September in review

September in review: Reformulation, protein, AI and supply-chain resilience dominate F&B ingredients

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. 
Plant-based hybrid meat on a cutting board with vegetables.
Roquette and Seaweed & Co. back flexitarians as alternative protein demand widens
The market for alternative protein is widening beyond vegan shoppers, according to ingredient suppliers. Ingredients such as legume proteins and pea and fava bean isolates are being developed for beverages, dairy alternatives, and specialized nutrition, while lentil protein is now used as a protective coating for micronutrients that plant-based eaters risk missing.
Three friends enjoy iced coffee and conversation at an outdoor café, with a smiling woman seated at the center
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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Beneo and BrightWolves push portfolio-wide LCAs as transparency demands grow
Two women evaluating the LCAs of products on two large computer screens.
Food and beverage manufacturers now want transparency into how ingredient suppliers calculate environmental data, and not just receive the final figure, according to Beneo and the sustainability consultancy BrightWolves. The companies say tighter EU rules on environmental claims, such as the Empowering Consumers for the Green Transition Directive (EmpCo), which came into effect on September 27, 2026, are increasing the demand.
AI’s food safety potential faces trust and data barriers, finds Cornell study
food safety inspector inside cookie factory
F&B companies recognize AI’s potential to strengthen food safety by identifying risks earlier and predicting outbreaks, but are concerned about data sharing and competition, a Cornell University, US, study finds.
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Coca-Cola bottles in store.
Coca-Cola is reportedly exploring the addition of prebiotic formulations to some of its flagship beverage brands, following the launch of Simply Pop. The move would mark a shift from launching a dedicated functional beverage brand extension to adding wellness credentials to established FMCG icons with decades of consumer recognition. Images circulating online show potential prebiotic versions of Coca-Cola Zero Sugar, Sprite Zero Sugar, and Fresca carrying a 6 g prebiotic fiber claim. However, Coca-Cola has not yet issued an official announcement confirming these products. 
Plant-based sector urged to rethink consumer messaging as EU research...
Man shopping for groceries examining a food label in the supermarket.
The plant-based sector may need to rethink how it communicates with consumers, as new EU-backed research suggests that some of the language and messaging used to encourage more sustainable diets could be doing more harm than good.
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Baked goods and hot chocolate drinks on a table outside.
Emulsifiers are being asked to do more as food and beverage manufacturers simplify their ingredient lists, according to ingredient suppliers. They report that bakers want alternatives to conventional systems such as E471, as beverage developers are looking for substitutes for gum arabic, while formulators increasingly expect one ingredient to stabilize and texturize.
Plug & Play eyes GLP-1 companion nutrition as microbiome’s next frontier
Female scientist examines bacteria through a microscope in a laboratory

Nutrition Insight

The microbiome nutrition space is growing rapidly, with start-ups emerging as scientific understanding and AI technologies continually expand. Plug & Play believes that this next wave of microbiome solutions can be successful for industry players who pair AI and big data. The innovation platform tells Nutrition Insight about whether “microbiome companions” could enhance GLP-1 benefits and how microbiome data could help predict individual responses to treatment. 
Highlighted features
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. 
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.

Ingredient focus

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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.

Trend analysis

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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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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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