Esarom Horizontal Banner December 2025
EU organic food sector pushes tougher labeling rules ahead of regulation update
EU organic food sector pushes tougher labeling rules ahead of regulation update
Clear and accessible organic labels on consumer products are essential to maintaining the industry’s momentum, according to participants at a high-level discussion on organics, which was organized by IFOAM Organics Europe, Eat Europe, and Coldiretti Bio and hosted by a member of the European Parliament, Herbert Dorfmann.
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: FrieslandCampina Ingredients on yoghurt as functional nutrition platform
Fi Europe 2025: FrieslandCampina Ingredients on yoghurt as functional nutrition platform

Yoghurt is becoming a next-generation functional platform. Nadia Ustinova, global marketing innovation manager at FrieslandCampina Ingredients, shares how formulation breakthroughs deliver muscle, brain, and gut health benefits without sacrificing taste or texture, plus insights into multifunctional shakes and the consumer needs driving innovation across bars, shakes, and yoghurt for every life stage.

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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Major food companies urge EU to ban caged animal farming
Major food companies urge EU to ban caged animal farming
More than 30 European food companies have submitted statements to the European Commission calling for an EU-wide ban on farming cages for laying hens, pigs, and rabbits. 
Algae innovation: Scientists convert chocolate processing waste into valuable...
Algae innovation: Scientists convert chocolate processing waste into valuable blue pigment
Researchers at King Abdullah University of Science and Technology (KAUST), Saudi Arabia, have discovered a new aspect of a very old organism and utilized it to transform waste from a chocolate factory into C-phycocyanin, a valuable blue pigment. According to the researchers, this method could significantly reduce costs and increase yields in chocolate processing.
EU authorizes dsm-firmenich’s vitamin D metabolite for all animal species
EU authorizes dsm-firmenich’s vitamin D metabolite for all animal species
The European Commission has authorized the commercial use of dsm-firmenich’s Hy-D vitamin D3 metabolite for all animal species. The company says this “landmark decision” is the first time Hy-D (25-hydroxycholecalciferol) is approved for use in salmonids and all aquatic species, marking a significant advancement for the aquaculture industry.
Supermarket food trends: What’s driving consumer purchasing decisions?
Supermarket food trends: What’s driving consumer purchasing decisions?
The growing use of GLP-1 and push for more protein and fiber, as well as rising concerns over ultra-processed foods, is reshaping the grocery shopping landscape. These consumer trends are emerging as crucial influencers for changing volumes, food choices, and purchasing decisions.
PepsiCo formalizes restructuring plan as key investor pushes SKU cuts and price...
PepsiCo formalizes restructuring plan as key investor pushes SKU cuts and price reductions
PepsiCo has reached an agreement with activist investor Elliott Investment Management to cut its US product lineup by 20% and reduce prices on core brands, formalizing a broader restructuring that includes the Frito-Lay plant closures announced this year. 
Corpowell: Biomimetic vegan collagen packs effectiveness with ecological benefit
Corpowell: Biomimetic vegan collagen packs effectiveness with ecological benefit

Nutrition Insight

Corpowell is making waves with a new expansion deal with Seventure Partners for its plant-based collagens. The nutraceutical expert also reveals that a new independent study has found its vegan collagen can reduce cellulite.Nutrition Insight speaks with Corpowell to learn about its VeCollal’s effectiveness when compared to animal collagen. The discussion spans scientific rigor, biomimetic collagen, and ethics.
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Food Ingredients News
GNT’s “Gather Together” report highlights how color can...
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.
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Food Ingredients News
dsm-firmenich reveals top 2026 flavor as consumers seek...
“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.
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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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Top trends 2026 for F&BDec2025

Innova Market Insights highlights “Powerhouse Protein” as the top trend for 2026. Consumers are looking for protein products with additional health benefits to improve their nutrition. Other trends fo...

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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 Meala Foodtech is advancing egg-free bakery formulation

At Fi Europe 2025, Meala Foodtech CEO Hazar Razmovich shared how Groundbaker addresses the key functional challenges of eggs in bakery, matching performance while enabling egg-free formulations. She discussed scalable production, strong results across core bakery applications, and the firm’s...

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Fi Europe 2025: FrieslandCampina Ingredients on yoghurt as functional nutrition platform
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The Editor Presents: The Trends Edition
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Fi Europe 2025: Perfat’s path from pilot to commercial Oleogel production
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