Up the food chain
Cargill’s CTO on AI, innovation and where R&D is going
From AI to reformulation, the agribusiness giant’s CTO Florian Schattenmann talks future tech, passing fads and where Cargill is stepping up focus
Suppliers
Whole Foods’ small-format stores could boost CPG startups
The grocer’s UK small-format rollout, together with its US LEAP accelerator and UK Brand Pitch Day events, is creating new opportunities for emerging brands
New light-scattering additive to replace shunned titanium dioxide
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives
IFF to sell off food ingredients - the supplier’s biggest earner
One of the world’s biggest suppliers wants to offload its food ingredients division
Food-Tech Solutions For A More Sustainable And Secure Food System
Where countries stand on cultivated meat regulation in 2026
A global regulatory snapshot of cultivated meat, explaining who is moving first, why approvals vary by country and what comes next for the category
DGA sweetener warning sparks industry pushback
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
Ingredients Compendium No 2: Trehalose
The little-known functional sugar gaining ground across food categories
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
Kroger, Hy-Vee and UNFI make better-for-you private-label plays in 2026
Store brands nearly triple the dollar sales growth of national brands, as grocers position wellness-focused products to capture health-conscious shoppers
The real tariff impact on food is still ahead – here is what to expect
Industry data shows manufacturers have delayed price hikes through promotions and portfolio pricing, but analysts warn those tools will weaken as tariff costs finally flow through in 2026
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
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
From media to scaffolding: How plant-based materials are reshaping cultivated meat
Within a narrow funding landscape, plant-based inputs are emerging as one of the most pragmatic ways cultivated meat companies can reduce costs and move toward commercialization
$500m for cottage cheese? What Good Culture’s deal means for F&B investors
Good Culture’s multi-million dollar backing highlights why cottage cheese may be investors’ next big bet
Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
2026 Trendspotting
Palate predictions: Sweet, spicy and beyond in 2026
From dark sweet cherry and black currant to smoky, swicy profiles, flavor leaders predict globally inspired tastes to define the year ahead
Can AI solve the cocoa crisis? Barry Callebaut is betting on it
Barry Callebaut partners with NotCo AI and Planet A Foods to tackle soaring cocoa prices and regulatory hurdles, leveraging digital formulation tools to future‑proof chocolate
Healthy beverages
Celsius enters a new era with Rockstar, Alani Nu acquisitions
New flavors, female-forward brands power energy drink company reboot
7,000-plus truckers blocked by English requirement add to supply chain stress
Executive order places non-English speaking commercial drivers out of service
The Every Company closed $55 million in Series D to make alt proteins ‘accessible to everyone’
The producer of animal-free egg whites and egg white proteins plans to scale to the mass market, starting with Walmart
Alt Protein Watch: Updates from Bel, Tetra Pak, PepsiCo and more
Updates from Bel, Tetra Pak, PepsiCo and more feature in this edition of Alt Protein Watch
Inside discount retailer Lidl US’ recipe for success: Fresh, value and focus
From SKU rationalization to supplier partnerships and front-line empowerment, CEO Joel Rampoldt is reshaping Lidl US’ playbook for sustainable growth and earning consumer loyalty along the way
Sweeteners in focus
Sugar isn’t the only sweet solution: How modern sweeteners are changing the game
Kerry Group and NotCo show how advanced sweetening systems can overcome many of the technical, sustainability and cost barriers with sugar reduction
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
Mondelēz-backed Celleste Bio debuts cell-cultured chocolate-grade cocoa butter
The new ingredient is positioned as an ‘insurance policy’ against cocoa supply chain volatility and says the bio-identical ingredient could stabilize supply as climate change strains traditional crops
Kerry turns consumer insights into sustainable food solutions
Kerry’s sustainable nutrition spectrum guides CPG brands in reformulating foods that meet evolving consumer expectations for health, sustainability and taste.
