Test 15 jun
Salt reduction technologies: Ohly discusses yeast extracts to limit sodium amid consumer demand

Salt reduction technologies: Ohly discusses yeast extracts to limit sodium amid consumer demand

As regulatory pressure to reduce sodium intensifies, food manufacturers face the challenge of reformulating popular products without losing flavor appeal. Summer is a critical period for savory foods like barbecue meats, dips, and salty snacks, making salt reduction strategies especially important for brands seeking to meet health guidelines while satisfying consumer expectations. To explore practical solutions, Food Ingredients First speaks with Daria Pashkova, product and marketing manager at Ohly. The company develops yeast-based ingredients designed to support sodium reduction by preserving savoury flavour profiles in demanding applications such as snacks and marinades.
Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence
Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence
As the ice cream market faces growing demand for clean labels, health-conscious formulations, and plant-based alternatives, brands are racing to maintain and improve indulgent qualities without compromising on consumers’ growing ethical and nutritional concerns. 
ADM talks reinventing mouthfeel to support functional formulations across global markets
ADM talks reinventing mouthfeel to support functional formulations across global markets
Functionality and plant-based preferences are pushing food and beverage innovators to replicate indulgent sensory experiences, particularly texture and mouthfeel. This demand often coincides with reducing sugar, sodium, fat, and artificial additives as buyers profile ingredients more carefully than ever. Manufacturers increasingly turn to mouthfeel, which has become a critical factor in delivering consumer satisfaction across dairy, alt-dairy, snacks, and ready-to-drink categories.
Driving Innovation in Plant Based Foods with Biolev
Driving Innovation in Plant Based Foods with Biolev
Re-Imagining Plant Based. Yeast Solutions for superior Flavor, Texture & Mouthfeel. Discover how Biolev yeast solutions can bridge the gap between functionality and naturalness, creating rich flavor, low sodium and clean label plant-based foods.  Let's bring authenticity back into plant-based innovation, naturally. This Technical Paper is brought to you by Biolev by Levapan.
IFT First 2025 live: Lallemand Bio-Ingredients highlights its yeast protein offerings
IFT First 2025 live: Lallemand Bio-Ingredients highlights its yeast protein offerings
Bob Villeneuve, global sales director, Lallemand Bio-Ingredients, discusses what makes yeast protein a strong alternative to traditional proteins for plant-based and high-protein foods. He highlights its neutral flavor profile and high nutritional value, among other benefits. Villeneuve also examines the role yeast protein will play in future food, as the search for alternative sources of protein, rather than conventional animal-based protein, continues to develop.
Meal Times Diversify
Meal Times Diversify

In this edition you will learn more about:

  • Top 5 Trends in Ready Meals
  • Elevating Texture
  • Vanilla’s Future
  • Ready Meal Circularity
  • Meal Replacements
  • Dinners Diversify
  • NPD Highlights
  • Gluten-Free Bakery
  • Sustainable Food Systems
  • Authenticity Inspires Innovation
  • New Protein Formats
  • Gene-Edited Pork
  • Fresh & Flavorful Convenience
  • Advancing Global Nutrition
  • Artisanal Appeal
  • Unleashing Flavor in Food Development
  • Opportunities in Convenience Foods
  • Palm Oil & Cocoa Sourcing
  • GLP-1 Drugs
  • Potential of Synbiotics
  • View from the Top: Jennifer Lindsey chief marketing & digital officer Corbion

Latest headlines

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IFT First 2025 live: HTBA unlocks flavonoid power to tackle sweetness and...
an old man in a suit standing in front of a digital signboard at a trade show
HealthTech Bio Actives (HTBA) is showcasing its flavonoid-powered OptiTaste taste modulation solutions at IFT First 2025 in Chicago, US (July 14-16). The natural, upcycled ingredients aim to reduce added sugar, optimize mouthfeel, and mask unwanted flavors in F&B formulations.
Sustainable fats: NoPalm Ingredients study shows consumers prefer yeast oil...
caramel chocolate and a big piece of margarine
Yeast oil is significantly more liked than palm oil as an ingredient in Germany and France, a study by biotech company NoPalm Ingredients has revealed. Yeast oil, viewed as healthier and more environmentally friendly than palm oil, also met the action standard for product appeal and purchase intent when used as a fat alternative in margarine.
Wiliot talks scaling ambient IoT to cut food waste and emissions across supply...
An operator inspecting a cold chain.
The food industry faces cross-cutting pressures such as geopolitical conflict, climate change, changing regulations, and foodborne illnesses. While these issues are pushing the boundaries of innovation, they also escalate supply chain disruptions and challenge global food safety, food security, and nutrition. With technology driving changes in food production, food safety mechanisms are also evolving. However, while big data, AI, and Internet of Things (IoT) are being leveraged to identify risks more efficiently, research indicates that their implementation can be challenging.
FDA accelerates natural dye adoption with gardenia blue approval
FDA signboard outside an orange building with trees
The US Food and Drug Administration (FDA) has approved the gardenia (genipin) blue as a new color additive for various food products, marking the fourth natural color approved in the past two months. The color, derived from the gardenia fruit, can now be used in sports drinks, flavored or enhanced non-carbonated water, fruit drinks, ready-to-drink teas, and candies.
Kerry talks digital and natural solutions to mitigate global food waste crisis
garbage bag with fruit and vegetable waste
Kerry is reshaping its food waste reduction strategies as consumers increasingly favor sustainability and value for money in products. By leveraging predictive modeling tools for meat and bakery shelf life and reformulating with shelf-stable ingredients, the company aims to support manufacturers in making “informed, data-driven decisions” that align with the surge in preference for sustainable and cost-effective solutions.
Review reveals herbals show limited but “promising evidence” for depression
Woman choosing supplement for depression

Nutrition Insight

A review of over-the-counter (OTC) herbal medicinal products and dietary supplements identifies 64 products evaluated for depression, with differing levels of evidence for each. Products with promising but limited evidence include folic acid, lavender, zinc, tryptophan, rhodiola, and lemon balm. The authors urge that future research focus on these products and that trial safety reporting must be improved. The team has identified a need to evaluate further how herbal medical products can supplement antidepressants and to explore potential benefits to combining these with psychological therapies for integrative support. 
Highlighted features
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Food Ingredients News
Olive oil fraud: Experts discuss climate, supply chain and...
Olive oil is now at the center of a global fraud crisis as climate change shrinks harvests and elevates prices, leading to increased incentive for criminal deception. From counterfeit labels to oils diluted with cheaper vegetable fats, fraudsters exploit regulatory gaps and consumer trust, while authorities scramble to keep pace.
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Food Ingredients News
The UK’s 10-year Health Plan: Challenges and opportunities...
The UK government has set out its 10-year Health Plan which will restrict junk food advertising targeted at children, ban the sale of high-caffeine energy drinks to under 16-year-olds, reform the soft drinks industry levy to drive reformulation, and introduce mandatory health food sales reporting for all large companies in the food sector.
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Regulatory News
Labeling pain: Swiss government mandates transparency for...
Yesterday, the Swiss Federal Council introduced mandatory labeling requirements for food derived from non-human animals subjected to painful procedures without anesthesia. Animal welfare groups welcome the regulation but favor an import ban on animal-derived food produced using practices banned in Switzerland because of their cruelty.

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IFT First 2025 live: Lallemand Bio-Ingredients highlights its yeast protein offerings
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IFT First 2025 live: Ingredion navigates sustainability shifts
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Test 15 Jul
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