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realities</p></a></div></li><li class="mustread-container"><div class="mustread-imagediv" style="position:relative"><a target="" href="https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html" aria-label="Trending now"><img class="mustread-image rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639251415899650381Gochujang_slider_pic.webp" width="80" height="55" alt="Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors" title="Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors"/></a></div><div class="mustread-titlediv"><a target="" href="https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html"><p class="mustread-title">Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors</p></a></div></li></ul></div></div></div></li><li class="listitems Journal" id="Journal"><div class="alignflex"><a 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alt="Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors" title="Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors"/></a></div><div class="mustread-titlediv"><a target="" href="https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html"><p class="mustread-title">Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors</p></a></div></li></ul></div></div></div></li><li class="listitems Suppliers" id="Suppliers"><a href="https://www.foodingredientsfirst.com/supplier-profiles/a.html" target="_self" rel="noopener" aria-label="Go to Suppliers" class="listitems Suppliers " style="text-decoration:none;cursor:pointer;border-bottom:none;color:inherit !important">Suppliers</a><div class="submenu-divblock-Suppliers submenu-divblock"><div class="submenudiv-Suppliers submenudiv"><div style="width:60%"><p class="menutitle">Suppliers</p><ul class="submenulist-0 submenu" 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ingredient innovation to factory-floor realities</p></a></div></li><li class="mustread-container"><div class="mustread-imagediv" style="position:relative"><a target="" href="https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html" aria-label="Trending now"><img class="mustread-image rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639251415899650381Gochujang_slider_pic.webp" width="80" height="55" alt="Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors" title="Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors"/></a></div><div class="mustread-titlediv"><a target="" href="https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html"><p class="mustread-title">Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors</p></a></div></li></ul></div></div></div></li> </ul> </div></div><div 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8<script type="application/ld+json">[{"@context":"https://schema.org","@type":"NewsArticle","headline":"All News","description":"The latest news in the food & beverage industry covering product innovation, policy changes, market trends & scientific advancements.","keywords":"business news, regulatory news, health and nutrition, food ingredients news, food research, consumer trends, f&b","url":"https://www.foodingredientsfirst.com/news.html","mainEntity":{"@type":"ItemList","name":"List of News Articles","itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"NewsArticle","headline":"EFSA urges stronger biosecurity as bird flu risks challenge poultry supply resilience ","description":"<p>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. </p><p>Previous bird flu outbreaks have <a href=\"https://www.foodingredientsfirst.com/news/avian-flu-food-security-fao.html\" target=\"_blank\">disrupted poultry production</a> and contributed to supply pressures. Manufacturers are increasingly focused on supplier resilience and strategies to <a href=\"https://www.foodingredientsfirst.com/news/egg-free-ingredients-functional-alternatives.html\" target=\"_blank\">manage potential volatility</a> in animal-derived ingredients. </p>","url":"https://www.foodingredientsfirst.com/news/efsa-bird-flu-egg-supply-risks","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639257538369613052Eggs_and_chicken.webp"}},{"@type":"ListItem","position":2,"item":{"@type":"NewsArticle","headline":"Cold by default: Nestlé highlights how Gen Z is rewriting the rules of coffee","description":"<p>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. </p><p>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. </p>","url":"https://www.foodingredientsfirst.com/news/cold-coffee-gen-z-nestle-growth","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639257515873463456Female_barista_making_cold_brew_coffee_at_table_.webp"}},{"@type":"ListItem","position":3,"item":{"@type":"NewsArticle","headline":"Engineering sweetness: ADM and Ingredion map the future of sugar reduction","description":"<p>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.</p>","url":"https://www.foodingredientsfirst.com/news/sweetness-sugar-reduction-adm-ingredion","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639247276075769190Woman_eating_tomato_soup_with_spoon_at_home_in_kitchen..webp"}},{"@type":"ListItem","position":4,"item":{"@type":"NewsArticle","headline":"El Niño puts food supply chains on alert as commodity risks build","description":"<p>Food manufacturers and procurement teams could face a prolonged period of commodity price volatility as a strengthening El Niño increases pressure on some of the world’s most weather-sensitive agricultural supply chains. </p><p>According to the <a href=\"https://www.cpc.ncep.noaa.gov/products/analysis_monitoring/enso_advisory/ensodisc.shtml\" target=\"_blank\">National Oceanic and Atmospheric Administration</a> (NOAA), there is a greater than 93% probability of a “very strong” El Niño event developing. Furthermore, NOAA reports a 75% chance that the October–December 2026 season will be an “historic” El Niño event, and exceed strengths dating back to 1950. </p>","url":"https://www.foodingredientsfirst.com/news/el-nino-food-commodity-risks","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639256639147694951Drought_impact_agriculture_with_farmer_standing_in_dry_field_looking_at_dead_corn_crops..webp"}},{"@type":"ListItem","position":5,"item":{"@type":"NewsArticle","headline":"WURâs â¬4M project upcycles rapeseed, potato and pulses for sustainable protein","description":"<p>Wageningen University & Research (WUR) in the Netherlands has secured almost €4 million (~US$4.6 million) to transform protein-rich rapeseed, potato, and pulse side streams into ingredients and foods for human consumption. </p><p>The scientists aim to convert protein-rich agricultural residues from the food industry into ingredients for commercial applications such as plant-based and hybrid meat products, spreads, and fermented foods.</p>","url":"https://www.foodingredientsfirst.com/news/wur-side-stream-protein-valorization","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639256617968921813A_person_in_a_field..webp"}},{"@type":"ListItem","position":6,"item":{"@type":"NewsArticle","headline":"âNot a trade-offâ: ADM and Corbion balance clean labels and functionality in plant-based foods","description":"<p>The plant-based foods market is maturing, and consumers are increasingly demanding short, recognizable ingredient lists in their products, according to ADM and Corbion. Additionally, the companies point out that modern consumers want their analogs to match the protein, taste, and shelf life of the products those foods replace.</p>","url":"https://www.foodingredientsfirst.com/news/adm-corbion-clean-label-plant-based","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639256603783552637A_man_and_woman_check_the_label_of_a_plant_based_product_in_a_grocery_store..webp"}},{"@type":"ListItem","position":7,"item":{"@type":"NewsArticle","headline":"Protein, fiber and lower
8-sugar systems reshape everyday foods at Fi Asia Indonesia 2026","description":"<p>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. </p><p>It was a show-floor expression of the wider <a href=\"https://www.foodingredientsfirst.com/key-trends/protein-diversification-gathers-momentum.html\" target=\"_blank\">diversification of protein sources</a> and applications, but our reporting also shows why mainstreaming is difficult. Functional ingredients must <a href=\"https://www.foodingredientsfirst.com/news/fi-asia-2026-processing-challenges.html\" target=\"_blank\">survive processing</a> without undermining familiar taste, texture, or affordability.</p>","url":"https://www.foodingredientsfirst.com/news/fi-asia-protein-fiber-mainstream-sugar","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639253272989036540Fi_Asia_Indonesia_2026_JIExpo_Entrance.webp"}},{"@type":"ListItem","position":8,"item":{"@type":"NewsArticle","headline":"MicroLub accelerates protein-based fat reduction tech with US$10M funding","description":"<p>Preserving creaminess while cutting calories is the formulation challenge behind a University of Leeds spinout’s push into the US and Asia. MicroLub uses patented protein-based ingredients to replicate fat’s lubrication using water, with fresh funding supporting team growth, manufacturing expansion, and customer scale-up. </p><p>Founded by Professor Anwesha Sarkar, the company continues to collaborate with the UK-based university and operates a food innovation laboratory at Nexus in Leeds, England. </p><p>David Peters, CEO at MicroLub, says: “We have already moved from laboratory-scale development to industrial-scale manufacturing and are working with some of the world’s largest food and ingredient companies.” </p>","url":"https://www.foodingredientsfirst.com/news/microlub-fat-reduction-technology-funding","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639255790549024650MicroLub_team_image.webp"}},{"@type":"ListItem","position":9,"item":{"@type":"NewsArticle","headline":"Elian secures â¬40M to scale EU plant protein production and supply resilience ","description":"<p>Agribusiness company Elian has secured €40 million (~US$46 million) in investment to expand its plant-based protein production project in Spain. The move supports the growth of its Port of Barcelona facility and aims to strengthen Europe’s supply of locally produced protein derivatives for human food and animal feed.</p><p>The expansion forms part of a more than €300 million (~US$344.5 million) investment in Elian’s plant-based protein production facility at the Port of Barcelona. Once completed in early 2028, the site will add more than 100,000 tons of annual production capacity for protein derivatives, alongside its existing operations.</p>","url":"https://www.foodingredientsfirst.com/news/elian-europe-plant-protein-expansion","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/63925578247658239921.9._main_image.webp"}},{"@type":"ListItem","position":10,"item":{"@type":"NewsArticle","headline":"Affordability reshapes reformulation strategies at Fi Asia Indonesia 2026","description":"<p>A cheaper ingredient does not necessarily produce a cheaper food. That message surfaced repeatedly last week at Fi Asia Indonesia 2026, where suppliers described reformulation as a chain of decisions involving price, nutrition, labeling, taste, and texture. </p><p>Affordability was less a separate trend than the boundary around every other ambition, as the <a href=\"https://www.foodingredientsfirst.com/news/fi-asia-indonesia-2026-food-trends.html\" target=\"_blank\">formulation trends shaping the event</a> made clear.</p>","url":"https://www.foodingredientsfirst.com/news/fi-asia-affordable-reformulation-strategies","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639253267665347679Fi_Asia_Indonesia_2026_JIExpo.webp"}},{"@type":"ListItem","position":11,"item":{"@type":"NewsArticle","headline":"Nestlé assesses options as Russia places business under external administration","description":"<p>Nestlé is assessing its options after Russia placed its local business under temporary external administration. The development adds to the food industry’s challenges in navigating the market following the invasion of Ukraine. </p><p>The Swiss food group confirmed the move on September 18, following a Russian presidential decree published the previous day. It said it would take steps to protect its rights and maintain business continuity, with particular attention to employees. </p><p>In its <a href=\"https://www.nestle.com/media/pressreleases/allpressreleases/nestle-operations-russia\" target=\"_blank\">brief announcement</a>, Nestlé said it was “
8assessing the situation and its options.” </p>","url":"https://www.foodingredientsfirst.com/news/nestle-russia-temporary-external-administration","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639253203461091518Nestle_slider_pic.webp"}},{"@type":"ListItem","position":12,"item":{"@type":"NewsArticle","headline":"MC Mühlenchemie targets high-protein pasta bottlenecks with enzyme platform","description":"<p>Flour treatment expert MC Mühlenchemie has launched functional enzyme systems to support pasta manufacturers in developing protein-enriched products while maintaining texture, sensory quality, and cooking stability. </p><p>The formulation support platform combines the company’s Pastazym HighProtein enzyme systems, the MC Protein Calculator, and its Pasta Lab pilot facility in Ahrensburg, Germany.</p>","url":"https://www.foodingredientsfirst.com/news/high-protein-pasta-enzyme-solutions","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639253184189033585A_worker_making_high_protein_pasta_at_a_pasta_factory..webp"}},{"@type":"ListItem","position":13,"item":{"@type":"NewsArticle","headline":"Fi Asia Indonesia 2026 ties ingredient innovation to factory-floor realities","description":"<p>At Fi Asia Indonesia 2026, suppliers emphasized that ingredient performance depends on every stage of a product’s journey, from manufacturing and storage to cold-chain distribution and final preparation. </p><p>Southeast Asian manufacturers are trying to improve yield, stability, and convenience while working through hot, humid conditions and uneven infrastructure — pressures closely connected to ingredient-led shelf life extension and <a href=\"https://www.foodingredientsfirst.com/special-reports/food-waste-reduction-ingredients.html\" target=\"_blank\">food waste prevention</a>.</p>","url":"https://www.foodingredientsfirst.com/news/fi-asia-2026-processing-challenges","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639252575100569530FI_Asia_Indonesia_2026.webp"}},{"@type":"ListItem","position":14,"item":{"@type":"NewsArticle","headline":"Danone backs mandatory health reporting with voluntary UK NPM score","description":"<p>Ahead of planned mandatory reporting, Danone has voluntarily published an Average Nutrient Profiling Model (NPM) score of -0.09 across its 2025 UK portfolio. The score covers Danone’s UK dairy, plant-based, and beverage sales, and appears in the company’s 2025-26 “UK & Ireland Impact Journey Progress Update.”</p>","url":"https://www.foodingredientsfirst.com/news/danone-voluntary-npm-score-mandatory-health-reporting","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639252486128231371Danone_products_on_a_store_shelf..webp"}},{"@type":"ListItem","position":15,"item":{"@type":"NewsArticle","headline":"AI beyond trend tracking: Givaudan and Stravito unlock data for flavor innovation","description":"<p>F&B innovation is advancing beyond AI’s role in identifying consumer trends and supporting R&D workflows, as companies are now unlocking the data they already own to make faster commercial decisions. At Givaudan, the flavor house is leveraging Stravito’s AI platform to transform existing consumer research and market intelligence into a more accessible knowledge source — allowing teams to move faster from consumer insights to flavor innovation.</p>","url":"https://www.foodingredientsfirst.com/news/givaudan-stravito-ai-flavor-innovation","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639252434848008568MAIN_IMAGE.webp"}},{"@type":"ListItem","position":16,"item":{"@type":"NewsArticle","headline":"Fi Asia Indonesia 2026 live: Ingredion turns to ingredient systems to balance health, texture and cost","description":"<p>Ingredion is putting ingredient systems at the center of its Southeast Asian formulation strategy, as manufacturers seek to reduce sugar and salt without losing indulgent textures or pushing up costs. At Fi Asia Indonesia 2026 (Sep 16–18), the company is demonstrating how combinations of ingredients can help meet these competing demands, from sauces and beverages to crispy coatings. </p><p>Speaking to <strong><em>Food Ingredients First</em></strong>
8 on the show floor, Raymond Deidrick, vice president and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC, says the conversation is increasingly moving <a href=\"https://www.foodingredientsfirst.com/special-reports/flavor-trends-swicy-tropical-innovation.html\" target=\"_blank\">beyond individual ingredients</a> toward their role within the complete recipe. </p><p>“We see less single ingredients and a lot more combinations of ingredients to produce the desired results,” he says. “This implies a shift toward <a href=\"https://www.foodingredientsfirst.com/news/ift-first-2026-glp-1-protein-clean-label.html\" target=\"_blank\">ingredient systems</a>.” </p>","url":"https://www.foodingredientsfirst.com/news/ingredion-ingredient-systems-sugar-reduction","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639251628925301801Fi_Asia_slider.webp"}},{"@type":"ListItem","position":17,"item":{"@type":"NewsArticle","headline":"Ingredion and Kerry back systems approach to clean label & high-protein bakery","description":"<p>Bakery manufacturers are cutting additives, adding protein and fiber, and reworking recipes as cocoa, fruit, and nut prices swing — and each change puts texture, flavor, or shelf life at risk. Experts at Ingredion and Kerry say the fix is a system of ingredients and technologies, not a one-for-one swap.</p>","url":"https://www.foodingredientsfirst.com/news/ingredion-kerry-clean-label-high-protein-bakery","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639251459368758314Baked_goods_on_the_shelf_of_a_grocery_store..webp"}},{"@type":"ListItem","position":18,"item":{"@type":"NewsArticle","headline":"Tackling food waste: Ingredient innovators unlock business opportunities through upcycling and AI","description":"<p>Food waste presents complex challenges for F&B manufacturers, driven by factors spanning raw material utilization, product stability, and consumer acceptance. Industry experts point to a shift from waste management to prevention as ingredient innovation becomes a key focus area.</p>","url":"https://www.foodingredientsfirst.com/news/food-waste-reduction-ingredients","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639251446881785206A_person_throwing_food_in_a_dumpster..webp"}},{"@type":"ListItem","position":19,"item":{"@type":"NewsArticle","headline":"Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors","description":"<p>Gochujang, za’atar, berbere, and tamarind are opening formulation opportunities across sauces, snacks, and ready meals, according to Kerry, McCormick & Company, and Givaudan. However, manufacturers must preserve their distinctive characteristics while balancing processing demands, cost, labeling, and supply security. </p><p>John Gaylon, senior research chef at McCormick, tells <strong><em>Food Ingredients First</em></strong> that gochujang is generating particular momentum. </p><p>“Gochujang is generating some of the strongest customer interest because its combination of heat, sweetness, umami, and fermented notes gives developers a lot of flexibility across savory applications. Tamarind is also exciting because of its sweet-sour profile, while za’atar, berbere, and lemongrass each bring their own distinct herbal, spice, and aromatic notes.” </p>","url":"https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639251415899650381Gochujang_slider_pic.webp"}},{"@type":"ListItem","position":20,"item":{"@type":"NewsArticle","headline":"Nestlé taps customizable beverage trends with Starbucks Refreshers Concentrates launch ","description":"<p>Nestlé and Starbucks are expanding beyond traditional coffee formats with Starbucks Refreshers Concentrates — a green coffee extract-based beverage concentrate for at-home preparation. With this launch, the F&B heavyweights are targeting consumers who prefer flavorful and customizable preparations to align with busy lifestyles. </p><p>The concentrates are built on Starbucks’ Refreshers platform, which the company says has grown into an approximately US$2 billion beverage business over the past decade, alongside its espresso-based drinks. The beverage concentrates have seen strong initial retail demand since launching in the US earlier this year, according to Nestlé. </p>","url":"https://www.foodingredientsfirst.com/news/starbucks-refreshers-concentrates-launch","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/639250626040743918main_image_Nestle.webp"}},{"@type":"ListItem","position":21,"item":{"@type":"NewsArticle","headline":"BeneMeat warns UKâEU trade deal could put wider biotech ambitions at risk","description":"<p>The proposed UK–EU sanitary and phytosanitary (SPS) agreement could have consequences far beyond the food sector if it limits Britain’s ability to authorize novel foods independently, BeneMeat warns. The Czech cultivated meat technology company says uncertainty is already affecting UK commercial plans, with implications for investment, manufacturing expertise, and the wider bioeconomy. </p><p>The suggested SPS agreement would align relevant British food safety, animal health, and plant health rules with EU standards. It would reduce border checks and paperwork for food and agricultural trade, while bringing Great Britain’s novel food authorizations under EU rules. </p>","url":"https://www.foodingredientsfirst.com/news/benemeat-uk-eu-deal-cultivated-meat","image":"https://article-cns.cnsmedia.com/articleimgs/article_images/63925062100196382615.9._woman_in_lab_slider_image_.webp"}}]}}]</script>
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home in kitchen." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Sugar & Sweeteners</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Engineering sweetness: ADM and Ingredion map the future of sugar...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Sugar reduction is becoming less about how much sweetness a product delivers and more about how that sweetness...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/el-nino-food-commodity-risks.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639256639147694951Drought_impact_agriculture_with_farmer_standing_in_dry_field_looking_at_dead_corn_crops..webp" alt="Drought impacts agriculture with farmer standing in dry field looking at dead corn crops." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Functional Ingredients</div></div><div class="newscontentdesktop "><div class="newscontentdiv">El Niño puts food supply chains on alert as commodity risks build</div><div class="news_about responsedisplaynone highresponsivefontsize12">Food manufacturers and procurement teams could face a prolonged period of commodity price volatility as a...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/wur-side-stream-protein-valorization.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639256617968921813A_person_in_a_field..webp" alt="A person in a field." title="A person in a field."/><div class="tagbottom bl source-color newstag 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store."/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Plant-based</div></div><div class="newscontentdesktop "><div class="newscontentdiv">âNot a trade-offâ: ADM and Corbion balance clean labels and...</div><div class="news_about responsedisplaynone highresponsivefontsize12">The plant-based foods market is maturing, and consumers are increasingly demanding short, recognizable ingredient...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/fi-asia-protein-fiber-mainstream-sugar.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639253272989036540Fi_Asia_Indonesia_2026_JIExpo_Entrance.webp" alt="Fi Asia Indonesia 2026 JIExpo entrance." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Proteins</div></div><div class="newscontentdesktop "><div class="newscontentdiv">
