Promotional graphic from Huegli featuring Bresc umami product sample kit and “Bring umami to your product” call-to-action banner
Seaweed farming.

Offshore wind farms emerge as scalable platform for seaweed ingredient production

Aarhus University researchers in Denmark say the technology for offshore seaweed cultivation is commercially ready, shifting industry focus toward supply chain development and market adoption. As offshore wind energy infrastructure expands across Europe, a parallel opportunity for large-scale seaweed farming could be emerging. The scientists report that sugar kelp can be successfully cultivated in offshore wind farms, with field trials demonstrating strong yields, high product quality, and significant nutrient uptake.
Food being formulated in a lab with emulsifiers.
Spotlight on emulsifiers: Consumer demand for clean label reshapes food formulation landscape
The raw materials behind emulsifiers are becoming increasingly expensive. At the same time, industry experts say consumers are seeking cleaner label alternatives and ingredients. As some brands choose to reformulate away from their least “label-friendly” emulsifiers, Cargill, Fiberstar, and Ingredion are taking different routes. The result is that the emulsifier, a category most shoppers never think about, has become a reformulation battleground. 
happy woman shopping in supermarket
Nedmag on sodium reduction: How magnesium blends support healthier F&B formulations
The F&B industry is moving beyond the “less salt” strategy to mineral-optimized formulations for sodium reduction, with magnesium often at the center of this movement. Incorporating magnesium alongside sodium and potassium can help manufacturers maintain flavor and functionality while cutting sodium across dairy, bakery, plant-based, and hybrid foods.
DuyGrain functional nutrition bread with sliced whole grain loaf and Duyvis branding on a teal and yellow product banner
DuyGrain® functional & nutritional benefits in bread
DuyGrain® enhances nutrition, shelf-life freshness, sustainability, and margins in breads. Solving challenges faced by many bakeries globally; tight margins, growing consumer expectations for tasty, nutritious and clean label breads, while retailers demand lower wastage and sustainability commitments. Download the paper to learn how your bakery benefits from DuyGrain®.This Technical Paper is brought to you by Duynie.
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Nutrition solutions for healthy aging: Physical health & cognitive function
This science-driven webinar explores how targeted nutrition can support the evolving health needs of an aging population. Join industry experts as they discuss the role of advanced whey protein ingredients, including whey protein isolate, alpha-lactalbumin, glycomacropeptide, and other functional whey components, in supporting key aspects of healthy aging. Learn how these ingredients contribute to physical and cognitive health, including cardiovascular and metabolic health, cognitive function, sleep health, and gut health. The session will highlight emerging research behind these functional ingredients and their relevance across the aging lifecycle. Together, we will explore how this research can be translated into practical, evidence-based nutrition strategies aimed at maintaining strength, resilience, and overall wellbeing in the aging population.
Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
Oterra: Navigating natural color innovation amid blue and white challenges

Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and growing consumer health concerns. He highlights why certain shades, such as blue and white, are particularly difficult to replicate and how innovations in biotechnology are helping manufacturers enhance the performance and reliability of natural colors.

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Food businesses and delivery platforms face rising threat from AI-fabricated...
Person using mobile phone to take a picture of food.
Hospitality businesses are being warned to prepare for a growing form of fraud involving artificial intelligence, as food safety specialists report an increase in complaints supported by AI-generated images and legally worded correspondence designed to secure refunds and compensation.
Bakery supplier Puratos achieves carbon-neutral operations across global...
woman with helmet at windfarm
Puratos is helping advance the bakery industry’s environmental sustainability, as it announces “carbon-neutral operations” through energy-efficiency improvements and renewable energy. The Belgium-headquartered firm has slashed emissions produced per ton by nearly 50% compared to its 2016 baseline, amid industry-wide efforts at F&B decarbonization.
How PepsiCo is creating new consumption occasions beyond the snack aisle
PepsiCo collaborates with local chefs.
PepsiCo is increasingly exploring how its snack brands can move beyond the packaged foods aisle and into full culinary applications, using chef collaborations, restaurant concepts, and localized menu development to create new meal occasions for consumers. The global snacks and beverages giant highlights a series of restaurant and experiential dining initiatives across China, Spain, Mexico, and the US that position brands, such as Lay’s and Tostitos, as ingredients within chef-led dishes and foodservice formats, rather than standalone snacks.
Strait of Hormuz crisis: UN FAO warns of “increasingly visible” fertilizer and...
FAO director-general Qu Dongyu at the 181st Session of the FAO Council.
The greatest risk of the Strait of Hormuz closure for the agri-food industry is not an immediate food shortage, but a fertilizer and production shock. This was the opinion of the UN FAO’s director-general, Qu Dongyu, speaking at the 181st Session of the FAO Council (June 8–12). As the crisis hit its 100-day mark, he said the effects of the crisis on farmers globally are “increasingly visible.”
Webinar roundup: Boosting the healthy aging category with Agropur ingredients
Family eating dinner.
Aging brings a range of health challenges that can affect the physical, mental, and emotional well-being of consumers. In a recent webinar hosted on Food Ingredients First, Agropur scientists delved into the science behind whey ingredients and how they can be leveraged in product development to meet the evolving needs of older adults.
American Cancer Society finds food deserts and swamps expanding across US
Woman shopping in supermarket

