Peanut butter on bread.

Foodtech start-up develops first low-allergen peanuts for 2027 launch

Nurtured Nuts Company has developed the world’s first gene-edited, low-allergen peanuts, accelerating safer food innovation. Together with AgriNetica and Brandvault360, the start-up has eliminated the major allergenic proteins in peanuts at the seed level. “Peanuts remain one of the most cost-effective and nutrient-dense protein sources available, and demand for plant-forward, high-protein foods has stayed strong,” Nurtured Nuts founder and CEO Bryant Williams tells Food Ingredients First. 
High protein food sources, raw meat, fish, eggs, legumes and nuts on wooden background.
The future of protein: Industry shifts toward a more diversified ecosystem
As food manufacturers face rising demand for protein alongside pressure on cost, supply chains, sustainability, and sensory performance, the F&B industry is moving beyond the idea that one protein source can answer every need. Plant proteins, dairy, animal proteins, fermentation-derived ingredients, and hybrid formulations are increasingly being viewed not as competing camps, but as complementary tools in a broader protein ecosystem.
Woman shops for chicken in the supermarket.
BMO: US protein market faces margin squeeze as consumers shift from beef to poultry
Protein demand may be holding firm, but the economics of getting protein onto consumers’ plates are becoming increasingly difficult. Across beef, seafood, and plant-based categories, manufacturers are navigating tighter supplies, rising input costs, climate-related disruptions, and consumers increasingly unwilling to absorb higher prices.
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Case study: reformulate a sweet-and-sour marinade
For food professionals, product reformulation is often a complex challenge. How do you improve a product's nutritional composition without compromising on taste, functionality, consumer acceptance, or commercial results? Dutch Spices supports producers in addressing these issues and developed two case studies.This Technical Paper is brought to you by Dutch Spices.
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.
Erika Milczek, Curie Co.
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme

Erika Milczek, founder and CEO of Curie Co, presents Curabind, a clean label enzyme designed to stabilize proteins by increasing the number of bonds. Milczek says the enzyme can improve cheese curd yields by up to 11% and strained yogurt mass by 25%, while supporting longer shelf life. She also highlights its potential to replace gums, hydrocolloids, and modified starches.

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Peru’s front-of-pack warning labels drive food industry reformulation
Man and woman looking at food labels
Peru’s mandatory front-of-package (FOP) warning labels are reshaping the packaged food industry, pushing manufacturers to reformulate products with lower levels of sugar, sodium, and saturated fat, according to research. The findings are detailed in a new peer-reviewed pre- and post-operational study by the US-based University of North Carolina at Chapel Hill’s Global Food Research Program (GFRP).
Novonesis tackles wheat volatility and pasta quality challenges
Man and child buying pasta in supermarket.
Novonesis has developed Optiva Triticum, a biosolution designed to help pasta manufacturers diversify wheat sourcing while maintaining the product quality consumers expect. Pasta remains an important global staple due to its affordability, long shelf life, and versatility. At the same time, volatility in durum wheat supply and pricing is encouraging manufacturers to explore more flexible sourcing strategies. Ishan Gupta, head of the Business Unit Baking at Novonesis Food & Beverage, tells Food Ingredients First: “The solution helps improve the texture and firmness of soft wheat pasta, allowing manufacturers to unlock greater flexibility in flour sourcing while continuing to deliver the quality consumers value.” 
US brands weigh higher costs with consumer expectations in the FD&C dye shift
oterra color stability demonstration
Synthetic colors face an uncertain future in the US, as a patchwork of state bans takes shape. And while brands are intensifying their reformulation efforts — inspired by the Make America Healthy Again movement — many are still waiting to take the leap. Food Ingredients First sits down with a host of color suppliers working to address industry needs for naturals, while balancing cost, regulation, and limited performance compared to synthetics. Amy VanHook, senior account manager at Vivify, a US supplier of both synthetic and natural colors, reports that interest in naturals has exploded. Still, many companies are reformulating “to be ready” rather than committing to change. 
Food scientists enrich potato ketchup with chlorella microalgae
Man shopping for ketchup
Food scientists have developed an enriched potato ketchup containing protein extracted from Chlorella vulgaris microalgae — which can contain up to two to three times more protein. The team designed ketchup recipes containing 1–13% algae protein along with typical ingredients such as plum tomatoes, sugar, salt, vinegar, spices, and citric acid. A panel of 15 participants sampled the bottled and pasteurized ketchup samples, which included a plain variety with no added algae. Participants generally preferred the recipes containing up to 3% added algal extract, noting that the samples maintained the sweet, tangy taste, and reddish appearance associated with the condiment.
JBS taps Danantara in US$2.5B Southeast Asia joint venture push
Woman and child looking at dairy products in store
JBS Group has formed a long-term strategic partnership with Danantara Indonesia, through Danantara Investment Management (DIM), aimed at establishing a protein investment platform across the Asia-Pacific region. Under the transaction, DIM will commit US$2.5 billion for a 25% stake in a newly formed joint venture overseeing JBS’s Australia and New Zealand businesses, beginning with a US$800 million investment at closing and a further US$1.7 billion over the following three years. 
Oleosomes offer clean label plant-based functionality with nutrient delivery...
close up of researcher in lab coat wearing gloves holding a beaker oil oil