FDA ‘no questions’ letter for Verley’s whey proteins unlocks new functionality for high-protein foods
The French startup’s FermWhey Native and FermWhey MicroStab expands formulation options for RTD beverages, shots and plant-based hybrids to better meet demands for consumers using GLP-1s and seeking support for active lifestyles and healthy aging
Danone takes lead on dairy methane reduction through new partnership
Environmental and economic headwinds make stewardship crucial for dairy industry
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
Oobli builds out sweet protein platform with third FDA ‘no questions’ letter
FDA acknowledges brazzein-54, advancing Oobli’s nature-identical sweet protein toolkit to reduce sugar
Natural color demand drives Capol’s deal for Blue Pacific Flavors
Capol’s acquisition of Blue Pacific underscores how quickly the natural color market is evolving - from a nice-to-have to a core differentiator
From research to market: How generative AI can speed product development
Practical strategies from industry voices show how generative AI can enhance ideation, protect intellectual property and create “first-time right” product launches
In struggling alt-protein scene, The Better Meat Co. raises $31 million in series A, plans to beat beef on price by 2026
Better Meat Co. raises $31 million series A to scale mycoprotein ingredient
IFT FIRST 2025
Upcycled carob offers prebiotic fiber tailored to glp-1 and gut health
Dietary fiber, like carob, is gaining traction as a star macronutrient in food and beverage formulations as consumer interest in metabolic health, gut support and clean-label products accelerates
IFT FIRST 2025
Methylcellulose’s match? ICL’s Rovitaris offers clean-label binding alternative in plant-based meat and seafood
Powered by Plantible Foods’ Rubi Protein, ICL’s binder system outperforms methylcellulose’s gelling capabilities in plant-based meat and seafood and delivers better nutritionals
IFT FIRST 2025
Fermentation x flavor: Ajinomoto Health & Nutrition’s new tomato flavor tackles cost, supply and clean label challenges
Ajinomoto Health & Nutrition is betting that fermentation – and a more transparent, science-forward narrative around natural flavor technologies – will help close the gap between consumer perception, cost feasibility and functional performance
IFT FIRST 2025
How are ingredient suppliers defining clean label?
The subjective term goes beyond health and safety to include customizable options for CPG brands
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
IFT FIRST
Cocoa is out and fats, flavors and powders are in as companies rein in costs and secure supply
Volatile cocoa prices have manufacturers scrambling for ways to stretch limited supply by replacing or reducing how much cocoa powder and butter they use
Future Food Tech-Chicago
Designer fats fast: Startup Smey’s ‘neobank of yeasts’ speeds creation of cultivated fats
Smey’s AI-powered digital library of more than 1,000 yeast strains can speed innovation of sustainable cultivated alternatives to popular fats and oils, including cocoa, shea and palm butter
Sensient’s flavor mod portfolio addresses taste complexity and cost challenges
If taste is king for consumers then nuanced flavor solutions may be next in line for the throne
Joyn Foods joins blended meat category on retail shelves
The blended meat - or balanced protein - category continues to grow as players invest in ingredient technology to align with consumer preferences for healthy, clean-label protein
Tariffs reshape food & drink M&A: Key trends in 2025
Food and beverage M&A activity is being reshaped by global tariff changes and shifting buyer strategies
Future Food Tech Chicago
TMI? How much is too much when it comes to food-tech transparency
Food-tech pioneers and established brands weigh the risks and rewards of disclosing the science and processing behind new ingredients and products versus leading with consumer benefits
dsm-firmenich taps Meala to elevate texturized pea protein with clean-label functionality
The partnership leverages Meala’s patented technology to simplify formulation while meeting the technical demands of plant-based and hybrid food applications
Soup-To-Nuts Podcast
From microalgae to macro impact: Arborea harnesses sunlight to create ‘food without the footprint’
Climate-tech food startup Arborea’s proprietary BioSolar Leaf system promises to produce nutrient-dense proteins and superfoods by “industrializing photosynthesis” and using a fraction of the land, water and carbon footprint of conventional agriculture
Future Food-Tech Chicago
Exclusive: New high intensity sweetener that rivals monk fruit moves closer to launch
Elo Life Sciences begins field trials to produce monk fruit molecule in watermelons with a goal to launch a new high intensity sweetener juice and powder in 2026
From online to grocery carts: Nuts.com launches Pop & Sol brand in retail
Nut brand Pop & Sol launches with a blend of savory and sweet snacks
Natural color startup shines light on upcycled solution for replacing synthetic dyes
CPG companies are rushing to remove synthetic dyes, stressing supply chains and creating opportunities for new natural colors, like Sparxell’s plant-based ingredients
Marketing to Gen Z and Alpha
Inside Instacart’s app for Gen Z: Fizz joins the party
Gen Zers’ preference for occasion-based snacking and drinking inspired Instacart to create the Fizz app
T. Hasegawa USA turns to tech to solve plant-based flavor challenges
Taste challenges remain a barrier for the plant-based meat and dairy market, requiring innovative flavor solutions