8Protein, fiber and lower-sugar systems reshape everyday foods at Fi...</div><div class="news_about responsedisplaynone highresponsivefontsize12">The functional food story at Fi Asia Indonesia 2026 was less about another sports powder than about what people...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/microlub-fat-reduction-technology-funding.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639255790549024650MicroLub_team_image.webp" alt="Researchers posing for picture." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Dairy</div></div><div class="newscontentdesktop "><div class="newscontentdiv">MicroLub accelerates protein-based fat reduction tech with US$10M...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Preserving creaminess while cutting calories is the formulation challenge behind a University of Leeds spinoutâs...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/elian-europe-plant-protein-expansion.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/63925578247658239921.9._main_image.webp" alt="Three men posing for picture." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Proteins</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Elian secures â¬40M to scale EU plant protein production and supply...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Agribusiness company Elian has secured â¬40 million (~US$46 million) in investment to expand its plant-based...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/fi-asia-affordable-reformulation-strategies.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639253267665347679Fi_Asia_Indonesia_2026_JIExpo.webp" alt="Fi Asia Indonesia 2026 JIExpo." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Sugar & Sweeteners</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Affordability reshapes reformulation strategies at Fi Asia Indonesia...</div><div class="news_about responsedisplaynone highresponsivefontsize12">A cheaper ingredient does not necessarily produce a cheaper food. That message surfaced repeatedly last week at Fi...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/nestle-russia-temporary-external-administration.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639253203461091518Nestle_slider_pic.webp" alt="Cereal packs in store aisle." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Snacks</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Nestlé assesses options as Russia places business under external...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Nestlé is assessing its options after Russia placed its local business under temporary external administration....</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/high-protein-pasta-enzyme-solutions.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639253184189033585A_worker_making_high_protein_pasta_at_a_pasta_factory..webp" alt="Different types of pastas on a table next to some legumes." title="Different types of pastas on a table next to some legumes."/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Proteins</div></div><div class="newscontentdesktop "><div class="newscontentdiv">MC Mühlenchemie targets high-protein pasta bottlenecks with enzyme...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Flour treatment expert MC Mühlenchemie has launched functional enzyme systems to support pasta manufacturers in...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/fi-asia-2026-processing-challenges.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639252575100569530FI_Asia_Indonesia_2026.webp" alt="FI Asia Indonesia 2026 in Jakarta." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Functional Ingredients</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Fi Asia Indonesia 2026 ties ingredient innovation to factory-floor...</div><div class="news_about responsedisplaynone highresponsivefontsize12">At Fi Asia Indonesia 2026, suppliers emphasized that ingredient performance depends on every stage of a productâs...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/danone-voluntary-npm-score-mandatory-health-reporting.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639252486128231371Danone_products_on_a_store_shelf..webp" alt="Danone products on a store shelf." title="Danone products on a store shelf."/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Plant-based</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Danone backs mandatory health reporting with voluntary UK NPM score</div><div class="news_about responsedisplaynone highresponsivefontsize12">Ahead of planned mandatory reporting, Danone has voluntarily published an Average Nutrient Profiling Model (NPM)...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/givaudan-stravito-ai-flavor-innovation.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639252434848008568MAIN_IMAGE.webp" alt="man eating burger" title="man eating burger"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Flavors</div></div><div class="newscontentdesktop "><div class="newscontentdiv">AI beyond trend tracking: Givaudan and Stravito unlock data for...</div><div class="news_about responsedisplaynone highresponsivefontsize12">F&B innovation is advancing beyond AIâs role in identifying consumer trends and supporting R&D workflows, as...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/ingredion-ingredient-systems-sugar-reduction.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639251628925301801Fi_Asia_slider.webp" alt="The Ingredion booth at Fi Asia Indonesia 2026." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Functional Ingredients</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Fi Asia Indonesia 2026 live: Ingredion turns to ingredient systems to...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Ingredion is putting ingredient systems at the center of its Southeast Asian formulation strategy, as...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/ingredion-kerry-clean-label-high-protein-bakery.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639251459368758314Baked_goods_on_the_shelf_of_a_grocery_store..webp" alt="Baked goods on the shelf of a grocery store." title="Baked goods on the shelf of a grocery store."/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Bakery</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Ingredion and Kerry back systems approach to clean label &...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Bakery manufacturers are cutting additives, adding protein and fiber, and reworking recipes as cocoa, fruit, and...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/food-waste-reduction-ingredients.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639251446881785206A_person_throwing_food_in_a_dumpster..webp" alt="A person throwing food in a dumpster." title="A person throwing food in a dumpster."/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Fruit & Vegetables</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Tackling food waste: Ingredient innovators unlock business...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Food waste presents complex challenges for F&B manufacturers, driven by factors spanning raw material utilization,...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639251415899650381Gochujang_slider_pic.webp" alt="Gochujang sauce on spoon." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Flavors</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Gochujang gains ground as Givaudan, Kerry and McCormick scale...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Gochujang, zaâatar, berbere, and tamarind are opening formulation opportunities across sauces, snacks, and ready...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/starbucks-refreshers-concentrates-launch.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/639250626040743918main_image_Nestle.webp" alt="Starbucks refreshers on display." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Soft Drinks</div></div><div class="newscontentdesktop "><div class="newscontentdiv">Nestlé taps customizable beverage trends with Starbucks Refreshers...</div><div class="news_about responsedisplaynone highresponsivefontsize12">Nestlé and Starbucks are expanding beyond traditional coffee formats with Starbucks Refreshers Concentrates â a...</div></div></a></div><div class="newsgridview t1 setMinheight"><a href="https://www.foodingredientsfirst.com/news/benemeat-uk-eu-deal-cultivated-meat.html" aria-label="View Image"><div class="highlightimagediv width100 newsimg rec-max"><img class="highlightimage width100 newsimg rec-size" src="https://article-cns.cnsmedia.com/articleimgs/resized_rect_newsimages/240/63925062100196382615.9._woman_in_lab_slider_image_.webp" alt="Woman in lab, looking at meat sample." title="Image"/><div class="tagbottom bl source-color newstag newstagbottom" style="display:block">Cell-based</div></div><div class="newscontentdesktop "><div class="newscontentdiv">BeneMeat warns UKâEU trade deal could put wider biotech ambitions at...</div><div class="news_about responsedisplaynone highresponsivefontsize12">The proposed UKâEU sanitary and phytosanitary (SPS) agreement could have consequences far beyond the food sector...</div></div></a></div></div></div><div class="width100 pagination_list_container"><div class="paginationdiv"><span class="lastPaginationArrow pagination-arrow disabled"><svg stroke="currentColor" fill="currentColor" stroke-width="0" viewBox="0 0 320 512" class="chevron-icon-pagination disabled" height="1em" width="1em" xmlns="http://www.w3.org/2000/svg"><path d="M34.52 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8-sugar systems reshape everyday foods at Fi Asia Indonesia 2026\",\"description\":\"\u003cp\u003eThe 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.\u0026nbsp;\u003c/p\u003e\u003cp\u003eIt was a show-floor expression of the wider \u003ca href=\\\"https://www.foodingredientsfirst.com/key-trends/protein-diversification-gathers-momentum.html\\\" target=\\\"_blank\\\"\u003ediversification of protein sources\u003c/a\u003e and applications, but our reporting also shows why mainstreaming is difficult. 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MicroLub uses patented protein-based ingredients to replicate fat\u0026rsquo;s lubrication using water, with fresh funding supporting team growth, manufacturing expansion, and customer scale-up.\u0026nbsp;\u003c/p\u003e\u003cp\u003eFounded by Professor Anwesha Sarkar, the company continues to collaborate with the UK-based university and operates a food innovation laboratory at Nexus in Leeds, England.\u0026nbsp;\u003c/p\u003e\u003cp\u003eDavid Peters, CEO at MicroLub, says: \u0026ldquo;We have already moved from laboratory-scale development to industrial-scale manufacturing and are working with some of the world\u0026rsquo;s largest food and ingredient companies.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/microlub-fat-reduction-technology-funding\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639255790549024650MicroLub_team_image.webp\"}},{\"@type\":\"ListItem\",\"position\":9,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Elian secures â¬40M to scale EU plant protein production and supply resilience \",\"description\":\"\u003cp\u003eAgribusiness company Elian has secured \u0026euro;40 million (~US$46 million) in investment to expand its plant-based protein production project in Spain. 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That message surfaced repeatedly last week at Fi Asia Indonesia 2026, where suppliers described reformulation as a chain of decisions involving price, nutrition, labeling, taste, and texture.\u0026nbsp;\u003c/p\u003e\u003cp\u003eAffordability was less a separate trend than the boundary around every other ambition, as the \u003ca href=\\\"https://www.foodingredientsfirst.com/news/fi-asia-indonesia-2026-food-trends.html\\\" target=\\\"_blank\\\"\u003eformulation trends shaping the event\u003c/a\u003e made clear.\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/fi-asia-affordable-reformulation-strategies\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639253267665347679Fi_Asia_Indonesia_2026_JIExpo.webp\"}},{\"@type\":\"ListItem\",\"position\":11,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Nestlé assesses options as Russia places business under external administration\",\"description\":\"\u003cp\u003eNestl\u0026eacute; is assessing its options after Russia placed its local business under temporary external administration. The development adds to the food industry\u0026rsquo;s challenges in navigating the market following the invasion of Ukraine.\u0026nbsp;\u003c/p\u003e\u003cp\u003eThe Swiss food group confirmed the move on September 18, following a Russian presidential decree published the previous day. It said it would take steps to protect its rights and maintain business continuity, with particular attention to employees.\u0026nbsp;\u003c/p\u003e\u003cp\u003eIn its \u003ca href=\\\"https://www.nestle.com/media/pressreleases/allpressreleases/nestle-operations-russia\\\" target=\\\"_blank\\\"\u003ebrief announcement\u003c/a\u003e, Nestl\u0026eacute; said it was \u0026ldquo;
8assessing the situation and its options.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/nestle-russia-temporary-external-administration\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639253203461091518Nestle_slider_pic.webp\"}},{\"@type\":\"ListItem\",\"position\":12,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"MC Mühlenchemie targets high-protein pasta bottlenecks with enzyme platform\",\"description\":\"\u003cp\u003eFlour treatment expert MC M\u0026uuml;hlenchemie has launched functional enzyme systems to support pasta manufacturers in developing protein-enriched products while maintaining texture, sensory quality, and cooking stability.\u0026nbsp;\u003c/p\u003e\u003cp\u003eThe formulation support platform combines the company\u0026rsquo;s Pastazym HighProtein enzyme systems, the MC Protein Calculator, and its Pasta Lab pilot facility in Ahrensburg, Germany.\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/high-protein-pasta-enzyme-solutions\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639253184189033585A_worker_making_high_protein_pasta_at_a_pasta_factory..webp\"}},{\"@type\":\"ListItem\",\"position\":13,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Fi Asia Indonesia 2026 ties ingredient innovation to factory-floor realities\",\"description\":\"\u003cp\u003eAt Fi Asia Indonesia 2026, suppliers emphasized that ingredient performance depends on every stage of a product\u0026rsquo;s journey, from manufacturing and storage to cold-chain distribution and final preparation.\u0026nbsp;\u003c/p\u003e\u003cp\u003eSoutheast Asian manufacturers are trying to improve yield, stability, and convenience while working through hot, humid conditions and uneven infrastructure \u0026mdash; pressures closely connected to ingredient-led shelf life extension and \u003ca href=\\\"https://www.foodingredientsfirst.com/special-reports/food-waste-reduction-ingredients.html\\\" target=\\\"_blank\\\"\u003efood waste prevention\u003c/a\u003e.\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/fi-asia-2026-processing-challenges\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639252575100569530FI_Asia_Indonesia_2026.webp\"}},{\"@type\":\"ListItem\",\"position\":14,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Danone backs mandatory health reporting with voluntary UK NPM score\",\"description\":\"\u003cp\u003eAhead of planned mandatory reporting, Danone has voluntarily published an Average Nutrient Profiling Model (NPM) score of -0.09 across its 2025 UK portfolio. The score covers Danone\u0026rsquo;s UK dairy, plant-based, and beverage sales, and appears in the company\u0026rsquo;s 2025-26 \u0026ldquo;UK \u0026amp; Ireland Impact Journey Progress Update.\u0026rdquo;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/danone-voluntary-npm-score-mandatory-health-reporting\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639252486128231371Danone_products_on_a_store_shelf..webp\"}},{\"@type\":\"ListItem\",\"position\":15,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"AI beyond trend tracking: Givaudan and Stravito unlock data for flavor innovation\",\"description\":\"\u003cp\u003eF\u0026amp;B innovation is advancing beyond AI\u0026rsquo;s role in identifying consumer trends and supporting R\u0026amp;D workflows, as companies are now unlocking the data they already own to make faster commercial decisions. At Givaudan, the flavor house is leveraging Stravito\u0026rsquo;s AI platform to transform existing consumer research and market intelligence into a more accessible knowledge source \u0026mdash; allowing teams to move faster from consumer insights to flavor innovation.\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/givaudan-stravito-ai-flavor-innovation\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639252434848008568MAIN_IMAGE.webp\"}},{\"@type\":\"ListItem\",\"position\":16,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Fi Asia Indonesia 2026 live: Ingredion turns to ingredient systems to balance health, texture and cost\",\"description\":\"\u003cp\u003eIngredion is putting ingredient systems at the center of its Southeast Asian formulation strategy, as manufacturers seek to reduce sugar and salt without losing indulgent textures or pushing up costs. At Fi Asia Indonesia 2026 (Sep 16\u0026ndash;18), the company is demonstrating how combinations of ingredients can help meet these competing demands, from sauces and beverages to crispy coatings.\u0026nbsp;\u003c/p\u003e\u003cp\u003eSpeaking to \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e on the show floor, Raymond Dei
8drick, vice president and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC, says the conversation is increasingly moving \u003ca href=\\\"https://www.foodingredientsfirst.com/special-reports/flavor-trends-swicy-tropical-innovation.html\\\" target=\\\"_blank\\\"\u003ebeyond individual ingredients\u003c/a\u003e toward their role within the complete recipe.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;We see less single ingredients and a lot more combinations of ingredients to produce the desired results,\u0026rdquo; he says. \u0026ldquo;This implies a shift toward \u003ca href=\\\"https://www.foodingredientsfirst.com/news/ift-first-2026-glp-1-protein-clean-label.html\\\" target=\\\"_blank\\\"\u003eingredient systems\u003c/a\u003e.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/ingredion-ingredient-systems-sugar-reduction\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639251628925301801Fi_Asia_slider.webp\"}},{\"@type\":\"ListItem\",\"position\":17,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Ingredion and Kerry back systems approach to clean label \u0026 high-protein bakery\",\"description\":\"\u003cp\u003eBakery manufacturers are cutting additives, adding protein and fiber, and reworking recipes as cocoa, fruit, and nut prices swing \u0026mdash; and each change puts texture, flavor, or shelf life at risk. Experts at Ingredion and Kerry say the fix is a system of ingredients and technologies, not a one-for-one swap.\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/ingredion-kerry-clean-label-high-protein-bakery\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639251459368758314Baked_goods_on_the_shelf_of_a_grocery_store..webp\"}},{\"@type\":\"ListItem\",\"position\":18,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Tackling food waste: Ingredient innovators unlock business opportunities through upcycling and AI\",\"description\":\"\u003cp\u003eFood waste presents complex challenges for F\u0026amp;B manufacturers, driven by factors spanning raw material utilization, product stability, and consumer acceptance. Industry experts point to a shift from waste management to prevention as ingredient innovation becomes a key focus area.\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/food-waste-reduction-ingredients\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639251446881785206A_person_throwing_food_in_a_dumpster..webp\"}},{\"@type\":\"ListItem\",\"position\":19,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors\",\"description\":\"\u003cp\u003eGochujang, za\u0026rsquo;atar, berbere, and tamarind are opening formulation opportunities across sauces, snacks, and ready meals, according to Kerry, McCormick \u0026amp; Company, and Givaudan. However, manufacturers must preserve their distinctive characteristics while balancing processing demands, cost, labeling, and supply security.\u0026nbsp;\u003c/p\u003e\u003cp\u003eJohn Gaylon, senior research chef at McCormick, tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e that gochujang is generating particular momentum.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Gochujang is generating some of the strongest customer interest because its combination of heat, sweetness, umami, and fermented notes gives developers a lot of flexibility across savory applications. Tamarind is also exciting because of its sweet-sour profile, while za\u0026rsquo;atar, berbere, and lemongrass each bring their own distinct herbal, spice, and aromatic notes.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639251415899650381Gochujang_slider_pic.webp\"}},{\"@type\":\"ListItem\",\"position\":20,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"Nestlé taps customizable beverage trends with Starbucks Refreshers Concentrates launch \",\"description\":\"\u003cp\u003eNestl\u0026eacute; and Starbucks are expanding beyond traditional coffee formats with Starbucks Refreshers Concentrates \u0026mdash; a green coffee extract-based beverage concentrate for at-home preparation. With this launch, the F\u0026amp;B heavyweights are targeting consumers who prefer flavorful and customizable preparations to align with busy lifestyles.\u0026nbsp;\u003c/p\u003e\u003cp\u003eThe concentrates are built on Starbucks\u0026rsquo; Refreshers platform, which the company says has grown into an approximately US$2 billion beverage business over the past decade, alongside its espresso-based drinks. The beverage concentrates have seen strong initial retail demand since launching in the US earlier this year, according to Nestl\u0026eacute;.\u0026nbsp;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/starbucks-refreshers-concentrates-launch\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/639250626040743918main_image_Nestle.webp\"}},{\"@type\":\"ListItem\",\"position\":21,\"item\":{\"@type\":\"NewsArticle\",\"headline\":\"BeneMeat warns UKâEU trade deal could put wider biotech ambitions at risk\",\"description\":\"\u003cp\u003eThe proposed UK\u0026ndash;EU sanitary and phytosanitary (SPS) agreement could have consequences far beyond the food sector if it limits Britain\u0026rsquo;s ability to authorize novel foods independently, BeneMeat warns. The Czech cultivated meat technology company says uncertainty is already affecting UK commercial plans, with implications for investment, manufacturing expertise, and the wider bioeconomy.\u0026nbsp;\u003c/p\u003e\u003cp\u003eThe suggested SPS agreement would align relevant British food safety, animal health, and plant health rules with EU standards. It would reduce border checks and paperwork for food and agricultural trade, while bringing Great Britain\u0026rsquo;s novel food authorizations under EU rules.\u0026nbsp;\u003c/p\u003e\",\"url\":\"https://www.foodingredientsfirst.com/news/benemeat-uk-eu-deal-cultivated-meat\",\"image\":\"https://article-cns.cnsmedia.com/articleimgs/article_images/63925062100196382615.9._woman_in_lab_slider_image_.webp\"}}]}}]"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eIn the EU, egg products have a significant impact on food manufacturing, as they are widely used as functional ingredients across bakery, sauces, and confectionery applications. Over 350 million laying hens produce around \u003ca href=\"https://agriculture.ec.europa.eu/farming/animal-products/eggs_en\" target=\"_blank\"\u003e6.7 million metric tons of eggs\u003c/a\u003e annually in the region.\u003c/p\u003e\u003cp\u003eAlessandro Broglia, senior scientific officer at the EFSA\u0026rsquo;s Biological Hazards \u0026amp; Animal Health and Welfare Unit (BIOHAW), speaks to \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e regarding avian influenza\u0026rsquo;s supply chain risks and what ingredient suppliers should monitor as bird flu risks evolve.\u003c/p\u003e\u003cp\u003eA key focus for the EFSA and Commission\u0026rsquo;s #NoBirdFlu initiative is preventing the H5N1 virus from entering poultry farms and spreading between holdings or bird-keeping premises.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Bird flu prevention starts long before a virus reaches a farm. Scientific evidence consistently shows that strong biosecurity remains the most effective tool for reducing outbreaks,\u0026rdquo; he stresses.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 274px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/1853fe51-4308-4ae1-a336-6eed0b45d35823.9. IN TEXT IMAGE 1.webp\" data-image-type=\"standard\" alt=\"Headshot of Alessandro Broglia.\"\u003e\u003cspan class=\"fr-inner\"\u003eAlessandro Broglia says EFSA\u0026rsquo;s 2026 campaign targets small farms and backyard poultry keepers.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eAlthough farms of all sizes can be affected by bird flu, Broglia tells us the 2026 campaign focuses especially on small farmers and backyard poultry keepers.\u003c/p\u003e\u003cp\u003e\u0026ldquo;This is based on \u003ca href=\"https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/sp.efsa.2026.EN-10003\" target=\"_blank\"\u003eresearch\u003c/a\u003e suggesting that this group may be less aware of the risks posed by bird flu and the measures that can help prevent its spread. They may also face more challenges in implementing them consistently.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eEFSA bird flu toolkit\u0026nbsp;\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe joint #NoBirdFlu campaign promotes five biosecurity measures to prevent the spread of bird flu.\u003c/p\u003e\u003cp\u003eThey are \u0026mdash; \u0026ldquo;preventing contact between poultry and wild birds; controlling access to farms; maintaining cleaning and disinfection routines; keeping poultry species separate; and ensuring the early detection of disease signs,\u0026rdquo; Broglia tells us.\u003c/p\u003e\u003cp\u003eThe toolkit provides practical resources to help farmers and small flock holders reduce the spread of bird flu.\u003c/p\u003e\u003cp\u003eAccording to the EFSA, Farmers and small flock holders can use the toolkit to reduce the spread of bird flu. The resource is available in all EU languages, and includes infographics, posters, videos, and social media content highlighting key biosecurity measures.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eBird flu threatens egg supply\u0026nbsp;\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eEurope\u0026rsquo;s heightened focus on bird flu prevention follows intensifying disease concerns in the US, where the government allocated \u003ca href=\"https://www.foodingredientsfirst.com/news/us-government-invests-us1b-in-new-measures-to-combat-avian-flu-outbreak.html\" target=\"_blank\"\u003eUS$1 billion\u003c/a\u003e to combat H5N1 last year. The cost per dozen for eggs in the US \u003ca href=\"https://www.foodingredientsfirst.com/news/egg-prices-avian-flu-us-usda.html\" target=\"_blank\"\u003erose by 65%\u003c/a\u003e in December 2024 compared to December 2023.\u003c/p\u003e\u003cp\u003eIn Europe, migratory birds travel across the region during winter, leading to a surge in bird flu cases, the EFSA states. Almost 8,000 outbreaks were detected in Europe between October 2025 and June 2026.\u003c/p\u003e\u003cp\u003e\u0026ldquo;This underscores the importance of applying strong biosecurity measures to limit introduction of the disease from wildlife and farm-to-farm spread,\u0026rdquo; according to the EFSA.\u003c/p\u003e\u003cp\u003eSome 110 HPAI A(H5N1) \u003ca href=\"https://www.efsa.europa.eu/en/efsajournal/pub/10369\" target=\"_blank\"\u003edetections\u003c/a\u003e in domestic (7) and wild (103) birds were reported in European birds between June 5 and August 28, 2026, by the EFSA.\u003c/p\u003e\u003cp\u003eFor poultry producers, av
8ian influenza outbreaks can have \u0026ldquo;significant consequences,\u0026rdquo; as control measures may require the culling of affected flocks and restrictions on animal movements, Broglia explains.\u003c/p\u003e\u003cp\u003e\u0026ldquo;As a result, outbreaks can disrupt poultry populations and supply chains.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-dii fr-fir paddingleft CurrectImgSelected\" style=\"width: 341px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/329e6169-2605-4f95-8c4f-6f164b00869223.9. in text image 2 (2).webp\" data-image-type=\"standard\" alt=\"Woman and man looking at chicken.\"\u003e\u003cspan class=\"fr-inner\"\u003ePoultry supply chain resilience requires ongoing avian influenza monitoring.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eHowever, EFSA does not assess commercial supply chains or market availability of specific ingredients, he adds.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eReducing egg supply risks\u0026nbsp;\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eBroglia suggests that food manufacturers and ingredient suppliers should monitor developments from veterinary authorities, the European Commission, EFSA, and national animal health authorities regarding the epidemiological situation.\u003c/p\u003e\u003cp\u003eHe urges manufacturers operating their own farms or working closely with poultry producers to also \u0026ldquo;encourage robust biosecurity practices throughout the supply chain.\u0026rdquo;\u003c/p\u003e\u003cp\u003eManufacturers are also exploring formulation strategies to reduce exposure to egg supply volatility beyond farm-level prevention. \u003ca href=\"https://www.foodingredientsfirst.com/news/meala-egg-replacer-groundbaker.html\" target=\"_blank\"\u003eEgg replacement\u003c/a\u003e technologies are drawing industry attention as suppliers develop plant-based, \u003ca href=\"https://www.foodingredientsfirst.com/news/every-ovopro-egg-replacement-fermentation.html\" target=\"_blank\"\u003efermentation-derived\u003c/a\u003e, and \u003ca href=\"https://www.foodingredientsfirst.com/key-interviews/leaft-rubisco-protein-whey-alternative.html\" target=\"_blank\"\u003eprotein-based\u003c/a\u003e ingredients designed to replicate eggs\u0026rsquo; key functional properties, including emulsification and foaming across bakery, sauces, and other applications.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Ultimately, the best way to minimize the impact of avian influenza is to prevent outbreaks from occurring in the first place. Strong biosecurity remains the cornerstone of that effort,\u0026rdquo; Broglia notes.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eAvian influenza and food safety\u0026nbsp;\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eSince avian influenza can be transmitted to humans through contact with infected animals, manufacturers shall also keep in mind that humans are exposed to potentially infected birds, Broglia stresses. This includes workers during culling operations, who must be adequately protected and actively monitored after exposure.\u003c/p\u003e\u003cp\u003eHowever, he notes that current evidence does not indicate foodborne transmission of avian influenza to humans.\u003c/p\u003e\u003cp\u003e\u0026ldquo;To date, there is no convincing evidence that avian influenza can be transmitted to humans through the consumption of contaminated food. Safe handling of raw meat and other raw food ingredients, thorough cooking, and good kitchen hygiene can prevent or reduce the risks posed by contaminated food,\u0026rdquo; Broglia concludes.\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"1c:T1af4,"])</script>
