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Fi Europe Innovation Awards 2025: Plant-based nominees eye transformational food systems
Fi Europe Innovation Awards 2025: Plant-based nominees eye transformational food systems
In this in-depth look at the upcoming Fi Europe Innovation Awards, Food Ingredients First speaks with several of the finalists for the Plant-Based Innovation Award category. The celebration and awards ceremony will take place on Tuesday, December 2, in Paris, France.
Taste Enhancement: Precision technologies enable clean label, sugar reduction and plant-based adoption
Taste Enhancement: Precision technologies enable clean label, sugar reduction and plant-based adoption
The taste enhancement sector is undergoing a transformation driven by converging pressures: plant-based protein adoption, sugar reduction mandates, and clean label demands. According to Innova Market Insights, 58% of consumers worldwide prioritize quality in ingredients and products, while 46% are actively reducing sugar in their diets. 
Fermented proteins: Nosh.bio on cost, performance and hybrid meat potential
Fermented proteins: Nosh.bio on cost, performance and hybrid meat potential
Germany-based Nosh.bio leverages Koji mycelium, a type of mycoprotein, to produce minimally processed proteins suited for vegan and hybrid applications. From improving texture and nutrition to enabling cost-efficient reformulation, the company’s approach is designed to integrate seamlessly into existing production lines rather than requiring “parallel alt-protein” systems.
Yerba Mate vs. Matcha: A New Chapter in Functional Innovation
Yerba Mate vs. Matcha: A New Chapter in Functional Innovation
Matcha meets its Latin American counterpart. Discover how yerba mate delivers balanced vitality, a bold flavor profile, and sustainable sourcing. Our e-book reveals key market insights and application ideas to drive the next wave of innovation in natural energy solutions.This Technical Paper is brought to you by Duas Rodas.
Maintenance Ale Video
Maintenance Ale Video
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SupplySide Global 2025 review: Pioneering ingredients for wellness innovation
SupplySide Global 2025 review: Pioneering ingredients for wellness innovation
At SupplySide Global 2025 in Las Vegas, US (Oct 29–30), leading ingredient suppliers across food, beverage, health, and nutrition congregated to showcase new ingredients and concepts targeting wellness and beyond, from functional beverages to active nutrition and immunity to taste innovation. The event hosted over 20,000 participants and more than 1,600 exhibiting companies, and provided a platform for collaboration, networking, and trend discovery. Attendees explored the emerging innovations, scientific advancements, and market trends set to shape the future of food and functional offerings.

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NIZO and University of Twente partner on lab device to test how food affects...
NIZO and University of Twente partner on lab device to test how food affects brain health
Dutch food research organization NIZO and the University of Twente have announced a strategic partnership to commercialize the Gut-Brain Axis on Chip, a laboratory device that mimics how the human gut and brain communicate. The technology allows researchers to test how specific food ingredients affect brain function without using animals or human subjects. 
Indonesian Palm Oil Association strengthens US and European partnerships to...
Indonesian Palm Oil Association strengthens US and European partnerships to boost sustainable practices
The Indonesian Palm Oil Association (GAPKI) has signed six Memoranda of Understanding (MoUs) with partner organizations across the US and Europe as part of its ongoing campaign for Indonesian palm oil.
Nestlé unveils global cocoa diversity map to strengthen supply stability amid...
Nestlé unveils global cocoa diversity map to strengthen supply stability amid climate shocks
Nestlé has mapped cocoa varieties representing over 95% of the crop’s global genetic diversity in partnership with its research partners. The teams have developed a “core collection” that allows faster identification of cocoa varieties with traits like climate resilience, disease tolerance, higher yield, and sensory quality to enhance cocoa resilience amid climate challenges.
Fi Europe Innovation Awards 2025: Sustainability finalists deliver measurable...
Fi Europe Innovation Awards 2025: Sustainability finalists deliver measurable impacts
In this deep dive into the upcoming Fi Europe Innovation Awards, Food Ingredients First previews the Sustainability Innovation Award finalists. The celebration and awards ceremony will take place on Tuesday, December 2, in Paris, France. This year’s finalists are: IFF (Choozit Lift cultures for sustainable cheese craft); Saipol (Empreinte low carbon oils); ADM (regenerative agriculture collaborations); and ofi (Cocoa Compass for enhanced traceability and transparency).
Roquette’s Horizons platform slated to “navigate uncertainty & shape future of...
Roquette’s Horizons platform slated to “navigate uncertainty & shape future of food”
Roquette has launched Horizons, a foresight platform designed to help food and nutrition businesses anticipate industry shifts and develop long-term strategies amid evolving consumer expectations, regulations, and technological disruptions.
FiE 2025 live: FrieslandCampina Ingredients takes yogurt to functional...
FiE 2025 live: FrieslandCampina Ingredients takes yogurt to functional nutrition space

Nutrition Insight

FrieslandCampina Ingredients is highlighting how to leverage functional ingredients to “supercharge yogurt formulations” at the ongoing Food ingredients Europe (FiE) 2025 trade show (Dec 2–4). In Paris, France, the company is presenting a range of fortification concepts that light up yogurt’s health halo and inspire innovations in muscle, brain, and gut health. The concepts feature ingredients like Nutri Whey ProHeat, caseinates, docosahexaenoic acid (DHA), galacto-oligosaccharides (GOS), and Biotis Fermentis — a blend of whey protein and GOS fermented with probiotic cultures. 
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Tech & Innovation
Fi Europe 2025: How AI, blockchain and digital platforms...
As food safety standards and sourcing regulations tighten globally, manufacturers are turning to AI, blockchain, and supply chain intelligence platforms to transform food safety from reactive compliance into predictive, transparent systems.  
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Regulatory News
EU “meaty” label debate looms with plant-based brands in...
Can a plant-based product be called a “burger”? The question has divided Europe’s food industry between livestock advocates, who see meat-related terminology as misleading consumers and appropriating cultural heritage, and plant-based proponents, who argue the terms help shoppers understand products while restrictions serve industry protection rather than consumer clarity. 
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Food Ingredients News
Fi Europe Innovation Awards 2025: Diving into the dairy...
In a series of features, Food Ingredients First takes a look at the upcoming Fi Europe Innovation Awards categories and finalists, ahead of the event in Paris, France (Dec 2–4). Industry experts have evaluated and shortlisted entries (23 finalists across six categories). The winners will be revealed at the Fi Europe Celebration and Awards ceremony on December 2.

Ingredient focus

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Confectionery in focusDec2025

Innova Market Insights data shows an increase in global Confectionery launches, with 7% average annual growth from October 2020 to September 2025. Half of consumers worldwide identify taste as the mos...

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Product innovation

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Flavor Trends Nov 2025

Innova Market Insights data shows that 40% of consumers worldwide consider flavor the most important factor when shopping for food. Rich flavor or taste is an attribute that makes F&B products stand out, with 31% of consumers citing flavor combinations as particularly attractive.

Trend analysis

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Emulsifier innovationNov 2025

Consumers increasingly pay attention to what they are eating, where it comes from, and how it is produced. This demand is driving innovation for natural, plant-based emulsifiers with clean labels. Innova Market Insights data indicates a 5% compound annual growth rate in F&B launches with emulsifiers (July 2020 – June 2025). Bakery was the top category in launches with emulsifiers, while Soft Drinks showed the fastest growth in this period.

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Maintenance Ale Video

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Future of Protein Production 2025: Cultivated meat at “inflection point,” says Meatly CEO 
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The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells
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