IFF banner showing woman drinking a red beverage with text: “Consumers want less sugar. But not less flavor.” FLAVORFIT improves taste, healthier formulations, and clean labels. IFF logo.
Beyond Meat products in supermarket.

Beyond faces Nasdaq delisting: What will the plant-based pioneer do next?

Beyond (formerly Beyond Meat) has until August 31, 2026, to save its listing on Nasdaq, after it traded below the minimum US$1 per share price for 30 consecutive business days. We look at how this early plant-based meat pioneer plans to bounce back from long-term sales decline and regain compliance with the US’ second-largest stock exchange. The California-based company received a letter from the Nasdaq Listing Qualifications Department on March 4, 2026, warning that it would be delisted if it failed to trade above US$1 per share for at least ten consecutive business days before the deadline.
woman's hand holding basket inside supermarket
Vanilla’s adaptive edge: From formulation tool to fermentation frontier
Global food and beverage launches featuring vanilla ingredients recorded a 79% compound annual growth rate between 2023 and 2025, according to Innova Market Insights data, with Europe accounting for more than a third of new products. The growth comes as the vanilla commodity market is in oversupply and bean prices are falling, which is leading to fundamental shifts in how manufacturers are using and sourcing the ingredient.
mother and daughter shopping for dairy drinks in supermarket
IFF: How fermentation, AI & culture innovations are driving kefir’s “resurgence”
Kefir is emerging as a strategic growth opportunity for dairy manufacturers — driven by improvements in culture design, fermentation control, and AI-driven process optimization. International Flavors & Fragrances (IFF) highlights a “resurgence” of the fermented dairy beverage, driven by gut-health demand, as it positions kefir as a “platform for innovation.”
DuynieTP
DuyGrain®: Cost-efficient proteins & fibres
Protein and fibremaxxing are top trends among consumers. Incorporating them while keeping clean-label, taste and price in mind can be challenging. DuyGrain®, a plant-based protein and fibre-rich ingredient, offers a solution. Download the paper to learn how DuyGrain® enhances both nutrition and margins in bakery, meat and meat alternatives.This Technical Paper is brought to you by Duynie.
Pedro Goncalves, Tetra Pak
Expo West 2026: Tetra Pak’s aseptic processing tackles shelf life and food waste challenges

Pedro Goncalves, VP of Marketing, US & Canada at Tetra Pak, tells us how the company’s innovation ecosystem helps F&B brands transform formulations into commercially viable products. He highlights how aseptic processing can protect nutrients and enable preservative-free shelf life. He also discusses how packaging design, recycling initiatives, and energy-efficient production systems support sustainability, clean label innovation, and reduced food waste across the value chain.

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Expo West 2026 review: Functional nutrition for GLP-1 support, gut health & women’s wellness
At the Natural Products Expo West 2026 trade show (Mar 3–6), the nutrition, food, and beverage industries showcased innovations in functional, tasty wellness products in consumer-friendly formats. In Anaheim, California, US, solutions supporting women’s health, gut microbiome, GLP-1 use, and weight management took center stage. Exhibitors spotlighted nutrient-dense products focusing on protein, postbiotics, probiotics, fiber, natural colors, and clean label solutions. We look back at some of the key innovations and companies at Expo West this year.

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Less is more? Nestlé refines innovation pipeline for modern F&B consumer trends
Nescafe Espresso Concentrated.
Nestlé is shifting its innovation strategy from many small launches to fewer, bigger, and better introductions to the market. The Swiss F&B giant has recently introduced a range of NPD across different global geographies in direct response to consumer behavior trends that are shaping innovation pipelines.
Science meets confectionery: Mondelēz and Aston University advance chocolate...
Hands holding Cadbury chocolate bar.
A Mondelēz International collaboration with Aston University (UK) could be set to reveal how scientific advancements in filtration technology can be leveraged to develop high-cocoa chocolate with distinctive flavor profiles and without added sugar. The collaboration is the first to apply the university’s advanced membrane-based filtration technologies for water processing to the food sector. The research will explore how biological membrane proteins can be used to filter food ingredient properties, modifying nutrients, aromas, and flavors.
Scientists explore rice proteins for plant-based cheese innovation
three types of vegan cheese against white background
US-based researchers have investigated how rice proteins can be used to formulate “hypoallergenic alternative foods” to meet the demands of vegans and consumers who are allergic to dairy, nuts, or gluten. A team at the University of Arkansas extracted various proteins from a single rice cultivar, revealing their potential to provide firm texture and meltability in plant-based cheesemaking, while also expanding the US rice protein market.
Lallemand debuts fermentation-derived vanillin for clean label foods
Vanillin food ingredient.
Lallemand Bio-Ingredients has developed a vanillin aroma ingredient for various food products, including bakery, dairy, confectionery, chocolate, and cereals. The natural alternative to synthetic vanillin enhances mouthfeel, boosts specific flavor notes, and provides an intense vanilla taste. The “groundbreaking” Hevani ingredient is produced through a precision fermentation process, which Lallemand has access to as part of its 2024 acquisition of biotechnology firm Evolva. The process leverages yeast-based technology to produce high-purity natural ingredients year-round, while preserving natural resources.
Plant-based milk demand fuels Oatly’s Swedish capacity expansion
A worker at Oatly’s Landskrona facility
A resurgence in demand for oat-based beverages is behind Oatly’s expansion plans to increase production at its key facility in Landskrona, Sweden. The company says this is a multi-year investment with the expanded infrastructure expected to boost the site’s production capacity by more than 33%.
LabelBlind: India’s packaged foods hit by nutrition label noncompliance amid...
Indian man standing at grocery shop looking into freezer

