This week’s roundup covers the FDA greenlighting next-gen proteins, General Mills targeting 55+ and GLP-1 consumers and brands redefining sugar’s role in foods and beverages.
FDA acknowledges GRAS status for animal-free proteins
The FDA’s “no-questions” letter to Geltor for its vegan collagen ingredient marks another milestone in the precision fermentation space. Geltor’s PrimaColl, made sans animal, joins a growing list of alt-protein approvals this fall – including Verley’s dairy proteins, Onego Bio’s egg-white protein and Oobli’s sweet proteins.
Together, these approvals signal strong regulatory momentum for bio-identical and fermentation-derived ingredients across multiple categories – from dairy and egg to collagen and sugar alternatives.
General Mills bets on 55+ consumers and GLP-1 users
General Mills is shifting its growth strategy to focus on consumers aged 55 and older and users of GLP-1 drugs, two overlapping groups whose needs differ from Gen Z and Millennials. Plans include smaller pack sizes, higher-protein iterations of classic brands and marketing tailored to these consumers’ lifestyles.
Recent Spate insights underscore the opportunity: shoppers increasingly want “better-for-you” foods with functional benefits like protein for satiety, fiber for gut health and ingredients that support metabolic health. By combining product innovation with targeted marketing, General Mills hopes to capture both health-conscious older consumers and those embracing GLP-1 treatments, according to the company.
Rethinking sweetness: From sugar to systems
Meanwhile, sweetener innovation continues to evolve. Companies like Kerry Group and NotCo are developing sweetener systems that replicate sugar’s many sensory and functional roles – sweetness, browning, texture and mouthfeel – while reducing overall sugar content.
Kerry’s recent research on sustainable nutrition identified six consumer “pain points” that translate into new formulation opportunities, from “taste first” expectations to sustainability demands.
And while Whole Foods Market predicts “sweet –but make it mindful” will be a defining 2026 trend, ingredient suppliers are already ahead of the curve, using AI and biotechnology to reimagine how sugar behaves in foods and beverages. The result is less about cutting sugar and more about redefining its role entirely.
