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Beyond “lab-grown”: Trust and terminology shape cultivated meat acceptance

Consumers in the US and Germany are more likely to choose and pay more for cellular agriculture meat (CAM) when it is labeled “cultured” or “cultivated” rather than “lab-grown,” according to a new study. For cultivated meat companies, the findings mean branding and consumer trust are likely to be as important to business success as the technology itself.
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AI-driven ingredient innovation: From faster formulation to smarter sustainability
Artificial intelligence is moving from a supporting role in food innovation to a more embedded position across R&D, formulation, supply chain planning, sensory prediction, and consumer insight. For ingredient suppliers, the opportunity is not simply to automate tasks, but to connect data, science, and application know-how in ways that compress development timelines, improve predictive accuracy, and help manufacturers respond to fast-moving market pressures.
colorful candies and hands in blue gloves
Functional confectionery: Beneo propels sugar-free candy innovation with Isomalt-based concepts
Beneo has unveiled sugar-free confectionery concepts to help manufacturers “reimagine” traditional sweet formats for modern consumer demands. The colorful innovations incorporate Isomalt — described as the only sugar replacer derived from natural sugar beet — in treats that are tooth-friendly, lower in calories, and visually vibrant.
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Reducing Sodium Without Compromise: 4 Critical Drivers of Successful Low-Sodium Formulations for Meat, Poultry, and Seafood Products
Sodium reduction in meat, poultry, and seafood products is technically complex, requiring more than a simple ingredient replacement. This e-book explores four critical drivers that affect successful sodium reduction: yield optimization, visual appearance, microbial safety and shelf life, and textural integrity. Find proven solutions that lower sodium without compromise.This Technical Paper is brought to you by ICL Food Specialties.
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New U.S. rules for color: how to win with nature-inspired colors
North American brands are entering a new era for food and beverage colors.Shifting consumer expectations, accelerating state level restrictions on certified colors, and a fast approaching reformulation window are raising the stakes—not only for regulatory compliance, but also for clean label communication, brand perception, and maintaining vibrant, consumer appealing products on shelf.Join dsm-firmenich on June 23rd for an in depth discussion with three distinctive experts in their field: Dirk Cremer, Tess Sansbury, and Natasha Nowak.Learn how to navigate the changing U.S. coloration landscape with our Vibelly™ Color Solutions.
Michiel van der Bom, Cargill
Cargill: Cocoa volatility, processing control and the rise of hybrid chocolate

During a tour of Cargill’s cocoa supply chain in the Netherlands, Michiel van der Bom, product line director, Cocoa & Chocolate, spoke to us about the impact of bean origin, storage, roasting, and alkalization on cocoa flavor, color, texture, and product performance. He also explained how manufacturers are exploring recipe optimization and hybrid chocolate-compound innovation to navigate cocoa supply volatility.

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Ingredion sells Rafhan Maize majority stake as Tate & Lyle deal progresses
Ingredion booth at trade show.
Ingredion has sold a 51% interest in Rafhan Maize, a Pakistan-based manufacturer of food and industrial ingredients. The move marks another step in Ingredion’s portfolio reshaping strategy, while the company separately pursues its proposed acquisition of Tate & Lyle.
HTBA to debut citrus-derived sweetener for sugar reduction at IFT First 2026
Woman eating chocolate paste in kitchen.
HealthTech Bio Actives (HTBA) has launched Citrose, a high-intensity sweetener designed to help F&B manufacturers improve sugar reduction while supporting cleaner labels and better-tasting formulations. The citrus-derived sweetener complex will make its debut at IFT First in Chicago, US, later this month. HTBA will showcase the ingredient to product developers, R&D teams, and procurement specialists seeking solutions for zero- and reduced-sugar innovation.
Nestlé trials “Sniff, Look, Taste” labels across Australia to tackle food...
Woman opened the refrigerator and sniffs a container of food.
Australians are throwing away millions of tons of edible food each year, with confusion over expiry labels emerging as one of the biggest drivers. Now food manufacturers are beginning to redesign packaging in an effort to change consumer behavior. Nestlé has become one of the first major brands in Australia to trial on-pack guidance encouraging shoppers to “Sniff, Look, Taste” before discarding products.
Industrial insect farming faces sustainability scrutiny as industry pushes back
four types of dried insects in square plates on blue table
Industrial insect farming in high-income, temperate countries — often framed as a sustainability solution — is falling short of its environmental promise, a new report from the Stockholm Environment Institute (SEI) finds. The criticism is particularly pointed where insect protein is used in animal feed, aquaculture, or pet food rather than replacing meat. While SEI says the report reflects the best independent evidence available, the International Platform of Insects for Food and Feed (IPIFF) argues it “misrepresents” the sector by relying on outdated data.
Food science sector warns proposed US grant rules could weaken research...
Food science laboratory testing.
As the deadline for public comment approaches, a proposed overhaul of the rules governing federal financial assistance is drawing increasing attention from research institutions, universities, and industry organizations, with implications that could extend across the US F&B sector. The Office of Management and Budget’s (OMB) proposed rule, published in the Federal Register on May 29, 2026, would make sweeping changes to the Uniform Guidance — the government-wide framework that governs how federal grants and other financial assistance are awarded and managed. 
Jungbunzlauer backs bioavailable magnesium bisglycinate for gummy and liquid...
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Nutrition Insight

