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Perfat Technologies CEO: Substituting traditional solid fats with healthy lipid-based solutions
Perfat Technologies CEO: Substituting traditional solid fats with healthy lipid-based solutions
Finnish start-up Perfat Technologies has raised €2.5 million (US$3 million) in Series A financing to scale its fat alternative, which transforms liquid vegetable oils into solid, functional fats. The company is poised to bring to market the fiber-reinforced gelled vegetable oil, developed with 80% less fat, 30% fewer calories, and added fiber, positioning it as a disruptor in the saturated and tropical fats space.
Food processing: UPFs in the spotlight as demand for transparency intensifies
Food processing: UPFs in the spotlight as demand for transparency intensifies
The ongoing scientific, regulatory, and industry discussions about ultra-processed foods (UPFs) — what they are, how they’re defined, and their role in health, nutrition, and society — continue while industry players adapt to be seen as more “consumer-friendly.”
Drinktec 2025 preview: Givaudan discusses harnessing influencer insights for disruptive tea concepts
Drinktec 2025 preview: Givaudan discusses harnessing influencer insights for disruptive tea concepts
Givaudan has teamed up with social media influencers in a co-creation project to develop new tea concepts that will be showcased during Drinktec in Munich (15-19 September) later this month.  
Rennet Caseins: At the Heart of Cheese Performance
Rennet Caseins: At the Heart of Cheese Performance
Driven by innovation and global demand, the processed and analogue cheese market is reinventing itself. Rennet caseins, true technological enhancers, deliver smooth melting, stretching, and thermal stability. Their unique functional profile paves the way for more creative, high-performing formulations tailored to tomorrow’s trends and consumer expectations.This Technical Paper is brought to you by Lactalis Ingredients.
Jungbunzlauer’s texturants | A comprehensive portfolio for endless possibilities
Jungbunzlauer’s texturants | A comprehensive portfolio for endless possibilities
From suspension to gel formation, and from clarity to mouthfeel, Jungbunzlauer’s texturant solutions are designed to deliver across food, beverage, personal care, home care, and more. Whether you’re creating a plant-based dessert, a functional drink, or something entirely new—texture starts here.
IFT First 2025 review: Health-forward natural ingredients proliferate amid regulatory change
IFT First 2025 review: Health-forward natural ingredients proliferate amid regulatory change
At IFT First 2025 in Chicago, US, global ingredient leaders showcased their latest R&D and discussed the future of the F&B industry at a time of rapid technological and regulatory change. Better-for-you solutions dominated as suppliers spotlighted natural alternatives to synthetic formulations and the latest AI advancements for supply chain security and ingredient formulation.

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Meala elevates baked goods with single ingredient pea protein egg replacer
Pancakes and fruit.
Israel-based food-tech innovator Meala has unveiled Groundbaker, a single-ingredient pea protein that replicates eggs’ multi-functional performance in baked goods. 
Juice trends in the Middle East & Africa: Exploring “healthier indulgence”
African man looking at juices in supermarket.
In the sweltering heat of the Middle East and Africa, juices and juice-based drinks are more than simple hydration products. These cooling beverages are influenced by various consumer preferences, from evolving flavors to a focus on health-driven options and cultural relevance. Driven by regular consumption, this strong market category continually shifts due to changing consumer priorities. Brands must rethink their NPD strategies to stay ahead of fast-moving consumer trends. Innova Market Insights’ latest research highlights the emerging trends that brands should know about.
Smells as good as it tastes? Researchers explore how the brain interprets...
Black woman drinking with straw.
A new study from Karolinska Institute in Sweden, published in Nature Communications, has revealed that the brain interprets certain aromas as taste when consuming foods. The study, conducted in collaboration with researchers in Turkey and funded by the European Research Council (ERC) and the Swedish Research Council, could reveal why sometimes people can experience taste from smell alone.
Seafibrex: UK researchers scale natural seaweed ingredient for functional food...
Seafibrex bread loaf
Through a series of application trials, Seafibrex, a seaweed-derived functional fiber ingredient, has demonstrated its applicability in three popular food formats: pork sausages, vegan burgers, and gluten-free bread.The patent-pending ingredient is extracted from sustainably cultivated brown seaweed (Alaria esculenta) using BioMara’s proprietary process.
EFSA’s new toolkit to bolster farm biosecurity as bird flu season approaches
Chickens on farm.
The European Food Safety Authority (EFSA) and the European Commission have unveiled a toolkit to help farmers safeguard poultry and consumers from avian influenza.
Joint health goes mainstream: Younger consumers drive demand for mobility...
People doing yoga outside

Nutrition Insight

Demand for joint health solutions is growing among younger consumers wanting to live an active lifestyle for longer. This demand is partly driven by new technologies that help consumers track mobility and recovery. In response, the nutrition industry is exploring solutions that meet the demands of healthy, active young adults and an aging population. Nutrition Insight explores how nutraceutical businesses target diversifying consumer segments with convenient and efficacious offerings with Balchem, OmniActive Health Technologies, and Giellepi. 
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Research & Development

Top food trends in Latin America: Health, indulgence & cultural authenticity

The demands of Latin American consumers are changing fast, fueled by an increasing desire for health, indulgence, and cultural authenticity. While brands react to this trend, it is important to know what resonates across generations and lifestyles. We explore how Innova Market Insights’ top food trends for 2025 align with the LATAM region and the drivers behind them. Based on extensive global surveys, these trends offer a lens into emerging opportunities for innovation, differentiation, and deeper consumer connection across the region.

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Research & Development

Endangered shark meat on sale in US grocery stores, flags new research

A new study reveals that critically endangered sharks are being used for steak cuts and sold in US grocery stores. Despite bans and regulations, meat from shark species at risk of extinction, like great hammerhead and scalloped hammerhead, is “commonly available for sale” in the country.

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Food Ingredients News

Unlocking cocoa potential: Nestlé taps fermentation and upcycles fruit parts to transform waste into flavor

The cocoa industry is reeling from the effects of climate change, leading to lower yields and higher production costs. In response, Nestlé’s novel technique to boost cocoa fruit yields by up to 30% unlocks the “untapped potential” of the pulp, placenta, and pod husk — parts that are largely unused during chocolate production.

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Natural colorsSep2025

According to data from Innova Market Insights, 67% of consumers worldwide are actively reducing artificial additives (such as flavors and colors) from their diets. In response, the use of natural colo...

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Product innovation

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Food processing Sep 2025

Innova Market Insights reveals a clear shift in consumer habits: 39% have adjusted their diets to cut back on processed and packaged foods. In comparison, 26% specifically aim to eliminate processed snacks and junk food. This opens a path to health innovation as consumers start to search for healthy claims & ingredients in processed foods.

Trend analysis

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Protein launches increaseSep 2025

Innova Market Insights data indicates that 58% of consumers globally actively include protein in their diets. This trend drives demand for versatile, convenient products with added protein. Bakery leads global F&B launches with protein ingredients, while protein-enriched soups are rapidly growing.

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Webinars16:30
The Editor Presents: The Snacks Edition

Join our editor, Missy Green, in a 15-minute roundup of highlights from The World of Food Ingredients’ snack edition. Consumers are finding even more occasions to snack in 2025 compared to last year, with many snacking during meals or replacing meals...

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Prefer: Leveraging fermentation for soluble coffee and cocoa amid climate challenges
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Jungbunzlauer’s texturants | A comprehensive portfolio for endless possibilities
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dsm-firmenich discusses new regulatory approvals and animal food security
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