Biolev banner promoting yeast science with food bowls and “Visit us at IFT First Chicago Booth #1754.”
pouring ube flavored syrup into glass of milk

“Purple gold” into profit: Navigating ube’s soaring demand and supply gaps

Ube — the vibrant purple yam described as the Philippines’ “purple gold” — has quickly captured social media attention to become one of the F&B industry’s most viral ingredients. Its eye-catching color is appearing in everything from iced lattes and cloud coffees to ice creams, cheesecakes, and bakery launches. However, the industry is confronting a key question with ube’s soaring popularity: can supply keep up with demand?
Young woman reads product label while buying diary product in supermarket.
Health-forward F&B: Ingredients move from better-for-you to “more per bite”
Food and beverage innovation is entering a new phase. Over the next decade, health-forward products will be judged less by isolated claims and more by how effectively they support multiple aspects of well-being at once — energy, satiety, digestion, mood, cognition, healthy aging, and metabolic health — without compromising taste, convenience, or affordability. For ingredient suppliers, this is changing the formulation brief. Products must be nutrient-dense but enjoyable, functional but familiar, science-backed but scalable, and increasingly sustainable. Food Ingredients First speaks with major ingredient suppliers Valio, Hydrosol, IFF, FrieslandCampina Ingredients, and dsm-firmenich to understand how health-forward innovation is evolving across F&B.
FrieslandCampina Ingredients, cows in a field.
Inside FrieslandCampina Ingredients’ NAM Application Center for high-protein innovation
As demand for high-protein foods and beverages continues to accelerate across North America, manufacturers are under increasing pressure to deliver products that combine nutritional benefits with exceptional taste, texture, and functionality. At the same time, evolving consumer expectations around convenience, personalization, and added health benefits are reshaping innovation priorities across categories ranging from ready-to-drink beverages to functional snacks.
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.
Vanessa Adamson, Agriculture and Horticulture Development Board
AHDB: GLP-1 weight loss drugs set to reshape UK meat demand

The rapid rise of GLP-1 weight-loss drugs is creating both challenges and opportunities for red meat consumption, according to new analysis from the UK's Agriculture and Horticulture Development Board. Vanessa Adamson, retail and consumer insight manager, highlights how GLP-1 users eat less overall but are prioritizing nutrient-dense, protein-rich foods — trends with clear implications for red meat consumption.

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UN FAO: Global livestock antimicrobial use set to rise nearly 30% by 2040
Vet giving vaccination to livestock.
A new UN FAO report warns that, under current trends driven by growing demand for animal source foods and continued production intensification, global antimicrobial use in livestock is projected to increase by almost 30% by 2040 compared with 2019.
Tetra Pak accelerates food system resilience with GHG reductions across value...
young man standing with boxes of tomato crates
Tetra Pak has unveiled its 27th Sustainability Report, highlighting significant strides in reducing greenhouse gas (GHG) emissions across its operations and global value chain, while reinforcing food system resilience.
HowGood–Sweep partnership brings product-level emissions data into...
Happy father and daughter buying food in supermarket.
Food and agriculture companies can now gain unprecedented access to product-level carbon data through a strengthened partnership between HowGood and Sweep. The collaboration allows companies to bring ingredient- and product-level emissions data directly into enterprise sustainability platforms, transforming the way organizations measure, manage, and report on environmental impact. HowGood, a global leader in product carbon footprint automation, has integrated its extensive database of over 12 million product carbon footprints into Sweep, an AI-powered sustainability intelligence platform. This integration enables companies to use precise emissions data for scope 3 carbon accounting, supplier engagement, and regulatory reporting, all without manual data collection.
ADM and TechnoServe scale regenerative soybean farming in India
An Indian farmer in a soybean field.
ADM has expanded its Farm Forward Initiative in India, partnering with TechnoServe to support 15,000 new soybean farmers in Maharashtra. The 18-month program, backed by US$500,000 from ADM Cares, focuses on regenerative agriculture, improved soil health, and climate resilience, while helping smallholder farmers increase productivity and income. Under the partnership, ADM provides strategic oversight, and TechnoServe leads on-the-ground implementation, offering farmer training in soil management, crop rotation, and water-efficient practices. 
Borage oil by-product emerges as novel plant protein for food and feed
a bowl of borage oil with borage seeds and flowers
Global ingredient and process technology firm POS Biosciences Corp has published new peer-reviewed research on the protein composition and functional properties of borage pressed cake, a by-product of borage oil extraction. The study positions the ingredient — which contains nearly 32% protein on a dry-weight basis — as a novel plant-based protein source for food, feed, and aquaculture applications.
Whey protein isolate byproducts show unexplored value for human nutrition
three cows with blue sky in background

Nutrition Insight

Dairy byproducts, commonly used for low-value animal feedstock, have been shown to have a nutritional value for humans. A study suggests these offer opportunities for manufacturers to create ingredients for functional human foods while taking environmental sustainability into account. When whey protein isolate is produced, it also produces an almost equal amount of whey protein phospholipid concentrate (WPPC) as a byproduct.
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Hellmann's and Knorr products from Unilever.
Food Ingredients News
How Unilever is using AI to stay visible in a new era of...
The battle for consumer attention is no longer confined to supermarket aisles or search engine results. Increasingly, it is taking place inside AI-powered search tools, voice assistants, and large language models that are shaping what consumers cook, buy, and eat. For global food manufacturers, that shift is creating a new challenge — ensuring brands are not only visible on store shelves, but also recommended by the algorithms consumers increasingly rely on for inspiration and decision-making.
Human hand holding a pint of Haagen Dazs ice cream at a supermarket freezer.
Business News
General Mills joins localization trend with China...
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.
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.

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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.

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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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Vanessa Adamson, Agriculture and Horticulture Development Board
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AHDB: GLP-1 weight loss drugs set to reshape UK meat demand

The rapid rise of GLP-1 weight-loss drugs is creating both challenges and opportunities for red meat consumption, according to new analysis from the UK's Agriculture and Horticulture Development Board. Vanessa Adamson, retail and consumer insight manager, highlights how GLP-1 users eat less...

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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
Anne Auger, Givaudan, Vitafoods Europe 2026, Cognitive Health, Functional Ingredients, Cereboost, Zensera, Health And Functional BU, South-West Europe, Functional F&B, Taste, Regulatory Compliance, Su
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Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients
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Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B
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