Nutrition Insight

According to new American Cancer Society research, at least 4.9 million people in the US between 2003 and 2023 lived in food deserts, locations without grocery stores or access to healthier foodservice options in a half-mile radius. Meanwhile, up to 314 million people lived in food swamps — areas with mostly fast-food restaurants — which increased nationwide. Nutrition Insight speaks to lead author Daniel Wiese, Ph.D., principal scientist of cancer disparity research at the American Cancer Society, about the findings published in the American Journal of Public Health.
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Tate & Lyle logo on smartphone.
Business News
Tate & Lyle board backs Ingredion’s £2.7B cash offer to...
Tate & Lyle’s board has unanimously recommended Ingredion’s cash offer for the UK-headquartered specialty ingredients business, valuing its share capital at approximately £2.7 billion (US$3.6 billion). The proposed transaction implies an enterprise value of approximately £3.7 billion (US$5 billion) and would create a scaled global ingredient solutions provider spanning texture, sugar reduction, mouthfeel, sweetening, and fortification.
pouring ube flavored syrup into glass of milk
Food Ingredients News
“Purple gold” into profit: Navigating ube’s soaring demand...
Ube — the vibrant purple yam described as the Philippines’ “purple gold” — has quickly captured social media attention to become one of the F&B industry’s most viral ingredients. Its eye-catching color is appearing in everything from iced lattes and cloud coffees to ice creams, cheesecakes, and bakery launches. However, the industry is confronting a key question with ube’s soaring popularity: can supply keep up with demand?
Hellmann's and Knorr products from Unilever.
Food Ingredients News
How Unilever is using AI to stay visible in a new era of...
The battle for consumer attention is no longer confined to supermarket aisles or search engine results. Increasingly, it is taking place inside AI-powered search tools, voice assistants, and large language models that are shaping what consumers cook, buy, and eat. For global food manufacturers, that shift is creating a new challenge — ensuring brands are not only visible on store shelves, but also recommended by the algorithms consumers increasingly rely on for inspiration and decision-making.

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Sensory innovation spurs emulsifier demandJun2026

Innova Market Insights data show that consumers link rich sensory experiences, such as creamy textures, with indulgence in food and beverages. This perception is fueling growth in emulsifier launches,...

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Consumers prioritize health in F&B choices Jun 2026

Data from Innova Market Insights shows a growing global focus on health when selecting food and beverages. Consumers are increasingly seeking products fortified with health-supporting ingredients — such as added vitamins, omega-3s, minerals, fiber, and protein — underscoring the rising importance of nutrient-rich, wellness-focused offerings.

Trend analysis

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Dairy-free alternatives on the riseJun 2026

According to Innova Market Insights, consumers increasingly choose dairy alternatives for their perceived health benefits. From April 2021 to March 2026, high-protein dairy alternatives grew by 5%, reflecting strong interest in nutrient-rich options. Dairy alternative milks dominate new product launches and represent the fastest-growing subcategory, highlighting significant opportunities for innovation in this space.

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Oterra video thumbnail: Blue pancakes topped with blueberries beside a circular portrait of a man on a blue graphic background
Video09:00
Oterra: Navigating natural color innovation amid blue and white challenges

Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and growing consumer health concerns. He highlights why certain shades, such as blue and white, are particularly difficult to replicate and...

Vanessa Adamson, Agriculture and Horticulture Development Board
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AHDB: GLP-1 weight loss drugs set to reshape UK meat demand
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Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
Anne Auger, Givaudan, Vitafoods Europe 2026, Cognitive Health, Functional Ingredients, Cereboost, Zensera, Health And Functional BU, South-West Europe, Functional F&B, Taste, Regulatory Compliance, Su
Video04:54
Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients
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