Arla’s record year is fuelled by protein and cold coffee
In a turbulent 2025, Arla’s ingredients business was the growth engine behind a record-breaking financial performance while Starbucks drinks drove branded volumes
Ingredients
How to turn whey into high-performance ingredients
Modern membrane filtration technologies are transforming whey processing into high-value ingredients while improving efficiency and sustainability
Functional ingredients powering dairy’s next growth wave
As consumers chase smarter nutrition, functional ingredients are shaping up the next frontier of dairy innovation
Cocoa prices collapse following record highs
Cocoa prices plunge to two‑year low as surpluses reshape the market
FDA eases ‘no artificial colors’ labeling rules, paves way for natural color adoption
FDA eases ‘no artificial colors’ claims, but ambiguity over ‘petroleum-based dyes’ leaves manufacturers cautious
Inside FrieslandCampina Ingredients’ protein strategy - amid a whey shortage
When ingredient trends boom, suppliers need a strategy to ensure they meet demand
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
What is cereulide? And how does it end up in infant formula?
In the midst of an international infant formula contamination crisis, a lesser-known toxin is drawing fresh attention
Barry Callebaut appoints ex‑Unilever boss as new CEO
Barry Callebaut shakes up its leadership as Hein Schumacher steps in during a pivotal moment for the world’s largest chocolate maker
What is a ‘biosolution’? Novonesis F&B chief on biology’s role in 2026 megatrends
We put the big questions to Novonesis’ F&B chief: How can biosolutions solve pain points, meet megatrends head‑on, and spark fresh inspiration in the food industry?
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Whey protein suppliers race to expand capacity amid tight markets
As the glut for advanced protein ingredients continues, where is the extra supply set to come from?
Nestlé’s infant formula recall: What’s next for the industry?
We look at the supply, safety and quality control implications for infant formula manufacturers and ingredient suppliers
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
How Asahi got Japan hooked on yeast-based milk
The maker of Asahi Super Dry released a unique plant-based drink – and took the Japanese market by storm
Why is there a whey protein shortage?
High demand and limited supply, in part due to its use with GLP-1 prescriptions, are leading to shortages of the protein
Beyond protein counts: Why protein type matters and how to choose the right one
Protein fortification is evolving, so what type of protein do you need for your application?
How protein snagged the broader consumer base
A recent report from Front Row examined protein’s shift from its original gym niche to the mainstream where it has captured the loyalty of a wider market and established itself as a cornerstone of modern wellness.
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
Turicibacter: A new weapon against obesity?
It’s not a drug, but a gut bacterium with weight-suppressing effects
Food trend predictions 2026 - and it’s not all about protein
Protein may dominate formulations in 2026, but new trends are set to shape the year ahead
Soaring protein demand powers FrieslandCampina’s strategic expansion
The Dutch company has made its biggest ingredients investment yet as it bets on the protein boom to continue
How is ingredient R&D shaping up alt dairy and nutrition innovation?
We asked ingredient companies how the industry is pushing the envelope of next-gen nutrition products and dairy alternatives
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
Patents plummet in alt proteins: Has innovation ground to a halt?
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
Fit for purpose: How analytical methods keep nutrition products safe
Retired Nestlé specialist Erik Konings explains how global collaboration through Codex, ISO, IDF, and SPIFAN is advancing validated testing methods to ensure safety and compliance in specialized nutrition
Cargill, ADM tap growth in natural, low-calorie sweeteners
As sugar reduction merges with functionality, global ingredient leaders are betting on advanced stevia solutions to hit the sweet spot
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
4 trends driving the next frontier of gut health
From biotic soda to kefir, gut health innovation shows no signs of abating. Which trends will see microbiome science continue to push the envelope?
The ‘proteinification’ of everything
Once just a bottle shaker staple, protein is taking on new forms and finding its way into everything from soda to chips to macaroni and cheese.
Why the refrigerated aisle is ripe for cpg innovation
Data from NFRA and case studies from brands like GoodBelly and Egglife highlight how chilled formats meet consumer demand for freshness and wellness
Critical milk-based supplement ingredient faces regulatory, trade challenges
Products derived from nonfat milk solids, essential ingredients across multiple dietary supplement categories, are vulnerable to shifts in government regulations, trade agreements and export controls.
Protease enzymes may enhance appetite and satiety effects of whey protein
Co-ingestion of whey protein and proteases, enzymes that breakdown proteins into peptides and amino acids, may boost the feeling of fullness and satiation in young people, says a new study.
IFT FIRST
The natural color boom is here – can suppliers keep up?
As brands ditch synthetic dyes like Red 40, it is not enough to go natural – the colors need to work across formulation, supply chain and stability demands
ADM reveals what drives functional food & beverage innovation
Consumers are prioritizing wellness through everyday foods and drinks – ADM’s latest insights show how sensory cues like flavor and color are shaping the next wave of functional innovation
US ice cream to ditch synthetic dyes in ‘Renaissance moment’ for health
Food majors including Nestlé, Kraft Heinz and General Mills are among the companies that have vowed to remove artificial dyes
IFT First: New tech and innovations to look out for at the food science expo
Ready for the new world of GLP-1 food and drink? Want to keep up to speed with the latest in functional and plant-based ingredients, alternative proteins, sugar reduction tech and much more? Here are some of the innovations set to star at the global food...
Precision fermentation’s not all casein and lactoferrin - it’s also osteopontin
Better Dairy is looking beyond casein to a new protein in precision fermentation dairy
Forget calcium: Milk alternatives have bigger nutritional gaps to fill
Protein and calcium are important, but ignoring fortification with riboflavin, iron and other key nutrients could spell real health woes for consumers
5 ingredients powering the high-protein craze
Protein is popping up in everything. Which ingredients promise to further propel this powerful trend?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
Whey to go: Bel Group is making cow-free dairy proteins from cheese waste
The Babybel maker has found a non-GMO way to produce bovine casein without the animal in a major tech and sustainability breakthrough
HMOs in infant formulas: From China to Vietnam, see what are firms up to
Human milk oligosaccharides (HMOs) have been the talk of the town in the recent earnings season, with companies like Nestle and The a2 Milk Company highlighting its importance and more companies expected to play in this category across Asia-Pacific.
Brands must shift focus as consumers reject aging narrative
Brands must shift messaging from quick fixes to long-term health goals as ageless consumers reject the aging narrative, says Nick Morgan, managing director of Nutrition Integrated.
Tariffs: White House exempts key dietary ingredients like vitamins, amino acids
The White House has published a list of products exempt from both the Global Tariff and Reciprocal Tariffs, with the list including vitamins, amino acids, CoQ10, minerals and some other supplement ingredients.
Verley launches range of animal-free whey protein powders
French biotech company Verley is set to launch a portfolio of functionalized precision fermentation dairy protein powders in a ‘world first’.
FrieslandCampina Ingredients launches heat-stable whey protein for active nutrition market
Nutri Whey ProHeat uses microparticulation technology with the aim of overcoming viscosity issues that manufacturers have previously encountered.
Yoba for Life: RCT supports immune health benefits of probiotic yogurt in Uganda
Daily consumption of a locally produced probiotic yogurt (Yoba for Life) may reduce symptoms of respiratory tract infections in children in Uganda, says a new study that provides real-world support for improving health outcomes in Africa.
Is protein powder a scam?
The New York Times recently ran a now-viral piece that questioned the usefulness of protein supplements. But what do the experts think?