The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Chicago – also known as the Windy City, a nickname that has more to do with the bluster of its politicians than its weather – played host to another exciting edition of IFT FIRST, held from 14-16 July. The event once again combined robust scientific programming with vast business development opportunities, drawing professionals from over 90 countries.

More than 1,000 exhibitors offered insights into food system challenges and the collaborative innovations shaping the future. From live product demos and ingredient samplings to expert talks and trend-focused displays, IFT FIRST remains a must-attend showcase of global food science.

The expo opened on Monday morning with bustling aisles and a packed Startup Pavilion, where more than 100 exhibitors unveiled their latest innovations. Here, we round up some of the hottest topics of conversation from the show floor.

Clean label transformation

Among the newcomers was Meala, a first-time exhibitor on a mission to help manufacturers develop simpler, healthier, and more sustainable products – without sacrificing taste, texture or nutrition. The company’s clean label texturising platform enables the creation of 'meaty' plant-based textures without ingredients like methylcellulose.

CEO and co-founder Tali Feldman explained that Meala’s partnership with DSM-Firmenich has led to the launch of Vertis PB Pea, a pea-based texturiser boosting the nutritional value of meat alternatives.

Also exhibiting for the first time was Carobway, showcasing prebiotics, low-GI sugars and other clean label ingredients made from sustainably cultivated carob fruit.

Founder and CEO Udi Alroy sees growing opportunities in gut health, weight management, and support for GLP-1-linked diets. “Prebiotics are becoming a critical component of fibre, now emerging as the next big formulation driver after protein,” he said.

Chinova Bioworks highlighted Chiber, its mushroom-derived natural antimicrobial that extends shelf life across multiple applications including dairy, plant-based meat, sauces, dressings and dips.

Joyce Bird shared how Chiber is gaining traction as a clean label preservation solution with wide-ranging benefits.

Crush Dynamics showcased a fermentation process that transforms grape byproducts into high-performance food ingredients, supporting sugar and sodium reduction, texture improvement and extended shelf life.

Natural colours take centre stage

With the FDA banning several synthetic food colours, US formulators are accelerating their shift toward natural alternatives.

Givaudan Sense Colour spotlighted its vivid, plant-based hues such as Amaize Red and Orange-Red, extracted from purple corn. In addition to colours, the company also showcased flavour and functional ingredient innovations across dairy, meat and seafood alternatives.

Döhler focused on taste modulation and clean label flavour solutions. We sampled a lavender matcha lemonade with 30% less sugar and no artificial sweeteners, as well as a pistachio and lemon yogurt drink. Marketing and communications manager Kristy Ellenson emphasised the appeal of botanical flavour trends and natural sweetness.

Lycored, now in its 30th year, reintroduced three colour emulsions via innovative prototypes:

• The 'Sante Mary': a Bloody Mary featuring Lycored’s Sante flavour enhancer for umami and kokumi richness.

• A plant-based mortadella with ResilientRed BF, a lycopene-based colourant from tomatoes.

• The 'Stellarita': a mocktail made with StellarYellow A and topped with OrangeOvation-infused popping boba, plus a mango-chilli gummy for extra flair.

Megan Dunn, senior global marketing, said these prototypes reflect Lycored’s focus on taste, colour, and emotional appeal.

Exberry created a 'Colour Your Snack Adventure' booth experience. Using non-GMO fruit and veg extracts, they offered flavoured shortbreads and snack bases in vibrant colours like guava pink and passionfruit orange. Delicious and delightful.

Protein, fibres and mouthfeel

Tirlan showcased its extensive protein portfolio, including Oat-Standing (a gluten-free flour for bakery and plant-based products), alongside whey protein isolates and milk protein concentrates. Keith Cooney noted their clean supply chain and the sensory richness of dairy sourced from grass-fed cows.

Balchem offered several solutions for product developers, including:

• INJoy beverage systems for streamlined functional drink creation.

• Inhance inclusions: encapsulated flavour systems using fermentation.

• VitalBlend: lipid-based powders that can support GLP-1 friendly beverages.

• MeatShure: encapsulated salt for protein extraction, shelf-life extension and oxidative rancidity control.

Many thanks to Andrew Hart and Josephine Nakhla, directors of strategic marketing and business development, for talking to us about these products.

Tate & Lyle, now integrated with CP Kelco, unveiled a new Mouthfeel Lab featuring:

• Hyper-crunch textures for baked goods

• Hydrocolloids for suspension and stability

• Stabiliser systems for frozen desserts

HealthTech Bio Actives (HTBA) introduced OptiTaste, a taste modulation platform powered by flavonoids. Mauro Trevisani highlighted its three modules:

• Sweetness optimisation

• Balance for flavour enhancement and bitterness control

• Masking, to suppress astringency and off-notes

Jungbunzlauer added to the texture conversation with TayaGel LA, a low-acyl gellan gum known for clarity, suspension, and low usage requirements. Senior scientist Emily Orr said the gum is suitable for food, beverage and even non-food applications.

Edlong brought flavour front and centre, showing off solutions to mask off-notes in plant-based formulas, enhance sweetness and salt perception, and elevate dairy-like profiles.

Science and analysis

At Shimadzu, Dominika Gruszecka walked us through advanced analytical solutions for detecting PFAS, allergens, heavy metals, food fraud and more. Their Nexis GC-2030 supports applications from R&D to final product quality control – even outside the lab.

Looking ahead

FoodBev Media proudly exhibited at IFT FIRST, sharing our global platform with industry professionals and innovators from across the world. We’re already looking forward to returning in 2026 to continue spotlighting the science and stories behind food innovation.