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Rethinking portion size, nutrition and sensory satisfaction in the GLP-1 era

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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Functional fiber moves beyond high-fiber claims as suppliers target formulation performance
Consumer interest in gut health and “fibermaxxing” concepts is proliferating as functional fiber innovations expand beyond high-fiber claims. Ingredient companies are leveraging fermentation, microbiome science, and improved ingredient engineering to deliver fiber in mainstream and convenient formats.
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Edonia CEO on scaling spirulina protein for prepared foods and hybrid meat
French start-up Edonia has secured €15 million (US$16.8 million) to scale production of Edo, its spirulina-derived protein ingredient for food manufacturers and foodservice operators. The financing will support a new production facility in France and commercial growth in Europe, Japan, and the US. Food Ingredients First speaks with Edonia’s co-founder and CEO, Hugo Valentin, about turning spirulina into a tender, grain-like ingredient for protein enrichment and meat replacement, the formulation challenges it aims to solve, and the next steps toward industrial scale. 
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Creating dairy alternatives with gluten-free oats
Gluten-free oats offer versatile opportunities for developing high-quality dairy alternatives, from plant-based drinks to spoonable products and creams. Raisio Food Solutions explores consumer preferences, explains the benefits of oats, and helps food manufacturers choose the right gluten-free oat ingredients for their application and product development needs.This Technical Paper is brought to you by Raisio Food Solutions.
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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Fi Asia Indonesia 2026 review: Regional realities reshape formulation
Fi Asia Indonesia 2026 (Sep 16–18) showed how affordability, halal readiness, health, taste, and local relevance are reshaping ingredient innovation. Exhibitors translated these pressures into beverages, snacks, bakery, dairy, sauces, and convenience foods, while addressing factory-floor challenges, such as heat stability, humidity, shelf life, and uneven cold chains. Protein, fiber, biotics, biosolutions, natural preservation, and sugar reduction all moved further into everyday formats. We look back at some standout suppliers and solutions on show in Jakarta.
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Fermented foods: Health drives interest but taste keeps consumers coming back
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Fermentation is helping food manufacturers pursue gut health, higher protein, and simpler recipes while developing the tastes and textures that encourage repeat purchases. From cultured dairy and plant-based alternatives to Korean condiments, industry experts aim to turn interest in fermentation into products consumers enjoy eating every day. Food Ingredients First speaks with Danone, Novonesis, and Daesang about how cultures shape sensory quality, where fermented ingredients can support reformulation, and why familiar formats matter when introducing new flavors. We also discuss probiotic stability, responsible health communication, and the practical demands of scaling production. “There shouldn’t have to be a trade-off between health and enjoyment. A product can have compelling nutritional benefits, but if consumers don’t enjoy the taste, they’re unlikely to make it part of their everyday diet,” a spokesperson at Danone tells us. 
Modified lentil protein targets texture gap in low-fat food reformulation
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A Pennsylvania State University, US, study positions modified lentil protein as a potential plant-based fat replacer in low- and non-fat foods, especially yogurt. The authors say the ingredient can help impart creaminess and richness to foods targeting fat reduction, where reduced consumer acceptability and texture often challenge manufacturers. The US Department of Agriculture-backed research is described as an effort to develop an “effective fat texturizer for use in low-fat foods,” as US companies navigate the Make America Healthy Again reformulation challenge. Over 40% of US consumers are obese — almost twice the obesity rates in the EU countries, such as Portugal, Italy, and France. 
Panzani and Cerealis enter talks to create €1B European food group
Closeup of pasta from Panzani brand in hand at Cora supermarket.
French pasta producer Panzani and Portugal’s Cerealis have entered exclusive negotiations to combine their businesses, with plans to create a European food group generating approximately €1 billion (US$1.13 billion) in annual revenue. The companies aim to expand across markets and categories through investment in manufacturing, brands, and innovation.
Nestlé USA: Benefit stacking, texture and zest to shape F&B innovation in 2027
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US consumers are increasingly expecting F&B products to deliver multiple benefits alongside stronger flavor and sensory experiences, with protein alone no longer enough to differentiate products, Nestlé USA’s 2027 trend forecast reveals.
Global protein supply faces risks from imported feed and fertilizer dependence
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Published on World Food Day, a new index finds that most of the world’s protein supply is exposed to disruption, with countries that grow their own food often relying on imported feed and fertilizers. The Protein Sovereignty Index measures countries’ protein supply resilience, from inputs to prices. The Strait of Hormuz’s closure has exposed key vulnerabilities, while a looming strong El Niño and warming waters off Peru have driven fishmeal prices to record levels. 
Cargill prioritizes whole-system formulation over hero ingredients for everyday...
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Nutrition Insight

With 2027 soon approaching, Nutrition Insight speaks with Cargill about what consumers increasingly demand and how that shapes the industry. The multinational company’s research points to consumers wanting everyday outcomes over single-nutrient claims. For formulators, this preference may change the ingredient selection and product development process. 
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Food Ingredients News
El Niño reshapes food commodity risks as supply pressures...
El Niño’s impact on the F&B industry is already visible, but manufacturers are not facing a uniform shock. From cocoa and coffee to sugar, palm oil, and seafood, the effects are emerging at different speeds — with some markets already pricing in disruption while physical supply pressures in others may take longer to materialize. El Niño is a recurring climate pattern in which unusually warm Pacific Ocean waters disrupt weather patterns around the world.
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Food Ingredients News
Solo dining surge challenges manufacturers to balance fiber...
Solo dining is becoming an increasingly prominent eating occasion among younger consumers, creating opportunities for food manufacturers to deliver convenient, nutritious meal solutions. New research from Mars reveals that 45% of Gen Z and Millennials who eat alone do so more frequently than three years ago, highlighting a shift in eating habits, and a growing demand for healthier, low-effort meal options. However, the research highlights a disconnect between consumers’ awareness of fiber’s health benefits and its inclusion in solo meals. 
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Food Ingredients News
Innova Market Insights’ top 2027 F&B trends: Nutrient...
Innova Market Insights has unveiled its “Top 10 Trends for 2027.” Every year, Innova compiles its top ten F&B trends, based on direct consumer research to identify shifts in behavior and preference, as well as on product launches and on-pack information from the market. According to the data-driven market research company, modern consumers are reading nutrition labels and choosing protein by its quality. They are also expecting food to support their energy, appetites, longevity, lifestyles, and sustainability values and goals. Climate concerns, economic pressure, and global uncertainty seem to be making consumers more deliberate about what they buy. 

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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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