Ingredients

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GELITA’s collagen and gelatin solutions enable high-protein bars, sugar-reduced gummies and targeted nutrient delivery. The portfolio helps formulators overcome texture, stability and shelf-life challenges.

Bluegrass Ingredients will serve a wide range of samples that showcase the company’s flavor, texture and functional capabilities across snacks, entrees and desserts.

Genius Gourmet is building momentum with its SKIPPY-inspired protein snacks as distribution expands across grocery and convenience channels. The lineup blends nostalgic peanut butter flavor with protein-forward formats designed to meet modern snacking needs without sacrificing taste.

The reorganization consolidates blending, tolling and packaging services with a broader ingredient lineup spanning plant-based systems, vitamin premixes and functional blends — signaling closer integration of R&D, piloting and commercialization support for product developers.

The FDA is giving food companies more flexibility to label products as containing “no artificial colors” when petroleum-based dyes are not used. The move, paired with new approvals for beetroot red and expanded spirulina use, supports industry efforts to shift toward naturally derived color alternatives.

Danone’s Oikos and Light + Fit brands are expanding yogurt’s role as a snackable treat with the launch of REMIX, a mix-in line pairing creamy bases with layered, indulgent textures. The launch reflects growing consumer interest in desserts that deliver both enjoyment and functional nutrition, including high protein and controlled calories.

From mandarin and cherry to sweet heat and tiramisu, Tastepoint by IFF names the 10 flavors expected to influence food and beverage innovation in 2026. The list spans categories from beverages and snacks to bakery and dairy, reflecting shifting consumer tastes and global inspiration.

As new federal rules push food and beverage makers away from artificial dyes, dairy developers are facing one of the toughest reformulation challenges yet.

Veracity introduced Metabolic Power Protein, a plant-based protein formulated to support lean muscle as a driver of metabolic health. Enhanced with the patented MyoVera ingredient, the product is designed to improve protein use while supporting energy, satiety and long-term metabolic strength.

The FDA is requesting industry and stakeholder input on gluten labeling and cross-contact in packaged foods. The move signals potential future regulatory action to improve transparency and consumer protection.