8<script>self.__next_f.push([1,"\u003cp\u003eNestl\u0026eacute; says half of Gen Z consumers in North America have their first-ever cup of coffee cold rather than hot, while one in three coffees consumed out-of-home globally is now ordered cold.\u003c/p\u003e\u003ch2\u003eNestl\u0026eacute; targets cold coffee growth\u003c/h2\u003e\u003cp\u003eNestl\u0026eacute; is making \u003ca href=\"https://www.foodingredientsfirst.com/news/nestle-freeze-drying-cold-coffee.html\" target=\"_blank\"\u003ecold coffee\u003c/a\u003e a priority as demand is increasingly driven by younger consumers for whom a chilled coffee is becoming the default rather than the alternative.\u003c/p\u003e\u003cp\u003eThe food and beverage giant \u0026nbsp;also points to US data showing that non-espresso cold formats \u0026mdash; including cold brew, nitro, and frozen blended coffee \u0026mdash; grew by nearly 42% between 2020 and 2025.\u003c/p\u003e\u003cp\u003eBroader US market data points in the same direction. The National Coffee Association\u0026rsquo;s 2025 National Coffee Data Trends report found that past-day consumption of non-espresso specialty coffee formats increased from 12% of American adults in 2020 to 17% in 2025. Its 2026 research also found that 69% of 25\u0026ndash;39-year-olds had consumed specialty coffee in the previous week.\u003c/p\u003e\u003ch2\u003eCold coffee at home\u003c/h2\u003e\u003cp\u003eFor the coffee industry, the significance of this shift extends beyond temperature. Cold formats offer a different sensory profile and a highly customizable platform for flavors, milk alternatives, concentrates, and functional additions, while opening opportunities across caf\u0026eacute;s, foodservice, ready-to-drink, and at-home consumption.\u003c/p\u003e\u003cp\u003eNestl\u0026eacute; is responding by expanding its cold coffee offering geographically, growing its ready-to-drink business, and \u003ca href=\"https://www.foodingredientsfirst.com/news/starbucks-refreshers-concentrates-launch.html\" target=\"_blank\"\u003edeveloping formats\u003c/a\u003e aimed at younger consumers. One example is the recent launch from Nestl\u0026eacute; and Starbucks of a green coffee extract-based beverage format designed for customization at home.\u0026nbsp;\u003c/p\u003e\u003cp\u003eMarket forecasts underline the commercial potential. Nestl\u0026eacute; says the global cold brew coffee market is estimated at almost US$3.8 billion in 2026 and is forecast to more than double by 2031.\u003c/p\u003e\u003cp\u003eThat growth is prompting major coffee players to invest in the category. Nestl\u0026eacute; has identified cold coffee as a growth platform across its portfolio, expanding products and formats through Nescaf\u0026eacute;, Nespresso, and Starbucks Coffee at Home.\u003c/p\u003e\u003cp\u003eThe question for the wider ingredients and beverage sector is therefore shifting from whether \u003ca href=\"https://www.foodingredientsfirst.com/news/nestle-starbucks-cold-coffee-concentrate.html\" target=\"_blank\"\u003ecold coffee\u003c/a\u003e is a trend to how far the category can evolve \u0026mdash; and which flavors, formats, textures, and ingredients will define its next phase.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected fr-fil paddingright\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/06b5d416-f505-4d5c-9bac-24563f7fcae9Necafe espresso concentrate..webp\" data-image-type=\"standard\" alt=\"Nescafé espresso concentrate.\"\u003e\u003cspan class=\"fr-inner\"\u003eNestl\u0026eacute; is expanding cold coffee offerings across Nescaf\u0026eacute;, Nespresso, and Starbucks Coffee at Home.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eTaste is driving the shift to cold\u003c/h2\u003e\u003cp\u003eThe rise of cold coffee may have been amplified by social media, but its roots lie in caf\u0026eacute;s, where younger consumers became familiar with iced formats before developing a taste for traditional hot coffee.\u003c/p\u003e\u003cp\u003eThe appeal is partly sensory. Serving coffee over ice can soften its bitterness and intensity, creating a smoother, lighter profile that works well with milk alternatives, syrups, and other flavor additions.\u003c/p\u003e\u003cp\u003eFor many younger consumers, this makes cold coffee a more approachable and versatile entry point to the category.\u003c/p\u003e\u003cp\u003eCrucially, cold coffee is no longer a drink reserved for warmer months. Its customizable nature allows it to fit a wider range of consumption occasions throughout the day, giving brands an opportunity to extend coffee beyond traditional drinking habits.\u003c/p\u003e\u003cp\u003eThe shift toward at-home cold coffee consumption is also creating new opportunities for convenient formats.\u003c/p\u003e\u003cp\u003eNestl\u0026eacute; initially unveiled Nescaf\u0026eacute; Espresso Concentrate \u0026mdash; a product designed to create caf\u0026eacute;-style iced coffee at home without specialized equipment or barista skills \u0026mdash; in Australia and China in 2024, before expanding availability to the US and Europe.\u003c/p\u003e\u003cp\u003e\u003ca href=\"https://www.foodingredientsfirst.com/news/nescafe-espresso-concentrate-coffee-brews-barista-style-cold-coffee-for-at-home-market.html\" target=\"_blank\"\u003eNespresso\u003c/a\u003e also moved further into the category with its year-round Over Ice range, designed for premium capsule users looking to incorporate cold coffee into their everyday rout
8ines.\u003c/p\u003e\u003cp\u003eMeanwhile, \u003ca href=\"https://www.foodingredientsfirst.com/news/nescafe-espresso-concentrate-coffee-brews-barista-style-cold-coffee-for-at-home-market.html\" target=\"_blank\"\u003eStarbucks Coffee Craft concentrate\u003c/a\u003e, initially launched in Japan, South Korea, and the UK, is aimed at bringing a coffeehouse-style iced coffee experience into the home.\u003c/p\u003e\u003ch2\u003eOvercoming cold coffee formulation challenges\u003c/h2\u003e\u003cp\u003eAs cold coffee moves into more formats and consumption occasions, formulation and processing present their own technical challenges.\u003c/p\u003e\u003cp\u003eNestl\u0026eacute; says its coffee R\u0026amp;D center in Orbe, Switzerland \u0026mdash; a global hub for the company\u0026rsquo;s coffee innovation \u0026mdash; is working on technologies designed to address these challenges, from solubility and texture to the performance of coffee in cold liquids.\u003c/p\u003e\u003cp\u003e\u0026ldquo;One recent breakthrough came in developing an innovative freeze-drying technique that lets premium soluble coffee dissolve smoothly in cold liquids, a problem conventional methods struggled with,\u0026rdquo; the company says.\u003c/p\u003e\u003cp\u003eThe technology is designed to combine the convenience of soluble coffee with the quality consumers expect from premium coffee, creating new opportunities for cold coffee consumption without the need for specialist preparation.\u003c/p\u003e\u003cp\u003eFirst used in Nescaf\u0026eacute; Iced Blend, the technology is now being applied across Nestl\u0026eacute;\u0026rsquo;s wider cold coffee innovation pipeline.\u003c/p\u003e\u003cp\u003eFor ingredients and beverage suppliers, developments such as these point to a broader opportunity. As consumers become more accustomed to drinking coffee cold, the category is opening up space for new approaches to flavor, texture, sweetness, dairy alternatives, concentrates, and functional ingredients.\u003c/p\u003e\u003cp\u003eThe result is a coffee market in which temperature is becoming only one part of the proposition. For a generation entering the category through iced and chilled formats, cold coffee is increasingly the starting point rather than the alternative.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eThe shift builds on a year of rapid industry development. Previous \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e reports have explored the move beyond single-sweetener replacements toward \u003ca href=\"https://www.foodingredientsfirst.com/special-reports/htba-layn-tate-lyle-sweetener-solutions-glp1.html\" target=\"_blank\"\u003eintegrated formulation systems\u003c/a\u003e, the impact of \u003ca href=\"https://www.foodingredientsfirst.com/special-reports/sugar-reduction-future-kerry-adm-samyang-cargill-glp-1.html\" target=\"_blank\"\u003eGLP-1 use, allulose, and \u0026ldquo;post-sweeteners,\u003c/a\u003e\u0026rdquo; and advances in \u003ca href=\"https://www.foodingredientsfirst.com/special-reports/sweetener-trends-sugar-reduction-innovation.html\" target=\"_blank\"\u003esweet proteins, bioconversion, and taste modulation\u003c/a\u003e.\u003c/p\u003e\u003cp\u003eNow, research from ADM and Ingredion points to the next stage. Formulators are focusing on designing sweetness around distinct consumers, markets, and consumption occasions, rather than treating sugar as the only sensory benchmark.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eSugar reduction gathers pace\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eInnova Market Insights data shows that F\u0026amp;B launches carrying reduced-sugar claims recorded a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth during this period, demonstrating how reduction strategies are moving beyond Soft Drinks and Confectionery.\u003c/p\u003e\u003cp\u003eInnova\u0026rsquo;s \u003ca href=\"https://www.innovamarketinsights.com/trends/sugar-reduction-trends-2026-global-market-overview/\" target=\"_blank\"\u003eglobal sugar reduction analysis\u003c/a\u003e also finds that almost half of consumers are eating less sugar to improve their diets. Launch activity is particularly strong in the Middle East, Africa, and Asia, while Soft Drinks and Sports Nutrition remain the leading categories for sugar-related claims.\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 276px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/114095bd-b94c-469f-ab55-c9e8c555e28bSarah_Diedrich_ADM.webp\" data-image-type=\"standard\" alt=\"ADMâs Sarah Diedrich.\"\u003e\u003cspan class=\"fr-inner\"\u003eADM\u0026rsquo;s Sarah Diedrich highlights the need to manage sweetness, texture, and functionality together.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eBut less sugar does not necessarily mean consumers want every product to taste less sweet.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Our latest global beverage research across the US, the UK, Brazil, India, and Mexico indicates that the change is more nuanced than a universal move toward less sweetness. Sugar is no longer the single benchmark for preference, but not every consumer wants a lighter profile,\u0026rdquo; says Trisha Terry, manager of customer agility and stevia innovation at Ingredion.\u003c/p\u003e\u003cp\u003eIngredion\u0026rsquo;s research divides consumers into two broad groups. \u0026ldquo;Sweet Tooths\u0026rdquo; welcome products that exceed standard market sweetness levels and rarely find a product too sweet. \u0026ldquo;Subtle Sweetness Seekers,\u0026rdquo; meanwhile, want sweetness to sit within a more complex profile so that fruit, acidity, botanicals, and other tastes remain perceptible.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The proportions vary by market, making both local context and the target consumer important,\u0026rdquo; Terry explains.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eMoving beyond sweetness intensity\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe character of sweetness may be as important as its strength. Ingredion found that fruity, juicy, and balanced sweet notes generated greater appeal than syrupy sweetness. Lingering sweetness and notes perceived as artificial reduced preference across the markets studied.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Intensity alone also does not determine liking. Fruity, juicy, and balanced sweet notes were more appealing than syrupy sweetness, while lingering sweetness and notes perceived as artificial reduced preference across the markets studied,\u0026rdquo; Terry says.\u003c/p\u003e\u003cp\u003e\u0026ldquo;For product developers, the objective should not be to reproduce a universal sugar curve. It should be to create the right sensory experience for the consumer, application and market.\u0026rdquo;\u003c/p\u003e\u003cp\u003eADM\u0026rsquo;s consumer research supports this more fragmented picture. The supplier reports that 83% of consumers globally limit or avoid sugar, while 35% seek to avoid artificial tastes when assessing product quality. However, it also sees space for full-sugar, reduced-sugar, and no-added-sugar options, depending on the occasion.\u003cspan class=\"fr-img-caption fr-fir fr-dii CurrectImgSelected paddingleft\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/7a1ff945-3aa0-4e8d-9e56-b9ec2a3400e3Trisha Terry Ingredion.webp\" alt=\"Ingredionâs Trisha Terry.\" class=\"CurrectImgSelected\"\u003e\u003cspan class=\"fr-inner\"\u003eIngredion\u0026rsquo;s Trisha Terry says sweetness preferences vary by consumer, application, and market.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;ADM\u0026rsquo;s research points clearly to consumers becoming more intentional about sugar and taste preferences, although this should not necessarily be equated with a universal preference for less-sweet sensory profiles,\u0026rdquo; says Sarah Diedrich, senior product marketing director for global sweetening and texturizing solutions at ADM.\u003c/p\u003e\u003cp\u003eResearch conducted by the company in Germany, Poland, Saudi Arabia, and the UK found that consumers describe the ideal \u0026ldquo;natural\u0026rdquo; sweet snack as rich-tasting but not overly sweet. Recognizable ingredients and sweetness from fruit were valued, while protein, fiber, and functional benefits were welcomed as long as indulgence was preserved.\u
8003c/p\u003e\u003cp\u003eFor established brands, however, moving too far from the familiar remains risky.\u003c/p\u003e\u003cp\u003e\u0026ldquo;For an established product, the objective is typically to maintain the taste and sensory experience that existing consumers know and expect. That makes matching the full-sugar control especially important in reformulation projects. By contrast, line extensions and new product introductions generally offer more flexibility to intentionally evolve the taste or sweetness profile,\u0026rdquo; Diedrich explains.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eEngineering the sweetness curve\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eMatching or deliberately departing from sugar requires formulators to consider sweetness as a sequence rather than a single measurement. A product can achieve the intended sucrose equivalence yet still disappoint if its sweetness arrives late, peaks at the wrong moment, or persists after the other flavors have disappeared.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Sweetness perception is multidimensional. Formulators need to consider when sweetness is first perceived, how quickly it builds, peak intensity, and how the sensation evolves and finishes. A product can reach the intended intensity and still disappoint if sweetness arrives too late or leaves an unwanted lingering note,\u0026rdquo; Terry explains.\u003c/p\u003e\u003cp\u003eIngredion\u0026rsquo;s beverage research found that, in the formulations and comparisons evaluated, certain complex sweetener combinations received higher consumer-liking scores than the individual sweeteners tested. In trained-panel testing of a zero-sugar energy drink prototype, the company combined stevia with the \u003ca href=\"https://www.foodingredientsfirst.com/news/brazzein-sweet-protein-europe-pentasweet-production.html\" target=\"_blank\"\u003esweet protein brazzein\u003c/a\u003e.\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/224f8b0e-695e-4319-86bf-d425aae69468Citrus Fig mocktail IFT 2026 prototype.webp\" data-image-type=\"standard\" alt=\"Ingredionâs Citrus Fig Mocktail.\"\u003e\u003cspan class=\"fr-inner\"\u003eIngredion\u0026rsquo;s Citrus Fig Mocktail combines brazzein, stevia, and fruit juice concentrates.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;In trained-panel testing of a zero-sugar energy drink prototype, a combination of stevia and the sweet protein brazzein was associated with earlier sweetness onset, greater measured sweetness intensity and less lingering sweetness than the Reb M-only and brazzein-only comparators. The findings are specific to the formulation, ingredient levels, methodology and testing conditions evaluated, but illustrate how complementary sweeteners may shape the complete temporal experience rather than simply target sucrose equivalence,\u0026rdquo; says Terry.\u003c/p\u003e\u003cp\u003eIngredion also demonstrated this approach in its Citrus Fig Mocktail prototype at \u003ca href=\"https://www.foodingredientsfirst.com/news/sweet-protein-blends-drive-next-gen-sugar-reduction-at-ift-first-2026.html\" target=\"_blank\"\u003eIFT FIRST 2026\u003c/a\u003e. The beverage combined its PureCircle 8101 Clean Taste Sweet Protein Solution, containing brazzein and stevia, with fig, pear, pineapple, lime, and lemon juice concentrates.\u003c/p\u003e\u003cp\u003eADM similarly treats sweetness as part of a \u003ca href=\"https://www.foodingredientsfirst.com/key-interviews/adm-sweetright-stevia-allulose-sugar-reduction.html\" target=\"_blank\"\u003ewider sensory system\u003c/a\u003e. The company combines allulose, stevia, taste-modulation solutions, and texturizing ingredients according to the application. Its SweetRight Allulose can provide upfront sweetness and bulk, while high-potency stevia can fill gaps elsewhere in the sweetness curve. TasteSpark Masking addresses astringency and off-notes, while TasteSpark Mouthfeel and Texperien resistant tapioca starch can rebuild body, richness, and texture.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Successful sugar reduction or leveraging alternative sweetening solutions requires managing the entire sensory and functional system,\u0026rdquo; Diedrich says.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eRebuilding sugar\u
80026rsquo;s hidden functions\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eSugar\u0026rsquo;s removal affects considerably more than sweetness. Depending on the application, it can change bulk, structure, browning, moisture retention, binding, freezing-point control, texture, and shelf life.\u003c/p\u003e\u003cp\u003eADM illustrates this challenge with a reduced-sugar gummy supplement. The company combines reduced-sugar glucose syrup with stevia and taste modulation. The syrup helps preserve chewiness and prevent hardening, stevia enables further reduction, and modulation balances off-notes from functional ingredients.\u003cspan class=\"fr-img-caption fr-fir fr-dii CurrectImgSelected paddingleft\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/47edf5e9-0493-4c7c-8ae2-5990c369a138Hand holding milbona strawberry high protein drink bottle.webp\" data-image-type=\"standard\" alt=\"Hand holding RTD protein shake.\"\u003e\u003cspan class=\"fr-inner\"\u003eSweetener systems are moving sugar reduction beyond one-for-one ingredient replacement.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eIngredion also argues that sophisticated ingredient systems should not be judged simply by the number of components they contain. Its 2026 proprietary clean label study found that 64% of surveyed consumers believe an ingredient\u0026rsquo;s purpose matters more than whether its name sounds natural. Meanwhile, 77% want products to meet both healthfulness and clean label expectations.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Simplicity is not only about ingredient count. It is about selecting ingredients appropriate to the application, giving each one a clear purpose and avoiding complexity that does not deliver a meaningful benefit,\u0026rdquo; Terry says.\u003c/p\u003e\u003cp\u003eThis creates a delicate brief for manufacturers. A formula may require several complementary technologies behind the scenes, but the consumer-facing proposition still needs to be understandable. The technical complexity must translate into a recognizable benefit, whether that is reduced sugar, better nutrition, improved flavor, or a familiar eating experience.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eFrom technical success to commercial viability\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe industry\u0026rsquo;s next challenge is proving that these systems work beyond the laboratory. Taste, functionality, label acceptance, affordability, scalability, and supply reliability all influence whether a technically successful formulation reaches the market.\u003c/p\u003e\u003cp\u003e\u0026ldquo;To outperform sugar, a new sweetness system must deliver consumer-preferred taste, reliable application performance, scalable availability, and the right total cost-in-use,\u0026rdquo; Terry says.\u003c/p\u003e\u003cp\u003e\u0026ldquo;There is no single hardest barrier across every application, but balancing cost-in-use with taste, texture, and performance is frequently among the most significant development challenges.\u0026rdquo;\u003c/p\u003e\u003cp\u003eADM\u0026rsquo;s research among US consumers selecting stevia-containing products found that 69% regard taste as their leading priority, followed by cost at 42%. This suggests that sugar content and sucrose equivalence alone provide an incomplete measure of success.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The most meaningful measure of success is whether the product delivers the intended balance of enjoyment, label preferences and nutrition. A reduced-sugar product may meet a nutritional target, but it also needs to provide the taste, texture, satisfaction, and overall experience consumers expect from the occasion,\u0026rdquo; Diedrich concludes.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eBeroe estimates that a prolonged El Ni\u0026ntilde;o, combined with \u003ca href=\"https://www.foodingredientsfirst.com/news/strait-of-hormuz-fertilizer-shortage-farmers-food-security.html\" target=\"_blank\"\u003efertilizer shortages\u003c/a\u003e, geopolitical tensions, and elevated energy costs, could contribute to a 14\u0026ndash;16% increase in global food commodity prices. The consultancy says the full impact may not be realized until 2028, with commodity markets often experiencing their strongest price response around 12 months after a climate event peaks.\u003c/p\u003e\u003ch2\u003eCommodity shock could take time to materialize\u003c/h2\u003e\u003cp\u003eFor food manufacturers, that lag is significant. It means the commercial impact of weather disruption could continue long after the immediate effects of El Ni\u0026ntilde;o have passed.\u003c/p\u003e\u003cp\u003eThe risks also extend beyond agricultural production. Drought conditions are already affecting global logistics, with Panama Canal vessel transits reduced from 36 to 32 per day, adding another potential source of disruption for companies moving food ingredients and commodities around the world.\u003c/p\u003e\u003cp\u003eAmong the commodities most exposed are cocoa, sugar, vegetable oils, coffee, and palm oil, although the outlook varies considerably between markets.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected fr-fil paddingright\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/109f1467-6129-4ad1-85f3-132485067878Cocoa crops growing on a tree..webp\" data-image-type=\"standard\" alt=\"Cocoa crops growing on a tree.\"\u003e\u003cspan class=\"fr-inner\"\u003eCocoa faces the highest short-term procurement risk among weather-sensitive commodities.\u0026nbsp;\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eCocoa emerges as an immediate concern\u003c/h2\u003e\u003cp\u003eCocoa is currently identified by Beroe as the most significant short-term procurement risk.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Among all food ingredients, cocoa presents the highest procurement risk in the short term. Prices are forecast to increase by nearly 9% in the short term as the market continues to price in uncertainty surrounding the upcoming West African main crop,\u0026rdquo; says Karthick SS, senior domain analyst Agro, Beroe.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Heavy rainfall, disease pressure, and weaker early crop development have increased production concerns, while a potential El Ni\u0026ntilde;o event could further stress crop conditions during a critical growth phase.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Although stronger port arrivals and improving exchange inventories are preventing a sharper rally, buyers should continue to expect elevated volatility and intermittent supply tightness.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe cocoa outlook illustrates the complexity facing buyers. Improving port arrivals and inventories may be providing some protection against a sharper price rally, but weather, disease, and crop-development concerns leave the market vulnerable to further disruption.\u003c/p\u003e\u003cp\u003eEarlier this year, \u003ca href=\"https://www.foodingredientsfirst.com/news/el-nino-food-commodity-market-risks.html\" target=\"_blank\"\u003eRabobank warned\u003c/a\u003e that a strengthening El Ni\u0026ntilde;o could disrupt supplies and raise prices for key food commodities such as cocoa, palm oil, Robusta coffee, sugar, grains, and seafood through 2026\u0026ndash;2027, with seafood already experiencing supply shocks.\u003c/p\u003e\u003ch2\u003eThe sugar outlook\u003c/h2\u003e\u003cp\u003e\u003ca href=\"https://www.foodingredientsfirst.com/searchresult.html?sugar\" target=\"_blank\"\u003eSugar\u003c/a\u003e is another key risk, although its exposure is more regional, according to the report.\u003c/p\u003e\u003cp\u003e\u0026ldquo;[Sugar] remains the second key risk category, although market dynamics differ by region. Indian sugar is expected to record the strongest upside, with prices projected to increase by around 4% over the next few months as tightening pipeline stocks, uncertain monsoon progress, and ethanol diversion support the market,\u0026rdquo; says Karthick SS.\u003c/p\u003e\u003cp\u003e\u0026ldquo;In contrast, Europe currently benefits from relatively comfortable inventories, but persistent dry weather and reduced beet acreage could tighten availability as the season advances. Brazil continues to provide a stable supply base during its peak crushing season, although shifts between sugar and ethanol production will remain an important determinant of global export availability.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe differing regional outlooks point to the view that El Ni\u0026ntilde;o is unlikely to produce a uniform shock across food commodities. Local weather conditions, inventories, crop prospects, and competing uses for agricultural products will all influence the eventual impact.\u003c/p\u003e\u003ch2\u003eBiofuel demand adds pressure to vegetable oils\u003c/h2\u003e\u003cp\u003eRegarding vegetable oils, Karthick SS points out that European rapeseed oil and US soybean oil warrant close monitoring, as rapeseed oil prices are expected to rise by around 2%, supported by structural supply deficits, weather-related production risks, and resilient biodiesel demand.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;US soybean oil is forecast to increase by approximately 5%, driven primarily by renewable diesel demand despite comfortable soybean supplies. These markets increasingly reflect the combined influence of agricultural fundamentals, biofuel policies, and energy market developments rather than weather alone.\u0026rdquo;\u003c/p\u003e\u003cp\u003eCommodity prices cannot necessarily be assessed through weather exposure alone, with biofuel policy and energy markets increasingly influencing the availability and cost of ingredients.\u003c/p\u003e\u003cp\u003eNot every market, meanwhile, is expected to tighten, as corn presents \u0026ldquo;a comparatively balanced outlook,\u0026rdquo; according to Karthick SS.\u003c/p\u003e\u003cp\u003e\u0026ldquo;While European corn prices are expected to increase by around 4.2% due to lower production expectations and weather-related yield concerns, favorable crop prospects in the US and seasonal harvest pressure in Brazil are expected to keep global availability comfortable, resulting in projected price declines of approximately 2.5% and 0.8%, respectively.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Consequently, regional disruptions are unlikely to translate into widespread global supply shortages during the near term.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected fr-fir paddingleft\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/4db15e6d-3d3f-4bfa-b094-9e
