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Tea gummies on display at SupplySide Global 2026.

From “fibermaxxing” to “fibermixing”: SupplySide Global 2026 spotlights next-gen fiber innovation

Fiber was a hot topic on the show floor at SupplySide Global 2026 in Las Vegas, US, last week (Oct 28–30). Suppliers say consumers are moving from simply eating more fiber, which is known as “fibermaxxing” on social media, to combining different fibers for targeted benefits, leading to the new idea of “fibermixing.” At the same time, the rise of GLP-1s is creating heightened demand for fiber that supports digestive health, satiety, and nutrient density, beyond weight management alone. 
High protein milkshakes and sour cream products on refrigerated supermarket shelves.
“High protein no longer enough”: Industry targets nutrition, functionality and taste
Protein is moving beyond sports nutrition and high-protein claims to become a central pillar of everyday nutrition. As demand expands across health, healthy aging, weight management, and convenience, ingredient innovation, protein blending, and improved sensory performance are opening new opportunities for food and beverage manufacturers.
male scientist working in lab with capsicum on table
Penn State scientist: Human oversight must evolve as AI speeds food R&D
Information on food properties that affect quality, sensory performance, and safety is crucial for NPD and increasingly for training AI models as digital tools become embedded in food and beverage R&D workflows. However, most data is “scattered in literature,” making the development of food property databases time-consuming and difficult to scale, according to The Pennsylvania State University, US.Researchers at the university have developed AgentXtract — a tool combining human expertise and AI — to automatically transform scientific papers into databases that could help scientists overcome these challenges.
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One Fibre across the Food Industry
Less fat. Less sugar. More fibre. Cleaner labels. Today's formulators must do more with less and one fibre answers the brief. Upcycled from citrus peel, CEAMFIBRE® binds, texturises and enriches. Explore how this single ingredient delivers proven performance across fruit snacks, bakery fillings, dairy and meat applications.This Technical Paper is brought to you by CEAMSA.
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Delivering More from Every Bite
In this engaging discussion, Ingredion experts Joana Maricato, Manager, Global Insights Research, and Hazel Fromm-Tatosian, Senior Director, Global Applications, will explore how shifting consumer preferences are influencing food and beverage innovation, and what those changes mean for the future of formulation.
Gold Coast Ingredients exhibition booth at a busy trade show, featuring attendees and a smiling representative in a floral inset.
SupplySide Global 2026: Gold Coast Ingredients blends nostalgia with botanical flavor innovation

Olivia Lates, assistant marketing manager at Gold Coast Ingredients, discusses the company’s vegan collagen matcha, paired with flavored syrups, such as blueberry crumble, banana cream pie, and ube. She tells Food Ingredients First why nostalgic flavors like cotton candy and Shirley Temple continue to resonate with consumers and offer a sense of comfort. Lates also shares a sneak preview of the botanical-fruit pairings she expects to influence flavor innovation in 2027.

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Beyond the caffeine buzz: SupplySide Global 2026 showcases the future of...
Coconut Hydration + Energy Protein Water in a Tropical Flavor.
The energy drinks category is moving beyond high-caffeine formulations. At SupplySide Global 2026 in Las Vegas, US (Oct 28–30), suppliers paired natural caffeine with slow-release carbohydrates, cognitive ingredients, electrolytes, and functional mushrooms, positioning energy as one benefit among several rather than a stand-alone jolt.
Ingredion Q3 results: Rising costs overshadow clean label gains
Ingredion booth at trade show.
Ingredion has cut its 2026 earnings outlook as higher production and ingredient costs squeeze profits, despite continued clean label demand. A slower earnings recovery at its Argo facility (Illinois, US) and softer food and beverage demand weighed on third-quarter results.
Tate & Lyle returns to sales growth as costs weigh on profits
Tate & Lyle logo on smartphone.
Tate & Lyle plans to pass higher costs on to customers through 2027 contract renewals after first-half sales returned to growth but profitability weakened.
Kraft Heinz agrees US$650M coffee divestiture to prioritize growth and...
Maxwell House coffee boxes in aisle.
Kraft Heinz has agreed to divest its North America coffee business to an affiliate of One Rock Capital Partners in a transaction valuing the business at US$650 million. The proposed sale will transfer control of brands including Maxwell House and Gevalia as Kraft Heinz directs investment toward priority areas of its portfolio. The company will retain a 30% non-controlling equity stake in the coffee business. It expects approximately US$500 million in net cash proceeds after taxes, which it plans to use to pay down debt. 
Bird flu outbreaks: Will US egg prices rise as manufacturers face fresh supply...
Eggs on a conveyor belt.
Bird flu outbreaks across the US are raising fresh industry concerns about egg and chicken prices ahead of the holiday season. Growing seasonal demand from bakeries, retailers, and foodservice operators means manufacturers must navigate supply constraints, rising procurement risks, and potential reformulation challenges.
Taste and smell changes fuel cancer malnutrition, dsm-firmenich review finds
woman with cancer on wheelchair refusing food fed by younger woman

