AI-enhanced food ingredient innovation lab.

AI enters the food lab: The rise of predictive ingredient development

Artificial intelligence has moved beyond brainstorming and into the working infrastructure of F&B innovation. Ingredient suppliers, product developers, and major brands are using specialized systems to organize research, model formulations, predict ingredient behavior, interpret consumer signals, and reduce physical trials before commercialization. Before reaching the bench, developers can use AI to eliminate obvious dead ends, compare competing constraints, and decide which formulations are worth testing.
California Natural Color colors on cupcakes.
Color innovation breakthroughs push natural shades beyond the performance gap
Natural food colors are evolving from imperfect substitutes for synthetic dyes into high-performing tools that can help food and beverage products stand out. As regulators intensify scrutiny of synthetic dyes and consumers seek cleaner, more recognizable ingredient lists, suppliers are applying fermentation, encapsulation, plant breeding, advanced extraction, and application-specific formulation to solve the industry’s toughest performance problems.
Eating protein bar while working.
Beyond sports nutrition: Leprino targets everyday F&B with advanced dairy proteins
Protein has moved beyond sports nutrition to become a mainstream F&B ingredient. While new protein ingredients expand formulation opportunities, manufacturers must meet rising consumer expectations for convenience and taste. Food Ingredients First speaks to B.T. Nauslar, vice president of the Nutrition Global Business Unit at Leprino Nutrition, and Angela Queneau, director for Nutrition R&D at Leprino Foods, to learn how dairy proteins are shaping the mainstream F&B industry, how micellar casein can elevate ingredient performance compared to traditional milk protein, and why it has been underused so far. 
Image with colorful graphics representing AI driven innovation and colors in food industry
How AI Can Accelerate Reformulation with Natural Colours
Replacing synthetic dyes with natural colours is rarely a simple one-to-one switch. Discover how Döhler’s AI-supported colour-matching tool predicts achievable shades, identifies suitable blends and recommends precise dosages within minutes. The paper shows how digital colour modelling can reduce laboratory iterations, accelerate reformulation and support more confident and faster product-development decisions.This Technical Paper is brought to you by Döhler.
Erika Milczek, Curie Co.
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme

Erika Milczek, founder and CEO of Curie Co, presents Curabind, a clean label enzyme designed to stabilize proteins by increasing the number of bonds. Milczek says the enzyme can improve cheese curd yields by up to 11% and strained yogurt mass by 25%, while supporting longer shelf life. She also highlights its potential to replace gums, hydrocolloids, and modified starches.

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IFT FIRST 2026 review: Cleaner labels and stronger functionality
IFT FIRST 2026 in Chicago, US, highlighted a shift toward cleaner-label, higher-protein, and more functionally targeted F&B. Exhibitors showcased high-value ingredients made from precision fermentation, new transparent yeast- and plant-based proteins, and high-performing natural colors. AI also played an increasing role in optimizing formulas. Key priorities included GLP-1-focused nutrition, sodium and sugar reduction, improved shelf life, better mouthfeel, and cost reductions. Across categories, innovation centered on delivering stronger nutrition and performance without compromising taste or familiarity.