862b5e20d54Bottle of palm oil with palm plantation background..webp\" data-image-type=\"standard\" alt=\"Bottle of palm oil with palm plantation background.\"\u003e\u003cspan class=\"fr-inner\"\u003ePalm oil prices are expected to rise into 2027 as weather risks, lower output, aging plantations and stronger biodiesel demand tighten supply.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eCorn offers a more balanced picture\u003c/h2\u003e\u003cp\u003eCorn analysis suggests that favorable production conditions in major exporting regions can offset disruption elsewhere.\u003c/p\u003e\u003cp\u003ePalm oil, however, is expected to face increasing pressure as the market moves into 2027.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Palm oil prices are expected to firm through Q4 2026 and into 2027 as El Ni\u0026ntilde;o risks, delayed drought effects, weaker Malaysian and Thai output, aging plantations, and rising biodiesel mandates constrain food-sector availability,\u0026rdquo; says Karthick SS.\u003c/p\u003e\u003cp\u003eIndonesia\u0026rsquo;s stronger near-term production may provide some relief, but a late-year El Ni\u0026ntilde;o could reduce yields in 2027 because palm output responds to drought with a lag, Balambika Muthusamy, senior domain analyst, Agro, Beroe, notes.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Buyers should gradually secure H1 2027 coverage, split forward contracts across several months, and monitor biodiesel policy alongside weather. Where formulations permit, partial substitution into sunflower or rapeseed oil, pooled purchasing, and pre-qualified alternate specifications can reduce exposure.\u0026rdquo;\u003c/p\u003e\u003cp\u003eFor food manufacturers, the key variables to monitor will extend from weather forecasts and crop conditions to inventories, port arrivals, energy costs, fertilizer availability, biofuel policy, and logistics capacity.\u003c/p\u003e\u003cp\u003eThe potential impact may also be delayed. With Beroe expecting the strongest commodity-market response to emerge around 12 months after a climate event peaks, companies could still be dealing with the consequences well into 2028.\u003c/p\u003e\u003cp\u003eFor procurement teams, the immediate priority may therefore be less about predicting exactly how El Ni\u0026ntilde;o will develop and more about building flexibility into sourcing strategies before its effects become fully visible.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eWUR will also explore using potato side streams to grow protein-rich fungi as food ingredients and ingredients for fermented products similar to tempeh.\u003c/p\u003e\u003cp\u003eThe six-year project \u0026mdash; Valorizing Agricultural Crop Side Streams into Consumer Foods (VASCO) \u0026mdash; will harness two technologies, either separately or in combination: protein extraction and fermentation.\u003c/p\u003e\u003ch2\u003eSide streams into food ingredients\u003c/h2\u003e\u003cp\u003eThe research team will use protein-rich agricultural side streams that are currently used as animal feed or for biofuel production, which have \u0026ldquo;relatively low economic values compared to consumer foods.\u0026rdquo;\u003c/p\u003e\u003cp\u003eCrop by-products such as rapeseed cake alone contain around 30% protein, but rarely used for human consumption, according to WUR. This presents an opportunity to extract greater value from materials that already exist within agricultural supply chains.\u003c/p\u003e\u003cp\u003eDr. Heidy den Besten, professor of Ecology of Food Pathogens, tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e that VASCO aims to unlock the potential of such plant-based side streams to create \u0026ldquo;consumer-appealing\u0026rdquo; food products. These products must also be nutritious and enhance the sustainability of the food system.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected fr-fil paddingright\" style=\"width: 311px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/43034eb9-63ac-4f00-9ae1-9ed48e6291edwoman with short hair smiling.webp\" data-image-type=\"standard\" alt=\"woman with short hair smiling\"\u003e\u003cspan class=\"fr-inner\"\u003eDr. Heidy den Besten, professor of Ecology of Food Pathogens at WUR.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eDen Besten says the resulting proteins could appeal to F\u0026amp;B manufacturers looking for \u0026ldquo;sustainably produced, protein-rich ingredients,\u0026rdquo; including companies working with snacks, biscuits, and other low-moisture foods.\u0026nbsp;\u003c/p\u003e\u003cp\u003eVASCO develops food concepts and prototypes and establishes viable business models. The project also assesses economic and environmental impacts and analyzes barriers and opportunities for adoption across value chains, which she says supports the transition toward more \u003ca href=\"https://www.foodingredientsfirst.com/news/ai-plant-protein-discovery-emulsifier.html\" target=\"_blank\"\u003esustainable value chains\u003c/a\u003e.\u003c/p\u003e\u003cp\u003eIndustry interest in agricultural and food processing by-products, including \u003ca href=\"https://www.foodingredientsfirst.com/news/swedish-research-project-upcycles-brewers-spent-grain-into-functional-food-ingredient.html\" target=\"_blank\"\u003ebrewer\u0026rsquo;s spent grain\u003c/a\u003e, rapeseed meal or press cake, and \u003ca href=\"https://www.foodingredientsfirst.com/news/uk-growers-tap-broccoli-biomass-for-plant-based-protein-and-fiber-ingredients.html\" target=\"_blank\"\u003ebroccoli crop residues\u003c/a\u003e, is growing. Companies are increasingly looking to recover protein and other functional ingredients for higher-value food applications.\u003c/p\u003e\u003ch2\u003eFermentation tackles taste barriers\u003c/h2\u003e\u003cp\u003eThe scientists at WUR say they will use bacteria and fungi to transform the agricultural side streams using fermentation.\u003c/p\u003e\u003cp\u003eDen Besten tells us the project will focus on two technological routes to valorize side streams: \u0026ldquo;a safe-by-design bioconversion process by microbial fermentation and an enzyme-assisted fractionation process to extract functional ingredients from side streams.\u0026rdquo;\u003c/p\u003e\u003cp\u003eMicroorganisms can remove undesirable compounds, such as glucosinolates and phytic acid, and also enhance the final product\u0026rsquo;s taste and aroma, the researchers note.\u003c/p\u003e\u003cp\u003eSome bacteria can also produce vitamins normally found mainly in animal-derived foods, including B12 and K2, potentially increasing the nutritional value of the resulting ingredients.\u0026nbsp;\u003c/p\u003e\u003ch2\u003eSustainable protein processing\u003c/h2\u003e\u003cp\u003eUnderutilized rapeseed and pulse by-products can contain antinutritional factors that may be reduced through fermentation and specific extraction regimes, Den Besten explains.\u003c/p\u003e\u003cp\u003eFermentative microorganisms are \u0026ldquo;potent enzyme producers,\u0026rdquo; which she says could soften side streams and produce taste-active compounds.\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 321px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/7c3e17c2-3305-4b1f-a8cd-c3afea5861caFermentators in a factory..webp\" data-image-type=\"standard\" alt=\"Fermentators in a factory.\" style=\"width: 348px;\" class=\"CurrectImgSelected\"\u003e\u003cspan class=\"fr-inner\"\u003eFermentation could improve the taste, nutrition, and functionality of side-stream proteins.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eMethods like dry fractionation and fermentation also offer environmental advantages as they are \u0026ldquo;relatively low in energy compared to conventional wet fractionation,\u0026rdquo; De Besten explains.\u0026nbsp;\u003c/p\u003e\u003cp\u003eHowever, she clarifies that both these methods \u0026ldquo;have not been applied yet to the selected side streams: rapeseed cake, potato stems and piece waste, and rejected legumes (rejection to color and/or shape).\u0026rdquo;\u003c/p\u003e\u003ch2\u003ePrototypes to market shelves\u003c/h2\u003e\u003cp\u003eBeyond processing technology, VASCO will address the commercialization challenges for novel food ingredients.\u003c/p\u003e\u003cp\u003eThe consortium is focusing on products that are \u0026ldquo;close to being market-ready,\u0026rdquo; the researchers note. Therefore, consumers will also be involved early in product development to determine which formats have the strongest commercial appeal.\u003c/p\u003e\u003cp\u003eDe Besten hopes the project will serve as a blueprint for other supply chains if the concept proves to be a success.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eCorbion says its consumer research suggests that plant-based has entered a phase in which taste alone is no longer enough. Shoppers are scrutinizing ingredient lists, processing levels, and brand credibility.\u003c/p\u003e\u003cp\u003eAt the same time, ADM reveals that its proprietary research shows that plant-forward consumers \u0026mdash; the company\u0026rsquo;s term for flexitarians, vegetarians, and vegans \u0026mdash; want all of that, along with higher protein content.\u003c/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFood Ingredients First\u003c/strong\u003e\u003c/em\u003e speaks with ADM and Corbion about how the companies are meeting these evolving\u003ca href=\"https://www.foodingredientsfirst.com/news/biospringer-cosun-corbion-adm-plant-based.html\" target=\"_blank\"\u003e\u0026nbsp;functional and clean label demands\u003c/a\u003e.\u003c/p\u003e\u003ch2\u003eLess on the label\u003c/h2\u003e\u003cp\u003eJohn Powers, marketing director at ADM, says current demands mean that producers are innovating ways to get \u003ca href=\"https://www.foodingredientsfirst.com/news/evolving-plant-based-trends-glp1-impact.html\" target=\"_blank\"\u003emore out of less\u003c/a\u003e. Advances in food science, he says, let formulators build functionality from \u003ca href=\"https://www.foodingredientsfirst.com/news/clean-label-food-reformulation-innovation.html\" target=\"_blank\"\u003efewer, more purposeful ingredients\u003c/a\u003e, instead of long lists of additives.\u003c/p\u003e\u003cp\u003e\u003cspan style=\"background-color: initial;\"\u003e\u0026ldquo;High-performing\u0026nbsp;\u003c/span\u003e\u003ca href=\"https://www.foodingredientsfirst.com/news/adm-soy-pea-protein-plant-ingredients.html\" target=\"_blank\"\u003e\u003cspan style=\"background-color: initial;\"\u003esoy and pea proteins\u003c/span\u003e\u003c/a\u003e\u003cspan style=\"background-color: initial;\"\u003e\u0026nbsp;with clean taste profiles help reduce formulation complexity and the need for a long list of complementary ingredient solutions, while still delivering on nutrition and sensory expectations,\u0026rdquo; he says.\u003c/span\u003e\u003c/p\u003e\u003cp\u003ePowers says that whole foods do similar work, and notes that beans, pulses, ancient grains, and seeds are highly recognizable for shoppers. He adds that whole food ingredients support customers\u0026rsquo; clean label targets.\u003c/p\u003e\u003cp\u003eHe adds that ADM\u0026rsquo;s proprietary research shows that the appeal of whole food solutions is running high, with 73% of respondents calling beans tasty and more than 70% of plant-forward consumers viewing beans, pulses, and legumes as healthy and nutritious.\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/5b7734da-b61b-4b47-9c07-30802f212babLegumes in a scientiic container..webp\" data-image-type=\"standard\" alt=\"Legumes in a scientific container.\"\u003e\u003cspan class=\"fr-inner\"\u003ePowers at ADM says food science lets formulators build functionality from fewer, more purposeful ingredients.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eMoreover, Powers says ingredient innovation is closing the gap and notes that ADM\u0026rsquo;s TasteSpark flavor modulation, labeled as natural flavor in many markets, manages off-notes and rebuilds mouthfeel in reduced-sugar and reduced-sodium formulations. Meanwhile, he says ADM\u0026rsquo;s Colors from Nature range provides recognizable colors from natural sources.\u003c/p\u003e\u003ch2\u003eFermentation over synthetics\u003c/h2\u003e\u003cp\u003eSaffiera Karleen, business development manager at Corbion, says the aim is for every ingredient to earn its place with measurable functional value. She adds that companies should not look to shorten labels at the cost of safety or sensory quality.\u003c/p\u003e\u003cp\u003e\u0026ldquo;This is not a binary trade-off,\u0026rdquo; Karleen says. \u0026ldquo;Corbion\u0026rsquo;s fermentation-derived ingredients can deliver functional performance, preservation, flavor, and sodium reduction, while remaining label-friendly, since they originate from natural fermentation processes rather than synthetic additives.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;A natural ingredient derived this way can perform \u003ca href=\"https://www.foodingredientsfirst.com/news/sodium-reduction-sensory-innovation.html\" target=\"_blank\"\u003ethe technical role of salt\u003c/a\u003e in taste, texture, and microbial stability, while still appearing on-label as a recognizable, consumer-friendly ingredient.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eClosing the protein gap\u003c/h2\u003e\u003cp\u003eWhen addressing the nutritional gaps between plant and animal proteins, ADM leans on soy and \u003ca href=\"https://www.foodingredientsfirst.com/news/whey-demand-arla-adm-imcd-protein-blends.html\" target=\"_blank\"\u003ebuilds outward with blends\u003c/a\u003e. Powers stresses that soy is a dependable, high-quality anchor for nutritionally complete formulations across a wide range of applications.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Soy is a particularly strong foundation in this space,\u0026rdquo; Powers says. \u0026ldquo;It is one of the few non-animal proteins with a\u003ca href=\"https://www.foodingredientsfirst.com/news/vegan-growth-adm-explores-protein-solutions-opportunities.html\" target=\"_blank\"\u003e\u0026nbsp;Protein Digestibility Corrected Amino Acid Score\u003c/a\u003e (PDCAAS) of 1.0, meaning it delivers all essential amino acids in optimal proportions.\u0026rdquo;\u003c/p\u003e\u003cp\u003eHe also points out that newer protein sources are expanding the company\u0026rsquo;s toolkit. Powers states that pulses and quinoa are options for nutrition and functionality. He adds that blends ease shoppers toward alternative proteins without asking for a full dietary switch.\u003c/p\u003e\u003cp\u003e\u0026ldquo;By combining different plant proteins, or \u003ca href=\"https://www.foodingredientsfirst.com/news/dairy-free-hybrid-protein-innovation-trends.html\" target=\"_blank\"\u003eblending plant- and animal-derived proteins\u003c/a\u003e, formulators can leverage the strengths of each source to improve amino acid and nutritional profiles, texture, functionality, and optimize cost-in-use,\u0026rdquo; Powers says.\u003c/p\u003e\u003ch2\u003eSourcing under scrutiny\u003c/h2\u003e\u003cp\u003eCorbion underscores that sourcing continues to be a growing issue for customers and consumers. Karleen says that sustainability claims should rest on measurable outcomes rather than positioning.\u003c/p\u003e\u003cp\u003eShe ties the company\u0026rsquo;s work to three UN Sustainable Development Goals (SDGs) covering health, food waste, and climate. Furthermore, she says that Corbion\u0026rsquo;s fermentation technology helps the company lower its emissions more than formulating with synthetic ingredients. She also points to crops as another powerful tool for meeting UN SDGs.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Legumes such as peas and lentils continue to show strong resilience and scalability, given their lower input requirements and suitability for more regenerative growing practices,\u0026rdquo; Karleen explains.\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/9818495e-a367-4f9b-a37d-20fff7258caeA food scientist working with a fermentation unit..webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"A food scientist working with a fermentation unit.\"\u003e\u003cspan class=\"fr-inner\"\u003eKarleen at Corbion argues that fermentation-derived ingredients replace salt while keeping labels recognizable for shoppers.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eBeyond meat and dairy\u003c/h2\u003e\u003cp\u003eThe companies also say that the plant-based market is expanding beyond dairy and meat alternatives and into everyday categories. Corbion sees room in plant-based \u003ca href=\"https://www.foodingredientsfirst.com/news/adm-snacking-report-2026-consumer-trends.html\" target=\"_blank\"\u003esnacks, bakery, and ready-to-eat meals\u003c/a\u003e, where Karleen says shoppers allow little compromise on taste, texture, or shelf life.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The preservation and flavor expertise built across meat, dairy, and plant-based applications translates directly into these formats, helping manufacturers maintain freshness, food safety, and sensory quality as plant-based formulations move into new and more demanding product categories,\u0026rdquo; Karleen says.\u003c/p\u003e\u003cp\u003eADM sees the same pull in\u003ca href=\"https://www.foodingredientsfirst.com/news/snack-reformulation-nutrition-sensory-appeal.html\" target=\"_blank\"\u003e\u0026nbsp;snacks and bakery\u003c/a\u003e. Powers states that bars, pretzels, and bagels are increasingly being reworked with added plant-based protein and fiber.\u003c/p\u003e\u003cp\u003e\u0026ldquo;There is an ongoing shift toward functional indulgence, with 76% of consumers expressing interest in baked goods with higher protein content,\u0026rdquo; Powers concludes. \u0026ldquo;Protein continues to be a key driver in snack selection as well, reinfor
8cing its role in everyday eating occasions.\u0026rdquo;\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003ch2\u003e\u003cstrong\u003eFortification meets the factory\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eSpecialty ingredient distributor and formulator IMCD used familiar formats to make the point. Its booth featured a hojicha protein latte using dairy and non-dairy proteins, a fiber- and vitamin-fortified cream soda, microwaveable cupcakes in matcha-red bean and ube-vanilla varieties, and chicken katsu bites.\u003c/p\u003e\u003cp\u003eThe nutrition claim is only the beginning, according to Jeremia Kevin, APAC technical manager for food and nutrition at IMCD. \u0026ldquo;When we add some fibers, vitamins, or protein, they will interact with the ingredient system,\u0026rdquo; he tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e. \u0026ldquo;For example, in a dairy system, they could cause sedimentation and product instability.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThose interactions can worsen during heat treatment and shelf life. IMCD therefore tests prototypes at its Indonesia UHT pilot plant and Thailand meat application facilities. \u0026ldquo;We support customers to expedite the development process by producing the prototype and concept in real manufacturing processing, but on a smaller scale,\u0026rdquo; Kevin says.\u003c/p\u003e\u003cp\u003eThe facilities let developers test whether a promising bench concept remains stable under more representative conditions before committing to commercial production. That matters as functional nutrition moves toward protein milk, cookies, fortified soft drinks, and other repeat-purchase products.\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/55f60589-8647-47c6-aa64-d4dd7423950eMichael Chow and Eszter Heijnen at Cosun Ingredients.webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"Michael Chow and Eszter Heijnen at Cosun Ingredients.\"\u003e\u003cspan class=\"fr-inner\"\u003eMichael Chow and Eszter Heijnen: Cosun Ingredients\u0026rsquo; protein-and-fiber combinations support nutrition, texture, and local taste preferences.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eProtein and fiber converge\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eCosun Ingredients brought together Sensus chicory root fiber and Tendra fava bean protein. The Royal Cosun business supplies fibers and prebiotics, proteins, texturants, and plant-based solutions, and sees value in combining nutritional functions rather than treating each claim separately.\u003c/p\u003e\u003cp\u003eMichael Chow, sales manager for Asia at Cosun Ingredients, described Tendra\u0026rsquo;s role in beverages: \u0026ldquo;It has a very neutral taste. It\u0026rsquo;s non-beany. It\u0026rsquo;s also very soluble and maintains its viscosity, so it does not increase in viscosity in a higher concentration.\u0026rdquo;\u003c/p\u003e\u003cp\u003eAdding chicory root fiber brings another function and can address a familiar issue in protein-rich products. \u0026ldquo;Normally, you would like to combine protein with fiber because high protein levels can disturb your regularity,\u0026rdquo; Chow explains. \u0026ldquo;The fibers do help, and also it\u0026rsquo;s a prebiotic, so it helps improve gut health.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Texture in general, and also taste, is very important because consumers will repeatedly buy products if they taste good and the texture meets local preferences,\u0026rdquo; adds Eszter Heijnen, commercial lead at Cosun Ingredients.\u003c/p\u003e\u003cp\u003eSelected chicory fibers can also contribute sweetness and mouthfeel, supporting protein- and fiber-enriched beverages, dairy alternatives, bars, and powders. The approach followed our earlier reporting on Indonesia\u0026rsquo;s growing market for accessible \u003ca href=\"https://www.foodingredientsfirst.com/news/fi-asia-2026-kerry-cosun-indonesia-live-culture-halal.html\" target=\"_blank\"\u003ebiotics and halal-ready ingredients\u003c/a\u003e.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eDairy protein moves beyond the gym\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eLactalis Ingredients, the dairy ingredients business of Lactalis Group, presented whey protein concentrate and rennet casein for protein enrichment, along with whey permeate and high-flowability whey powders. Its opportunity set now extends well beyond sports nutrition.\u003c/p\u003e\u003cp\u003eElodie Robino, export commercial director for Africa, Asia, and the Middle East at Lactalis Ingredients, links the shift to health, active lifestyles, and convenience. \u0026ldquo;
8Consumers across Southeast Asia are becoming more focused on nutrition, immunity, weight management, and healthy aging,\u0026rdquo; she says. \u0026ldquo;This is increasing demand for high-quality protein, particularly dairy protein.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-fir fr-dii CurrectImgSelected paddingleft\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/66735cd8-b1ea-486a-ac9c-0222712388ccElodie Robino at Lactalis Ingredients.webp\" data-image-type=\"standard\" alt=\"Elodie Robino at Lactalis Ingredients.\"\u003e\u003cspan class=\"fr-inner\"\u003eElodie Robino: Lactalis Ingredients is taking dairy protein beyond sports nutrition and into everyday F\u0026amp;B formats.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;Dairy proteins are being incorporated into RTD protein drinks, yogurt and cultured dairy products, protein-enriched snacks, bakery products, and meal replacement beverages,\u0026rdquo; Robino notes. \u0026ldquo;The functional properties of emulsification, texture enhancement, and solubility make them attractive ingredients for product innovation.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003ca href=\"https://www.foodingredientsfirst.com/news/fi-asia-affordability-yield-innovation.html\" target=\"_blank\"\u003eAffordability\u003c/a\u003e will keep some applications in a premium niche. Yet Robino says volatility is changing the customer\u0026rsquo;s question rather than automatically pushing buyers toward the lowest price.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The impact of dairy cost volatility is, of course, pushing customers to become more selective rather than simply cheaper,\u0026rdquo; she says. \u0026ldquo;They are increasingly asking, \u0026lsquo;Can this protein help me create a better product, reduce formulation complexity, and command a higher selling price?\u0026rsquo;\u0026rdquo;\u003c/p\u003e\u003cp\u003eThat calculation is gaining urgency amid a wider \u003ca href=\"https://www.foodingredientsfirst.com/news/protein-pressure-whey-ift-first-2026.html\" target=\"_blank\"\u003esqueeze on whey protein supply\u003c/a\u003e and renewed interest in blends and alternatives.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eBalancing health and sensory appeal\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eLautan Natural Krimerindo (LNK), an Indonesian manufacturer of non-dairy creamers and other powdered and liquid ingredients, highlighted FiberCreme, including a zero-sugar version, and fully plant-based and hybrid dairy-plant formulations. It also showed a cold-soluble creamer intended to make preparation easier.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Previously, creamers normally needed to dissolve in the warm water,\u0026rdquo; says Juwono Hartanto, chief commercial officer at the company. \u0026ldquo;But we innovate, we formulate, so this creamer can dissolve in room temperature water and also cold water.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe technical convenience still has to land sensorially. \u0026ldquo;The plant-based market is growing, but consumers still want good taste,\u0026rdquo; Hartanto says. He explains that LNK uses both pure plant-based products and blended formulations when a familiar dairy profile is important.\u003c/p\u003e\u003cp\u003eHartanto says the company tries to balance flavor and nutrition. \u0026ldquo;Taste has to be good,\u0026rdquo; he tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e, \u0026ldquo;but also be a healthier choice for the consumer.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/8c0661ab-15fe-4b3a-9226-584af86282d5Juwono Hartanto at Lautan Natural Krimerindo.webp\" data-image-type=\"standard\" alt=\"Juwono Hartanto at Lautan Natural Krimerindo.\"\u003e\u003cspan class=\"fr-inner\"\u003eJuwono Hartanto: Lautan Natural Krimerindo balances healthier formulations with good taste and easier preparation.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eDelytose took the same sensory question into lower-sugar confectionery, dairy, ice cream, and bakery. The sweetener biotechnology company works with allulose, stevia, monk fruit, and sweet proteins, while recognizing that sugar\u
