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Beyond Meat signals shift toward nutrient stacking in plant-based foods

Plant protein company Beyond Meat’s recent move toward nutrient stacking reflects a wider shift from meat replacement toward multi-benefit plant nutrition. The approach taps a broader formulation trend — combining plant protein with fiber, phytonutrients, and other functional ingredients rather than relying on protein alone.
Female worker having cookies for a snack in the office.
Healthy snacking evolves as protein, fiber, functionality and convenience drive innovation
The definition of  “healthy snacking” is evolving. Where healthier choices were once largely associated with cutting calories, fat, sugar, or salt, consumers are increasingly looking for snacks that deliver a positive nutritional benefit, from protein and fiber to functional ingredients, sustained energy, and greater satiety.
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Elevating functional F&B through fun experiences
As functional foods and beverages become part of everyday consumption, health benefits alone no longer guarantee success. AGRANA research reveals that consumers increasingly seek products that combine credible functionality with fun. What does Fun mean? It can be taste, texture, aroma, novel formats, or a combination of all. Discover how the emerging “FUNctional” approach transforms wellness into a multi-sensory experience by combining functionality with indulgence. This Technical Paper is brought to you by AGRANA.
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All about Cocoa Butter Equivalents
The chocolate and confectionery industry is facing unprecedented challenges, with volatility, supply availability, and market uncertainty driving manufacturers to re-evaluate their ingredient strategies. While Cocoa Butter Equivalents (CBEs) have traditionally been viewed primarily as a cost-management solution, their value extends far beyond economics.Join AAK's experts for an educational webinar exploring the role of CBEs in modern chocolate and confectionery formulations. During this session, we will examine how CBEs can help manufacturers maintain product quality, support supply resilience, improve bloom resistance, and create more consistent sensory experiences in an increasingly volatile market.
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Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions
On the Fi Asia Indonesia 2026 show floor, Novonesis’ Adam B. V. Diggle, head of food and beverage biosolutions for Southeast Asia, explains how enzymes and microbial cultures can help manufacturers unlock more value from raw materials. He also explores affordability, urbanization-driven product needs, and the region’s biggest opportunities for biosolutions.
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Fi Asia Indonesia 2026 review: Regional realities reshape formulation
Fi Asia Indonesia 2026 (Sep 16–18) showed how affordability, halal readiness, health, taste, and local relevance are reshaping ingredient innovation. Exhibitors translated these pressures into beverages, snacks, bakery, dairy, sauces, and convenience foods, while addressing factory-floor challenges, such as heat stability, humidity, shelf life, and uneven cold chains. Protein, fiber, biotics, biosolutions, natural preservation, and sugar reduction all moved further into everyday formats. We look back at some standout suppliers and solutions on show in Jakarta.
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Abolis CEO: How microbial intelligence reduces food fermentation trial-and-error
female scientist with fermentation tanks
F&B manufacturers using fermentation and other microbial processes can produce large amounts of biological and process data, yet still struggle to understand why these systems behave a certain way, what to test next, or whether a promising approach will translate successfully to industrial scale.
Arla Foods Ingredients targets personalized sports nutrition with new clear...
Arla Foods Ingredients clear shakes.
Arla Foods Ingredients is using SupplySide Global to showcase a new generation of clear protein beverages designed around different exercise occasions and performance goals, as the sports nutrition category continues to move beyond the traditional protein shake.
Ultra-processed meals raise insulin despite matched nutrients, study suggests
A person eating an instant meal at their work desk.
Nutrition researchers have investigated why ultra-processed food (UPF) consumption often parallels poor health outcomes. Scientists at Virginia Tech, US, report that two meals with the same nutrition label still send the body and brain in different directions — a finding that they say may offer a “candidate mechanism” for evaluating if corresponding health problems are a result of the nutrient composition in UPFs or the processing itself.
EIT Food study: F&B companies face tougher scrutiny as consumers question food...
food inspector looking at canned fish packaging in factory
European consumers are becoming more confident in their ability to make good food choices, but remain unsure about “who and what to believe.” According to EIT Food research, those who feel able to make good food choices rose from 60% to 66% between 2024 and 2025.
FoodChain ID webinar preview: Where will food safety risks emerge in 2027?
A scientist inspects foods in a lab.
An ingredient shortage or last-minute supplier change can solve an immediate production problem while introducing a food safety risk. Ahead of 2027, FoodChain ID is urging manufacturers to look closely at how changing supply conditions affect the controls they have in place.
CPHI Milan 2026: Gelita on why gelatin selection makes or breaks softgels
Gelita at CPHI 2026