Nutrition Insight

As clean labels remain a priority for consumers, the nutrition industry is focusing on how processing and ingredient structures do not just impact taste and texture but also nutrient delivery and digestion. Manufacturers are also exploring how to prevent plant-based products from being classified as ultra-processed foods (UPFs). The plant-based meat and dairy alternative space is especially seeing increasing interest from R&D and nutrition researchers in simplifying formulations and modulating fat release to improve consumer eating experiences and nutritional profile. Innovators are trying to reduce reliance on added emulsifiers, exploring oleosomes as a natural delivery system for lipids and fat-soluble compounds. 
Highlighted features
Drought impacts agriculture. Farmer looks at dried up crops.
Research & Science news
Rabobank warns of rising El Niño risks across food...
A strengthening El Niño is putting a range of agricultural commodities under renewed weather pressure, with cocoa, palm oil, sugar, Robusta coffee, and Australian grains among the markets most exposed to adverse weather, according to Rabobank.
Glass of blackcurrant juice on a chopping board with blackcurrants.
Food Ingredients News
Blackcurrant carves out premium niche in food and beverage...
Blackcurrant may not have the global scale of strawberry or raspberry, but its distinctive flavor, intense color, and premium positioning are creating new opportunities for food and beverage manufacturers. As brands and manufacturers seek ingredients that deliver multiple benefits — from flavor and visual appeal to clean label credentials — blackcurrant is gaining traction across beverages, confectionery, dairy and functional foods.
AI-enhanced food ingredient innovation lab.
Tech & Innovation
AI enters the food lab: The rise of predictive ingredient...
Artificial intelligence has moved beyond brainstorming and into the working infrastructure of F&B innovation. Ingredient suppliers, product developers, and major brands are using specialized systems to organize research, model formulations, predict ingredient behavior, interpret consumer signals, and reduce physical trials before commercialization. Before reaching the bench, developers can use AI to eliminate obvious dead ends, compare competing constraints, and decide which formulations are worth testing.

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Effective sweetener solutionsAug2026

Innova Market Insights data indicates that consumers are actively reducing sugar to eat healthier. As demand for healthier F&B options grows, brands are reformulating products and exploring new sw...

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New frontiers in protein Aug 2026

Innova Market Insights data indicates a 6% average annual growth in F&B launches with protein ingredients and high/source of protein claims between April 2021 and March 2026. The top subcategories were Cereal, Dairy, and Meat Substitutes. Soup and hot drinks with protein ingredients were emerging. The top protein ingredients were milk protein, pea protein, and soy protein isolate.

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What’s next in Desserts and Ice Cream?Aug 2026

Innova Market Insights data shows that flavor still plays a vital role in ice cream and dessert choices, with the category growing at a 4% CAGR from July 2021 to June 2026. While ice cream accounts for the largest share of these launches, toppings and flavor combinations are becoming more creative areas for NPD. Sour flavors are also gaining attention in desserts, growing by 132% over the past five years globally.

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Erika Milczek, Curie Co.
Video06:06
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme

Erika Milczek, founder and CEO of Curie Co, presents Curabind, a clean label enzyme designed to stabilize proteins by increasing the number of bonds. Milczek says the enzyme can improve cheese curd yields by up to 11% and strained yogurt mass by 25%, while supporting longer shelf life. She also...

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IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
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IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate
Hans Brand, Revyve
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IFT FIRST 2026: Revyve cuts sauce formulation costs with yeast protein
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