80026rsquo;s bulk and mouthfeel also need replacing.\u003c/p\u003e\u003cp\u003e\u0026ldquo;You can see in Southeast Asia that sugar reduction is moving not just in beverages, but also to other categories,\u0026rdquo; says founder and CEO Jingkai Shen, citing confectionery, dairy, ice cream, and bakery.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The new generation of consumers wants good taste and health,\u0026rdquo; he says. Delytose\u0026rsquo;s answer is a tailored system rather than a fixed replacement, with the blend adjusted for the required mouthfeel and cost.\u003c/p\u003e\u003cp\u003eFor Shen, the commercial challenge is now three-dimensional: \u0026ldquo;Nowadays, it is very important to balance taste, naturalness, and cost.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eA benefit people will buy again\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe exhibits showed how far protein and fiber can travel.\u003c/p\u003e\u003cp\u003eThe harder task is making the benefit feel native to the food or drink. A functional product becomes mainstream only when shoppers want to buy it again, not merely when the label gives them a reason to try it once.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003e\u0026ldquo;The US$10 million investment allows us to accelerate the next step: converting those development programs and customer trials into products that can be manufactured commercially and ultimately reach the shelf,\u0026rdquo; he tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eTesting sensory performance\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003ePeters says the level of fat reduction is application-specific, but the company has demonstrated significant reductions across various categories, including dairy and plant-based dairy, bakery, sauces, and dips.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;In some formulations, fat and calorie content can be reduced by up to 75%,\u0026rdquo; he says.\u003c/p\u003e\u003cp\u003ePeters stresses that the maximum reduction is not a target for every product. Performance is assessed through physical measurements and tasting.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We validate performance against the full-fat product using instrumental and sensory assessment. Our scientific approach includes tribology, which measures friction and lubrication, alongside rheology and other measures of texture and flow.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;We then benchmark the reformulated product against the full-fat equivalent through sensory testing. In blind trials across several food categories, tasters have been unable to distinguish between products containing MicroLub technology and the full-fat originals.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eThe limits of fat replacement\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003ePeters says MicroLub\u0026rsquo;s strength is lubrication, which influences creaminess, smoothness, and the overall sensory experience.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 322px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/11cf48f8-4de6-47d7-a258-09bc1e06c76aMilk bottle.webp\" data-image-type=\"standard\" alt=\"Taking milk bottle out of shelf.\"\u003e\u003cspan class=\"fr-inner\"\u003eMicroLub achieved fat reductions across various categories, including dairy and plant-based dairy, bakery, sauces, and dips.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u0026ldquo;Structure can be more challenging in products where a solid fat network is fundamental to the product, while flavor delivery can also require careful formulation where fat-soluble flavor compounds are involved.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;This is why we approach MicroLub as an ingredient technology platform rather than a single drop-in fat replacer. We develop application-specific solutions around the particular role fat is playing in that product. In some applications, the technology can also reduce the need for emulsifiers and thickeners, but this is assessed formulation by formulation.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eCost and production compatibility\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eAccording to Peters, the technology\u0026rsquo;s performance rests on reducing friction.\u0026ldquo;On performance, our technology takes a fundamentally different approach from conventional starches, gums, or alternative fats,\u0026rdquo; he says.\u003c/p\u003e\u003cp\u003e\u0026lsquo;MicroLub\u0026rsquo;s biolubricants reduce molecular friction to levels associated with oil and, in our measurements, achieve around an order of magnitude greater friction reduction than existing best-in-class fat replacers.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Cost needs to be considered at a recipe level, rather than simply comparing the price per kilogram of individual ingredients. MicroLub can replace a proportion of the fat or oil in a formulation and, in some applications, can also reduce the need for other ingredients, such as emulsifiers and thickeners.\u0026rdquo;\u003c/p\u003e\u003cp\u003eAdditionally, Peters explains that MicroLub can pull from its dairy and plant protein \u0026ldquo;toolbox,\u0026rdquo; along with its polysaccharides, to help create solutions based on a customer\u0026rsquo;s \u0026ldquo;technical, cost, and supply-chain requirements.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;The precise ingredient declaration will depend on the formulation and market, but our platform can support cleaner and shorter ingredient lists,\u0026rdquo; he says.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The technology is also being developed to integrate with existing food manufacturing infrastru
8cture. The precise point of addition and processing conditions vary by application, which is why customer trials include validation within the manufacturer\u0026rsquo;s own process before moving to commercial scale.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eProtein brings new sensory challenges\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e previously looked into \u003ca href=\"https://www.foodingredientsfirst.com/news/glp1-food-beverage-trends-weight-management.html\" target=\"_blank\"\u003ehow GLP-1 use is shaping protein-rich and portion-controlled foods\u003c/a\u003e, alongside \u003ca href=\"https://www.foodingredientsfirst.com/news/protein-pasta-rummo-functional-foods-trend.html\" target=\"_blank\"\u003eprotein enrichment in everyday staples\u003c/a\u003e. Peters sees the medication trend reinforcing wider demand.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We do not see MicroLub as a \u0026lsquo;GLP-1 ingredient,\u0026rsquo; the opportunity is a lot broader than that. What GLP-1 is doing is increasing the relevance of products that are higher in protein, lower in calories, and nutrient-dense, while also putting even more emphasis on making every eating occasion satisfying.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;That is influencing our work across areas, including high-protein drinks and yogurts, reduced-fat dairy, sauces and dips, desserts, and other nutrient-dense formats. Increasing protein can itself create sensory problems such as grittiness, astringency, and an unpleasant mouth-coating effect, so the ability to manage lubrication and mouthfeel becomes increasingly valuable as protein levels rise.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe round was led by Northern Gritstone, with all existing investors participating, including NPIF II \u0026ndash; PXN Equity Finance, managed by PXN Ventures.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eClearing the path to launch\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eMicroLub has not named its customers or provided a launch timetable. Peters identifies the work still needed to bring products to market:\u003c/p\u003e\u003cp\u003e\u0026ldquo;The remaining challenges are largely those associated with commercializing any new food technology at scale: completing customer qualification and validation processes, transferring formulations successfully onto commercial production lines, establishing resilient supply chains, and addressing the different regulatory, labeling, and commercial requirements of individual markets.\u0026rdquo;\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;The funding gives us the resources to work much more closely with customers, large and small, through that process.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Historically, improving one of those areas has often meant compromising another, particularly sensory quality. Our ambition is to use deep-tech ingredient solutions to remove more of those trade-offs, and make healthier food feel every bit as enjoyable as the products it replaces,\u0026rdquo; he concludes.\u0026nbsp;\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eRichard Petro, Elian\u0026rsquo;s commercial director, tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e that the company\u0026rsquo;s expanded site will produce high-value Soy Protein Concentrate (SPC), texturized soy protein concentrates (TSPC), and food-grade lecithin, among other products.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Our concentrates will offer a high protein content, excellent digestibility, and strong nutritional and functional performance across a range of applications.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe Spanish Development Financing Company (COFIDES) has facilitated the funds and is now a minority shareholder through the Co-investment Fund (FOCO). Elian plans to use the cash injection to consolidate its plant protein ingredient hub project and support its future growth.\u003c/p\u003e\u003ch2\u003eDiversifying protein applications\u003c/h2\u003e\u003cp\u003eAt the Barcelona site, Elian is targeting what Petro describes as \u0026ldquo;high-value applications\u0026rdquo; across both human nutrition and specialized animal nutrition.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Within food, this includes plant-based products, hybrid meat applications, bakery, snacks, and other formulations where manufacturers are looking for high-quality protein ingredients with strong nutritional and functional performance.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected fr-fil paddingright\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/633326b2-d2d3-4ffc-98cb-df13780f2e57mature man in blue suit.webp\" data-image-type=\"standard\" alt=\"mature man in blue suit\" class=\"CurrectImgSelected\"\u003e\u003cspan class=\"fr-inner\"\u003eRichard Petro, Elian\u0026rsquo;s commercial director.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eHe also points to Elian\u0026rsquo;s focus on significant opportunities in pet food and in specialized, high-value feed applications, particularly aquaculture, including salmon.\u003c/p\u003e\u003cp\u003eAcross these sectors, the company observes the strongest demand coming from F\u0026amp;B manufacturers that are placing increasing emphasis on \u0026ldquo;sustainability, traceability, security of supply, and reducing the carbon footprint associated with their raw materials.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eSupporting transparent and traceable ingredients\u003c/h2\u003e\u003cp\u003eElian Barcelona, a subsidiary of Viserion International, \u003ca href=\"https://www.foodingredientsfirst.com/news/beyond-the-headlines-barry-callebaut-and-mars-wrigley-renew-liquid-chocolate-deal-post-holdings-to-acquire-perfection-pet-foods.html\" target=\"_blank\"\u003eacquired the soybean crushing facility\u003c/a\u003e at the Port of Barcelona from Cargill in 2023. Through its Barcelona plant, the company plans to strengthen the European protein supply resilience by reducing reliance on imported ingredients, while also making the European market \u0026ldquo;more resilient to potential disruptions in global supply chains.\u0026rdquo;\u003c/p\u003e\u003cp\u003eElian was founded in 2021 and develops plant-based protein infrastructure in Europe. The soybean processor combines local processing capabilities with access to global raw material networks and expertise in grains and feed ingredients. Its product portfolio includes soy flour, soybean oil, soy protein concentrate, and soy lecithin, among others.\u003c/p\u003e\u003cp\u003eThe company says it is driving the Barcelona plant\u0026rsquo;s growth by promoting \u003ca href=\"https://www.foodingredientsfirst.com/news/soy-shakeup-the-challenges-and-incentives-for-farmers-switching-to-non-gmo.html\" target=\"_blank\"\u003enon-GMO soybean cultivation\u003c/a\u003e in Catalonia and Aragon, targeting 3,000 hectares by 2026.\u003c/p\u003e\u003cp\u003eThe entire value chain will be supported by a growing European soybean sourcing base, processed at Elian\u0026rsquo;s Barcelona facility, and manufactured using a \u0026ldquo;completely hexane-free process,\u0026rdquo; Petro tells us.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We are building an integrated system that connects farmers, soybean origination, processing, and customers within a more transparent and traceable European value chain. This gives customers greater visibility over where their raw materials come from, how they are processed, and how they move through the supply chain.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eBuilding resilient plant protein supply chains\u003c/h2\u003e\u003cp\u003eElian\u0026rsquo;s protein production expansion comes amid the EU\u0026rsquo;s increased focus on the need to strengthen protein supply chains through its Action Plan for the resilience, strategic autonomy, and sustainability of protein.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-fir fr-dii CurrectImgSelected paddingleft\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/034b6a16-bcb3-41af-a5c7-6a221c3d271fsoybean in hands.webp\" data-image-type=\"standard\" alt=\"soybeans in farmer's hands\"\u003e\u003cspan class=\"fr-inner\"\u003eSoybean cultivation and processing are
8key parts of Elian\u0026rsquo;s European protein strategy.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eThe region currently imports \u003ca href=\"https://agriculture.ec.europa.eu/farming/crops/cereals/reducing-plant-protein-deficit-eu_en\" target=\"_blank\"\u003enearly 94% of the soy used for animal feed\u003c/a\u003e \u0026mdash; pointing toward Europe\u0026rsquo;s reliance on external supplies as what Elian describes as a \u0026ldquo;high vulnerability.\u0026rdquo; To strengthen resilience, the EU aims to increase domestic oilseed and protein crop production for feed from 25.8% in 2025 to 35% by 2035.\u003c/p\u003e\u003cp\u003eHowever, COFIDES maintains that meeting this challenge will need expansion of cultivation, building processing capacity, and strengthening \u003ca href=\"https://www.foodingredientsfirst.com/news/ift-traceability-sustainability-safety-compliance.html\" target=\"_blank\"\u003etraceable\u003c/a\u003e local supply chains.\u003c/p\u003e\u003cp\u003ePetro says that through high-value soy protein production in Europe and developing a more integrated supply chain from farmer through to customer, Elian can offer \u0026ldquo;greater transparency, traceability, and proximity throughout the value chain.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;This supports the sustainability priorities of the European market while helping reduce dependence on long-distance, intercontinental supply chains,\u0026rdquo; he concludes.\u003c/p\u003e\u003cp\u003eIn July, the EU\u0026rsquo;s new Protein Plan was \u003ca href=\"https://www.foodingredientsfirst.com/news/eu-protein-plan-feed-over-food.html\" target=\"_blank\"\u003ecriticized by plant-based organizations\u003c/a\u003e for prioritizing animal feed over plant-based foods. They argued that the move reinforces livestock production instead of reducing Europe\u0026rsquo;s dependence on feed-intensive farming.\u003c/p\u003e\u003cp\u003eMeanwhile, protein diversification continues to grow globally, with consumers increasingly seeking \u003ca href=\"https://www.foodingredientsfirst.com/news/burcon-plant-protein-processing-innovation.html\" target=\"_blank\"\u003ehigher-protein foods\u003c/a\u003e and manufacturers exploring a wider range of \u003ca href=\"https://www.foodingredientsfirst.com/video/ift-first-2026-puris-pea-protein-foods-beverages.html\" target=\"_blank\"\u003eprotein sources\u003c/a\u003e.\u003c/p\u003e\u003cp\u003eInnova Market Insights identified \u003ca href=\"https://www.foodingredientsfirst.com/news/innova-2026-fb-trends.html\" target=\"_blank\"\u003e\u0026ldquo;Powerhouse Protein\u0026rdquo;\u003c/a\u003e as the top global F\u0026amp;B trend for 2026, with nearly 60% of consumers worldwide actively trying to add more protein to their diets.\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"24:T23d3,"])</script>
8<script>self.__next_f.push([1,"\u003ch2\u003e\u003cstrong\u003eThe price point comes first\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eIngredion brought reduced-sugar and reduced-salt sauces, beverages, and texture concepts to Jakarta. \u003ca href=\"https://www.foodingredientsfirst.com/video/ingredion-texture-sugar-reduction-affordability.html\" target=\"_blank\"\u003eRaymond Deidrick\u003c/a\u003e, vice president and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC, says customer briefs usually contain competing ambitions.\u003c/p\u003e\u003cp\u003e\u0026ldquo;They want products to be cheaper. They want them to have a more indulgent texture. They want them to be healthier,\u0026rdquo; he tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e.\u003c/p\u003e\u003cp\u003eThe work begins by deciding which demand takes precedence. \u0026ldquo;In Indone\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/35c50939-af4e-490b-a8a8-a5552f26ac53Ingregion prototypes at Fi Asia Indoensia 2026.webp\" data-image-type=\"standard\" alt=\"Ingregion prototypes at Fi Asia Indoensia 2026.\"\u003e\u003cspan class=\"fr-inner\"\u003eIngredion helps manufacturers balance affordability, nutrition, texture, and labeling across the complete formulation.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003esia, you still see affordability leading,\u0026rdquo; Deidrick says. \u0026ldquo;They want affordability plus, except for some premium brands that want to lead with the healthy texture or healthy solution. It\u0026rsquo;s really about understanding the order of priority.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIngredion says customers in Indonesia are using its systems to reduce salt and sugar by 25% in savory sauces. Concepts at the event reached 50%, including a lighter tomato ketchup.\u003c/p\u003e\u003cp\u003e\u0026ldquo;It\u0026rsquo;s about giving something that\u0026rsquo;s a little bit healthier while maintaining or slightly reducing the total formulation cost,\u0026rdquo; says Deidrick. \u0026ldquo;Those are the projects that really excite customers.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThat helps explain the movement toward systems that work across sweetness, flavor, body, and texture. As our show-floor report on \u003ca href=\"https://www.foodingredientsfirst.com/news/ingredion-ingredient-systems-sugar-reduction.html\" target=\"_blank\"\u003eIngredion\u0026rsquo;s ingredient systems\u003c/a\u003e detailed, a higher-priced component may replace another ingredient or restore functionality lost during sugar reduction.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Don\u0026rsquo;t just give customers one product, but help them optimize their overall formula,\u0026rdquo; Deidrick says. \u0026ldquo;That\u0026rsquo;s the only way to give a premium texture, improve the label, and manage the cost at the same time.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eA sweetener is not a recipe\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eDelytose highlighted allulose, stevia, monk fruit, and sweet proteins alongside low-calorie ice cream, sugar-free gummies, and sugar-free toffee, while identifying opportunities across confectionery, dairy, ice cream, and bakery.\u003c/p\u003e\u003cp\u003eFounder and CEO Jingkai Shen says the brief has moved beyond inexpensive sweetness.\u003c/p\u003e\u003cp\u003eShen says the challenge is balancing taste, naturalness, and cost. \u0026ldquo;That\u0026rsquo;s why we\u0026rsquo;re focusing on the new generation of sweeteners.\u0026rdquo;\u003c/p\u003e\u003cp\u003ePei Chien \u0026ldquo;Philip\u0026rdquo; Lin, vice president of sales and marketing at Delytose, points to purchasing-power differences across Asia. \u0026ldquo;Here in Indonesia, consumer buying power is not as strong as in Japan or Singapore,\u0026rdquo; he says. \u0026ldquo;For them, cost-performance is still very important.\u0026rdquo;\u003c/p\u003e\u003cp\u003eA one-for-one allulose replacement can therefore be cost-prohibitive in price-sensitive markets. Delytose adjusts the proportion of allulose and stevia according to the market and application.\u003cspan class=\"fr-img-caption fr-fir fr-dii CurrectImgSelected paddingleft\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/9e45070d-66d5-4394-b4fd-0dda27499213Delytose.JPEG\" data-image-type=\"standard\" alt=\"Jingkai Shen and Philip Lin from Delytose.\"\u003e\u003cspan class=\"fr-inner\"\u003eJingkai Shen and Philip Lin highlight Delytose\u0026rsquo;s tailored sweetener blends for balancing taste, mouthfeel, naturalness, and cost.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;They say the cost-in-use is too high for them, so we say, in this case, we should use the blend,\u0026rdquo; Lin explains. \u0026ldquo;Blend the allulose together with stevia, so it gives them a good mouthfeel compared with the stevia taste. The cost-in-use is also quite a lot lower, close to sugar.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Sugar does not only give you sweetness. Sugar also gives you a lot of body and mouthfeel,\u0026rdquo; Lin says. Removing its volume can require bulking or texturizing ingredients to rebuild the experience.\u003c/p\u003e\u003cp\u003eThat is
8why Delytose frames its offer around the complete formulation. \u0026ldquo;You are not just trying to sell one product,\u0026rdquo; Lin says. \u0026ldquo;You have to put yourself in the customer\u0026rsquo;s shoes and provide what we call a total solution. We give you the whole recipe, and we teach you to reformulate your product.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eStacking value into one formulation\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eCosun Ingredients paired Sensus chicory root fiber with Tendra fava bean protein, combining protein and fiber enrichment, prebiotic positioning, sweetness, and sensory support.\u003c/p\u003e\u003cp\u003eEszter Heijnen-Nagy, commercial lead at Cosun Ingredients, says affordability is \u0026ldquo;always the biggest challenge for formulations: how to position and give the right value.\u0026rdquo; The question is whether an ingredient can support several targets and help produce something consumers will buy again.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Bringing together more than just one ingredient does help customers in terms of their formulation needs,\u0026rdquo; says Michael Chow, sales manager for Asia at Cosun Ingredients. \u0026ldquo;We have grades of chicory fiber that actually add some sweetness, and that works excellently in a beverage application.\u0026rdquo;\u003c/p\u003e\u003cp\u003eTendra adds soluble plant protein with a neutral flavor and stable viscosity at higher concentrations. Cosun also sees applications in dairy alternatives, bars, nutritional beverages, and powders.\u003c/p\u003e\u003cp\u003eYet the economics eventually depend on repeat purchases. \u0026ldquo;Texture in general, and I would say also taste, are very important because consumers will repeatedly buy products if they taste good and the texture meets local preferences,\u0026rdquo; Heijnen-Nagy says.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We see active nutrition coming into mainstream food, from supplements to standard food,\u0026rdquo; she adds. \u0026ldquo;The marketplace for food and beverages is moving to a different stage.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eHealth still has to taste familiar\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eLautan Natural Krimerindo (LNK) framed value through taste and ease of use. Its showcase included a zero-sugar FiberCreme variant, plant-based creamers, and a cold-soluble creamer.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Customers nowadays are more concerned about health,\u0026rdquo; Hartanto tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e. \u0026ldquo;They want a healthier version, but they don\u0026rsquo;t want to sacrifice on taste.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/358b7037-5124-42c8-b1d7-a2eef340dd5cFi Asia Indonesia 2026 Snacks Showcase.JPEG\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"Fi Asia Indonesia 2026 Snacks Showcase.\"\u003e\u003cspan class=\"fr-inner\"\u003eFi Asia Indonesia 2026 suppliers demonstrate how whole-recipe reformulation can deliver healthier products at viable price points.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eThat tension is particularly clear in plant-based products. LNK offers fully plant-based formats as well as hybrid dairy-plant formulations for customers seeking a more familiar dairy profile. \u0026ldquo;The plant-based market is growing, but consumers still want good taste,\u0026rdquo; Hartanto says.\u003c/p\u003e\u003cp\u003eThe cold-soluble concept addresses preparation as well as formulation. \u0026ldquo;Previously, the creamer normally needed to dissolve in warm water,\u0026rdquo; Hartanto says. \u0026ldquo;But we innovate and formulate, so this creamer can dissolve in room-temperature water and also cold water.\u0026rdquo;\u003c/p\u003e\u003cp\u003eFor Hartanto, commercial viability begins with a basic sensory threshold. \u0026ldquo;Taste has to be good,\u0026rdquo; he says, \u0026ldquo;but it also has to be a healthier choice for the consumer.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eThe real price of reformulation\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eOur conversations with suppliers at Fi Asia Indonesia 2026 pointed to one working rule: establish the hierarchy of pack price, nutrition, labeling, taste, texture, and \u003ca href=\"https://www.foodingredientsfirst.com/news/fi-asia-2026-processing-challenges.html\" target=\"_blank\"\u003eprocessing requirements\u003c/a\u003e early, then judge every ingredient across the formulation.\u003c/p\u003e\u003cp\u003eA more expensive component can lower total cost if it replaces several ingredients or simplifies production. A cheaper one can become expensive if manufacturers must rebuild the taste, body, stability, or convenience lost with the original ingredient.\u003c/p\u003e\u003cp\u003eIn Jakarta, affordability was not the end of reformulation. It was where reformulation began.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eThe company has not announced a sale of its Russian businesses or withdrawal from the country. Its statement also gives no estimate of the financial impact or details of how the administration will affect production, suppliers, or distribution.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eFacing costly departures\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe development follows earlier interventions affecting Danone and Carlsberg, both of which subsequently sold their Russian businesses.\u0026nbsp;\u003c/p\u003e\u003cp\u003eDanone began the process of transferring its Russian Essential Dairy and Plant-based business in October 2022. By July 2023, it had lost management control and removed the business from its consolidated accounts.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 312px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/085dcb10-f59e-4007-8ba6-09c7d54e84c5Nestle logo.webp\" data-image-type=\"standard\" alt=\"Nestle logo on building door.\"\u003e\u003cspan class=\"fr-inner\"\u003eNestl\u0026eacute;\u0026rsquo;s Russia uncertainty highlights the risks facing foreign food companies.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eThe French group later reported a \u003ca href=\"http://www.danone.com/content/dam/corp/global/danonecom/medias/medias-en/2024/corporatepressreleases/pr-danone-update-business-in-russia.pdf\" target=\"_blank\"\u003etotal accounting loss of \u0026euro;1.2 billion\u003c/a\u003e (US$1.4 billion) associated with the business.\u003c/p\u003e\u003cp\u003eIn May 2024, Danone \u003ca href=\"https://www.danone.com/newsroom/press-releases/danone-completion-of-the-sale-edp-business-in-russia.html\" target=\"_blank\"\u003ecompleted its sale to Vamin R\u003c/a\u003e after obtaining Russian regulatory approvals.\u003c/p\u003e\u003cp\u003eCarlsberg also encountered state intervention during its attempt to leave Russia. Authorities placed its Baltika brewing business under temporary management in July 2023, disrupting the Danish group\u0026rsquo;s planned exit.\u003c/p\u003e\u003cp\u003eThe multinational brewer eventually \u003ca href=\"https://www.ft.com/content/a15c9e1e-99a4-44b6-8939-a419d582a85b?syn-25a6b1a6=1\" target=\"_blank\"\u003esold Baltika in December 2024\u003c/a\u003e. The agreement also addressed legal and intellectual property disputes and included the return of Baltika\u0026rsquo;s interests in Carlsberg\u0026rsquo;s businesses in Azerbaijan and Kazakhstan.\u003c/p\u003e\u003cp\u003eMeanwhile, Heineken\u003ca href=\"https://www.theheinekencompany.com/newsroom/heineken-completes-exit-from-russia\" target=\"_blank\"\u003e\u0026nbsp;sold its Russian operations to Arnest Group for \u0026euro;1\u003c/a\u003e (~US$1.2) in August 2023, taking a \u0026euro;300 million (US$345 million) loss.\u003c/p\u003e\u003cp\u003eThat transaction covered seven breweries and included a commitment from the buyer to retain approximately 1,800 employees for three years. Heineken had announced its intention to leave in March 2022, but completing the exit took almost 18 months.\u003c/p\u003e\u003cp\u003eRegarding \u003ca href=\"https://www.foodingredientsfirst.com/news/nestle-scalable-food-innovation-platforms.html\" target=\"_blank\"\u003eNestl\u0026eacute;\u003c/a\u003e, its statement makes business continuity a priority, but does not explain whether purchasing, payments, or supply arrangements will change.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eHigh-protein pasta is gaining attention among manufacturers looking to combine \u003ca href=\"https://www.foodingredientsfirst.com/news/high-protein-wheat-chickpea-pasta-banza.html\" target=\"_blank\"\u003efamiliar staple foods\u003c/a\u003e with functional nutrition positioning, especially with shifting consumer habits, including \u003ca href=\"https://www.foodingredientsfirst.com/news/protein-pasta-rummo-functional-foods-trend.html\" target=\"_blank\"\u003eGLP-1 use and demand for satiety\u003c/a\u003e.\u003c/p\u003e\u003cp\u003eMC M\u0026uuml;hlenchemie\u0026rsquo;s solutions allow manufacturers to manufacture pasta with protein levels ranging from 18% to 30%. They also help companies address challenges associated with increasing protein enrichment \u0026mdash; unstable doughs, more difficult extrusion, and higher susceptibility to breakage, to name a few.\u003c/p\u003e\u003cp\u003e\u0026ldquo;At protein contents up to about 22%, the challenges can generally be dealt with using targeted enzyme technology,\u0026rdquo; says Jana Russnak, head of Pasta Applications at MC M\u0026uuml;hlenchemie.\u003c/p\u003e\u003cp\u003e\u0026ldquo;At higher percentages, the dough behavior changes considerably, making additional support of the gluten network beneficial.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eHow protein enrichment changes pasta performance\u003c/h2\u003e\u003cp\u003eProtein-enriched pasta forms part of a broader trend where consumers continue to look for foods with \u003ca href=\"https://www.foodingredientsfirst.com/special-reports/protein-innovation-taste-cost.html\" target=\"_blank\"\u003ehigher protein content\u0026nbsp;\u003c/a\u003eto meet their health goals.\u003c/p\u003e\u003cp\u003eMC M\u0026uuml;hlenchemie cites Innova Market Insights\u0026rsquo; \u0026ldquo;High Protein Food \u0026amp; Beverage in Europe\u0026rdquo; report (May 2026), which identifies protein as \u0026ldquo;the most important food trend of the decade.\u0026rdquo; One in ten new foods launched in Europe carries a protein claim, and \u0026nbsp;\u003ca href=\"https://www.innovamarketinsights.com/trends/high-protein-market-trends-in-europe/\" target=\"_blank\"\u003eseven in ten\u003c/a\u003e Europeans across all age groups are paying attention to protein in their diet.\u003c/p\u003e\u003cp\u003eHowever, there is a technical caveat manufacturers must overcome: in high-protein pasta formulations, increasing the protein content simultaneously affects how the dough and final product work in pasta formulations, explains MC M\u0026uuml;hlenchemie. The amount and the source of the protein affect the final product quality.\u003c/p\u003e\u003cp\u003eUsing \u003ca href=\"https://www.foodingredientsfirst.com/product-innovation/protein-diversification-gathers-momentum.html\" target=\"_blank\"\u003ealternative protein sources\u003c/a\u003e like \u003ca href=\"https://www.foodingredientsfirst.com/news/goodmills-naturerelax-elastic-wheat-doughs.html\" target=\"_blank\"\u003ewheat germ\u003c/a\u003e and legumes often \u0026ldquo;overpowers the typical pasta flavor and alters the characteristic yellow color,\u0026rdquo; the company asserts.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC3722394/\" target=\"_blank\"\u003eStudies\u003c/a\u003e also show that adding plant proteins changes pasta formulation characteristics, including water absorption behavior. This is important because pasta dough depends on controlled hydration of starch and proteins to achieve the right extrusion and cooking properties.\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/13b652c5-0244-4c29-bc89-269c59853616Different types of pastas on a table next to some legumes..webp\" data-image-type=\"standard\"\u003e\u003cspan class=\"fr-inner\"\u003eHigh-protein pasta formulations must balance nutritional targets with sensory qualities such as bite, surface texture, and cooking performance.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eMC M\u0026uuml;hlenchemie adds: Manufacturers also face issues with \u0026ldquo;unstable doughs, more difficult extrusion, higher susceptibility to breakage,\u0026rdquo; rough or matte surfaces, sticky textures, and variable cooking stability.\u003c/p\u003e\u003ch2\u003eStabilizing dough protein with enzymes\u003c/h2\u003e\u003cp\u003eMC M\u0026uuml;hlenchemie\u0026rsquo;s enzyme systems help manufacturers overcome these challenges by stabilizing the protein network, reducing stickiness, improving surface quality, and supporting cooking tolerance.\u003c/p\u003e\u003cp\u003eThe platform follows two approaches.\u003c/p\u003e\u003cp\u003e\u0026ldquo;For recipes containing up to 22% protein, M\u0026uuml;hlenchemie offers purely enzyme-based solutions,\u0026rdquo; says Agostino Coppola, chief developer of the High-Protein Platform and senior pasta technologist at MC M\u0026uuml;hlenchemie.\u003c/p\u003e\u003cp\u003e\u0026ldquo;For higher protein targets, we extend this approach by combining enzymes with wheat gluten in order to further stabilize the dough structure and limit the proportion of flavor-intensive protein flours.\u0026rdquo;\u003c/p\u003e\u003cp\u003eBesides enzyme technology, the company says its MC Protein Calculator can help companies with recipe development by estimating achievable protein levels based on selected raw materials. It also cuts development time and trial requirements.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003ch2\u003e\u003cstrong\u003eBiology without a new factory\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eNovonesis develops biosolutions \u0026mdash; primarily enzymes and microbial cultures \u0026mdash; to improve food processes and products. \u003ca href=\"https://www.foodingredientsfirst.com/video/novonesis-biosolutions-affordable-food-fi-asia-indonesia-2026.html\" target=\"_blank\"\u003eAdam B. V. Diggle\u003c/a\u003e, head of food and beverage biosolutions for Southeast Asia at Novonesis, argues that their practical advantage is how they can fit into an existing line.\u003c/p\u003e\u003cp\u003e\u0026ldquo;When you adapt the biosolutions into your production process, it\u0026rsquo;s actually fairly straightforward,\u0026rdquo; he tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e. \u0026ldquo;You don\u0026rsquo;t necessarily need heavy CapEx investments as you do for many other technologies.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe constraints are time and temperature. The enzyme or culture needs a suitable point in the process to act. In plant-based drinks, the function changes with the raw material.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/391c1c0c-6c48-427c-b0e6-e859b86f2fcbNovonesis-FI-Asia-Indonesia-2026.webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"Novonesis booth at Fi Asia Indonesia 2026.\"\u003e\u003cspan class=\"fr-inner\"\u003eNovonesis says biosolutions can improve processing without requiring heavy capital investment.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u0026ldquo;You can\u0026rsquo;t make oat-based beverages without having enzymes in there to break down the oat components,\u0026rdquo; Diggle says. \u0026ldquo;For soy-based beverages, we focus on improving the quality of the final product by reducing sediment and graininess.\u0026rdquo;\u003c/p\u003e\u003cp\u003eNovonesis also showed solutions aimed at preventing plant-based beverages from curdling in coffee and improving their foaming behavior. Diggle places those technical gains within a wider shift in demand.\u003c/p\u003e\u003cp\u003e\u0026ldquo;When consumers start to have more money in their pockets, they also look for more convenience, and they\u0026rsquo;re willing to pay a premium for it,\u0026rdquo; he says. \u0026ldquo;That also means you can start to advance both the taste and texture profiles of the products.\u0026rdquo;\u003c/p\u003e\u003cp\u003eAmbient yogurt is one example. It can reach consumers where refrigerated distribution is limited, then give way to chilled and more specialized health-positioned products as cold chains and incomes develop.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eMaking convenience feel freshly cooked\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThailand-based SMS Corporation highlighted modified and waxy tapioca starches for noodles, sauces, frozen foods, snacks, and meat products. Its target is not convenience alone, but a convenient product that behaves more like freshly cooked food.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We try to provide a similar texture in the instant product to the fresh-cooked product,\u0026rdquo; Bandit Ritbamrung, regional sales manager at SMS, tells us. \u0026ldquo;Our modified starch can provide a soft, chewy texture, so we can meet customer expectations.\u0026rdquo;\u003c/p\u003e\u003cp\u003eWaxy tapioca starch carries a higher price than conventional alternatives, but Ritbamrung says manufacturers should assess its cost across the complete formulation.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Tapioca starch has a cleaner taste or neutral taste compared to other starches,\u0026rdquo; he says. \u0026ldquo;In formulation, this starch can help reduce the artificial flavor doses.\u0026rdquo;\u003c/p\u003e\u003cp\u003eSMS is also developing modified starch systems to replace higher-cost ingredients, such as gelatin and sodium caseinate, in selected applications. That is the kind of functional product the company believes can justify longer-distance exports more readily than commodity starch.\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 263px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/abb7fc08-c11c-4231-af23-33ebe1aa4aceSMS-FI-Asia-Indonesia-2026.webp\" data-image-type=\"standard\" alt=\"SMS Instant Noodles on display at Fi Asia Indonesia 2026..\"\u003e\u003cspan class=\"fr-inner\"\u003eSMS uses modified tapioca starch to bring instant foods closer to freshly cooked textures.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eDesigning whey powders for demanding climates\u003cbr\u003e\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eLactalis Ingredients, the dairy ingredients business of Lactalis Group, focused on what the regional climate can do to a powder before it reaches the recipe.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The hot and humid climate in Southeast Asia can create challenges for dairy powder storage and handling, particularly due to moisture absorptions, which may result in caking and reduced flowability,\u0026rdquo; says Elodie Robino, export commercial director for Africa, Asia, and the Middle East at Lactalis Ingredients.\u003c/p\u003e\u003cp\u003eThe company showed its \u003ca href=\"https://www.foodingredientsfirst.com/video/discover-flowhey%C2%AE-high-fluidity-high-performance-sweet-whey-powders.html\" target=\"_blank\"\u003eFlowhey high-flowability whey powders\u003c/a\u003e, which are produced using controlled lactose crystallization.\u003c/p\u003e\u003cp\u003e\u0026ldquo;This optimized crystallization minimizes caking risk and ensures consistent handling, storage stability, and processing performance even under demanding environmental conditions,\u0026rdquo; Robino explains.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eA pilot line close to the market\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eSpecialty ingredient distributor and formulator IMCD emphasized local trial work. Jeremia Kevin, APAC technical manager at IMCD Indonesia, says its application labs bring local taste and market knowledge into development. Meanwhile, regional pilot facilities test how a formula behaves under more realistic processing conditions.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Through our UHT and meat application pilot labs, we help customers accelerate development by producing prototypes and concepts under real manufacturing conditions, but at a smaller scale,\u0026rdquo; Kevin says. \u0026ldquo;This enables faster optimization of both processes and formulations.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe work is especially relevant to fortified beverages, where fibers, vitamins, and proteins can create sedimentation or instability during heat treatment and storage. It can also expose cost savings through yield, shelf life, or process optimization before a manufacturer scales up.\u003c/p\u003e\u003cp\u003eLocalization remains sensory as well as technical. IMCD\u0026rsquo;s matcha cupcakes with red bean cream and ube cupcakes with vanilla cream illustrated the industry\u0026rsquo;s wider push to scale \u003ca href=\"https://www.foodingredientsfirst.com/news/gochujang-regional-flavors-food-innovation.html\" target=\"_blank\"\u003edistinctive regional flavors\u003c/a\u003e without flattening the experience.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eCustom formulation shortens development\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eIngredion highlighted the need for faster, more focused formulation as manufacturers respond to shifting expectations around affordability, health, clean labels, and texture.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Our customers need to act fast,\u0026rdquo;
8 \u003ca href=\"https://www.foodingredientsfirst.com/video/ingredion-texture-sugar-reduction-affordability.html\" target=\"_blank\"\u003eRaymond Deidrick\u003c/a\u003e, vice president and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC, tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e. \u0026ldquo;The pace of change is only accelerating.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected paddingright fr-fil\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/2ffd05ed-e230-4901-a4af-d1eaa4f21f92IMCD-FI-Asia-Indonesia-2026.webp\" data-image-type=\"standard\" alt=\"IMCD concepts at Fi Asia Indonesia 2026.\"\u003e\u003cspan class=\"fr-inner\"\u003eIMCD\u0026rsquo;s pilot facilities test formulations under realistic manufacturing conditions before scale-up.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eIngredion works with customers to establish their priorities before formulation begins. Deidrick explains that affordability generally leads in Indonesia, although premium brands may place greater emphasis on nutrition or texture.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Customers want a lot of things. They want products to be cheaper. They want them to have a more indulgent texture. They want them to be healthier.\u0026rdquo;\u003c/p\u003e\u003cp\u003eDefining those priorities early allows technical teams to concentrate trials on solutions that meet the required price, labeling, and sensory targets.\u0026nbsp;\u003c/p\u003e\u003cp\u003eAs our show-floor \u003ca href=\"https://www.foodingredientsfirst.com/news/ingredion-ingredient-systems-sugar-reduction.html\" target=\"_blank\"\u003einterview with Ingredion\u003c/a\u003e explored, this whole-recipe approach can shorten the path from a customer brief to a commercially viable formulation.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eThe same update notes that 98% of Danone\u0026rsquo;s UK product sales by volume in 2025 were not classified as High Fat, Salt, and Sugar (HFSS) under UK government policy. Additionally, \u003ca href=\"https://www.foodingredientsfirst.com/news/danone-q2-sales-growth-nutrition.html\" target=\"_blank\"\u003eDanone\u003c/a\u003e has reported voluntarily on the healthiness of its portfolio since 2023.\u003c/p\u003e\u003cp\u003eThe company states that the new -0.09 figure builds on those existing voluntary metrics.\u003c/p\u003e\u003cp\u003eRichard Hall, VP and general secretary at Danone North Europe, points to transparency as a public health tool.\u003c/p\u003e\u003cp\u003e\u0026ldquo;At a time when the UK faces significant health challenges, greater openness helps create accountability, build trust and provide a clearer understanding of the role food businesses can play in supporting healthier diets and influencing positive health outcomes,\u0026rdquo; says Hall.\u003c/p\u003e\u003ch2\u003eInside the NPM score\u0026nbsp;\u003c/h2\u003e\u003cp\u003eUnder the current NPM, foods scoring 4 or above and drinks scoring 1 or above are classified as \u0026ldquo;\u003ca href=\"https://www.foodingredientsfirst.com/news/uk-junk-food-advertising-ban.html\" target=\"_blank\"\u003eless healthy\u003c/a\u003e.\u0026rdquo; That threshold underpins the government\u0026rsquo;s HFSS classification. Danone\u0026rsquo;s NPM portfolio scope covers dairy, plant-based, and beverages.\u003c/p\u003e\u003cp\u003eDanone says the Average NPM offers a more granular measure of nutritional quality than the binary HFSS classification, and the company says it views the nutritional quality of its portfolio as a critical measure of success. The -0.09 figure is calculated using 2025 data against the current 2004/05 NPM.\u003c/p\u003e\u003cp\u003eThe UK government has committed to introducing \u003ca href=\"https://www.foodingredientsfirst.com/news/uk-obesity-policy-healthy-food-sales.html\" target=\"_blank\"\u003emandatory healthy food sales reporting\u003c/a\u003e for large food businesses as part of its \u0026ldquo;\u003ca href=\"https://www.foodingredientsfirst.com/news/uk-health-plan-fb-opportunities.html\" target=\"_blank\"\u003eFit for the Future: The 10 Year Health Plan for England\u003c/a\u003e\u0026rdquo; plan. A group within the Food and Drink Federation has pledged to publish healthy food sales data based on the current NPM during 2027.\u003c/p\u003e\u003cp\u003eDanone North Europe is part of that group, alongside Carlsberg, Britvic, KP Snacks, Nomad Foods, and Premier Foods, and Danone says the moves are welcome steps toward greater transparency and consistency across the industry.\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/80832c19-cc5c-41e4-b276-f14c26b5919aRichard Hall, VP and general secretary at Danone North Europe..webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"Richard Hall, VP and general secretary at Danone North Europe.\"\u003e\u003cspan class=\"fr-inner\"\u003eRichard Hall, VP and general secretary at Danone North Europe.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;For many years, we have chosen to report beyond mandatory requirements in the UK and the voluntary publication of our Average NPM score is an important next step in that journey, reflecting our support for the importance of measuring and sharing progress on health within the wider industry,\u0026rdquo; Hall says.\u003c/p\u003e\u003ch2\u003eFrom reporting to reformulation\u0026nbsp;\u003c/h2\u003e\u003cp\u003eDanone says the reporting runs alongside its recent product changes. The company says it completed a reformulation of its core Actimel range in the past year, cutting sugar in the products by 9%.\u003c/p\u003e\u003cp\u003eRecent \u003ca href=\"https://www.foodingredientsfirst.com/news/danone-2025-results-high-protein-growth.html\" target=\"_blank\"\u003elaunches and reformulations\u003c/a\u003e include Danone Skyr, which the company describes as naturally high in protein, 0% fat, and a source of calcium; and Alpro Meal to Go, a \u003ca href=\"https://www.foodingredientsfirst.com/news/danone-huel-complete-nutrition-deal.html\" target=\"_blank\"\u003eplant-based ready-to-drink range\u003c/a\u003e providing 20 g of plant protein per bottle, as well as fiber, omega-3, and vitamins and minerals.\u003c/p\u003e\u003cp\u003eHowever, Hall says that reporting alone is not enough.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Transparency must be matched by action, which is why we invest in reformulation and innovation, continuously strengthening our portfolio so that healthier choices become the easier choices for consumers,\u0026rdquo; Hall concludes.\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eBased in Sweden, Stravito is an insights intelligence platform, and its AI assistant is known internally at Givaudan as \u0026ldquo;Genie.\u0026rdquo; The tool is described as a \u0026ldquo;single point of entry for insights\u0026rdquo; for companies and helps speed up projects three- to ten-fold, according to Givaudan.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e speaks with Basak Oker, Marketing and Consumer Sensory Insights director for Europe at Givaudan, and Stravito\u0026rsquo;s CEO Thor Olof Philog\u0026egrave;ne, to explore how AI is unlocking years of consumer research to accelerate new product development and where human involvement fits in as the technology \u003ca href=\"https://www.foodingredientsfirst.com/product-innovation/c4/ai-driven-fb-innovation-gains-momentum.html\" target=\"_blank\"\u003ereshapes F\u0026amp;B innovation\u003c/a\u003e.\u0026nbsp;\u003c/p\u003e\u003ch2\u003eWhy Givaudan turned to AI-powered consumer insights\u003c/h2\u003e\u003cp\u003eIngredient companies often struggle with finding and applying the knowledge from vast amounts of existing data. For Givaudan, Oker says the company\u0026rsquo;s research data faced a key bottleneck, as it was \u0026ldquo;dispersed across multiple platforms, external providers, internal systems, shared folders, and individual teams.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Responding to a customer brief often required employees to know not only where information was stored, but also who might have access to it.\u0026rdquo;\u003c/p\u003e\u003cp\u003ePhilog\u0026egrave;ne adds that extended time spent finding the right information for a customer brief \u0026ldquo;slowed projects and sometimes led teams to duplicate research that already existed.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Givaudan wanted what its team described as a \u0026lsquo;Google for research\u0026rsquo; \u0026mdash; one intuitive place where employees could quickly find and use the knowledge the organization already had.\u0026rdquo;\u003c/p\u003e\u003cp\u003eOker highlights the platform\u0026rsquo;s \u0026ldquo;intuitive user experience, rapid implementation, and ability to integrate with existing research providers\u0026rdquo; as key reasons behind choosing Stravito. He notes the AI tool also offers strong customer support and continuous innovation, data confidentiality, and security.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dib CurrectImgSelected paddingtop paddingbottom\" style=\"width: 698px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/ce7f430b-a8c6-429e-a579-37b7285f2afayoung woman with brown hair smiling.webp\" data-image-type=\"standard\" alt=\"young woman with brown hair smiling\"\u003e\u003cspan class=\"fr-inner\"\u003eGivaudan\u0026rsquo;s Basak Oker says Genie delivers speed and reliability and helps teams uncover relevant insights faster.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eAI accelerates food formulation and flavor innovation\u0026nbsp;\u003c/h2\u003e\u003cp\u003eThe Genie AI assistant can shorten the distance between consumer insight and innovation decisions. It can help teams move faster from gathering information to analyzing opportunities and developing recommendations for formulations that meet consumer demands.\u003c/p\u003e\u003cp\u003eOker explains how the technology works: \u0026ldquo;Take a typical brief \u0026mdash; a client asks us to explore flavor opportunities around a rising trend, say a specific cuisine gaining traction with a certain consumer group.\u0026rdquo;\u003c/p\u003e\u003cp\u003eCompany experts previously spent significant time searching across sources and structuring consumer research and market intelligence before analyzing opportunities.\u003c/p\u003e\u003cp\u003eOker says Genie \u0026ldquo;changes that starting point\u0026rdquo; by bringing together and structuring the evidence most relevant to a specific question. Built in a secure environment tailored to Givaudan\u0026rsquo;s expertise, it allows experts to move faster from gathering information to \u0026ldquo;challenging the evidence, connecting the dots, and developing the recommendation.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;For a client, that means every brief starts from years of proprietary expertise, letting us move at market speed without losing depth.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eEnsuring trust in AI\u003c/h2\u003e\u003cp\u003ePhilog\u0026egrave;ne explains that Stravito\u0026rsquo;s AI Assistant allows users to ask strategic questions of their organization\u0026rsquo;s research and receive \u0026ldquo;synthesized, source-cited answers.\u0026rdquo; This process helps companies quickly understand what the evidence says without manually searching through individual reports.\u003c/p\u003e\u003cp\u003eCompared to generic AI responses, he describes \u0026ldquo;grounding and transparency\u0026rdquo; as key differentiators while using Genie.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Stravito\u0026rsquo;s approach reflects \u0026lsquo;Glass Box AI\u0026rsquo; principles, where users can see and trace the evidence behind an AI-generated answer rather than simply taking the output at face value.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Genie synthesizes the vetted research available within an organization\u0026rsquo;s Stravito environment, with answers linked directly back to the underlying sources,\u0026rdquo; he explains.\u003c/p\u003e\u003cp\u003eThis gives teams visibility into \u0026ldquo;where an answer comes from\u0026rdquo; and the ability to evaluate the evidence for themselves.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dib paddingtop paddingbottom CurrectImgSelected\" style=\"width: 694px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/1f7ebc07-c7c2-4664-8dad-ebecc0a4089fman in white shirt smiling.webp\" data-image-type=\"standard\" alt=\"man in white shirt smiling\"\u003e\u003cspan class=\"fr-inner\"\u003eStravito CEO Thor Olof Philog\u0026egrave;ne: Genie differs from generic AI by enabling users to trace the evidence behind every answer.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eHuman judgement remains essential\u003c/h2\u003e\u003cp\u003eGivaudan\u0026rsquo;s AI adoption reflects a broader industry trend of AI becoming increasingly \u003ca href=\"https://www.foodingredientsfirst.com/news/ai-ingredient-innovation-formulation-sustainability.html\" target=\"_blank\"\u003eembedded in ingredient R\u0026amp;D\u003c/a\u003e, raising questions about how the technology will reshape the role of food professionals. However, experts maintain that while AI won\u0026rsquo;t replace jobs such as \u003ca href=\"https://www.foodingredientsfirst.com/news/ift-ai-codeveloper-sous-tool-food-innovation.html\" target=\"_blank\"\u003efood scientists\u003c/a\u003e, those better acquainted with using the technology to augment their expertise might.\u003c/p\u003e\u003cp\u003ePhilog\u0026egrave;ne tells us Stravito views AI as a tool for \u0026ldquo;freeing up human expertise, rather than replacing it.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Insights professionals spend a significant amount of time finding information, synthesizing research, and pulling together what is already known. AI can accelerate that work, giving people more time to focus on interpreting the findings, applying context and judgment, and identifying the opportunities that come next.\u0026rdquo;\u003c/p\u003e\u003cp\u003eUltimately, he argues that while AI can help surface the evidence faster, people are \u0026ldquo;still the ones who understand the customer, challenge the findings, and decide what to do with them.\u0026rdquo;\u003c/p\u003e\u003cp\u003eOker agrees that Genie can inform teams on what consumers are saying about a trend, \u0026ldquo;but it can\u0026rsquo;t taste, smell, or make the creative leap from a consumer insight to an actual product.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;That leap \u0026mdash; the one that turns into a client\u0026rsquo;s next successful launch \u0026mdash; is entirely human.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption CurrectImgSelected fr-dib paddingtop paddingbottom\" style=\"width: 698px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/a055ef5a-3ac9-49b3-87d3-1845dc6ba2cefemale scientist in lab.webp\" data-image-type=\"standard\" alt=\"female scientist in lab\"\u003e\u003cspan class=\"fr-inner\"\u003eAI tools like Genie can identify trends, but the creative leap from insight to product remains human.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"2a:T4b7,\u003cp\u003eIngredion is putting ingredient systems at the center of its Southeast Asian formulation strategy, as manufacturers seek to reduce sugar and salt without losing indulgent textures or pushing up costs. At Fi Asia Indonesia 2026 (Sep 16\u0026ndash;18), the company is demonstrating how combinations of ingredients can help meet these competing demands, from sauces and beverages to crispy coatings.\u0026nbsp;\u003c/p\u003e\u003cp\u003eSpeaking to \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e on the show floor, Raymond Deidrick, vice president and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC, says the conversation is increasingly moving \u003ca href=\"https://www.foodingredientsfirst.com/special-reports/flavor-trends-swicy-tropical-innovation.html\" target=\"_blank\"\u003ebeyond individual ingredients\u003c/a\u003e toward their role within the complete recipe.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;We see less single ingredients and a lot more combinations of ingredients to produce the desired results,\u0026rdquo; he says. \u0026ldquo;This implies a shift toward \u003ca href=\"https://www.foodingredientsfirst.com/news/ift-first-2026-glp-1-protein-clean-label.html\" target=\"_blank\"\u003eingredient systems\u003c/a\u003e.\u0026rdquo;\u0026nbsp;\u003c/p\u003e2b:T1c66,"])</script>
