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EU “meaty” label ban talks collapse into prolonged regulatory limbo
EU “meaty” label ban talks collapse into prolonged regulatory limbo
European trilogue negotiations on restricting meat-related terminology for plant-based products collapsed yesterday without agreement, pushing any final decision into 2026 under Cyprus’ EU presidency. The failure marks a significant setback for the European Parliament’s October vote to ban terms like “burger,” “sausage,” and “steak” from plant-based labels.
Economic and regulatory pressures reshape chocolate and sugar confectionery
Economic and regulatory pressures reshape chocolate and sugar confectionery
The chocolate and sugar confectionery space continues to face a myriad of challenges, including sugar taxes, high-fat, sugar, and salt (HFSS) regulations influencing formulation and marketing, and volatility in cocoa, sugar, and dairy pricing impacting margins. But F&B firms and ingredient suppliers are responding well, tackling these roadblocks head-on by innovating high-quality solutions that keep pace with consumer demands.
Innova’s Global SVP Research unpacks prominent trends at Fi Europe 2025
Innova’s Global SVP Research unpacks prominent trends at Fi Europe 2025
GLP-1’s impact on the food industry, products powered by protein, and increasing fiber intake inspired conversations on the Fi Europe 2025 show floor in Paris, France (Dec 2–4). Food Ingredients First sat down with Lu Ann Williams, SVP of global research at Innova Market Insights, as she unpacked the latest F&B innovation trends — pushing back on the idea that “protein is the new fiber,” and highlighting significant opportunities for creativity in the evolving GLP-1 landscape.
Yerba Mate vs. Matcha: A New Chapter in Functional Innovation
Yerba Mate vs. Matcha: A New Chapter in Functional Innovation
Matcha meets its Latin American counterpart. Discover how yerba mate delivers balanced vitality, a bold flavor profile, and sustainable sourcing. Our e-book reveals key market insights and application ideas to drive the next wave of innovation in natural energy solutions.This Technical Paper is brought to you by Duas Rodas.
Fi Europe 2025: How Arla Foods Ingredients is driving growth in high-protein dairy
Fi Europe 2025: How Arla Foods Ingredients is driving growth in high-protein dairy

Jeppe Sand Laursen, global head of sales – SBU Food at Arla Foods Ingredients, showcases new high-protein concepts that tap into demand for functional dairy snacks and beverages. He explores how tailored milk and whey protein solutions, supported by global application centers, speed time to market, and how initiatives like Whey360 expand awareness of MFGM’s multi-nutrient potential beyond infant nutrition.

Fi Europe 2025 review: Ingredient trends driving modern F&B formulation
Fi Europe 2025 review: Ingredient trends driving modern F&B formulation
At Fi Europe 2025, ingredient suppliers showcased science-backed, clean label solutions designed to balance performance, nutrition, and sustainability. Across the show floor, key themes included functional and active nutrition, protein diversification, gut and metabolic health, flavor optimization, sugar and sodium reduction, and circular sourcing — reflecting a market focused on smarter formulation, consumer trust, and future-ready food systems.

