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
Ingredients
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?
Acute omega-3 and whey protein supplement boosts female athlete recovery
Acute omega-3 and whey protein (WP) supplementation may reduce muscle soreness, inflammation and fatigue while supporting neuromuscular performance and recovery in female futsal players, according to new research.
Gavan’s Nutri-Score-friendly butter replacer is ready for EU
The Israeli company will start churning out its butter-like fat replacer in Europe in Spring 2025 – but can the ingredient cut it for use in bakery?
Enriched whey protein supplement improves mild cognitive impairment: BYHEALTH Study
Daily supplementation with whey protein powder rich in milk fat globule membrane (MFGM), taurine and B vitamins may improve cognitive function in older adults with mild cognitive impairment (MCI).
Functional formulations with upcycled acid whey
Acid whey is typically discarded as a waste product from yogurt and cottage cheese production; but it could be better utilized as an ingredient in functional foods and beverages.
LanzaTech’s partnerships accelerate commercialization for proprietary protein production
Biotech company LanzaTech is making strides in global microbial fermentation protein production with the launch of its proprietary LanzaTech Nutritional Protein (LNP), in collaboration with organizations like the US Navy to accelerate commercialization.
Bovaer’s expansion in Asia gathers pace
The dsm-firmenich-produced feed additive is being trialed in several Asian markets: here’s how things stand.
Probiotic strain may increase happiness and reduce stress: Study
Daily supplementation with Lacticaseibacillus rhamnosus HN001 may boost happiness and perceived stress scores over four weeks in moderately to highly stressed participants, according to a new study from Fonterra.
Synbiotic yogurt consumption reduces oxidative stress, a risk factor for developing cancer, diabetes
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
Sweeteners and their function in food and drink manufacture
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
Mixed results for hydrolysed milk formulas in allergy prevention among children – meta-analysis
Hydrolysed milk formula may prevent certain allergies but increase risk of wheeze as compared to breast milk, according to a new meta-analysis funded by Huhhot Science & Technology Plan and the National Center of Technology Innovation for Dairy in China.
Psychobiotics power: Higher consumption of prebiotic, probiotic foods associated with less-severe anxiety – Korean study
Findings from a Korean study showed that a higher intake of prebiotic and probiotic foods was significantly associated with lower severity of anxiety symptoms.
OFI unveils first company-wide emissions targets: ‘It’s a stretch, but achievable’
For the first time, OFI is setting a company-wide sustainability strategy, including Scope 1, 2 and 3 emissions targets to achieve by 2030.
Fermented food intake during pregnancy could reduce the risk of neurodevelopment disorders in children – Japanese study
Researchers believe that the consumption of fermented food during pregnancy could reduce the risk of some neurodevelopmental disorders in children.
Protein source and amount matter for muscle building in older men: Study
The quality of the protein supplement matters for muscle preservation in older healthy men when consumed over recommended dietary allowance, according to a new study from McMaster University.
FDA approves Bovaer for use in US dairy cattle
The methane-reducing feed supplement is expected to launch commercially later this year, Elanco Animal Health Inc. has announced.
Whey protein with BCAAs and vit D most effective in supporting muscle mass
Compared to whey protein alone, a combination of whey protein, vitamin D and branched-chain amino acids is more effective in preserving fat free mass (FFM) and muscle strength (MS) in the first month after sleeve gastrectomy, according to new research.
Is this popular ice cream stabilizer safe for use in food?
Commonly used as a stabilizer in the food industry including in ice cream, tara gum is derived from the same plant that the ‘unsafe’ plant protein comes from.
Metabolic complications blunt benefits of probiotics on depression, data suggests
Participants with more severe metabolic conditions benefit less from a probiotic intervention for depression than other participants, flagging the need for more complex and tailored approaches, indicates a study from Poland.
‘The prospects are tantalizing’: Prebiotic fiber can make low-calorie ice cream as creamy as the full-fat stuff
Dietary fiber with functional and clean-label appeal can be a ‘genuine’ fat replacer in low-calorie ice cream, new research has found.
‘Mislabelling and contamination’: Almost 70% of protein products tested in India don’t meet label claims
India’s protein sector is beset with misleading labels and there is also a worrying level toxin and heavy metal contamination, according to a new study, with calls being made for tighter regulatory oversight.
Most global shoppers would spend more for natural, clean label claims
Clean label formulations attract new consumers and increase quality perceptions and purchase intent, according to global consumer research.
Dairy in potatoes? Molecular farming newcomer teaches spuds to act like mammals
Molecular farming newcomer Finally Foods is emerging from stealth mode to produce casein from plants – with the help of AI.