8<script>self.__next_f.push([1,"\u003ch2\u003e\u003cstrong\u003eMaking reformulation cost-neutral\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe economics of sugar reduction help explain the shift from individual ingredients toward entire systems. Removing sugar can introduce costs elsewhere in a formulation, making the choice of accompanying ingredients central to commercial viability.\u003c/p\u003e\u003cp\u003e\u0026ldquo;In Southeast Asia, if you remove the sugar, the formulation cost goes up,\u0026rdquo; says Deidrick.\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright fr-dragging CurrectImgSelected\" style=\"width: 318px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/27cd1bf4-f782-4576-af5c-a17b44a3124aFi Asia Deidrick.webp\" data-image-type=\"standard\" alt=\"Headshot of Raymond Deidrick.\"\u003e\u003cspan class=\"fr-inner\"\u003eRaymond Deidrick, Ingredion\u0026rsquo;s VP and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eHowever, he explains that replacing an expensive masking flavor alongside sugar reduction can sometimes keep a formulation cost-neutral. The opportunity lies in looking across the recipe for savings rather than assessing each ingredient in isolation.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Don\u0026rsquo;t just give them [customers] one product, but help them optimize their overall formula. That\u0026rsquo;s the only way to give a premium texture, improve the label, and manage the cost at the same time.\u0026rdquo;\u003c/p\u003e\u003cp\u003eFor Indonesian manufacturers, those costs remain a defining consideration. Although customers want healthier products and more indulgent eating experiences, Deidrick says affordability generally leads their priorities, with some premium brands placing greater emphasis on health or texture.\u003c/p\u003e\u003cp\u003eIngredion\u0026rsquo;s 2025 ATLAS consumer research illustrates the tension. Approximately 87% of Indonesian respondents say they are willing to pay up to 30% more for packaged food and beverages carrying reduced-sugar claims. Across APAC, however, more than 40% rank price among their three most important purchasing factors.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eUnderstanding customer trade-offs\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eTo establish what matters most for each reformulation project, Deidrick says Ingredion introduced a \u0026ldquo;solutions brief\u0026rdquo; about a year ago, bringing its sales and technical teams into discussions about customers\u0026rsquo; targets.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We sit down with the customer and try to understand what their target is, because everybody wants all of their demands to be met,\u0026rdquo; he explains.\u003c/p\u003e\u003cp\u003e\u0026ldquo;They want a product to be cheaper and with a more indulgent texture.\u0026rdquo;\u003c/p\u003e\u003cp\u003eUnderstanding the brand\u0026rsquo;s positioning and target market helps determine which compromises are acceptable and which attributes must be protected.\u003cspan class=\"fr-img-caption fr-dii fr-fir paddingleft CurrectImgSelected\" style=\"width: 334px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/e9843219-9619-4b7a-a508-e4f0e52dff25Fi Asia mochi lab_1.webp\" data-image-type=\"standard\" alt=\"Mochis on display.\"\u003e\u003cspan class=\"fr-inner\"\u003eIngredion is showcasing its mochi donuts, maintaining texture retention after chilling and reheating.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;We want to offer them all. But different solutions can offer different trade-offs,\u0026rdquo; he adds.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eCreamy textures meet crunch\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eTexture is particularly important in Indonesia, where Ingredion\u0026rsquo;s research \u003ca href=\"https://www.foodingredientsfirst.com/news/ingredion-apac-texture-health-affordability.html\" target=\"_blank\"\u003eindicates nearly 80% of consumers\u003c/a\u003e prefer products with multiple textures. Deidrick says this is among the highest levels the company sees across Asia-Pacific.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Ease of consumption matters in Indonesia,\u0026rdquo; he says. \u0026ldquo;You have a lot of convenience formats.\u0026rdquo;\u003c/p\u003e\u003cp\u003eWithin those formats, contrasting sensations can create appeal. He highlights the combination of soft, creamy textures with harder, crunchier elements, while noting that even crunch requires a more precise understanding of consumer preferences.\u003c/p\u003e\u003cp\u003e\u0026ldquo;
8In snack products, some Indonesian customers like that airier crunch versus a hard crunch.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIngredion\u0026rsquo;s showcase reflects these preferences through mochi donuts, creamy milk skin yogurt, and fried chicken coatings. According to the company, its batters and breadings can prolong crispiness for up to eight hours while reducing oil absorption by up to 18%.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eSugar and salt reduction expands into sauces\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eBeyond texture, Deidrick sees opportunities to extend \u003ca href=\"https://www.foodingredientsfirst.com/news/ingredion-apac-texture-health-affordability.html\" target=\"_blank\"\u003esugar reduction into more savory applications\u003c/a\u003e.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Beverage is a big market for sugar reduction, but it\u0026rsquo;s well known,\u0026rdquo; he says. \u0026ldquo;We see it expanding into the savory space \u0026mdash; especially sauce.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 330px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/b7f95dee-3ec9-4154-8155-712224cca4deFi Asia products on display.webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"Ketchup and other foods on table.\"\u003e\u003cspan class=\"fr-inner\"\u003eIngredion is showcasing its sugar- and salt-reduced products.\u0026nbsp;\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eHe says Indonesian customers are already using Ingredion solutions to reduce sugar and salt by 25% in savory sauces. At the show, the company is also presenting concepts offering 50% reductions, including a lite tomato ketchup.\u003c/p\u003e\u003cp\u003e\u0026ldquo;It\u0026rsquo;s about giving something that\u0026rsquo;s a little bit healthier while maintaining or slightly reducing the total formulation cost,\u0026rdquo; says Deidrick. \u0026ldquo;Those are the projects that really excite customers.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eClean label and faster formulation\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eLooking at the next three to five years, Deidrick identifies \u003ca href=\"https://www.foodingredientsfirst.com/news/clean-label-food-reformulation-innovation.html\" target=\"_blank\"\u003ehigh-performing clean label ingredients\u003c/a\u003e and faster formulation support as major priorities.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We\u0026rsquo;ve got a lot of new clean label solutions to offer great texture,\u0026rdquo; he says, pointing to regional investment and developments spanning texture, sugar reduction, and salt reduction.\u003c/p\u003e\u003cp\u003eSpeed is becoming equally important as consumers encounter information and reassess ingredients more quickly.\u003c/p\u003e\u003cp\u003e\u0026ldquo;That pace of information and pace of education means consumer preference can move very quickly.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIngredion is \u003ca href=\"https://www.foodingredientsfirst.com/news/ingredion-ai-formulation-assistant.html\" target=\"_blank\"\u003eusing AI to help its teams navigate\u003c/a\u003e an expanding ingredient portfolio and support formulation work.\u003c/p\u003e\u003cp\u003eFor customers trying to respond quickly, Deidrick sees closer collaboration and a clearer understanding of the full formulation brief as essential.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Our customers need to act fast,\u0026rdquo; says Deidrick. \u0026ldquo;The pace of change is only accelerating.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWith live reporting from Joshua Poole at Fi Asia Indonesia 2026\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"2c:T1ff0,"])</script>
8<script>self.__next_f.push([1,"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFood Ingredients First\u003c/strong\u003e\u003c/em\u003e speaks with Liyi Yang, a business scientist and the snacks and bakery applications lead at Ingredion, along with two Kerry experts \u0026mdash; Maria Brandt, global product director for bakery and dairy enzymes, and Peggy Dantuma, director of bakery applications \u0026mdash; about the \u003ca href=\"https://www.foodingredientsfirst.com/news/clean-label-food-reformulation-innovation.html\" target=\"_blank\"\u003etoughest clean label swaps\u003c/a\u003e, protein and fiber trade-offs, and where bakery innovation is heading.\u003c/p\u003e\u003ch2\u003eRebuilding lost functionality\u003c/h2\u003e\u003cp\u003eIngredion and Kerry say clean label reformulation in bakery hinges on rebuilding the structure, texture, and shelf life stability that additives provide.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u0026ldquo;The toughest clean label swaps are usually the ingredients performing \u003ca href=\"https://www.foodingredientsfirst.com/news/clean-label-emulsifier-cargill-fiberstar-ingredion.html\" target=\"_blank\"\u003eseveral jobs at once\u003c/a\u003e, and emulsifiers and dough conditioners are leading examples,\u0026rdquo; says Yang at Ingredion.\u003c/p\u003e\u003cp\u003eFor \u003ca href=\"https://www.foodingredientsfirst.com/news/kerry-taste-innovation-fy2025-margin.html\" target=\"_blank\"\u003eKerry\u003c/a\u003e, enzymes are one route to replacing emulsifiers. Brandt explains that they work in the dough until the oven\u0026rsquo;s heat deactivates them.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Modern enzymes are biocatalysts that act as highly targeted processing aids during dough preparation, processing, and prior to baking,\u0026rdquo; she says. \u0026ldquo;They are crucial technologies for bakers because they can improve dough handling, product crumb structure, volume, and textural freshness, while supporting simpler ingredient declarations.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 296px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/b30dd1ae-147b-46de-920e-37dcb1c5628dDr. Liyi Yang, global applications Snacks and Bakery category technical lead at Ingredion..webp\" data-image-type=\"standard\" alt=\"Liyi Yang, a business scientist and the snacks and bakery applications lead at Ingredion.\"\u003e\u003cspan class=\"fr-inner\"\u003eIngredion\u0026rsquo;s Liyi Yang says multitasking ingredients such as emulsifiers are the toughest swaps.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eBrandt says bakers can replace or sharply cut traditional emulsifiers by pairing enzymes with hydrocolloids and \u003ca href=\"https://www.foodingredientsfirst.com/news/natural-preservation-freshness-shelf-life.html\" target=\"_blank\"\u003enatural preservation solutions\u003c/a\u003e.\u003c/p\u003e\u003cp\u003e\u0026ldquo;As a result, bakers can achieve clean label objectives without compromising on taste, texture, or processing performance,\u0026rdquo; says Brandt. \u0026ldquo;Successful reformulation requires a purpose-built solution that recreates the functionality traditionally delivered by emulsifiers and other additives, rather than simply removing ingredients from the recipe.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eProtein and fiber demands\u003c/h2\u003e\u003cp\u003eLooking toward functional boosts, both companies say \u003ca href=\"https://www.foodingredientsfirst.com/news/ift-first-2026-protein-innovation-trends.html\" target=\"_blank\"\u003eprotein and fiber\u003c/a\u003e have the biggest demand. Yang says the demand comes from consumers chasing energy, fullness, and digestive comfort, and that the difficulty is adding those benefits without hurting the eating experience.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Protein and fiber remain among the most in-demand tools for helping consumers achieve energy, satiety, digestive comfort, and long-term wellness goals,\u0026rdquo; says Yang. \u0026ldquo;Delivering those benefits successfully requires careful ingredient selection and system design so added nutrition enhances rather than erodes the eating experience consumers expect.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Fiber is particularly versatile because it can contribute to bulking, moisture retention, and texture, and in some systems can support sugar reduction by rebuilding body and mouthfeel. Increasingly, brands are looking for solutions that support positive nutrition while maintaining taste, texture, and indulgence in the same product.\u0026rdquo;\u003c/p\u003e\u003cp\u003eDantuma, who handles taste and preservation, says extra protein and fiber bring their own \u003ca href=\"https://www.foodingredientsfirst.com/news/bakery-sugar-reduction-kerr
8y-adm-samyang.html\" target=\"_blank\"\u003eformulation challenges\u003c/a\u003e.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Adding protein, fiber, and other functional ingredients introduces significant formulation challenges, particularly around texture, mouthfeel, and off notes,\u0026rdquo; she says. \u0026ldquo;\u003ca href=\"https://www.foodingredientsfirst.com/news/glp1-bakery-innovation-whole-grains-pulses.html\" target=\"_blank\"\u003eHigh-protein systems\u003c/a\u003e can create chalkiness, bitterness, viscosity issues, and heat instability, while fiber can affect fermentation performance and digestive tolerance.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Successfully addressing these challenges requires a systems approach rather than focusing on a single ingredient. Kerry helps customers select the right protein system for their application while combining taste modulation, texture optimization, and enzymatic solutions to deliver balanced sweetness, cleaner flavor profiles, and improved mouthfeel.\u0026rdquo;\u003c/p\u003e\u003cp\u003eAdditionally, Dantuma says that Kerry\u0026rsquo;s Tastesense Masking technology is able to \u0026ldquo;pinpoint specific off notes and sensory gaps.\u0026rdquo; She says that these challenges are usually associated with specific protein sources and that Tastesense Masking technology addresses them through masking, flavor optimization, and taste modulation technologies.\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/b2f074bf-6a24-4bd5-93ff-5ea132fee3daA baker cooling freshly baked bread at a bakery..webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"A baker cooling freshly baked bread at a bakery.\"\u003e\u003cspan class=\"fr-inner\"\u003eKerry points to enzymes as processing aids that help bakers cut emulsifiers and says chalkiness and bitterness are high-protein bakery hurdles.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eInnovation hotspots\u003c/h2\u003e\u003cp\u003eLooking to where\u003ca href=\"https://www.foodingredientsfirst.com/news/iba-2025-bakery-trends.html\" target=\"_blank\"\u003e\u0026nbsp;innovation is concentrated\u003c/a\u003e, the two companies emphasize different segments. According to Dantuma, Kerry names packaged bread and baked goods, where freshness and mold control are the standing commercial problems. Dantuma also points to a second pressure on price and supply.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Beyond shelf life, flavor innovation is becoming increasingly important as bakery manufacturers face\u003ca href=\"https://www.foodingredientsfirst.com/news/cocoa-prices-ease-but-alternatives-and-reformulation-stay-in-focus.html\" target=\"_blank\"\u003e\u0026nbsp;volatility in ingredients\u003c/a\u003e such as cocoa, fruit, and nuts,\u0026rdquo; she reveals. \u0026ldquo;Advanced natural flavor technologies, flavor modulation, and encapsulated flavor systems are critical to enable cost-effective reformulation strategies.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Kerry\u0026rsquo;s \u003ca href=\"https://www.foodingredientsfirst.com/news/kerry-expo-west-taste-charts-glp1-bc30.html\" target=\"_blank\"\u003eCocoa Booster technology\u003c/a\u003e can enable up to 50% cocoa powder reduction using natural solutions that help replicate cocoa\u0026rsquo;s depth, richness, and flavor complexity.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIngredion looks at innovation through consumption. Yang says that their is growth in \u003ca href=\"https://www.foodingredientsfirst.com/news/ingredion-q2-clean-label-growth.html\" target=\"_blank\"\u003ebakery snacking\u003c/a\u003e.\u003c/p\u003e\u003cp\u003e\u0026ldquo;\u003ca href=\"https://www.foodingredientsfirst.com/news/dawn-foods-sweet-bakery-trends-global-flavors.html\" target=\"_blank\"\u003eSnack-oriented bakery products\u003c/a\u003e and bakery items consumed across multiple eating occasions are driving the most innovation, according to the Innova Snacking Survey 2026,\u0026rdquo; she says. \u0026ldquo;Biscuits, muffins, and portioned sweet or savory options are increasingly consumed
8in these snack-like moments.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;As a result, bakery and snacks are converging in how they are used and evaluated,\u0026rdquo; Yang concludes.\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"2d:T3b5c,"])</script>
8<script>self.__next_f.push([1,"\u003cp\u003eShelf life extension, preservation technologies, \u003ca href=\"https://www.foodingredientsfirst.com/news/revo-foods-apricot-kernel-protein.html\" target=\"_blank\"\u003eupcycled ingredients\u003c/a\u003e, and smarter product development strategies are helping manufacturers reduce losses while maximizing the value of resources already invested in production.\u003c/p\u003e\u003cp\u003eUnited Nations Environment Programme (UNEP) figures estimate that food loss and waste cost the global economy approximately \u003ca href=\"https://www.unep.org/events/unep-event/towards-zero-waste-and-circular-cities-key-findings-food-waste-index-report-2024\" target=\"_blank\"\u003eUS$1 trillion annually\u003c/a\u003e. By 2030, the organization\u0026rsquo;s Food Waste Breakthrough initiative aims to \u003ca href=\"https://www.unep.org/news-and-stories/press-release/food-waste-breakthrough-launches-help-cities-halve-food-waste-cut\" target=\"_blank\"\u003ehalve food waste\u003c/a\u003e and cut up to 7% from methane emissions linked to food systems.\u003c/p\u003e\u003cp\u003eFor ingredient suppliers, formulation innovation is increasingly becoming linked to tackling food waste. Methods such as fermentation-derived preservation, functional ingredients, and \u003ca href=\"https://www.foodingredientsfirst.com/news/stop-food-waste-day-tech-policy-ai.html\" target=\"_blank\"\u003epredictive technologies\u003c/a\u003e are helping manufacturers reduce spoilage and \u003ca href=\"https://www.foodingredientsfirst.com/news/stop-food-waste-day-tech-policy-ai.html\" target=\"_blank\"\u003efood wastage\u003c/a\u003e.\u003c/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFood Ingredients First\u003c/strong\u003e\u003c/em\u003e speaks with experts at Kerry, Tate \u0026amp; Lyle, Corbion, IFF, and Upcycled Foods, to understand how ingredient companies are tackling the food waste problem \u0026mdash; viewing it as both a sustainability and commercial opportunity.\u003c/p\u003e\u003ch2\u003eFood waste reduction as a business opportunity\u003c/h2\u003e\u003cp\u003eEnvironmental responsibility and business growth are \u0026ldquo;increasingly inseparable,\u0026rdquo; says Sibeal Bird, sustainability director at Kerry.\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/e5d228c2-38fc-4603-b9d9-781d37ce545aSibeal Bird, sustainability director at Kerry..webp\" data-image-type=\"standard\" alt=\"Sibeal Bird, sustainability director at Kerry.\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-inner\"\u003eSibeal Bird at Kerry notes that food waste reduction is a profound opportunity to create long-term value for manufacturers.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;Across the food industry, we see that decisions delivering positive environmental outcomes, like reducing food waste, also strengthen long-term business performance for food manufacturers and producers.\u0026rdquo;\u003c/p\u003e\u003cp\u003eRather than viewing waste reduction as a constraint, Kerry approaches it as a way to create value by helping manufacturers build \u0026ldquo;greater resource efficiency and more resilient supply chains.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIFF similarly views waste reduction as both a sustainability responsibility and a driver of innovation.\u003c/p\u003e\u003cp\u003e\u0026ldquo;For manufacturers, reducing waste can improve resource efficiency, lower write-offs and returns, and increase distribution flexibility through extended shelf life,\u0026rdquo; says Ksenija Uroic, global product marketing manager, Food Protection, Food Ingredients at the company.\u003c/p\u003e\u003cp\u003e\u0026ldquo;At the same time, the need to keep products fresh, safe and appealing for longer continues to drive innovation across ingredient technologies, including cultures, fermentation, preservation, hydrocolloids and emulsifiers.\u0026rdquo;\u003c/p\u003e\u003cp\u003eTate \u0026amp; Lyle approaches food waste reduction by looking upstream, transforming underused resources into functional ingredients.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Raw material availability is also critical. For example, we produce Genu Pectin and Nutrava Citrus Fiber using citrus peels, an abundant by-product of the juice industry,\u0026rdquo; says Anna Pierce, director of Sustainability at the company.\u003c/p\u003e\u003cp\u003eHowever, she stresses that ingredient innovation must also meet commercial realities. Manufacturers need ingredients that are \u0026ldquo;available at scale, offer a reliable supply, and consistently deliver the quality and functionality\u0026rdquo; required in finished products.\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/23260f52-e0d8-4147-8648-bb86d3d58addAnna Pierce, director of Sustainability at Tate \u0026 Lyle..webp\" data-image-type=\"standard\" alt=\"Anna Pierce, director of sustainability at Tate \u0026 Lyle.\" style=\"width: 298px;\"\u003e\u003cspan class=\"fr-inner\"\u003eAnna Pierce from Tate \u0026amp; Lyle states that food waste reduction is broader than upcycling alone, helping products maintain quality for longer.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eFood waste remains an industry challenge\u003c/h2\u003e\u003cp\u003eConsumer interest in preventing surplus food waste is growing alongside industry efforts to reduce losses. Innova Market Insights research suggests that two in three consumers are prepared to pay more for products designed to \u003ca href=\"https://www.innovamarketinsights.com/trends/food-waste-trends/\" target=\"_blank\"\u003etackle food waste\u003c/a\u003e. In the past year, many consumers have reported taking actions such as reducing waste (46%) or recycling/upcycling items (39%).\u0026nbsp;\u003c/p\u003e\u003cp\u003eHowever, demand alone is not enough to scale solutions.\u003c/p\u003e\u003cp\u003eDaniel Kurzrock, co-founder and CEO of \u003ca href=\"https://www.foodingredientsfirst.com/news/upcycled-foods-almond-hull-innovation.html\" target=\"_blank\"\u003eUpcycled Foods\u003c/a\u003e, points to untapped opportunities in upcycling, as many surplus food streams with nutritional or functional value remain undervalued by conventional markets.\u003c/p\u003e\u003cp\u003e\u0026ldquo;
8Instead of finding their highest-value use, they tend to follow the path of least resistance toward lower value uses or disposal.\u0026rdquo;\u003c/p\u003e\u003cp\u003eFor Kerry, the biggest challenge is a lack of a \u0026ldquo;systems-based approach,\u0026rdquo; Bird tells us.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Food waste touches on climate, nature, water, and livelihoods, which are deeply intertwined. Meaningful progress cannot be delivered by one team or sector alone \u0026mdash; it requires holistic solutions.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Kerry believes we need a much closer partnership between ingredient suppliers, manufacturers, producers, and retailers to align targets and share data openly.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eShelf life extension and preservation technologies\u003c/h2\u003e\u003cp\u003eCompanies are addressing food waste from different points across the value chain. While Corbion and IFF focus on preserving finished product quality and extending shelf life, Kerry emphasizes collaboration and data-driven approaches.\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 296px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/8d932d8f-aca3-4aaa-a900-394993926116A woman checking labels in a supermarket aisle..webp\" data-image-type=\"standard\" alt=\"A woman checking labels in a supermarket aisle.\"\u003e\u003cspan class=\"fr-inner\"\u003eShelf life extension goes beyond time \u0026mdash; it is about protecting taste, texture, and freshness.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eCorbion combines fermentation-based ingredient technologies with microbiological expertise, formulation capabilities, predictive modeling, and application support, Saffiera Karleen, business development manager at Corbion, tells us.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Modern fermentation-based preservation systems can support microbial control through mechanisms including pH management and the inhibition of spoilage organisms and pathogens. Complementary technologies such as antioxidants can help protect flavor, color, and texture throughout shelf life.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIFF\u0026rsquo;s waste reduction solutions include multifunctional fermentates, antimicrobials, hydrocolloids, emulsifiers, and stabilizers.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Natamax, our naturally occurring antifungal, has demonstrated shelf life benefits in selected dairy applications and under specific test conditions in dairy dips, helping control spoilage yeasts and molds while maintaining quality,\u0026rdquo; Uroic tells us.\u003c/p\u003e\u003cp\u003eMeanwhile, Kerry applies its \u003ca href=\"https://www.foodingredientsfirst.com/news/kerry-digital-solutions-food-waste.html\" target=\"_blank\"\u003etechnological capabilities and data\u003c/a\u003e in collaboration with manufacturers to improve resource efficiency and reduce food loss.\u003c/p\u003e\u003cp\u003eBird says that \u0026ldquo;the pace of this innovation\u0026rdquo; is creating new opportunities to address food waste, with challenges around product longevity that \u0026ldquo;once seemed difficult to solve\u0026rdquo; now being approached through collaboration, new perspectives, and capabilities.\u003c/p\u003e\u003cp\u003eThese advances can help deliver \u0026ldquo;interconnected value\u0026rdquo; for producers and the wider sustainable food system, she emphasizes.\u003c/p\u003e\u003ch2\u003eUpcycling ingredients into new value streams\u003c/h2\u003e\u003cp\u003eTate \u0026amp; Lyle and Upcycled Foods focus on extracting more value from underused raw materials and processing streams.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We have developed a patented citrus fiber process designed around circularity. It produces\u003ca href=\"https://www.foodingredientsfirst.com/news/rescuing-food-waste-nutrava-citrus-fiber-scores-upcycled-certification-as-spent-ingredients-gain-traction.html\" target=\"_blank\"\u003e\u0026nbsp;Nutrava Citrus Fiber\u003c/a\u003e, a minimally processed, recognizable food ingredient that can be used across a wide range of F\u0026amp;B applications,\u0026rdquo; Chlo\u0026eacute; des Courtis, Global Hydrocolloids marketing director at Tate \u0026amp; Lyle shares.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We transform citrus peels, a by-product of the juice industry, into a multifunctional ingredient that provides water binding, texturizing, and emulsification in a single, nature-based solution.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 296px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/9a8039b7-6fd3-4233-a47e-387c7333528aKsenija Uroic, global product marketing manager, Food Protection, Food Ingredients at iff..webp\" data-image-type=\"standard\" alt=\" Ksenija Uroic, global product marketing manager, Food Protection, Food Ingredients at iff.\"\u003e\u003cspan class=\"fr-inner\"\u003eKsenija Uroic at IFF says reducing food waste can improve resource efficiency and lower product returns.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eKurzrock highlights Upcycled Foods\u0026rsquo; \u0026ldquo;whole-crop model,\u0026rdquo; which identifies nutritional and functional value in underused parts of crops and processing streams.\u003c/p\u003e\u003cp\u003eHowever, these materials often require additional processing.\u003c/p\u003e\u003cp\u003e\u0026ldquo;They may be wet, unstable, variable, mixed with other materials, or prohibitively expensive to transport. Drying, milling, separation, fermentation, enzymes, extraction, and other preservation and conversion technologies can stabilize these materials or separate them into more useful components.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eSlashing food waste through smarter formulation\u003c/h2\u003e\u003cp\u003eReducing food waste also requires manufacturers to consider cost, eff
