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Female scientist in lab.

AI screening tool identifies hundreds of plant proteins for sustainable emulsifier development

UK-based researchers have developed an AI-powered screening tool that could speed up the search for plant proteins with emulsifying properties. The technology could help food manufacturers reduce the time spent on lengthy trial-and-error testing. By combining machine learning and statistical physics, the platform identifies promising protein ingredients that could support the development of more sustainable solutions for applications such as dairy alternatives and plant-based meat. The computational screening system has identified nearly 800 plant protein candidates with potential emulsifying properties. Rather than creating finished ingredients, the tool helps scientists identify proteins worth testing before investing extended durations in extraction and laboratory experiments. 
Woman shops for beans and pulses.
What makes food “good”? Inside the rise of “ethical nutrition”
For decades, the idea of “good” food has been closely tied to its nutritional credentials — less sugar, more protein, added fiber, vitamins, minerals, or a recognized health benefit. But the way consumers assess food is becoming more complex. Increasingly, consumers want to understand not only what a product delivers nutritionally, but what sits behind it: how ingredients are sourced, how people and animals are treated, and what impact production has on communities and the environment.
Asian man shopping at a convenience store.
“APAC consumers want it all”: Ingredion targets texture, health and affordability
Ingredion will showcase food and beverage concepts designed to combine multisensory appeal with improved nutritional profiles and cost-effective formulation at Fi Asia Indonesia 2026 next week. The ingredient company is targeting the growing demand for distinctive textures, sugar reduction, and affordable formulation.
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Reducing sugar, raising innovation
Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.
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Natural salt. Reduced sodium. Maximum taste.
Food manufacturers are under pressure to reduce sodium levels but face the challenge of doing so without impacting the taste or functionality salt delivers. A breakthrough solution is now available – SALTWELL® – a natural salt 35% lower in sodium than standard salt, which can be used 1:1 with minimal process adjustments. This Technical Paper is brought to you by SALTWELL.
Free Jungbunzlauer webinar on functional eating in the GLP-1 era, Thursday 3 September at 09:00 CDT, 10:00 EDT, 15:00 BST, and 16:00 CEST.
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and practical mineral-enrichment solutions that Jungbunzlauer ingredients can help deliver.

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Vegetarian Society registers certification marks in EU amid rising F&B demand
Vegetarian Society certification marks in EU.
The Vegetarian Society has registered its modernized Vegetarian Approved and Vegan Approved certification marks in the EU. The move gives food and beverage manufacturers greater scope to use the labels consistently across European markets. The registrations form part of an ongoing international rollout, with further territories expected to follow in the coming months. The development concerns the registration and protection of the marks rather than EU regulatory approval of individual certified products.
US–Canada trade dispute escalates as whey import ban and dairy tariffs disrupt...
US–Canada trade dispute.
The US–Canada trade dispute has intensified, with Washington moving to ban imports of several Canadian whey products and Ottawa imposing tariffs of up to 50% on US dairy ingredients. Under a White House proclamation, the US import ban will take effect on September 29. It covers whey protein concentrates, modified whey, fluid whey, and dried whey, alongside certain molasses products and non-alcoholic beer.
Nestlé bets on “fewer, bigger” innovations to drive scalable food growth
Nestlé offices.
Nestlé is rolling out a new generation of dessert solutions in Brazil and China. The move illustrates how the food giant is concentrating its innovation resources on scalable platforms that can be adapted to local tastes and emerging consumption occasions. The launches span Moça Pudding and Brigadeirão in Brazil and Nestlé Tiramisù and Cheesecake in China. Consumers can prepare the desserts in three steps, with less than 15 minutes of active preparation time.
Lallemand establishes Solyve as dedicated food and beverage enzyme business
Laboratory scientist in food engineering.
Lallemand has launched Solyve as a dedicated food and beverage enzyme business. The move brings its scientific, manufacturing, and customer support teams into one organization, as suppliers invest in technologies to improve processing efficiency and product performance. The business combines yeast-based enzyme expression and fungal solid-state fermentation. Its expertise spans development, formulation, analysis, quality, regulatory affairs, and applications. Defne Saral, who joined the company to lead Solyve, will oversee its next phase of growth.
Corbion launches cultured wheat ingredient to address bakery shelf life...
Bakery factory worker.
Corbion has introduced a cultured wheat ingredient to address bakery mold concerns. The innovation helps manufacturers tackle freshness challenges and meet the rising consumer demand for high-quality bakery products. The ingredient, Verdad Essence WH150, provides formulators with a natural preservation solution that helps maintain product freshness while supporting taste and texture. It expands the company’s portfolio of natural mold inhibition solutions, as studies identify mold as one of the top reasons consumers discard bakery products. 
Tetra Pak sees fiber, biotics & omega-3s rising as consumers look beyond protein
Man checking label on nutrition bars

Nutrition Insight

Consumer demand is moving beyond protein as individuals are seeking broader, targeted health benefits from functional ingredients, such as fiber, biotics, and omega-3 fatty acids. Nutrition Insight speaks with Anna Larsson, category leader at Tetra Pak, to unpack how evolving consumer priorities, regional differences, convenient delivery formats, and popular ingredients are shaping the next generation of functional nutrition. 
Highlighted features
Skyline in Jakarta, Indonesia.
New Product Development
Fi Asia Indonesia 2026 preview: Five trends reshaping...
Healthier products will not be enough to win Southeast Asian consumers if they compromise on enjoyment or price. At Fi Asia Indonesia 2026 (Sep 16–18), ingredient suppliers will showcase their latest solutions enabling manufacturers to combine improved nutrition and functionality with standout sensory experiences, affordability, and local market readiness. Mandy Zhang, director and marketing category lead for Texture and Healthful Solutions Asia-Pacific at Ingredion, sums up the tension facing manufacturers: “Today’s APAC consumers want it all. They are increasingly health-conscious and navigating emergent needs around affordability and convenience, yet they still continue to crave indulgent taste and textures.”
Asian woman in supermarket selecting food products.
New Product Development
Innova, Tate & Lyle and Prosur to tackle health-driven...
Protein may dominate the agenda at Fi Asia Indonesia 2026 (Sep 16–18), but the conversation in Jakarta will extend beyond adding more of the nutrient. Ingredient suppliers expect manufacturers to seek products that combine stronger nutritional profiles with recognizable ingredients, appealing sensory qualities, and accessible prices.
Container with Nestle corporate logo.
Business News
What do H1 2026 results reveal about where F&B growth is...
Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market. Health-focused products and formulation-led ingredient solutions are generating growth. However, several commodity and mainstream portfolios faced lower prices, weaker demand or volumes, and cautious consumer spending.

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Bakery innovation boostsSep2026

Innova Market Insights data shows that consumers are turning to sweet baked goods to satisfy their appetite for indulgence, fueling innovation across the Bakery category. Product launches grew at a 4%...

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Reducing sugar, raising innovation Sep 2026

Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.

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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Free Jungbunzlauer webinar on functional eating in the GLP-1 era, Thursday 3 September at 09:00 CDT, 10:00 EDT, 15:00 BST, and 16:00 CEST.
Webinars33:50
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health

The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and practical mineral-enrichment solutions that Jungbunzlauer ingredients can help deliver.

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Raisio Food Solutions: How oats can elevate gluten-free product development
Erika Milczek, Curie Co.
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IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme
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IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
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