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IFT FIRST 2026 opening presentation.

IFT FIRST 2026 review: Clean label reformulation moves beyond ingredient swaps

Clean label innovation at IFT FIRST 2026 in Chicago, US, last week, was widely framed as a systems problem rather than a simple exercise in removing undesirable ingredients. Manufacturers face pressure to reduce synthetic preservatives, nitrites, phosphates, sodium, or sugar. But the replacement formulation must still control pathogens, survive processing, maintain shelf life, and deliver the expected taste and texture.
Vanilla green leaves, dried pods on an old wood background.
Vanilla’s expanding value and versatility in modern F&B formulation
Vanilla has a long-established reputation as a classic, timeless flavor. As a highly adaptable ingredient that adds value across a wide range of food and beverage applications, its role in formulation has expanded significantly as manufacturers look for ingredients that can deliver both sensory quality and functional versatility.
HTBA food scientists working in the lab.
HTBA on closing the sensory gap in sugar-reduced and clean label products
Sugar reduction has become a strategic priority across the F&B industry, driven by consumer demand for healthier products without compromising on taste. But as reduction targets become more ambitious, the formulation challenge extends well beyond replacing sweetness.
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The Architecture of Authenticity - Navigating Global Flavor Landscapes with Biolev's Advanced Yeast Extracts
In the race to master "clean-label" innovation, developers often face a sensory plateau: removing synthetic additives frequently flattens complex flavor profiles. Discover how Biolev’s advanced yeast extracts act as structural architects of taste, enabling the precise, industrial-scale replication of artisanal umami, fermented, and meaty notes.This Technical Paper is brought to you by Biolev by Levapan.
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
As consumer demand for functional food and beverage products continues to rise, delivering health benefits is no longer a differentiator, it’s an expectation. But while brands compete on claims, many overlook a critical driver of repeat purchase: enjoyment.Taste, texture and sensory excitement often fall short, leaving consumers with products that are good for them, but not compelling enough to come back to. In this webinar, we explore the missing link in today’s functional F&B landscape: “fun.” Why is indulgence still important alongside functionality in many categories and how can brands bridge the gap between nutrition and pleasure without compromising on either.Join us as we unpack emerging consumer expectations, highlight key trends, and demonstrate how a holistic approach to product development can unlock both health and indulgence. Discover why the future of functional F&B lies in both what products do and how they make people feel.
Keith Albright, Cargill
IFT FIRST 2026: Cargill maps the next wave of food and beverage trends

Keith Albright, Cargill’s senior insights manager for North America, discusses the company’s Future of Food trends platform and its implications for product development. He examines changing definitions of nutrition, personalized needs such as sustained energy and digestive stability, and why brands must deliver functional benefits without compromising taste, comfort, convenience, or indulgence in tomorrow’s global marketplace.

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Industry alliance issues new guidance on bacterial spores in plant-based...
Plant-based dairy beverages, chickpeas, coconut, almonds and oats.
A group of major F&B companies has issued new industry guidance aimed at improving how manufacturers assess and manage bacterial spore risks in plant-based ingredients. The move reflects the growing attention on microbiological challenges as the plant-based beverage market matures.
IFT FIRST 2026 review: GLP-1 ripple effect reshapes functional food innovation
IFT FIRST 2026 entrance in Chicago.
The influence of GLP-1 medications extends far beyond the products marketed to users. IFT FIRST 2026 in Chicago, US, last week, suggested a more consequential story: how GLP-1 weight management drugs are accelerating established demands for nutrient density, satiety, sustained energy, and digestive support in everyday F&B. Rather than creating one uniform “GLP-1 consumer,” the trend is fragmenting the market into different nutritional and sensory needs. GLP-1 medications are incentivizing product developers to become more precise about the nutritional outcomes of their F&B solutions.
Beyond sweet and salty: ADM identifies six forces redefining global snack NPD
female scientist checking snack sticks
Health-conscious consumers are increasingly scanning snack aisles for products offering indulgence, taste, and value — often in the same bite. Once limited to the choice between sweet and salty, consumer demands in the category are expanding. This shift is prompting manufacturers to rethink snack NPD to drive repeat purchases, according to ADM’s new Snacking Research Report.
UC Davis finds ingredient-level avocado oil dilution in processed foods survey
Avocados and avocado oil on an outdoor table.
Researchers at the University of California, Davis (UC Davis), US, report that many commercially processed foods labeled as “made with avocado oil” contain a lipid fraction inconsistent with the authentic ingredient. The researchers emphasize that the findings reveal ingredient-level oil authenticity in processed foods, presenting a distinct regulatory challenge.
Dairy proteins from plants: Scientists unlock seed biotechnology for cow-free...
man in white shirt in field of safflower plants
Scientists in Israel have uncovered what they call an “unexpected” way for plant seeds to produce and store β-casein — a major milk protein that contributes to the nutritional value, texture, and functionality of dairy products. The discovery could help overcome a major technical barrier to producing dairy proteins without cows and pave the way for more sustainable dairy ingredients and alternative food production.
Unpacking how AI reshapes nutrition innovation from discovery to...
Man using AI for ingredient discovery

