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UK harvest 2026: Dry weather pushes wheat and barley yields below average

The UK’s 2026 cereal harvest has drawn to a close with yields for several major crops well below recent averages, underlining the impact of a prolonged period of dry weather on arable farming. The final harvest assessment from the Agriculture and Horticulture Development Board (AHDB) has now been published and shows that winter wheat averaged 6.9 metric tons per hectare across its survey sample — around 11% below the UK five-year average. 
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Engineering sweetness: ADM and Ingredion map the future of sugar reduction
Sugar reduction is becoming less about how much sweetness a product delivers and more about how that sweetness behaves. Rather than simply pursuing the closest possible match to sucrose, formulators are examining when sweetness appears, how quickly it builds, what happens at its peak, and whether it leaves an unwelcome aftertaste.
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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 Cococa 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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How insect protein scale-up is reducing costs and carbon as feed adoption grows
insects and worms
Innovafeed and Protix argue that insect protein for animal feed can achieve a lower carbon footprint than pilot scale production once production reaches industrial scale. Amid continued sustainability scrutiny of insect-derived ingredients, the companies have collaborated on a new white paper highlighting that many existing assessments do not capture benefits gained from higher production volumes, circular feedstocks, and industrial integration.
Tirlán webinar preview: How can oats meet demand for fiber and functional foods?
Pancakes and blueberries on plate.
Demand for fiber-rich foods and convenient nutrition is opening new opportunities for oat ingredients beyond the breakfast bowl. For manufacturers developing snacks, beverages, and active nutrition products, the challenge is to match those nutritional ambitions with the right texture, mouthfeel, and processing performance. Tirlán’s upcoming webinar will explore how Irish oats can meet these needs, from farm sourcing and traceability to ingredient selection and finished product development. 
Sweetener suppliers target sugar’s structure gap in drinks, confectionery and...
Women drinking beverages and eating confectioneries at a table.
Industry experts state that taking sugar out of a food or drink is not as simple as dropping in a sweetener that matches its taste. Sugar also does physical work in most products, providing body, bulk, texture, and mouthfeel. A high-intensity sweetener used at a fraction of its weight can leave much of that work undone.
Millbo combines functional bread innovation with neuroscience to target GLP-1...
Putting two bread loafs in oven.
GLP-1 medications reshape conversations around appetite, portion sizes, and food choices. Bakery manufacturers are exploring how everyday staples can deliver greater nutritional value without losing their traditional appeal. Italian bakery ingredient specialist Millbo is addressing this opportunity through Panvivo GLP1ve, a functional bread ingredient concept designed to help manufacturers create nutrient-dense bakery products combining protein, fiber, and fermentation-based ingredients. The company has partnered with sensory-neuroscience specialist Thimus to better understand how consumers respond to functional bread concepts and how product formulation and communication influence acceptance. 
AI and gene editing accelerate climate-resilient corn development for food...
Processing corn in facility.
Rainbow Crops is collaborating with seed and genetics firm Vylor to accelerate the development of novel gene-edited corn traits using AI, multiplex genome editing, and precision breeding. The move aims to develop more resilient corn hybrids with improved tolerance to climate stresses as volatility continues to impact agricultural productivity and raw material supply. Many agricultural traits, such as drought resilience and yield stability, are influenced by multiple genes. Rainbow Crops says its Trait Foundry platform combines AI with multiplex genome editing to explore multiple genetic changes, supporting the development of more resilient and higher-quality corn varieties. 
CPHI Milan 2026: Clinical data drives hair, mood, heart & cognitive health...
Customer Chooses to Buy Medicine, Supplements, and Vitamins, in pharmacy

Nutrition Insight

Customers are increasingly opting for human data over hype. In this space, CPHI Milan 2026 will convene pharmaceutical and nutraceutical players who are bringing the latest evidence behind their ingredients to the forefront. Nutrition Insight meets with Pharmactive Biotech Products, ProBiotix Health, Fuji Chemical Industries, and ThreoTech to discuss their latest innovations on display at the show. 
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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. 
Female barista making cold brew coffee at table,
Food Ingredients News
Cold by default: Nestlé highlights how Gen Z is rewriting...
Cold coffee is moving beyond its traditional summer niche as younger consumers embrace iced, cold brew, and other chilled formats year-round — creating new opportunities for coffee brands, retailers, and ingredient suppliers. Cold coffee is no longer simply an alternative to a hot cup. It is becoming a defining way in which a younger generation enters and experiences the coffee category, prompting brands to rethink everything from product development and formats to at-home preparation and marketing. 
Fi Asia Indonesia 2026 JIExpo entrance.
New Product Development
Protein, fiber and lower-sugar systems reshape everyday...
The functional food story at Fi Asia Indonesia 2026 was less about another sports powder than about what people eat every day. Exhibitors showcased or discussed protein, fiber, vitamins, and lower-sugar systems in lattes, sodas, cupcakes, bars, creamers, yogurts, desserts, and confectionery. It was a show-floor expression of the wider diversification of protein sources and applications, but our reporting also shows why mainstreaming is difficult. Functional ingredients must survive processing without undermining familiar taste, texture, or affordability.

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Food waste in focusSep2026

Consumers globally are more willing to pay a premium for sustainable products when waste reduction and upcycled ingredients are part of the proposition, Innova Market Insights data suggests. Brands ap...

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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.

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Sustainability claims gain groundSep 2026

Ethical and sustainable positioning continues to gain ground. Innova data shows that F&B launches featuring such claims grew at a 6% CAGR from July 2021 to June 2026. Clean ingredient sourcing is consumers’ top sustainability priority globally. Bakery leads in the number of launches making ethical and sustainable claims, while Hot Drinks is the fastest-growing category.

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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 Cococa 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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