Enzybel by Natix promotes specialty enzymes for food and beverages, highlighting key applications and its presence at Fi Europe, booth 42M12
Green apple in front of American flag ribbon.

America’s appetite for food reform extends beyond MAHA’s supporter base

US public support for tighter food additive regulation and ultra-processed food (UPF) labeling extends well beyond supporters of the Make America Healthy Again (MAHA) movement, according to newly released survey findings from the University of Pennsylvania’s Annenberg Public Policy Center (APPC). The findings suggest a gap exists between the relatively low public support for the MAHA movement and the considerably higher backing for its food-related policies. While only 26% of US adults said they identify as MAHA supporters, support for its six most popular food-related proposals averages 73%.
Woman choosing snacks in supermarket while grocery shopping.
Healthy indulgence: The ingredient strategies behind better-for-you foods
Reducing sugar or fat and adding protein or fiber can reshape everything from sweetness and creaminess to crunch and juiciness. For manufacturers developing healthier indulgent foods, the challenge is to deliver nutritional benefits through products that consumers want to eat again. Ingredient suppliers speaking to Food Ingredients First highlight opportunities spanning layered coffee drinks, crispy meat snacks, and meat and vegetable hybrids. Across these applications, nutrition, flavor, and texture need to be developed together, with changes to one ingredient often demanding adjustments elsewhere in the recipe.
Pythag Tech CTO Haytham Samad, CEO Sami Nabulsi, chief R&D officer Anne-Sophie Mertgen, and CSO Tiziano Barberi.
Pythag Tech CEO on using AI to tackle cultivated meat’s cost and scale barriers
Pythag Tech, a data and technology company focused on cultivated meat, has raised US$4.25 million in seed funding and will use the investment to expand its biological dataset and develop a machine learning platform, which is designed to help food companies optimize cultivated meat production and reduce the costs associated with commercial scale up.
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From Fermentation to Protein Innovation
What if your next protein innovation started with fermentation? AngeoPro™ Yeast Protein delivers 80–90% protein, all nine essential amino acids, and a PDCAAS of 1.0, with a mild, neutral taste for versatile formulation. Explore its potential across sports nutrition, protein beverages, snacks, and more—opening possibilities for high-quality protein development.This Technical Paper is brought to you by Angel Yeast.
Michiel Van Der Pom, Cargill
Cargill VP on navigating cocoa costs and health demands
Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa & Chocolate in EMEA, discusses the chocolate trends shaping customer demand, how Cargill is helping manufacturers navigate cocoa price volatility, and the growing role of cocoa alternatives. 

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SupplySide Global 2026 preview: Biotics, protein & longevity top agenda
At SupplySide Global 2026 (Oct 28–30), exhibitors will highlight where the nutrition and food industries are heading. GLP-1 companion nutrition is expected to take center place at the event in Las Vegas, Nevada, US, from protein innovations to fiber-forward beverages for satiety and muscle preservation. Companies are spotlighting their advances in supporting longevity, women’s health, and active nutrition, while exploring new and convenient delivery formats for actives, postbiotics, and dairy and plant proteins.
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Balchem targets healthier formulations and production efficiency at Fi Europe...
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Balchem will showcase microencapsulated meat and bakery ingredients alongside science-backed nutrients for functional food and beverage applications at Fi Europe 2026 (Frankfurt, Germany, Nov 17–19).
Protein beyond grams: Leaft, Lallemand and Arla tackle quality, taste and...
Woman holding a dessert in a glass.
Protein enrichment can alter a drink’s consistency, a dessert’s texture, or the flavor of a familiar snack. For formulators, choosing an ingredient means assessing its nutritional contribution and how it behaves in the finished food. Food Ingredients First speaks to Leaft Foods, Lallemand Bio-Ingredients, and Arla Foods Ingredients about balancing nutritional quality with application performance as protein reaches more consumers and eating occasions. 
Symrise boosts chicken ingredient production with €27.5M France expansion
Christophe LE BRIS, Berric site director, Symrise Food & Beverage; Michel Grigon, Mayor of Berric; Lilian Regnier, president EAME, Symrise Food & Beverage; Jean-Christophe Chevalier, VP strategic growth Competences, Symrise Food & Beverage; Linda Robin, human resources manager Berric Site, Symrise Food & Beverage.
Symrise has expanded its chicken ingredient production capabilities at its Berric facility in France, marking a significant step in the company’s strategy to strengthen its global presence in taste, nutrition, and food ingredient solutions.
Climate-resilient chickpeas: Omics breeding targets yield and supply stability
two women and one man in blue jacket inside greenhouse with chickpea plants
Scientists in Australia are mapping a staged “omics” approach to accelerate breeding for heat-adapted chickpeas as rising temperatures threaten flowering, grain filling, and yields. The team aims to provide a practical pathway to accelerate the development of heat-adapted chickpea varieties and strengthen food security in vulnerable regions.
Meurens Natural webinar preview: Unlocking cereal functionality for...
woman's hand pouring oat milk in a glass
Beverage manufacturers are increasingly aiming to streamline ingredient lists to meet clean label demands. However, maintaining the texture, stability, and taste consumers expect is putting greater pressure on formulation expertise, according to Meurens Natural.The cereal ingredients company’s upcoming webinar, “Let’s reveal the grain potential: Innovate,” will explore where beverage formulation is heading and what clean label means from a technical standpoint. Experts will also discuss how cereal-derived natural solutions can offer functional performance while responding to real production bottlenecks.
Vitamin Angels bets on systems strengthening to reach 477M women and children
happy mother hold her child, who sits on a window sill

Nutrition Insight

Amid a need for proven, coordinated, and scalable nutrition solutions, Vitamin Angels is aiming to reach 477 million women and children globally with its new five-year strategy to address nutrient deficiencies and expand access to free deworming services. The global nonprofit estimates its work to save the lives of 360,000 children and reduce the risk of infectious disease for 300,000 children across 57 countries. 
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Woman drinking a bottle of electrolytes-based beverage.
Food Ingredients News
Hydration beyond the hype: Developing next-generation...
Electrolytes have traditionally been associated with sports drinks and replacing minerals lost through sweating. Increasingly, however, brands are positioning them for a much broader range of consumers and occasions, from morning routines and busy working days to family hydration and everyday refreshment. Recent product launches illustrate how far the category is expanding, encompassing sparkling beverages, convenient powder mixes, reduced-sugar formulations, and products designed for specific consumer groups.
yuzu orange roll cake in white plate on wooden table
Food Ingredients News
The next citrus wave: Suppliers turn exotic varieties into...
Classic citrus flavors such as lemon and orange are increasingly sharing the spotlight with yuzu, calamansi, and pomelo as F&B formulators explore their potential beyond beverages and into bakery, sauces, and confectionery applications. But industry experts say taking exotic citrus beyond trend-led launches will require more than consumer curiosity.
GLP-1 injection pen in female hands near abdomen.
Food Ingredients News
Rethinking portion size, nutrition and sensory satisfaction...
For food and beverage manufacturers responding to the rise of GLP-1 weight-loss medications, the first challenges were relatively clear: consumers eating less may need smaller portions, while products must deliver more nutritional value in every bite. Protein enrichment, fiber fortification, and portion control have consequently become prominent themes in product development. 

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Healthy indulgence hitsOct2026

Innova Market Insights data indicates that consumers globally associate indulgent F&B experiences with healthier enjoyment. The market is responding to this demand, with confectionery, bakery and ...

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Nutritional value takes the spotlight as the F&B 2027 trend Oct 2026

Innova Market Insights has named “Nutrient Density Design” the top F&B trend for 2027. Consumers want more nutritional value from everyday food and drink, with 59% globally reading all or most nutrition information on packaging. Brands are responding by reducing negatives, removing scrutinized ingredients, and boosting positive nutrition.

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Functional fiber opportunitiesOct 2026

Innova data indicates that consumers globally are increasingly incorporating fiber into their diets. Fiber ingredient use in food and beverage products is gaining momentum, with Europe leading the growth. Soft Drinks accounted for the highest share of launches, while postbiotic claims continued to gain traction.

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Michiel Van Der Pom, Cargill
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Cargill VP on navigating cocoa costs and health demands

Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa & Chocolate in EMEA, discusses the chocolate trends shaping...

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Webinars30:41
2027 Food Safety Risks for Quality & Compliance Leaders
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Webinars28:39
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
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Video12:43
IFT president explores ingredient innovation and affordability
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