Nutrition Insight

LabelBlind Solutions has found several instances of claims noncompliant with Food Safety and Standards Authority of India (FSSAI) regulations across staple and new food categories in India. The nation’s first AI-led digital food labeling service flags the trend, which increases the risk of consumer confusion about what is truly nutritious and healthy, especially regarding products made for children. Nutrition Insight speaks with LabelBlind’s founder, who urges stricter governance, especially amid India’s long battle against undernutrition, while obesity, non-communicable diseases, and metabolic disorders are rising.
Highlighted features
Coffee harvest.
Business News
Coffee prices caught between record harvests and Hormuz...
Global coffee prices have fallen sharply from the record highs above US$4.40/lb reached in early 2025, as Brazil’s national supply agency forecasts a record 66.2 million bag harvest and Rabobank projects the first significant global production surplus in five years. But the correction is now facing fresh complications with the closure of the Strait of Hormuz amid the Iran war, which is pushing freight rates, insurance premiums, and fuel costs higher just as the supply picture improves.The world’s two largest coffee buyers have laid bare how severe the input cost pressure has been. JDE Peet’s, the biggest pure-play coffee company, absorbed €1.6 billion (US$1.73 billion) in cost inflation in 2025 and passed on 19.5% in pricing to consumers, while Nestlé reported that coffee and cocoa commodity costs drove its underlying trading operating profit margin down 130 basis points. 
Plant-based meat on supermarket shelf.
Food Ingredients News
Plant-based naming dispute: How the EU’s new rules could...
Yesterday saw an EU trilogue discussion about whether plant-based foods can use meat-related names on alternative F&B products — and the result is a mixed bag of bans and restrictions on certain terminology, which will have an impact on farmers, brands, and companies operating in the plant-based space.
Young consumers eating ChoViva products.
New Product Development
Nestlé adopts ChoViva as confectionery giants embrace...
Planet A Foods’ ChoViva cocoa-free chocolate alternative is gaining traction with F&B giants, as confectionery and snack brands work to future-proof themselves against cocoa supply volatility. Nestlé Germany will expand its Choco Crossies “Snack Vibes” line using ChoViva next month, while Planet A Foods tells us it is talking to several other major brands about similar product launches. ChoViva already features in over 120 products across 10 countries, including private labels and well-known brands, such as Griesson - de Beukelaer, Treets, and Jokolade. Planet A Foods has partnered with industry giant Barry Callebaut to ensure global availability of its ingredient, which is primarily made from fermented, roasted sunflower seeds and oats.

Ingredient focus

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Snacking trends in focus: Flavor, protein & fiberMar2026

Innova data shows consumers prioritize protein and fiber when purchasing snacks. However, flavor remains the most important factor in snack choice, driving steady annual growth in product launches fro...

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Lallemand Bio-Ingredients

Product innovation

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Future of food processing Mar 2026

According to Innova Market Insights, attitudes toward ultra-processed foods are changing. Consumers increasingly associate ultra-processed foods with unhealthy indulgence, but their habits are shifting, particularly with a rise in cooking from scratch. This shift means many products require reformulation to deliver the fresh, authentic characteristics consumers seek.

Trend analysis

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Vanilla’s adaptive edge spurs NPDMar 2026

Vanilla is proving its adaptive edge in global F&B innovation. New product launches featuring vanilla ingredients witnessed a large annual growth rate globally between 2023 and 2025, signaling sustained cross-category demand. More than a third of global launches were from Europe.

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Pedro Goncalves, Tetra Pak
Video11:38
Expo West 2026: Tetra Pak’s aseptic processing tackles shelf life and food waste challenges

Pedro Goncalves, VP of Marketing, US & Canada at Tetra Pak, tells us how the company’s innovation ecosystem helps F&B brands transform formulations into commercially viable products. He highlights how aseptic processing can protect nutrients and enable preservative-free shelf life. He...

Santiago Vega, Givaudan
Video09:05
Expo West 2026: Givaudan drives flavor innovation to support better-for-you formulations
Video Thumbnail: Cargill trade show booth with branded signage, attendees networking, and a featured staff member in a circular inset at a food industry expo
Video03:50
Expo West 2026 live: Cargill’s fermentation-driven sugar reduction for sustainability & cost benefits
Brad Schwan, ADM
Video05:24
Expo West 2026 live: ADM targets reformulation trends as health fuels F&B innovation
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