of chilled and frozen foods. Through improved moisture retention, freeze-thaw stability and low sweetness, TREHA® offers a practical formulation tool for maintaining product quality across the supply chain.This Technical Paper is brought to you by Nagase Food Ingredients.
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
As consumer demand for functional food and beverage products continues to rise, delivering health benefits is no longer a differentiator, it’s an expectation. But while brands compete on claims, many overlook a critical driver of repeat purchase: enjoyment.Taste, texture and sensory excitement often fall short, leaving consumers with products that are good for them, but not compelling enough to come back to. In this webinar, we explore the missing link in today’s functional F&B landscape: “fun.” Why is indulgence still important alongside functionality in many categories and how can brands bridge the gap between nutrition and pleasure without compromising on either.Join us as we unpack emerging consumer expectations, highlight key trends, and demonstrate how a holistic approach to product development can unlock both health and indulgence. Discover why the future of functional F&B lies in both what products do and how they make people feel.
Raisio video thumbnail: Smiling woman in front of wooden shelves displaying Elovena oatmeal, snack biscuits, and other packaged food products
Raisio Food Solutions: How oats can elevate gluten-free product development

At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the versatility of oats, the requirements of gluten-free production, emerging global demand, and the next opportunities for better-for-you gluten-free foods and beverages.

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EU “veggie burger” fight returns as MEPs seek wider naming ban
Grocery store refrigerator section with rows of various brands of plant based protein substitutes.
The EU is heading toward another battle over whether plant-based foods can use familiar meat-related names, just weeks after lawmakers finalized rules that deliberately left terms such as “burger,” “sausage,” and “nugget” available to alternative protein makers.
GLP-1 nutrition and whey prices help lift Arla Foods Ingredients revenue 19.3%
Arla staff celebrate H2 2026 results.
Arla Foods Ingredients posted a 19.3% year-on-year revenue increase in the first half of 2026, reaching €867 million (~US$1.01 billion), up from €726 million (~US$846 million) a year earlier. The results come as higher whey protein prices and sustained demand for value-added nutrition ingredients bolstered the dairy cooperative’s ingredients business.
“Proteinmaxxing” and GLP-1 drive whey squeeze as suppliers scale and diversify
A man adds protein to a shaker cup from a large bucket of powder.
Whey protein is under pressure and demand has climbed fast enough that suppliers are rebuilding around it. GLP-1 drugs have driven demand for high-quality dairy protein, as consumers load more protein into more eating occasions. Suppliers across the industry are addressing this challenge in different ways.
Ingredion wins EU Novel Food approval for upcycled carrot fiber ingredient
Man with healthy gut holding stomach.
The European Commission has authorized Ingredion’s Benicaros SF Pure P, an upcycled, rhamnogalacturonan-I (RG-I)-enriched soluble carrot fiber, for use in foods, beverages, and dietary supplements. The authorization, which enables commercialization throughout the EU beginning July 2, 2026, follows a positive scientific safety assessment by the European Food Safety Authority and extends Ingredion’s functional fiber portfolio into a new category of upcycled, plant-based ingredients.
Food industry’s next challenge: Building a future-ready science workforce
Food scientist working on laptop.
The future of the food system may depend on more than scientific breakthroughs and technological innovation. According to a new white paper from the Institute of Food Technologists (IFT), the industry must also address a growing workforce challenge: ensuring food professionals have the skills needed to apply those innovations effectively.
Protein restriction and longevity: EUFIC weighs the evidence for healthy aging
Elderly man and woman drinking protein shakes

Nutrition Insight

A new review outlines a potential link between restricting specific amino acids and extending lifespan. In response to this finding, the European Food Information Council (EUFIC) raises several considerations, underscoring that the reality is more nuanced than direct guidance that “less protein is better.” It instead raises questions about the role protein’s specific amino acid composition plays in healthy aging.
Highlighted features
Various packaging and recycling symbol.
Policy & regulation news
EU PPWR: What F&B companies need to know about the new...
The EU’s Packaging and Packaging Waste Regulation (PPWR) marks the biggest change to packaging legislation in decades. While often described as a recyclability regulation, its impact reaches far beyond whether a package can be recycled. For food and beverage companies, PPWR could reshape how packaging is designed, documented, sourced, and managed across the entire value chain.
F&B ingredient innovation leaders in Helsinki, Finland.
Tech & Innovation
Valio, Raisio and Solar Foods: Inside Finland’s ingredient...
Milk, northern oats, and a microorganism fed with carbon dioxide and hydrogen may appear to have little in common. In Finland, however, they illustrate how the country is drawing on established agriculture, advanced processing, and emerging biotechnology to develop higher-value food ingredients. During a recent reporting trip to Helsinki, Finland, Food Ingredients First spoke with experts from Valio, Raisio Food Solutions, and Solar Foods to explore the science, commercial thinking, and the collaborative culture driving the country’s ingredient innovation.
Woman drinks boba bubble tea while looking at her phone.
Food Ingredients News
From novelty to NPD: How boba, mochi and cold foam are...
From chewy tapioca boba and fruit-filled popping pearls to soft mochi and airy cold foam, texture is becoming an increasingly important ingredient in food and beverage innovation. Once closely associated with specialist bubble tea shops, Japanese confectionery, and coffeehouse culture, these textural formats are now appearing across mainstream beverages, desserts, dairy, confectionery, and packaged foods.

Ingredient focus

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Clean label evolutionAug2026

Innova Market Insights data indicates that consumers globally are reducing artificial ingredients in their diets to eat healthier. Global data also shows that clean label claims are gaining ground in ...

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Product innovation

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New frontiers in protein Aug 2026

Innova Market Insights data indicates a 6% average annual growth in F&B launches with protein ingredients and high/source of protein claims between April 2021 and March 2026. The top subcategories were Cereal, Dairy, and Meat Substitutes. Soup and hot drinks with protein ingredients were emerging. The top protein ingredients were milk protein, pea protein, and soy protein isolate.

Trend analysis

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What’s next in Desserts and Ice Cream?Aug 2026

Innova Market Insights data shows that flavor still plays a vital role in ice cream and dessert choices, with the category growing at a 4% CAGR from July 2021 to June 2026. While ice cream accounts for the largest share of these launches, toppings and flavor combinations are becoming more creative areas for NPD. Sour flavors are also gaining attention in desserts, growing by 132% over the past five years globally.

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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

At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the...

Erika Milczek, Curie Co.
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IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme
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IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
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IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate
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