Kerry Global Horizontal Banner November 2025
The GLP-1 movement: How weight management medication is reshaping F&B
The GLP-1 movement: How weight management medication is reshaping F&B
As GLP-1 medications gain momentum to support weight management, the food and beverage industry is heavily influenced by the rise of this crucial behavioral and nutritional shift. The popularity of GLP-1 medications is not just a pharmaceutical trend, but a growing influence on how people make decisions about food, what they purchase, and how they eat out.
Flavor trends: Advancing AI, focusing on functionality & enhancing taste profiles
Flavor trends: Advancing AI, focusing on functionality & enhancing taste profiles
Sustainability, personalization, health-conscious consumption, and plant-based alternatives are among the key trends shaping the flavors space, as F&B innovators create new flavor profiles that offer functional benefits and complex yet authentic tastes.
How Cargill’s robot dog signals turning point for smart manufacturing
How Cargill’s robot dog signals turning point for smart manufacturing
Cargill has introduced a four-legged robot, Spot, at its Amsterdam Multiseed crush and refinery plant in the Netherlands to support daily inspections, identify hazards in real time, and enhance operational reliability. Spot uses advanced sensors and real-time data collection to detect equipment and safety risks.
Sugar Reduction Without Compromise: Unlock the Flavor, Color & Formulation Benefits of Cranberry Juice
Sugar Reduction Without Compromise: Unlock the Flavor, Color & Formulation Benefits of Cranberry Juice
Reducing sugar is a global demand, yet consumers still expect bold flavor and vibrant appeal. Cranberry juice, naturally lower in sugar than other red or purple fruit juices, offers vibrant color, formulation benefits, and balanced flavor, enabling formulators to create indulgent, reduced-sugar beverages. Download the full technical paper to explore how cranberry juice can transform your next beverage innovation. This Technical Paper is brought to you by Fruit d’Or.
University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods
University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods
Researchers at the University of Utah, US, have developed a synthetic antifreeze protein using peptides. The protein prevents ice crystals in frozen foods, supporting food safety and nutritional quality. Lead researcher Jessica Kramer discusses the “inspired by nature” approach — highlighting how it differs from current methods for preventing freezer damage. She also tells us about the team’s plan to commercialize these molecules that mimic the natural antifreeze protein found in fish blood. 
SupplySide Global 2025 review: Pioneering ingredients for wellness innovation
SupplySide Global 2025 review: Pioneering ingredients for wellness innovation
At SupplySide Global 2025 in Las Vegas, US (Oct 29–30), leading ingredient suppliers across food, beverage, health, and nutrition congregated to showcase new ingredients and concepts targeting wellness and beyond, from functional beverages to active nutrition and immunity to taste innovation. The event hosted over 20,000 participants and more than 1,600 exhibiting companies, and provided a platform for collaboration, networking, and trend discovery. Attendees explored the emerging innovations, scientific advancements, and market trends set to shape the future of food and functional offerings.

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Cultivated beef breakthrough: Scientists overcome cost and technical barriers
Cultivated beef breakthrough: Scientists overcome cost and technical barriers
Scientists in Israel have developed a method to naturally “immortalize” cow cells without genetic modification or abnormal transformation — challenging long-held beliefs that genetic methods are the only way bovine cells can renew themselves.
COP30: Only 30 countries commit to food waste mitigation as climate pressure...
COP30: Only 30 countries commit to food waste mitigation as climate pressure mounts
Just 30 countries attending COP30 have made commitments to tackle food loss and waste in their Nationally Determined Contributions (NDCs), up by only six since COP29, despite food waste being responsible for around 10% of all global GHG emissions. 
Synergy Flavors unveils taste modulation solution for high-protein dairy
Synergy Flavors unveils taste modulation solution for high-protein dairy
As the high-protein dairy sector continues to boom, food innovators face a formulation challenge: achieving an authentic dairy taste without increasing a product’s fat content. Synergy Flavors has launched an Astringency Masking solution designed to enhance taste and texture in high-protein dairy products.
Tetra Pak launches powder development center as protein demand proliferates
Tetra Pak launches powder development center as protein demand proliferates
Tetra Pak has opened a new product development center for Powder Process and Technology in Cholet, France. The center supports F&B manufacturers in validating industrial-scale powder-formulated products and processes. Authenticating recipes and processes before industrial roll-out can reduce the risk of costly errors and enhance product quality as demand for protein-enriched products expands.
“Unprecedented deregulation?” EU member states push for third EUDR delay
“Unprecedented deregulation?” EU member states push for third EUDR delay
The EU Deforestation Regulation (EUDR) faces its third major postponement, with a draft negotiation document from the Danish EU Council Presidency proposing to push the main compliance deadline for large and medium companies from December 30, 2025, to December 30, 2026. Small and micro enterprises would have until June 30, 2027, to comply under the proposal, which has garnered support from a majority of member states. 
Plant-based eating gains ground as active nutrition embraces sustainability
Plant-based eating gains ground as active nutrition embraces sustainability

Nutrition Insight

The active nutrition market is expanding to include regular consumers and athletes. With more environmentally conscious consumers demanding high-quality, efficacy, and convenient supplement formats, manufacturers are developing solutions to meet these demands. Nutrition Insight explores how industry is developing next-gen, sustainable, plant-based active nutrition with Bioiberica, Cosun Protein, Gnosis by Lesaffre, HTBA, Lactalis Ingredients, Sensus, and Sirio Europe.
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Business News
PepsiCo closes multiple Frito-Lay plants across US amid...
PepsiCo is shuttering several Frito-Lay manufacturing facilities across the US in response to weakening consumer demand and rising operational costs, with major closures announced throughout 2025 as the company restructures its North American snacks business. 
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Food Ingredients News
Nexira webinar preview: Exploring natural texture potential...
Consumers are increasingly demanding indulgent textures with cleaner labels and more natural ingredients. According to Nexira, this demand is especially prevalent in dairy and plant-based alternative applications. In response, the company highlights a growing demand for ice cream that delivers both indulgence and a healthier profile.
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New Product Development
What’s trending in protein? How brands can prosper from...
Global consumer demand for higher protein intake continues to expand and diversify — but food and beverage brands must do more than simply promise protein boosts on product packaging to stand out in an increasingly competitive market. Brands should target protein claims in combination with at least one other health benefit. Physical health benefits could include sports performance, weight, or healthy aging, while mental benefits could include focus, energy, or clear thinking.

Ingredient focus

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Rising demand for ethical animal welfare in F&BNov2025

Innova Market Insights data reveals that 30% of consumers globally look for animal welfare claims on F&B products. Additionally, 27% say they are willing to consume meat or dairy from farms with h...

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Product innovation

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Flavor Trends Nov 2025

Innova Market Insights data shows that 40% of consumers worldwide consider flavor the most important factor when shopping for food. Rich flavor or taste is an attribute that makes F&B products stand out, with 31% of consumers citing flavor combinations as particularly attractive.

Trend analysis

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Emulsifier innovationNov 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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University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods

Researchers at the University of Utah, US, have developed a synthetic antifreeze protein using peptides. The protein prevents ice crystals in frozen foods, supporting food safety and nutritional quality. Lead researcher Jessica Kramer discusses the “inspired by nature” approach —...

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SupplySide Global 2025: FrieslandCampina Ingredients combines nutrition and indulgence
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SupplySide Global 2025: Nexira showcases innovations in weight management, beauty-from-within & cognition
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SupplySide Global 2025: Arla Foods Ingredients debuts Easy Bite bar as protein demand rises
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