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Regenerative agriculture.

Regenerative agriculture struggles to resonate as shoppers seek personal benefits

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.
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Food ingredient leaders spotlight sensory science as plant-based formulation’s next frontier
Plant-based ingredient innovation is moving beyond protein content and sustainability alone. Ingredient producers and suppliers point to innovative technologies reshaping the meat and dairy alternatives categories, while clean label and nutrition demands continue to drive reformulation.
farmer drying coffee beans
ICO economist on Hormuz risks for coffee: Cost pressures loom, but shortages unlikely
The Strait of Hormuz crisis could produce ripple effects through the global coffee sector, even though most coffee-producing countries do not rely on the route for their main export flows, the International Coffee Organization (ICO) warns. The concerns point to a secondary cost shock from higher energy prices, fertilizer costs, insurance premiums, and freight disruption —  not an immediate shortage of beans.
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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.
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.
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IFT FIRST 2026 preview: Better-for-you formulation takes center stage
At IFT FIRST 2026 in Chicago, US (Jul 12–15), ingredient innovators will showcase how functionality is moving deeper into everyday F&B. From protein enrichment, sugar reduction, and fiber fortification to clean label colors, natural flavors, active nutrition, and AI-enabled formulation, exhibitors will spotlight better-for-you solutions designed to deliver taste, texture, convenience, and targeted health benefits without compromising consumer appeal. Here, we preview some of the standout suppliers and solutions.

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Ask Ingredion tackles R&D bottlenecks with “conversational” AI formulation...
Colorful liquids in test tubes in lab with scientist's hands in blue gloves
Ingredion has unveiled Ask Ingredion — a “conversational” AI-powered ingredient assistant that helps R&D and technical teams overcome formulation challenges faster and more effectively. The launch reflects how F&B ingredient suppliers are increasingly using AI to support NPD, moving beyond manual searches for insight-led guidance.
IFT FIRST 2026 preview: Clean label reformulation faces scale-up test
IFT FIRST trade show in Chicago, US.
Clean label innovation is entering a more demanding phase. Ahead of IFT FIRST 2026 in Chicago, US (Jul 12–15), ingredient suppliers say brands are moving beyond simple replacement claims and looking for natural, transparent solutions that can withstand the realities of commercial production. That demand means natural colors must perform through heat, pH shifts, and storage. Preservation systems must protect food safety and shelf life. Additive elimination must not compromise taste, cost, or scalability. And clean label claims must be backed by credible proof, reliable performance, and practical supply chains.
Tetra Pak launches first industrial bioreactor for fermentation-derived...
Tetra Pak’s Bioreactor RF.
Tetra Pak has launched its first industrial bioreactor. The move expands the company’s fermentation equipment portfolio, as food and ingredient manufacturers move from pilot-scale development to commercial production. The Tetra Pak Bioreactor RF is designed for producers of fermentation-derived ingredients and new food products, including applications using yeast, bacteria, and fungi to convert raw materials into food ingredients. The launch follows Tetra Pak’s acquisition of Bioreactors.net in December 2025.
Global food prices dip in June as cereal and sugar markets soften
Woman shopping for vegetable oil in the supermarket.
Global food commodity prices edged down in June 2026. Declines in cereals, sugar, and dairy outweighed increases in vegetable oils and meat, according to new data released by the UN FAO. The FAO Food Price Index averaged 130.3 points in June, representing a 0.3% decrease from May, although it remains 2.2 points (or 1.7%) higher than in June 2025.
Could waste-derived microbial fats offer alternatives to cocoa butter and palm...
Chef's hand spreading chocolate ganache glazed over torte.
A new study suggests that fats produced through fermentation using food and agricultural waste could soon become a viable alternative to conventional fats used across the food industry, including cocoa butter, palm oil, and animal-derived fats.
Ultra-processed food marketing follows tobacco playbook, researchers argue
child eating ultra processed food

Nutrition Insight

Two recent corresponding US studies have compared the marketing tactics and product design used for ultra-processed foods (UPFs) to those of tobacco, which the authors state show similarities in marketing distribution and product engineering strategies. For children, it targeted foods “to play with,” such as cartoon characters, and “king-sized” foods for adults, with the aim to “promote overconsumption and maximize profits.” The authors say that tobacco companies “heavily invested” in food companies for two decades and used their “long-established business strategies directly to their food operations.”
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Key interview
IFT FIRST 2026: FoodChain ID unpacks Mentor AI’s expanded...
At IFT FIRST 2026 in Chicago, FoodChain ID will showcase the next phase of its connected intelligence framework with live demos of its Mentor AI platform. At the US-based tradeshow (Jul 12–15), the company will preview Mentor’s AI innovations, including real-time regulatory and market intelligence monitoring.
IFT FIRST trade show in Chicago.
New Product Development
IFT FIRST 2026 preview: Multifunctional ingredient systems...
As IFT FIRST 2026 approaches, ingredient suppliers say F&B innovation is moving from single-claim functionality toward more complete formulation systems that can deliver nutrient density, satiety, digestive comfort, convenience, and sensory appeal in one package. The shift is being accelerated by several overlapping consumer and industry forces: the rapid rise of GLP-1 medications, sustained demand for protein, interest in metabolic and microbiome health, and mounting pressure to reduce sugar without eroding taste.
Broiler chicken factory farm.
Food Ingredients News
Europe’s livestock sector faces heatwave reckoning after...
France’s late-June heatwave killed an estimated 2.5 million to 3 million broiler chickens, according to Le Monde, with Brittany among the worst-hit regions. The scale of mortality overwhelmed rendering services and forced authorities to allow emergency on-farm burial in some cases, turning the heatwave into an animal welfare crisis and a logistical emergency for farmers. The heatwave’s impact extended beyond France. In Belgium, farmers warned that cows and pigs were suffering heat stress, reducing feed intake, milk yields, and growth rates. The rolling effects are expected to result in losses for dairy and meat production. 

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
AGRANA Fruit webinar promotional graphic showing a shopper reading a label beside text about gaps in functional F&B
Webinars48:18
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
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Webinars37:33
New U.S. rules for color: how to win with nature-inspired colors
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