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GNT’s “Gather Together” report highlights how color can guide global F&B design
GNT’s “Gather Together” report highlights how color can guide global F&B design
Consumers are increasingly seeking connection and comfort in shared food and drink experiences, according to GNT Group. Moreover, the company is spotlighting color as a tool for brands to engage with consumers, as its new “Gather Together” report highlights how natural, plant-based shades can help brands shape products that are social, expressive, emotionally resonant, and reflect emerging shifts in consumer behavior.
Balchem boosts microencapsulation capabilities with New York manufacturing hub
Balchem boosts microencapsulation capabilities with New York manufacturing hub
Global manufacturer of specialty ingredients for human nutrition, Balchem, plans to develop a new, high-capacity manufacturing facility for its advanced microencapsulated technologies for food ingredients.
dsm-firmenich reveals top 2026 flavor as consumers seek calm and revitalization
dsm-firmenich reveals top 2026 flavor as consumers seek calm and revitalization
“Frosted Star Anise” has been crowned by dsm-firmenich as its Flavor of the Year for 2026. This flavor draws from Pantone’s Color of the Year 2026: “Pantone Cloud Dancer,” a white hue that inspired dsm-firmenich to elevate both an ingredient and a feeling as its anticipated 2026 winning flavor. Together, these emotional indicators reflect a growing global desire for calm in an increasingly fast-paced world, notes the nutrition and health-focused company.
Bühler and Pow.Bio advance precision fermentation with new platform
Bühler and Pow.Bio advance precision fermentation with new platform
Bühler Group, a global solution provider for food and animal feed, and Pow.Bio, a pioneer in AI-enabled fermentation technology, have partnered to bring an integrated continuous precision fermentation platform to market. The partnership is said to advance industrial biomanufacturing by accelerating process development, reducing unit production costs through a continuous process, and improving operation performance.
EU Commission approves Mars’ US$36B Kellanova deal
EU Commission approves Mars’ US$36B Kellanova deal
The European Commission has given the final green light, marking “unconditional approval” for the Mars and Kellanova merger. The combined snacking business is expected to generate around US$36 billion in annual revenues, with a portfolio that includes nine billion-dollar brands.
Scientists push for coordinated industry partnership in sustainable krill...
Scientists push for coordinated industry partnership in sustainable krill management

Nutrition Insight

Scientists are urging for greater cross-sector collaboration with the key players, which uses krill for food and supplements, to secure ocean stocks for the future. They encourage viewing the industry less as an opponent and more as a partner. Nutrition Insight speaks with Alfred Wegener Institute’s (AWI) biologists to learn why it is essential for industry and scientists to work together for optimal krill management. 
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Food Ingredients News
Fi Europe 2025: Vegan ingredients replace functional...
As the debate over ultra-processed foods intensifies, suppliers are finding new functionalities in plant-based ingredients. Solutions derived from pea and yeast emerged as novel alternatives to typical hydrocolloids, modified starches, and phosphates in specific applications at Fi Europe 2025 (Dec 2–4). Vegan ingredients are also filling gaps caused by supply chain volatility, particularly in categories like cocoa and egg.
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Regulatory News
EU agrees deforestation regulation delay as review clause...
The European Council and Parliament have reached a provisional agreement on a one-year postponement of the EU Deforestation Regulation (EUDR), but a mandated simplification review before the new deadline creates fresh uncertainty for F&B supply chains already navigating the balance between compliance costs and competitive advantage. 
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Food Ingredients News
Fi Europe 2025 Innovation Awards: Winners span plant-based...
Fi Europe has announced the winners of its 2025 Innovation Awards, recognizing breakthrough solutions across six categories at a ceremony marking the event’s 30th edition in Paris. 

Ingredient focus

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Confectionery in focusDec2025

Innova Market Insights data shows an increase in global Confectionery launches, with 7% average annual growth from October 2020 to September 2025. Half of consumers worldwide identify taste as the mos...

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Product innovation

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Functional fiber Dec 2025

Innova Market Insight data showed steady growth in F&B launches with fiber ingredients offering health benefits between October 2022 and September 2025. Baby & Toddlers was the top category for these products, accounting for one-third of global shares, followed by Dairy, Cereals, and Soft Drinks.

Trend analysis

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Emulsifier innovationDec 2025

Consumers increasingly pay attention to what they are eating, where it comes from, and how it is produced. This demand is driving innovation for natural, plant-based emulsifiers with clean labels. Innova Market Insights data indicates a 5% compound annual growth rate in F&B launches with emulsifiers (July 2020 – June 2025). Bakery was the top category in launches with emulsifiers, while Soft Drinks showed the fastest growth in this period.

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Fi Europe 2025: How Arla Foods Ingredients is driving growth in high-protein dairy

Jeppe Sand Laursen, global head of sales – SBU Food at Arla Foods Ingredients, showcases new high-protein concepts that tap into demand for functional dairy snacks and beverages. He explores how tailored milk and whey protein solutions, supported by global application centers, speed time to...

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Fi Europe 2025: The future of flavor, color & functionality at Givaudan Taste & Wellbeing
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Fi Europe 2025: Rousselot drives collagen innovation across everyday foods and beverages
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Fi Europe 2025: Faravelli advances texture and stability through customized functional systems
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