Nutrition Insight

AI has made its mark on the nutrition industry, from consumers increasingly using the technology for personalized advice to businesses leveraging it in product development and marketing. In this first installment on AI’s role in nutrition, Nutrition Insight explores the tool’s potential from new ingredient discovery to commercialization with experts from AI-powered nutraceutical suppliers Brightseed and Nuritas, as well as marketing and AI strategy experts. 
Highlighted features
Young woman exercising and drinking high-protein beverage.
Food Ingredients News
Protein boom keeps pressure on global whey market as supply...
More than two years after global whey supplies first tightened, the market remains under sustained pressure as demand for high-protein F&B continues to outpace production. Despite significant investment in additional processing capacity, manufacturers are still navigating constrained supplies and rising competition for whey ingredients.
meat and seeds in lab
Policy & regulation news
UK regulators issue new guidance to speed up...
The UK’s Food Standards Agency (FSA) has unveiled four guidance documents to support businesses developing cell-cultivated products and other novel foods. The resources, developed in partnership with Food Standards Scotland (FSS), aim to help companies navigate the regulatory, scientific, and safety requirements for bringing innovative products to market.
Regenerative agriculture.
Food Ingredients News
Regenerative agriculture struggles to resonate as shoppers...
Consumers increasingly care about how their food is produced. However, technical terms, such as “resilient” and “regenerative” agriculture, are unlikely to influence buying decisions unless they are linked to clear personal benefits, according to new research from the EIT Food Consumer Observatory.

Ingredient focus

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Vanilla bridges comfort and performanceJul2026

Innova Market Insights data shows that vanilla ingredient use in food and beverage launches is gaining momentum, as consumers continue to associate vanilla with indulgence and comfort. Bakery remains ...

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Product innovation

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Color innovation breakthroughs Jul 2026

Innova Market Insights data shows that visual appeal plays a significant role in food and beverage choices. Around 23% of consumers look for visually engaging sensory experiences, such as vibrant colors, prompting brands to innovate with natural, eye-catching color solutions.

Trend analysis

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F&B flavor trends in focusJul 2026

Innova Market Insights data indicate a 22% YoY growth in F&B launches featuring flavor ingredients between April 2024 and March 2026. Bakery led category launches, while Alcoholic Beverages continued to gain momentum. Milk chocolate emerged as the top flavor, with Dubai chocolate showing exponential growth.  

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Keith Albright, Cargill
Video06:19
IFT FIRST 2026: Cargill maps the next wave of food and beverage trends

Keith Albright, Cargill’s senior insights manager for North America, discusses the company’s Future of Food trends platform and its implications for product development. He examines changing definitions of nutrition, personalized needs such as sustained energy and digestive stability, and why...

IFT First 2026 Almond Board of California video thumbnail: Representative pictured beside attendees gathering at the organization’s booth during a busy trade show.
Video04:38
IFT FIRST 2026: Almond Board of California CEO spotlights product development opportunities
Tyler Lorenzen, Puris
Video04:43
IFT FIRST 2026: How Puris makes pea protein work in everyday food and beverages
Steve Fink, PLT health solution
Video05:09
IFT FIRST 2026: PLT Health Solutions explores the future of energy drinks
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