In the second installment of our series on AI in nutrition, Nutrition Insight speaks with representatives from Brightseed and Nuritas, as well as independent marketing and R&D experts, about the challenges companies face in working with the technology and how to overcome them.

The caffeine-free solution was developed following a selective screening process of various botanicals and includes ashwagandha, ginkgo biloba, holy basil, and oats.

The Memorandum of Understanding (MOU) includes shared tolerance updates, and coordinated traceback for chemical residues and contaminants in meat, poultry, and egg products.

IFT’s 2026 Compensation and Career Path Report shows a profession at a turning point. The report, based on 5,148 responses from food science professionals worldwide, examines salary trends, job satisfaction, benefits, and workplace challenges across industry, academia, government, and nonprofit roles.

Published alongside the EU Protein Action Plan earlier this week, the strategy is intended to keep Europe’s livestock sector “strong and resilient in the long term.” It also responds to pressures around climate, feed imports, disease, consumer expectations, and farm profitability.

The Tetra Pak Bioreactor RF is designed for producers of fermentation-derived ingredients and new food products, including applications using yeast, bacteria, and fungi to convert raw materials into food ingredients. The launch follows Tetra Pak’s acquisition of Bioreactors.net in December 2025.

That demand means natural colors must perform through heat, pH shifts, and storage. Preservation systems must protect food safety and shelf life. Additive elimination must not compromise taste, cost, or scalability. And clean label claims must be backed by credible proof, reliable performance, and practical supply chains.

The shift is being accelerated by several overlapping consumer and industry forces: the rapid rise of GLP-1 medications, sustained demand for protein, interest in metabolic and microbiome health, and mounting pressure to reduce sugar without eroding taste.

The heatwave’s impact extended beyond France. In Belgium, farmers warned that cows and pigs were suffering heat stress, reducing feed intake, milk yields, and growth rates. The rolling effects are expected to result in losses for dairy and meat production. 

For F&B formulators, this shift is opening new white space around everyday formats that support muscle, strength, recovery, and mobility. Dairy drinks, ready-to-drink beverages, and functional snacks are becoming potential carriers for ingredients once more commonly associated with sports nutrition or supplement aisles.

The citrus-derived sweetener complex will make its debut at IFT FIRST in Chicago, US, later this month. HTBA will showcase the ingredient to product developers, R&D teams, and procurement specialists seeking solutions for zero- and reduced-sugar innovation.

While SEI says the report reflects the best independent evidence available, the International Platform of Insects for Food and Feed (IPIFF) argues it “misrepresents” the sector by relying on outdated data.

The Office of Management and Budget’s (OMB) proposed rule, published in the Federal Register on May 29, 2026, would make sweeping changes to the Uniform Guidance — the government-wide framework that governs how federal grants and other financial assistance are awarded and managed. 

The initiative responds to a major challenge in the food system: while AI systems are increasingly used to speed up more sustainable F&B NPD, they can lack the integrated data needed to reliably predict key consumer outcomes like taste and texture. This can limit consumer adoption of these products.