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Healthier F&B: Foodvalley expands reformulation playbook with new protein guidance

Foodvalley has published an updated practical guide to support F&B manufacturers in reformulating more nutritious F&B products. The guide comes amid mounting pressure on companies to deliver healthier and more sustainable products without taste and price compromises.
Couple shop for dairy products in the grocery store.
Dairy alternatives mature as protein and hybrid trends accelerate
A few years ago, much of the discussion around dairy alternatives was framed as plant-based versus dairy, but many companies are now taking a more flexible approach. This is happening against a backdrop of consumers increasingly identifying as flexitarian and seeking out a mix of dairy and plant-based products. Success in the alternative dairy space is no longer measured by replacing dairy entirely, as the market is evolving toward diversification of protein sources.
Official opening of Puratos Bakery Center.
How Puratos targets flour consistency challenges with new research hub
Puratos has opened a new Flour Competence Center designed to help bakers and manufacturers better understand and manage one of the industry’s most variable raw materials. The facility will analyze flour characteristics and connect them to real-world baking performance, enabling more predictive approaches to quality management and product development.
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Reduce Sugar, Not Functionality: SweetRight® Specialty Syrups
Are you ready to sweeten up your bottom line? ADM can help solve your complex reformulation challenges with SweetRight® Allulose, Reduced Sugar Glucose Syrup, and Agave. Read more about how our specialty syrups deliver reduced sugars and can help you optimize labels without compromising functionality.
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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.
Anka Golde, Ardent Mills
Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is central to today’s benefit-stacking nutrition trends.

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Danone expands APAC dairy and functional beverage presence with twin...
Man drinking Rokeby product.
Danone plans to acquire Australia-based MADE Group, a fast-growing health and wellness food and beverage company, as part of the French dairy giant’s strategy to expand in high-protein and functional nutrition products, particularly across the Asia-Pacific region. As part of today’s announcement, Danone also reveals the acquisition of the remaining 49% stake in its existing fresh dairy joint venture with Saputo Dairy Australia.
IFF targets plant-based gummy texture gap with pectin-carrageenan stabilizer...
Hands holding plant-based gummies.
IFF (International Flavors & Fragrances) has launched Danisco Grindsted DuoGel in EMEA, positioning the stabilizer system as a solution to one of plant-based confectionery’s persistent technical challenges: achieving the juicy, chewy bite consumers associate with traditional gelatin-based gummies.
Döhler acquires Nukoko to expand cocoa-free chocolate amid supply chain...
Chef making chocolate.
Global ingredients supplier Döhler has acquired UK food technology company Nukoko, strengthening its position in the rapidly emerging market for cocoa-free chocolate alternatives. The move comes as manufacturers continue to feel the impacts of the “cocoa crisis,” which has led to prolonged supply chain pressures in recent years.
Cargill pushes holistic sugar reduction as bakery reformulation challenges...
A woman peruses the baked goods aisle in a grocery store.
The pressure on F&B manufacturers to cut sugar continues to intensify. As sugar taxes, front-of-pack labeling, and nutrient profiling systems tighten across major markets, manufacturers are moving beyond simple sweetener swaps toward integrated formulation systems. According to Cargill, its beverage-led Eversweet stevia sweetener and broader portfolio of polyols, starches, and texturizers reflect a shift away from one-to-one substitution. The company points out that in bakery, especially, the loss of structure, browning, and shelf life makes single-ingredient solutions unworkable.
Heat stress threatens dairy ingredient quality as Cornell study flags fat and...
female farmer pouring milk into steel bucket
Warming temperatures are creating a dual challenge for the dairy sector, reducing not only milk volumes but also the fat and protein content that underpins the value of dairy ingredients, according to new research from Cornell University.
Sustainable Foods Summit Europe 2026: Nutrition and regenerative agriculture...
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Nutrition Insight

Nutrition and sustainability are increasingly intertwined priorities in food, beverage, and supplement product innovation, underscored at the annual Sustainable Foods Summit held last week in Amsterdam, The Netherlands. Nutrition Insight attended the event, which saw industry suppliers, businesses, brands, and experts converging to discuss balancing economic and ecological gain amid declining consumer trust in food systems and less than 1% following the Planetary Health Diet (PHD). 
Highlighted features
Colorful macaroons.
Food Ingredients News
dsm-firmenich webinar preview: Navigating the shift to...
As US brands and manufacturers increasingly move away from artificial colors, natural alternatives are coming further into the spotlight as clean label alternatives amid a tightening regulatory landscape.
The European Parliament building with flags in front.
Regulatory News
NGT update: European Parliament adopts deregulation rules...
Yesterday (June 17), the European Parliament adopted contested rules deregulating plants made with new genomic techniques (NGTs), and rejected amendments that would have curbed patents on seeds. Meanwhile, the organic sector and civil society groups continue to warn that the vote and soon-to-be law open the door to corporate control of Europe’s genetic resources.
PepsiCo collaborates with local chefs.
Food Ingredients News
How PepsiCo is creating new consumption occasions beyond...
PepsiCo is increasingly exploring how its snack brands can move beyond the packaged foods aisle and into full culinary applications, using chef collaborations, restaurant concepts, and localized menu development to create new meal occasions for consumers. The global snacks and beverages giant highlights a series of restaurant and experiential dining initiatives across China, Spain, Mexico, and the US that position brands, such as Lay’s and Tostitos, as ingredients within chef-led dishes and foodservice formats, rather than standalone snacks.

Ingredient focus

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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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Functional beverages: Meeting health and convenience demands Jun 2026

Beverages are at the forefront of wellness innovation in 2026, according to Innova Market Insights. Products designed for hydration, convenience, and functional benefits are driving growth, with 51% of global consumers increasing consumption of beverages they perceive as healthy. Leading claims influencing purchase decisions include low or reduced sugar, natural ingredients, and high protein content — reflecting a shift toward products that combine both taste and wellness.

Trend analysis

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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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Anka Golde, Ardent Mills
Video12:47
Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is central to today’s benefit-stacking nutrition trends.

Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
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Oterra: Navigating natural color innovation amid blue and white challenges
Vanessa Adamson, Agriculture and Horticulture Development Board
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AHDB: GLP-1 weight loss drugs set to reshape UK meat demand
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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
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