Nutrition Insight

Cancer patients face unique challenges to food consumption that can lead to malnutrition and thereby reduced treatment tolerance and response. Experts at dsm-firmenich explain to Nutrition Insight how cancer and its treatment affect patients’ taste and smell, while calling for routine monitoring of these alterations, as they are often overlooked in clinical practice. 
Highlighted features
Tea gummies on display at SupplySide Global 2026.
Food Ingredients News
From “fibermaxxing” to “fibermixing”: SupplySide Global...
Fiber was a hot topic on the show floor at SupplySide Global 2026 in Las Vegas, US, last week (Oct 28–30). Suppliers say consumers are moving from simply eating more fiber, which is known as “fibermaxxing” on social media, to combining different fibers for targeted benefits, leading to the new idea of “fibermixing.” At the same time, the rise of GLP-1s is creating heightened demand for fiber that supports digestive health, satiety, and nutrient density, beyond weight management alone. 
Pregnant woman carefully checking the nutrition label on a packaged food product while grocery shopping in a supermarket.
New Product Development
Reformulated but still “ultra-processed”? Inside the UPF...
F&B manufacturers are reducing sugar or sodium levels in products to improve their nutritional profiles, but that does not necessarily mean the process of reformulation will lead to a change in classification. Reformulating out of the “ultra-processed” (UPF) category is complicated, partly because there is no universally accepted understanding of what “ultra-processed” actually means. Moreover, different frameworks can classify the same food differently.
Variety of food on the table, cooked in the air fryer.
Food Ingredients News
How Unilever is targeting the air fryer boom as cooking...
Air fryers are reshaping at-home cooking habits and influencing food innovation, creating opportunities for manufacturers as consumers seek convenient, flavor-led meals. From adapting existing products to exploring new formats and flavor profiles, the appliance — widely regarded as one of the most significant shifts in home cooking technology in recent years — is becoming an increasingly important consideration for food brands.

Ingredient focus

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Unlocking protein opportunitiesNov2026

Innova Market Insights data shows protein ingredient use in food and beverage launches growing at a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, bakery is the top ca...

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Lallemand Bio-Ingredients

Product innovation

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Color solutions uncovered Nov 2026

Innova Market Insights data shows that 76% of consumers globally say that food and drinks can improve their mood. New product launches highlight how vibrant colors can enhance visual appeal, add a sense of fun, and make everyday eating experiences more enjoyable.

Trend analysis

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Natural preservation breakthroughsNov 2026

Innova Market Insights data shows F&B launches with natural preservatives growing at a 4% CAGR from October 2021 to September 2026. Consumers are driving this shift, with the majority saying they trust familiar natural ingredients over complex or synthetic ones. Europe leads with 47% of launches, while ready meals are the top category at 15%.

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Gold Coast Ingredients exhibition booth at a busy trade show, featuring attendees and a smiling representative in a floral inset.
Video04:42
SupplySide Global 2026: Gold Coast Ingredients blends nostalgia with botanical flavor innovation

Olivia Lates, assistant marketing manager at Gold Coast Ingredients, discusses the company’s vegan collagen matcha, paired with flavored syrups, such as blueberry crumble, banana cream pie, and ube. She tells Food Ingredients First why nostalgic flavors like cotton...

Amy Chen, Oobli
Video08:20
SupplySide Global 2026: Oobli pushes sweet proteins beyond sugar reduction
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Video07:22
SupplySide Global 2026: GNT uses plant-based color to elevate functional snacks
Tracy Cesario & Tyler Wilson, Synergy Flavors
Video07:38
SupplySide Global 2026: Synergy Flavors spotlights targeted nutrition, clear whey and nostalgic flavors
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