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Ingredion Q2 results show texture and health solutions outpacing core...
Ingredion booth at trade show.
Ingredion’s Texture & Healthful Solutions business recorded its ninth consecutive quarter of sales volume growth, even as softer food and beverage demand and operational disruption weighed on its traditional North American ingredients portfolio. The company’s Q2 2026 results, released today, suggest that manufacturers are still investing in clean label, texture, and health-oriented formulation, while demand for more traditional, high-volume ingredients remains subdued.
ADM’s Flavors lifts Nutrition segment as crushing and ethanol drive Q2 growth
ADM signpost on building.
ADM reports continued momentum across its ingredients businesses, with its second-quarter 2026 results showing stronger performance in areas including human nutrition, flavors, and value-added ingredient solutions.
Aleph Farms clears Singapore regulatory hurdle as cultivated beef nears...
Aleph Cuts from Israeli start-up Aleph Farms.
Israeli cultivated meat company Aleph Farms has secured regulatory approval from the Singapore Food Agency (SFA). The approval marks another milestone in the commercialization of cultivated beef and reinforces Singapore’s position as a global leader in alternative protein regulation.
Mango innovation accelerates as ingredient variability tests suppliers
Chia seed pudding with mango in glass jars.
Mango is moving beyond its traditional role as a familiar tropical flavor. Manufacturers are repositioning it across functional beverages, frozen desserts, pastries, and globally inspired flavor combinations. However, as demand expands into more technical applications, suppliers are challenged with delivering authentic mango character with the consistency industrial production requires. Innova Market Insights data suggests that global F&B launches featuring mango flavor recorded a 10% CAGR from July 2021 to June 2026. Juices and Nectars remain mango’s largest launch subcategory. However, some of the fastest growth is occurring elsewhere, including Frozen Desserts, Cakes and Pastries, Water-based Ice Lollies, Pops & Sorbets, and Iced Tea.
US Food Labeling Modernization Act proposes standardized front-of-pack labels...
Man and woman in the grocery store with a trolley cart looking at food labels.
Calls for clearer, more transparent food labels in the US are gaining momentum, as consumers increasingly seek straightforward information about the nutritional quality and ingredients in the foods they buy. Against this backdrop, lawmakers have introduced the latest version of a long-running food labeling reform proposal aimed at modernizing US food labeling requirements, updating standards that many believe no longer reflect today’s food marketplace or consumer expectations. 
ADM unpacks postbiotics and strain-specific microbiome clinical trials
Research on gut microbime

Nutrition Insight

Expanding research on the gut microbiome and its connections to other health areas is driving product development in the nutrition industry. ADM says advances in women’s health metabolites, the gut-brain axis, and strain-specific clinical research are helping companies develop more targeted, evidence-based solutions. Nutrition Insight discusses microbiome breakthroughs and clinical research with Dr. Malwina Naghibi, head of Clinical Development in ADM’s R&D Medical Team. 
Highlighted features
July 2026 F&B industry review.
Food Ingredients News
July in review: EU Protein Plan backlash, MAHA...
In July 2026, the EU’s Protein Plan drew criticism for prioritizing animal feed over human consumption. The debate came as businesses increased investment in protein diversification, while rising whey costs pushed formulators toward alternative proteins, blends, and processing solutions. In the US, Make America Healthy Again (MAHA) accelerated demand for natural colors, cleaner labels, lower sugar, and protein- and fiber-fortified products. Healthy aging also moved into mainstream F&B, creating opportunities for everyday products supporting mobility, nutrition, and long-term wellness.
Rousselot booth at IFT FIRST 2026
Food Ingredients News
Protein under pressure: Solutions for rising whey costs
Whey demand is outpacing supply, pushing prices upward as consumer interest in protein continues to boom. As many as 80% of consumers said they “pay attention to protein” in their diet, according to a 2026 Innova Market Insights survey. Just over half said a “high in protein” claim was their most important consideration when choosing food and drinks as protein sources.
girl in green dress holding glass mug with blue drink
Food Ingredients News
Spirulina blue gains ground in F&B despite stability,...
Blue spirulina-derived colors are increasingly positioned as promising alternatives to synthetic blue dyes, as F&B companies race to develop colors that meet consumer and regulatory demands for natural ingredients.

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Effective sweetener solutionsAug2026

Innova Market Insights data indicates that consumers are actively reducing sugar to eat healthier. As demand for healthier F&B options grows, brands are reformulating products and exploring new sw...

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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.

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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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Erika Milczek, Curie Co.
Video06:06
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme

Erika Milczek, founder and CEO of Curie Co, presents Curabind, a clean label enzyme designed to stabilize proteins by increasing the number of bonds. Milczek says the enzyme can improve cheese curd yields by up to 11% and strained yogurt mass by 25%, while supporting longer shelf life. She also...

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Video04:08
IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate
Hans Brand, Revyve
Video07:06
IFT FIRST 2026: Revyve cuts sauce formulation costs with yeast protein
IFT First 2026 Standing Ovation video thumbnail: Smiling exhibitor beside paper sample cups and spoons at a trade show booth promoting sustainable food innovation
Video05:24
IFT FIRST 2026: Standing Ovation presents precision-fermented casein in low-carbon gelato
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