Ingredients

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As people worldwide navigate instability and digital overload, shared eating and drinking occasions are becoming a joyful way to come together, express identity, and feel grounded. This shift is transforming the look and feel of food and drink, putting color at the center of experiences that feel more social, expressive, and emotionally resonant. 

GHOST has introduced a cinnamon-flavored protein cereal designed to merge nostalgic taste cues with higher protein content. The launch highlights continued category interest in hybrid products that pair familiar flavors with functional nutrition.

Crafted from simple plant-based ingredients, Versaterra is non-GMO compliant, allergen-friendly (‘Big 9’), and free of saturated fat. It offers an excellent source of protein, a good source of fiber, and the convenience of being shelf-stable and easy to hydrate.

Developed in line with Jungbunzlauer's purpose – to create naturally better ingredients that enhance everyday life –TayaGel Modus meets the growing demand for label-friendly solutions. Its unique functionality offers formulators a versatile solution to meet evolving consumer expectations without compromising on performance.

According to Mintel’s 2025 Free-from/Ingredients to Avoid report, for many of today’s consumers, avoiding artificial colors is a top priority. At California Natural Color’s FiE stand #72G48, attendees can meet with experts to explore methods to reformulate or develop new products using vibrant, natural colors. 

Through the Source by Indigo program, farmers receive data tools, technical guidance and premiums for regenerative rice production. The collaboration aims to drive community benefits, environmental gains and long-term farm prosperity.

Attendees discovered exciting and new developments in alternative proteins and marinades for meat and seafood. In the alternative protein market, ROVITARIS SprouTx is revolutionizing formulations—addressing taste and texture challenges faced by the plant-based meat and seafood industry. 

Torani is introducing Puremade Forest Pine Syrup, a botanical flavor rooted in the rise of foraged and aromatic ingredients across cafés and beverage menus. Selected after extensive trend research, the new syrup supports workforce initiatives and is available now online and at World Market.

Solina has appointed Michael Marks as regional CEO of Solina USA, the company’s largest and fastest-growing market. Marks, who led the integration of key US acquisitions, will guide efforts to strengthen partnerships, expand flavor solutions and accelerate long-term growth.

Top North American growers, suppliers and brands have launched the Functional Mushroom Council to strengthen quality standards and boost scientific understanding of functional mushrooms. With the category projected to surpass $2 billion by 2025, the new coalition plans to drive research, transparency and innovation across the rapidly expanding market.