Nutrition Insight

At CPHI Milan 2026, Gelita is discussing the importance of gelatin selection for effective softgel formulation, as misalignment can lead to manufacturing issues such as inconsistent ribbon formation and weak seams. At the show floor in Italy, Nutrition Insight meets with the manufacturer of gelatin, collagen, and collagen peptides to learn about the common issues that arise from fill and gelatin interactions. 
Highlighted features
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Food Ingredients News
Swicy flavor trends: How formulators refine sweet heat for...
Food and beverage flavor and ingredient companies are pushing sweet and spicy combinations beyond novelty, building on the rise of “swicy” (sweet and spicy) combinations such as hot honey and the growing appeal of chili and fruit pairings.
September in review
Food Ingredients News
September in review: Reformulation, protein, AI and...
September brought a broad mix of developments across the food and beverage industry, with reformulation, protein, affordability, supply resilience, and new processing technologies emerging as recurring themes. From cocoa fermentation and bakery reformulation to AI-powered protein development, and growing concerns over commodity supplies, the month highlighted the increasingly complex demands facing ingredient suppliers and food manufacturers. Meanwhile, plant-based innovation continued to shift toward cleaner labels, better functionality, and more resilient European supply chains. 
Holding eggs in tray. Chicken in background.
Policy & regulation news
EFSA urges stronger biosecurity as bird flu risks challenge...
Europe is preparing for renewed avian influenza risks as the autumn migration season approaches. The European Food Safety Authority (EFSA) and the European Commission’s (EC) latest #NoBirdFlu campaign focus on farm-level prevention to avoid outbreaks, which can have wider implications on the availability and stability of poultry- and egg-derived ingredients. Previous bird flu outbreaks have disrupted poultry production and contributed to supply pressures. Manufacturers are increasingly focused on supplier resilience and strategies to manage potential volatility in animal-derived ingredients. 

Ingredient focus

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Healthy snacking evolutionOct2026

Innova Market Insights data show that consumers are increasingly seeking healthier indulgent snacks, particularly products that avoid ingredients perceived as unhealthy. Snack launches with healthy cl...

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Protein diversification gathers momentum Sep 2026

According to Innova Market Insights, more than half of consumers globally say they are consuming more protein than before. Many are also exploring plant-based sources, driven by perceived health benefits and easier digestion. Reflecting this interest, alternative protein product launches recorded a 2% CAGR from July 2021 to June 2026, with innovation continuing across the market.

Trend analysis

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Functional fiber opportunitiesSep 2026

Innova data indicates that consumers globally are increasingly incorporating fiber into their diets. Fiber ingredient use in food and beverage products is gaining momentum, with Europe leading the growth. Soft Drinks accounted for the highest share of launches, while postbiotic claims continued to gain traction.

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Portrait of a suited man beside a bright nutrition lab scene with fresh fruit, vegetables, supplements, and scientific equipment.
Video12:43
IFT president explores ingredient innovation and affordability

Dr. Gunnar Sigge, new president of the Institute of Food Technologists (IFT), explores how food science can address affordability, nutrition, and sustainability challenges. He discusses emerging technologies, ingredient innovation, consumer trust, and preparing the next generation of food...

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Webinars35:59
All about Cocoa Butter Equivalents
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Video04:59
Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions
Fi Asia 2026 Kerry Ingredients Indonesia video thumbnail: Man in a white shirt at the Kerry exhibition booth, featuring branded signage, a seating area, and promotional food imagery.
Video04:21
Fi Asia Indonesia 2026 live: Kerry eyes new biotics opportunities with “Live Culture” claim
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