Food Ingredients First

IFT FIRST 2026 preview: Clean label reformulation faces scale-up test

Clean label innovation is entering a more demanding phase. Ahead of IFT FIRST 2026 in Chicago, US, July 12–15, ingredient suppliers say brands are moving beyond simple replacement claims and looking ...
Food Ingredients First

IFT FIRST 2026: FoodChain ID unpacks Mentor AI’s expanded impact assessment capabilities

At IFT FIRST in Chicago, FoodChain ID will showcase the next phase of its connected intelligence framework with live demos of its Mentor AI platform. At the US-based tradeshow (July 12–15), the ...
Food Ingredients First

Food science sector warns proposed US grant rules could weaken research independence

As the deadline for public comment approaches, a proposed overhaul of the rules governing federal financial assistance is drawing increasing attention from research institutions, universities, and ...
Food Ingredients First

HTBA to debut citrus-derived sweetener for sugar reduction at IFT FIRST 2026

HealthTech Bio Actives (HTBA) has launched Citrose, a high-intensity sweetener designed to help F&B manufacturers improve sugar reduction while supporting cleaner labels and better-tasting ...
Food Ingredients First

Industrial insect farming faces sustainability scrutiny as industry pushes back

Industrial insect farming in high-income, temperate countries — often framed as a sustainability solution — is falling short ...
Food Ingredients First

Open-source AI lab aims to close taste and texture gaps in sustainable alt-proteins

US-based Food System Innovations (FSI) has launched its Food Intelligence Lab to build an open-source AI infrastructure that ...
Food Ingredients First

F&B flavor trends in focus

Innova Market Insights data indicate a 22% YoY growth in F&B launches featuring flavor ingredients between April 2024 and March 2026. Bakery led category launches, while Alcoholic Beverages continued ...
Food Ingredients First

Beyond “lab-grown”: Trust and terminology shape cultivated meat acceptance

Consumers in the US and Germany are more likely to choose and pay more for cellular agriculture meat (CAM) when it is labeled ...
Food Ingredients First

Could waste-derived microbial fats offer alternatives to cocoa butter and palm oil?

A new study suggests that fats produced through fermentation using food and agricultural waste could soon become a viable alternative to conventional fats used across the food industry, including ...
Food Ingredients First

Cargill: Why Dutch cocoa processing matters amid supply volatility

We visited Cargill’s Wormer cocoa processing plant, where Emiel van Dijk, senior VP and managing director for Cocoa & ...
Food Ingredients First

The Every Company CEO on cracking the scale challenge for animal-free egg protein

Alternative protein companies often struggle with scaling from the lab to reliable and cost-effective industrial production. Animal-free egg protein firm The Every Company is tackling that hurdle by ...
Food Ingredients First

Why healthy aging is moving beyond supplements into mainstream F&B

Healthy aging is no longer a niche conversation confined to capsules, tablets, and specialist nutrition. As consumers live longer, stay active later in life, and look for convenient ways to support ...