8iciency, and product performance.\u003c/p\u003e\u003cp\u003eDes Courtis highlights that manufacturers need to get more value from the ingredients, energy, and processing time already invested.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Improving yield, reducing rework, and protecting product quality can all contribute to affordability without simply cutting formulation costs.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Our starches, for example, can help maximize saleable output by improving yield, stabilizing viscosity, and protecting texture during processing.\u0026rdquo;\u003c/p\u003e\u003cp\u003eHowever, Des Courtis warns that cheaper formulations can become a \u0026ldquo;false economy\u0026rdquo; if they create more waste, reduce consistency, or compromise consumer expectations.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Smarter formulation looks across the whole product and production process, identifying where value can be created through higher yields, more efficient manufacturing, reduced waste, and stronger product performance.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 296px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/5a7a6ed6-ba6a-43d7-8841-b8403e5485f1Daniel Kurzrock, co-founder and CEO of Upcycled Foods..webp\" data-image-type=\"standard\" alt=\"Daniel Kurzrock, co-founder and CEO of Upcycled Foods.\"\u003e\u003cspan class=\"fr-inner\"\u003eUpcycled Foods CEO Daniel Kurzrock: An upcycled ingredient still has to deliver on functionality, quality, and economics.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003ch2\u003eTurning waste solutions into opportunities\u003c/h2\u003e\u003cp\u003eCorbion similarly highlights that manufacturers are increasingly looking beyond ingredient price toward total cost-in-use.\u003c/p\u003e\u003cp\u003e\u0026ldquo;A well-designed preservation strategy can reduce waste, improve production consistency, increase distribution flexibility, and lower the risk of recalls, creating value that extends beyond formulation costs alone,\u0026rdquo; says Karleen.\u003c/p\u003e\u003cp\u003eKurzrock points to the industry\u0026rsquo;s growing toolbox of ingredient technologies, which he says is creating new opportunities to improve resource efficiency and reduce food loss.\u003c/p\u003e\u003cp\u003eHowever, scaling these solutions will depend not only on what can be produced, but on whether they solve a market need, he argues.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Sometimes the most important innovation is not a new machine. It is a business model that aligns the material owner, technology provider, ingredient supplier, and end customer before significant capital is committed.\u0026rdquo;\u003c/p\u003e\u003ch2\u003eAI and data drive food waste prevention\u003c/h2\u003e\u003cp\u003eLooking ahead, Karleen at Corbion sees the next food waste reduction advancements coming from predictive technologies, AI, and advanced microbiological modeling.\u003c/p\u003e\u003cp\u003e\u0026ldquo;For decades, manufacturers have often relied on conservative shelf-life assumptions designed around worst-case scenarios,\u0026rdquo; she says.\u003cspan class=\"fr-img-caption fr-fir fr-dii paddingleft CurrectImgSelected\" style=\"width: 296px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/fd25fd4d-2533-4ffc-99a9-622a70443b33Saffiera Karleen, business development manager at Corbion..webp\" data-image-type=\"standard\" alt=\"Saffiera Karleen, business development manager at Corbion.\" class=\"CurrectImgSelected\" style=\"width: 296px;\"\u003e\u003cspan class=\"fr-inner\"\u003eSaffiera Karleen at Corbion says future food waste reduction will rely on smarter preservation powered by AI and predictive tools.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;Increasingly, predictive tools will allow the industry to move toward more precise, risk-based decision-making, helping reduce unnecessary over-formulation, avoid failed development trials, and improve overall resource efficiency.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIFF\u0026rsquo;s Uroic points to advanced microbiology, predictive modeling, and data-driven product development as key future technologies for reducing food waste. These technologies help \u0026ldquo;shorten the time from identifying a consumer\u0026rsquo;s need to launch a commercial solution,\u0026rdquo; she adds.\u003c/p\u003e\u003cp\u003eFor Kerry, transparency and data are critical.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Ultimately, while data and frameworks are essential for measuring progress, it is the people empowered by this data who drive change.\u0026rdquo;\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"2e:T1aee,"])</script>
8<script>self.__next_f.push([1,"\u003cp\u003eMelissa Muldowney, global director for Savoury Taste at Kerry, points to the company\u0026rsquo;s \u003ca href=\"https://www.foodingredientsfirst.com/video/kerry-taste-charts-functional-flavors.html\" target=\"_blank\"\u003e2026 Taste Charts\u003c/a\u003e.\u003c/p\u003e\u003cp\u003e\u0026ldquo;In the US, gochujang launches grew 120% over the previous 12 months, while Korean gochujang ranks as the second fastest growing flavor in Europe\u0026rsquo;s Meat \u0026amp; Meals chart.\u0026rdquo;\u003c/p\u003e\u003cp\u003eInnova Market Insights data shows that global F\u0026amp;B launches featuring za\u0026rsquo;atar recorded a CAGR of 23% between July 2021 and June 2026, followed by gochujang (22%), berbere (17%), and tamarind (12%).\u003c/p\u003e\u003cp\u003eMeanwhile, Antoine Bily, director for Culinary Naturals and Ingredients at Givaudan, sees changing expectations for spicy foods.\u003c/p\u003e\u003cp\u003e\u0026ldquo;In the past, hot and spicy innovation was mainly about increasing heat levels. Today, consumers expect more multidimensional flavor experiences, combining heat with smoky, fermented, tangy, or savory notes for greater depth and authenticity.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eThe next wave of spice\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eGaylon highlights Alfredo sauces as one route for introducing gochujang to consumers.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 333px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/3997b1ed-3db2-489c-bea8-5db12451aec0Ready meal.webp\" data-image-type=\"standard\" alt=\"Bimibap bowl on table in ready meal packaging.\"\u003e\u003cspan class=\"fr-inner\"\u003eRegional flavors are finding new applications in sauces, snacks, and ready meals.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u0026ldquo;Alfredo, for example, has had spicy variations for decades now, and new iterations with gochujang are starting to pop up because of the depth it brings. Gochujang is the next wave of spice, and we\u0026rsquo;re seeing it in sauces, marinades, and prepared meals. Za\u0026rsquo;atar works well in snacks, dips, and seasonings because of its herbal, citrus, and nutty notes.\u0026rdquo;\u003c/p\u003e\u003cp\u003eMuldowney suggests an 80:20 balance of familiarity and discovery to help consumers approach less familiar flavors. However, she cautions against overlooking their origins.\u003c/p\u003e\u003cp\u003e\u0026ldquo;There is also a responsibility to avoid reducing a regional cuisine to one fashionable ingredient. We try to understand the broader culinary context around a flavor and work with the balance, techniques, and ingredients that give it meaning.\u0026rdquo;\u003c/p\u003e\u003cp\u003eApplication choice determines which characteristics developers emphasize. Meals and sauces allow complexity to build, while snacks need a more immediate impact, she explains.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Snacks are different. The flavor often has to communicate very quickly, so you have to be much more disciplined about which parts of the profile you amplify,\u0026rdquo; says Muldowney.\u003c/p\u003e\u003cp\u003eShe also highlights that tamarind offers possibilities in beverages.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Depending on how it is handled, it can feel refreshing, rich, tart, or almost caramelized, which gives developers quite a lot of creative space across soft drinks, adult-style beverages, and other flavor-forward formats.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eChoosing ingredients for industrial production\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eGivaudan\u0026rsquo;s Bily says choosing between ground spices, extracts, oleoresins, essential oils, and seasoning blends requires culinary, technical, and sourcing expertise.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The choice is generally a balance between flavor performance, cost efficiency, security of supply, and preferred labeling requirements. We also consider the final application, processing conditions, and shelf life expectations to ensure the solution performs consistently at industrial scale while delivering the desired taste experience.\u0026rdquo;\u003cspan class=\"fr-img-caption fr-dii fr-fir paddingleft CurrectImgSelected\" style=\"width: 328px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/c75decd4-0a9f-48b8-9d9d-268163039e55Gochujang.webp\" data-image-type=\"standard\" alt=\"Gochujang sauce on spoon.\"\u003e\u003cspan class=\"fr-inner\"\u003eGochujang offers heat, sweetness, and fermented depth.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003eGivaudan develops powder and liquid solutions, with application teams supporting customers through scale-up. Bily identifies high temperatures and moisture as challenges for powder performance, while sensory evaluation helps assess the finished product.\u003c/p\u003e\u003cp\u003eFurthermore, Muldowney stresses that flavor cannot be considered separately from the surrounding formulation.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Heat processing can change aromatic top notes. Fat can carry some flavor compounds and suppress others. Acidity can completely change how a spice or botanical is perceived.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;That means understanding the product matrix, processing conditions, pH, fat level, shelf life, and the other ingredients around the flavor. Sensory science is critical because it allows us to track how the profile changes over time and understand where adjustments are needed to maintain balance and consistency.\u0026rdquo;\u003c/p\u003e\u003cp\u003eMcCormick starts by identifying a flavor\u0026rsquo;s defining traditional characteristics, then uses seasoning and flavor technologies to reproduce them at scale.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We take flavor very seriously for our customers and consumers, and we have different encapsulation technologies that allow us to protect flavor during processing,\u0026rdquo; says Gaylon.\u003c/p\u003e\u003cp\u003eBily also identifies opportunities in plant-based products, fortified beverages, and confectionery. Earlier this year, \u003ca href=\"https://www.foodingredientsfirst.com/video/givaudan-flavor-enabler-wellness-
8protein.html\" target=\"_blank\"\u003eGivaudan discussed\u003c/a\u003e masking astringency and protein off-notes, highlighting another formulation consideration when developing flavored, fortified products.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eCommercializing regional flavors\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eScaling regional ingredients also requires reliable sourcing. Bily points to climate change, geopolitical tensions, and energy challenges as pressures on supply chains. Givaudan pursues long-term, diversified sourcing, often within the region it serves.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We also invest in extraction technologies that maximize the use of raw materials while reducing environmental footprint. Combined with our application expertise, this helps ensure regional ingredients can be scaled efficiently while maintaining flavor quality, performance, and supply security.\u0026rdquo;\u003c/p\u003e\u003cp\u003eCommercial success ultimately depends on consumers returning to the product, says Gaylon.\u003c/p\u003e\u003cp\u003e\u0026ldquo;\u003ca href=\"https://www.foodingredientsfirst.com/news/apac-flavor-innovation-technology-trends-takasago.html\" target=\"_blank\"\u003eSocial media and cultural relevance\u003c/a\u003e can create that first wave of excitement, but when a flavor becomes recognizable, approachable, and something people seek out again, that\u0026rsquo;s when it starts to move into the mainstream.\u0026rdquo;\u003c/p\u003e"])</script>
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8<script>self.__next_f.push([1,"\u003cp\u003eConsumers can mix the concentrate with water, milk, or lemonade over ice to create fruit-flavored, lightly caffeinated beverages.\u003c/p\u003e\u003cp\u003eThe range is currently available in three fruit flavors \u0026mdash; Strawberry A\u0026ccedil;a\u0026iacute; and Mango Dragonfruit, and Lime Watermelon.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eBeyond traditional coffee\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eThe liquid concentrate launch builds on the \u003ca href=\"https://www.foodingredientsfirst.com/news/nestl%C3%A9-and-starbucks-form-global-coffee-alliance-in-us715bn-distribution-deal.html\" target=\"_blank\"\u003eGlobal Coffee Alliance\u003c/a\u003e between Nestl\u0026eacute; and Starbucks, formed in 2018 to expand Starbucks consumer packaged goods outside its caf\u0026eacute;s. It also reflects growing manufacturer focus on coffee \u003ca href=\"https://www.foodingredientsfirst.com/news/nestle-cold-coffee-malaysia-350110.html\" target=\"_blank\"\u003econcentrates\u003c/a\u003e, including the companies\u0026rsquo; cold coffee concentrate launch in April.\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii CurrectImgSelected fr-fil paddingright\" style=\"width: 348px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/b5b77f8f-4156-484a-b933-d836954fcae8friends enjoying drinks.webp\" data-image-type=\"standard\" alt=\"young friends sipping colorful drinks\"\u003e\u003cspan class=\"fr-inner\"\u003eChanging consumer habits are driving beverage innovation beyond traditional coffee categories.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003eWith the new format, the companies are looking to extend the reach of Starbucks beverages beyond caf\u0026eacute;s and into new consumption occasions, amid \u003ca href=\"https://www.foodingredientsfirst.com/news/nestle-starbucks-cold-coffee-concentrate.html\" target=\"_blank\"\u003eindustry headwinds\u003c/a\u003e.\u003c/p\u003e\u003cp\u003eEthel Touitou, Nestl\u0026eacute;\u0026rsquo;s global category lead for Starbucks, says consumers today move between different beverage occasions throughout the day, looking for recharge, \u003ca href=\"https://www.foodingredientsfirst.com/theworldoffoodingredients/refreshment-with-benefits.html\" target=\"_blank\"\u003erefreshment\u003c/a\u003e, or enjoyment, \u0026ldquo;depending on their needs.\u0026rdquo; She says the launch reflects an opportunity to capture new beverage occasions beyond traditional coffee.\u003c/p\u003e\u003cp\u003e\u0026ldquo;What started as a popular summer favorite has become a go-to refreshment choice, especially for the midday pick-me-up.\u0026rdquo;\u003c/p\u003e\u003cp\u003eNestl\u0026eacute; attributes the concentrates\u0026rsquo; popularity among younger consumers to their visual appeal and customization. Color, presentation, and shareability are important aspects of brand growth in a social-media-driven \u003ca href=\"https://www.foodingredientsfirst.com/special-reports/vibrant-food-colors-social-media-regulation-trends.html\" target=\"_blank\"\u003emarket\u003c/a\u003e, as online platforms influence consumer popularity.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eFruit-based beverage innovation\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eNik Dhodi, vice president of the Global Coffee Alliance at Starbucks, attributes the \u0026ldquo;strong response\u0026rdquo; to Starbucks Refreshers to consumers\u0026rsquo; growing appetite for refreshing, fruit-based beverages that fit various occasions.\u003c/p\u003e\u003cp\u003eFruit flavors are also gaining traction across wider F\u0026amp;B innovation. Innova Market Insights data shows global launches featuring mango flavor grew at a \u003ca href=\"https://www.foodingredientsfirst.com/news/mango-innovation-authenticity-supply-variability.html\" target=\"_blank\"\u003e10% CAGR\u003c/a\u003e between July 2021 and June 2026, as brands explore tropical profiles across beverages and other categories.\u003c/p\u003e\u003cp\u003eWatermelon continues to lead beverage innovation across \u003ca href=\"https://www.foodingredientsfirst.com/news/kerry-flavor-choices-asia-middle-east-africa.html\" target=\"_blank\"\u003eSoutheast Asia and Africa\u003c/a\u003e, while mandarin is the fastestâgrowing citrus flavor in Australia and New Zealand.\u003c/p\u003e\u003cp\u003eThe launch forms part of \u003ca href=\"https://www.foodingredientsfirst.com/news/nestle-scalable-food-innovation-platforms.html\" target=\"_blank\"\u003eNestl\u0026eacute;\u0026rsquo;s broader strategy\u003c/a\u003e to develop products across more flexible formats and consumption occasions, as F\u0026amp;B manufacturers respond to changing consumer habits.\u003c/p\u003e"])</script>
8<script>self.__next_f.push([1,"30:T1b1b,"])</script>
8<script>self.__next_f.push([1,"\u003cp\u003e\u0026ldquo;The countries that establish clear, pragmatic, and science-based regulatory frameworks right now will ultimately own the intellectual property, skills, and industrial infrastructure of tomorrow\u0026rsquo;s bioeconomy,\u0026rdquo; a BeneMeat spokesperson tells \u003cstrong\u003e\u003cem\u003eFood Ingredients First\u003c/em\u003e\u003c/strong\u003e.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We strongly believe Britain has the potential to maintain its leadership in this space, and we are fully prepared to deploy our technology there the moment that regulatory certainty is secured.\u0026rdquo;\u003c/p\u003e\u003cp\u003eIn an \u003ca href=\"http://www.benemeat.com/wp-content/uploads/2026/09/Open-Letter-to-Prime-Minister.pdf\" target=\"_blank\"\u003eopen letter\u003c/a\u003e dated September 8, the company urges the prime minister to preserve UK autonomy in biotechnology. It argues that \u003ca href=\"https://www.foodingredientsfirst.com/news/microalgae-cultivated-meat-media-costs.html\" target=\"_blank\"\u003ecultivated meat\u003c/a\u003e can build capabilities relevant to medicine, advanced materials, and industrial biomanufacturing.\u003c/p\u003e\u003cp\u003eThe letter says further progress on UK investment, partnerships, and commercial activities is on hold. In follow-up comments, BeneMeat describes preparatory work whose timing and structure remain under review.\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eUK partnerships await clarity\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eBeneMeat says it has spent the past few years exploring how its cultivated cell lines could be brought to the UK market for pet and human food applications.\u0026nbsp;\u003c/p\u003e\u003cp\u003e\u003cspan class=\"fr-img-caption fr-dii fr-fil paddingright CurrectImgSelected\" style=\"width: 330px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/0580e0ef-e0c6-4212-9694-d4145b5fed1415.9. - woman in store.webp\" data-image-type=\"standard\" alt=\"Woman in store, taking product from shelf.\"\u003e\u003cspan class=\"fr-inner\"\u003eBeneMeat sees opportunities for cultivated meat ingredients in premium functional foods.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u0026ldquo;This has included preparatory work on product development, controlled tastings, and potential routes to local commercial deployment. The work is intended to help UK food and pet food manufacturers assess and integrate cultivated ingredients into their own products and supply chains,\u0026rdquo; says the spokesperson.\u003c/p\u003e\u003cp\u003eThe company has not identified the partners or investment amounts involved.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Potential food-industry partners need to understand the applicable requirements and likely route to market before committing significant time, resources, or investment to product development, controlled tastings, or local manufacturing capacity.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;Where the regulatory pathway and timetable remain subject to change, partners may choose to sequence or defer particular activities while they assess the implications. This can affect the pace at which collaborative projects progress from early development to commercial planning.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eProtecting the approval pathway\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eBeneMeat\u0026rsquo;s concerns follow \u003ca href=\"https://www.foodingredientsfirst.com/news/uk-regulators-issue-new-guidance-to-speed-up-cell-cultivated-food-approvals-amid-industry-challenges.html\" target=\"_blank\"\u003eUK guidance published in July\u003c/a\u003e covering cultivated food safety, application dossiers, and controlled taste trials.\u003c/p\u003e\u003cp\u003e\u0026ldquo;BeneMeat submitted its UK novel food application on the basis of the UK\u0026rsquo;s existing regulatory pathway and the expectation that it would be assessed by the Food Standards Agency according to UK requirements, scientific evidence, and timetable,\u0026rdquo; the spokesperson explains.\u003c/p\u003e\u003cp\u003e\u0026ldquo;If future arrangements were to change the degree of UK flexibility or alignment in this area, this could affect the practical pathway, timing, and planning assumptions associated with pending applications.\u0026rdquo;\u003c/p\u003e\u003cp\u003eThe company stresses that the impact depends on the agreement\u0026rsquo;
8s final terms. It calls for an explicit exemption for \u003ca href=\"https://www.foodingredientsfirst.com/news/safenov-accelerates-eu-novel-food-approval.html\" target=\"_blank\"\u003enovel foods\u003c/a\u003e and biotechnology.\u003cspan class=\"fr-img-caption fr-dii fr-fir paddingleft CurrectImgSelected\" style=\"width: 315px;\"\u003e\u003cspan class=\"fr-img-wrap\"\u003e\u003cimg src=\"https://resource-cns.cnsmedia.com/admin/editor/def8673c-160f-49de-b809-13eddf0bb147cultivated meat .webp\" data-image-type=\"standard\" class=\"CurrectImgSelected\" alt=\"Holding minced meat in hand in lab.\"\u003e\u003cspan class=\"fr-inner\"\u003eBeneMeat warns UK\u0026ndash;EU trade uncertainty could delay cultivated meat investment and partnerships.\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u0026ldquo;To support the resumption of these projects, we would welcome clarity that the UK will retain the ability to assess and authorize novel foods through its own regulatory framework. This means providing clear treatment and a carveout for novel foods and biotechnology within the proposed UK\u0026ndash;EU SPS agreement.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;We therefore support an SPS agreement that facilitates trade while preserving the UK\u0026rsquo;s ability to make timely, science-based decisions on novel foods and \u003ca href=\"https://www.foodingredientsfirst.com/news/eu-biotech-act-novel-foods-sandboxes.html\" target=\"_blank\"\u003ebiotechnology\u003c/a\u003e. This would give businesses the confidence to plan investment and partnerships appropriately, while maintaining robust food-safety standards.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eTargeting functional foods\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eAleph Farms secured Singapore \u003ca href=\"https://www.foodingredientsfirst.com/news/aleph-farms-singapore-cultivated-beef-approval.html\" target=\"_blank\"\u003eapproval for cultivated beef\u003c/a\u003e in August, with production expected to begin in the first half of 2027.\u003c/p\u003e\u003cp\u003eBeneMeat sees its own human food opportunity in nutritional applications.\u003c/p\u003e\u003cp\u003e\u0026ldquo;We started with the pet food sector, where our cultivated ingredient has already secured regulatory recognition, because it served as an excellent, practical gateway to validate our production at scale,\u0026rdquo; says the spokesperson.\u003c/p\u003e\u003cp\u003e\u0026ldquo;The novel food application we submitted in the UK is explicitly for human consumption. In this space, we see significant potential in premium functional foods that would allow manufacturers to significantly strengthen the nutritional profile of their existing portfolios.\u0026rdquo;\u003c/p\u003e\u003cp\u003e\u0026ldquo;For food developers, our cultivated meat offers functionalities such as purity and high quality of cultivated meat and consistency of batches.\u0026rdquo;\u003c/p\u003e\u003ch2\u003e\u003cstrong\u003eCreating tailored nutrition\u003c/strong\u003e\u003c/h2\u003e\u003cp\u003eNutritional customization remains a development ambition.\u003c/p\u003e\u003cp\u003e\u0026ldquo;Looking to the future, cultivated meat also opens up the unique possibility to precisely customize the nutritional parameters of end-products. For instance, as we continue to evolve our cultivated cell lines, we will be able to optimize the ratio of fatty acids, such as omega-3 to omega-6, giving them unprecedented control over creating highly functional, tailored nutrition.\u0026rdquo;\u003c/p\u003e"])</script>
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