Amid growing consumer interest in magnesium for various health areas, Jungbunzlauer highlights the benefits of chelated minerals for bioavailability across different product formats, such as increasingly popular gummy supplements or functional food and beverages. The company derives these organic compounds or mineral salts from citric, gluconic, or lactic acid through fermentation.  
Highlighted features
Food industry news review June 2026.
Food Ingredients News
June in review: Tate & Lyle-Ingredion deal, IFF Food...
In June 2026, Tate & Lyle’s board recommended Ingredion’s £2.7 billion (US$3.6 billion) cash offer in a deal that would create a larger global ingredient solutions provider across texture, sweetening, sugar reduction, mouthfeel, and fortification. Meanwhile, IFF’s US$4.3 billion sale of its Food Ingredients business to CVC highlighted rising private equity interest, supplier portfolio simplification, and possible ripple effects for competitors, customers, and future M&A.
Cargill chocolate samples at Dutch facility.
Research & Development
Behind the scenes at Cargill’s Dutch cocoa operations as...
Cargill is positioning the Netherlands as a critical cocoa processing hub within its global supply chain, as heightened volatility and reliance on West African origins increase the need for resilient sourcing. Food Ingredients First takes you inside Cargill’s Dutch cocoa supply network to examine how the agribusiness giant is responding to cocoa supply and farming challenges after several years of price swings across the sector. 
Person using GLP-1 weight loss medication.
Food Ingredients News
When appetite returns: Designing foods for the post-GLP-1...
As GLP-1 adoption has accelerated, food manufacturers have increasingly focused on helping consumers maximize nutrition from smaller eating occasions. The result has been a wave of high-protein snacks, fiber-enriched products, fortified beverages, and portion-conscious meal solutions designed to address concerns around muscle preservation, nutrient intake, and satiety.

Ingredient focus

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Plant-based ingredients drive steady NPD growthJul2026

Innova Market Insights data shows that consumers are increasingly looking to include plant-based ingredients in their diets. This demand is supporting steady innovation, with global F&B launches f...

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AI-driven F&B innovation gains momentum Jul 2026

According to Innova Market Insights, consumers are cautiously warming to AI’s role in food and drink innovation: 17% globally say they feel very comfortable with AI being used in product development, while 26% are comfortable with AI creating new flavor combinations. In response, brands are integrating AI into NPD across areas such as recipe creation, mascot development, and food safety monitoring. At the same time, they are using AI to drive innovation that directly address consumer concerns about the technology itself.

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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Michiel van der Bom, Cargill
Video06:06
Cargill: Cocoa volatility, processing control and the rise of hybrid chocolate

During a tour of Cargill’s cocoa supply chain in the Netherlands, Michiel van der Bom, product line director, Cocoa & Chocolate, spoke to us about the impact of bean origin, storage, roasting, and alkalization on cocoa flavor, color, texture, and product performance. He also explained how...

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Video09:28
Cargill: Why Dutch cocoa processing matters amid supply volatility
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Webinars37:33
New U.S. rules for color: how to win with nature-inspired colors
Anka Golde, Ardent Mills
Video12:47
Ardent Mills: How “Fibermaxxing” is shaping food innovation
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