Barry Callebaut moves beyond chocolate to drive growth
World’s biggest chocolate maker sharpens focus on gourmet chocolate, specialty ingredients and solutions-led partnerships as CEO
Ingredients
General Mills, Kellanova, Mars and McKee Foods sue sugar producers over alleged price-fixing
The food companies’ lawsuit alleges sugar producers used nonpublic competitor data to fix, raise and maintain granulated-sugar prices for years
Move out the whey, egg white protein is coming
Manufacturers may need to look beyond the typical proteins that have dominated the food and drink sector in recent years as demand for natural, high-protein products continues to grow. Having taken off in the US, could egg white protein be the next big...
From aspartame to allulose: The future of sweeteners takes shape
The sweetener landscape is becoming increasingly diverse, but what does the future hold?
GLP-1 nutrition trend fuels premium whey demand
Demand for premium whey continues to climb as weight-loss trends shape food and beverage innovation. Can supply catch up?
Could dropping ‘vegan’ unlock growth?
What if the future of vegan food isn’t vegan at all? Why the next wave of growth could come from selling great food that just happens to be animal-free
The rise of allulose: Can this rare sugar crack the clean-label challenge?
A patent and a lawsuit are drawing attention to allulose, so here’s what F&B needs to know
Could GLP-1 safety concerns affect uptake?
Reports of side-effects and deaths may complicate the success of the weight-loss drugs
Whey protein pricing: An insider’s view on business strategy
From gym-goers to GLP-1 users, consumers have never been more interested in protein. But as the ingredient moves further into mainstream formulations, record whey prices have prompted the exploration of alternatives, raising questions about what can...
Louis Dreyfus Company targets pea protein off-notes with new isolate
As demand for plant-based dairy and protein sodas surges, a new large-scale Canadian facility is producing purified pea protein isolates to eliminate sensory off-notes and support emerging dietary needs
Could soaring whey prices make infant formula even more expensive?
Will the use of whey in trending foods and beverages have a knock-on effect on essential categories?
Whey demand set to rise with bioethanol breakthrough
Researchers have developed a new process for converting whey into bioethanol, opening up a potential new market for a dairy byproduct already experiencing soaring demand
IFT FIRST
Can dairy retain its bioactive benefits without sacrificing food safety?
By preserving naturally occurring milk exosomes that conventional processing often destroys, biotech startup Exosomm says it can help manufacturers deliver clinically relevant bioactive benefits without compromising food safety, shelf life or scalability
‘Plus and minus’: Why clean-label success goes beyond removing ingredients
Markets across Asia Pacific are increasingly shaping clean-label innovation – what can European and US markets learn from the region?
Tate & Lyle shareholders vote in favour of £2.7bn Ingredion acquisition
Another stage of the acquisition is now complete, with more to come
Whey shortage: what are the alternatives?
Whey is used widely in the food sector, but limited availability may lead manufacturers towards different options
Artificial colours: How Europe regulates differently from the US
The use of food colours in the EU is stringently defined but it contrasts with the US approach
Global dairy’s Big 7 pivot to protein and cheese
In mid 2026, slower milk growth is reshaping production priorities as processors chase stronger returns from cheese, whey and high-value ingredients
‘The media’s bad guy’: Creatine in need of an education refresh, say experts
Social media misinformation is blurring the line between supplements like creatine and controversial performance-enhancing drugs, making it harder for young people and parents to make informed decisions.
Tate & Lyle, Ingredion and the new ingredients land grab
The Ingredion-Tate & Lyle deal signals a shift in the ingredients industry, where technical expertise is becoming as valuable as the ingredients themselves
Why food scientists still can’t crack the perfect natural red
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Creatine storms functional drinks but can it really deliver?
As formulators race to stabilise creatine for RTD formats, the ingredient is moving beyond sports nutrition into mainstream wellness, yet evidence gaps and dosing challenges could shape its true potential
Why is Ingredion taking over Tate & Lyle?
