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Arla Foods Ingredients: How aeration is reshaping texture in high-protein bars

High-protein bar manufacturers are thinking beyond traditional formats as consumers demand more than just nutrition — they now seek a variety of textures and exciting sensory experiences in snacks. Aeration, the process of incorporating air to create a lighter, fluffier texture in foods, is emerging as the “next frontier” in protein bar innovation, according to Arla Foods Ingredients.
A person holding a GLP-1 medication injector in front of a donut.
The GLP-1 formulation challenge: Clean sweetness, higher protein and nutrient density in smaller portions
The rapid increase of GLP-1 receptor agonists use has triggered a significant consumer-behavior reset for the F&B industry. Smaller portions, reduced appetite, and altered taste perception are forcing reformulators to reconsider what reduced-sugar products are actually for.
Woman shopper checking the label of olive oil in the supermarket.
Foodchain ID: Consumer demand and supply chain risks are reshaping traceability
During Vitafoods Europe 2026, FoodChain ID was positioning traceability and transparency as no longer optional extras, but core requirements for ingredient suppliers navigating a more complex and scrutinized market. From clean label expectations and sustainability claims to tightening regulations and supply chain volatility, the pressure on manufacturers to prove product integrity is intensifying across every stage of the value chain.
FoodchainTP
The Product Development Leader's Guide to Digital Integration
Product development teams are under pressure to deliver more, faster. Yet many face persistent friction from fragmented systems. This guide uncovers the hidden costs of digital disconnection, showing how to spot opportunities for integration and build the connected foundation that helps your team move faster with confidence.This Technical Paper is brought to you by FoodChain ID.
Lucas Wiarda, Corbion
Vitafoods Europe 2026: Corbion champions fermentation-based algae omega ingredients for mainstream F&B

At Vitafoods Europe 2026, Lucas Wiarda, strategic marketing director at Corbion, highlights the growing potential of fermentation-based algae omega ingredients, like AlgaVia Omega-3 and Omega-9. He explores how these sustainable solutions are being integrated into mainstream F&B products, addressing taste and scalability challenges, while meeting the demand for cleaner, plant-based options.

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Vitafoods Europe 2026 preview: Nutraceuticals, functional food & targeted wellness
At the Vitafoods Europe 2026 trade show (May 5–7), the nutraceutical industry will showcase its ingredients, functional foods, and new product applications for increasingly health-conscious consumers. In Barcelona, Spain, suppliers will gather to present the latest innovations in gut health, longevity, women’s health, beauty-from-within, sports nutrition, pet care, and metabolic health. Exhibitors are set to highlight proteins, postbiotics, probiotics, prebiotics, botanicals, enzymes, and flavors. We preview some of the standout companies and innovations.

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Mattson unveils free AI platform to boost F&B research and consumer trend...
female scientist working on laptop
US-based Mattson has launched an AI-powered platform to offer F&B professionals expert-level insights related to food, beverages, and product innovation. The “free to use” tool, MattsonIQ, is said to support food scientists and chefs’ access and use of industry knowledge through simple prompts.
Rethinking Coffee: Nestlé targets yield and resilience with robusta varieties
Man pouring coffee from pot into cup.
With coffee supply chains under pressure from climate volatility and rising costs, Nestlé has unveiled new robusta varieties designed to boost yields and improve resilience — part of a wider industry push to future-proof ingredient sourcing.
Rising consumer interest in hybrid meat driven by taste, quality & price, finds...
food cart with chef cooking hybrid meat
Consumer acceptance for hybrid meat products — where plant-based ingredients replace part of the meat content — is rising, particularly among flexitarian consumers, a study by Beneo’s brand Meatless has revealed. The findings highlight why food manufacturers must prioritize taste, quality, and nutritional benefits in NPD, especially to increase hybrid meat’s appeal among flexitarian and health-conscious consumers.
Debut and Oterra to develop Red dye 40 alternatives amid stricter color...
pink yogurt
Regulatory scrutiny of synthetic food colors in the US is intensifying, pushing manufacturers to accelerate reformulation strategies that have long been under consideration. With the US Food and Drug Administration (FDA) and Department of Health and Human Services (HHS) signaling a phase-out of certain FD&C-certified color additives by the end of 2026, demand is rising for alternatives that can match the performance of widely used synthetic dyes such as Red 40.
PepsiCo and Fertiberia to decarbonize potato and corn farming in Europe
Trucks of fertilizer
PepsiCo and Spain’s largest fertilizer producer Fertiberia have entered a long-term partnership to scale the utility of high-tech, green hydrogen-based fertilizers across Europe. Fertiberia has agreed to progressively supply PepsiCo with up to 150,000 metric tons of its Impact Zero crop nutrition solutions annually by 2030. The total volume is enough to cover approximately 400,000 acres (~162,000 hectares) of farmland used to grow key crops such as potatoes, corn, sunflower, sugar beet, and rapeseed, which are key ingredients for PepsiCo’s top brands such as Lay’s, Doritos, Ruffles, and Cheetos.
Appendix removal raises Alzheimer’s risk, but dietary shifts may restore gut...
Middle aged woman hands over salad bowl to girl

Nutrition Insight

Researchers have found a link between people who have had their appendix removed and an increased risk of Alzheimer’s disease. They speculate that the organ connected to the large intestine acts as a reservoir of beneficial gut bacteria and, with its absence, leads to key microbial losses. Nutrition Insight speaks with the project lead to learn about the role of dietary patterns and strengthening the gut-brain axis to potentially lower Alzheimer’s risk.
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man picking up protein bar from supermarket aisle
Tech & Innovation
Arla Foods Ingredients: How aeration is reshaping texture...
High-protein bar manufacturers are thinking beyond traditional formats as consumers demand more than just nutrition — they now seek a variety of textures and exciting sensory experiences in snacks. Aeration, the process of incorporating air to create a lighter, fluffier texture in foods, is emerging as the “next frontier” in protein bar innovation, according to Arla Foods Ingredients.
food cart with chef cooking hybrid meat
Research & Development
Rising consumer interest in hybrid meat driven by taste,...
Consumer acceptance for hybrid meat products — where plant-based ingredients replace part of the meat content — is rising, particularly among flexitarian consumers, a study by Beneo’s brand Meatless has revealed. The findings highlight why food manufacturers must prioritize taste, quality, and nutritional benefits in NPD, especially to increase hybrid meat’s appeal among flexitarian and health-conscious consumers.
large building with vitafoods logo
Food Ingredients News
Vitafoods Europe 2026 live: Multi-benefit beverages...
Functional beverages are emerging as one of the most dynamic and fast-moving categories, as the global wellness market continues to evolve. No longer limited to fortified juices or protein shakes, today’s formulations are blending hydration, nutrition, and targeted health benefits — from gut support to cognitive performance — into convenient, everyday formats.

Ingredient focus

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Sugar reduction solutionsMay2026

Innova data shows that consumers are actively reducing sugar in their diets. This trend drove +5% increase in reduced-sugar claims in F&B launches from 2021 to 2025. Europe accounted for the most ...

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Food packaging trends May 2026

Innova Market Insights data indicates a 5% compound annual growth in F&B launches between April 2021 and March 2026. The top packaging types were flat pouch, folded box, and bottle. More than half of launches were packed in plastic, while molded fiber packaging shows strong growth. Recyclable remained the top environmental claim, as reusable claims gain traction.

Trend analysis

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Innovative chocolate applicationsMay 2026

Innova data shows an increase in chocolate product launches globally. One-third of these launches were in a chocolate block format, while wrapped chocolate pieces emerged as the fastest-growing format. “Vegetarian” was the leading claim for chocolate, and nut flavor was the most popular flavor.

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Lucas Wiarda, Corbion
Video05:41
Vitafoods Europe 2026: Corbion champions fermentation-based algae omega ingredients for mainstream F&B

At Vitafoods Europe 2026, Lucas Wiarda, strategic marketing director at Corbion, highlights the growing potential of fermentation-based algae omega ingredients, like AlgaVia Omega-3 and Omega-9. He explores how these sustainable solutions are being integrated into mainstream F&B products,...

Vitafoods 2026: Carbery & Synergy Flavours video thumbnail: Two people at an innovation expo beside sliced chocolate-covered desserts on a wooden board
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Vitafoods Europe 2026: Carbery and Synergy Flavours tackle protein innovation and functional food trends
Michiel Pronk, Cosun Protein
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Vitafoods Europe 2026: Cosun Protein unlocks fava bean’s potential beyond vegan consumers
Floor van der Horst, FrieslandCampina Ingredients
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Vitafoods Europe 2026: FrieslandCampina Ingredients on high-protein innovation and the future of dairy in F&B
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