Both companies will benefit from combining
Clear whey drives functional drinks boom amid tightening WPI supply
Active consumers want high-protein drinks that are both nutritious and refreshing. Clear whey has become a key ingredient for such formulations
Study explores potential of hydrolyzed whey protein after lactic acid modification
Researchers in China used a specialized process involving enzymatic hydrolysis of whey protein, followed by lactation, and analyzed its application, absorption, and potential for muscle synthesis.
Tate & Lyle agrees £2.7bn takeover by Ingredion
The deal between the two ingredients companies creates a global powerhouse
Ingredion acquires upcycled prebiotic fiber amid $3.7 billion Tate & Lyle bid
Upcycled carrot prebiotic aligns with the company’s push into health-focused ingredients
Opinion
How the Arla–DMK merger will strengthen Europe’s whey power
With Arla and DMK merged, Europe’s whey processing power will be even more formidable
IFF sells bulk of food ingredients business to refocus on health and wellness
The global ingredient supplier’s deal reflects a broader trend of how companies are streamlining their businesses to meet shifting health and wellness preferences
When an ingredient goes viral, can the supply chain keep up?
As ingredient hype cycles accelerate, so do the risks of shortages, consistency and cost
Beyond protein: Why wellness platforms are the real deal
Protein remains big business, but with functional trends evolving at pace, it’s time to think bigger
From protein to prebiotics: 11 launches tapping into longevity nutrition
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
10 ingredients for healthy ageing – What manufacturers need to know
What ingredients do older consumers need?
FrieslandCampina to invest over €90M into protein
The dairy giant has announced a major investment programme to accelerate growth in whey proteins.
Universities emerge as backbone of alternative protein scale-up
From fermentation infrastructure to GRAS validation, universities are bridging gaps between research, regulation and commercialization
Protein: Beating the formulation challenges
Consumers want protein – but they demand drinks that taste good
Whey’s growing influence on dairy price dynamics
Heavy investment in cheese and whey processing is fundamentally reshaping dairy commodity economics. Here’s what this means for prices
Whey protein and resistance exercise may improve hepatic steatosis
Resistance exercise under calorie-restricted conditions increased irisin levels in participants with metabolic dysfunction-associated steatotic liver disease, particularly when combined with whey protein, according to new research.
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
How fibre went from forgotten nutrient to consumer obsession
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Winners and losers of the UPF backlash
Who is benefitting from consumer scepticism around UPFs - and who isn’t?
Kerry expands Ireland facility for lactose free dairy growth
Kerry has expanded its biotechnology manufacturing hub facility in Ireland, as it looks to support the next phase of growth in lactose free and reduced sugar dairy.
Artificial sweeteners: Why the science war is raging on
New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided
Infant formula recall: Is there a future for cereulide‑tainted ARA oil?
Contaminated ARA oil led to a global infant formula recall in early 2026. Now, new R&D work suggests there could be a way to make affected ingredients safe to use again
Protein soda: Why the new craze is going from strength to strength
Gone are the days where protein drinks meant serious whey shakes at the gym. Protein soda is making the category much more fun
MyProtein returns to growth despite record-high whey prices
MyProtein, the world’s largest online sports nutrition brand, has announced a return to growth after a period of decline driven by high whey prices and a challenging rebranding initiative.
Whey’s boom is flipping dairy economics on their head
Once a waste product, whey has become dairy’s hottest commodity, driving record prices, factory investments and a profound shift in the economics of global milk production
Rising grocery costs loom as Middle East conflicts disrupt supply chains
As oil and fertilizer prices squeeze margins, farmers and manufacturers must make tough decisions on pricing, pack sizes and innovation
From fitness to lifestyle: How protein demand has evolved
Protein is often associated with strength and fitness - but the category is no longer just about this
Can brands cut sugar without killing taste, texture or trust?
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation