New proteins and natural colour and sweetener substitutes were introduced at the show. Dairy was a central theme — a whey-protein shortage is pushing players into the ingredients business.

Protein and fibre, natural colours and concern over ultra-processed-food labelling were among the themes at this summer’s IFT FIRST expo in Chicago; for dairy, the standout is that the «protein craze» has created a whey-protein shortage, pushing dairy players to bring ingredient arms to the fore, Food Processing reports.

Dairy proteins and alternatives

Leprino Foods, the world’s biggest mozzarella maker, is pushing its ingredients division forward: Leprino Nutrition promoted whey protein concentrates (WPC) and caseinates in protein-fortified cookies, puddings, broccoli-cheddar soup and a ready-to-drink coffee. 

French firm Standing Ovation showed Advanced Casein made by precision fermentation, recently funded by Bel Group and Danone Ventures, hoping for US commercial products by year-end. 

A novel alternative to dairy proteins is rubisco — the «most abundant protein on the planet» — which Leaft Foods extracts at commercial scale for egg-replacement, dairy fortification, bakery and beverages.

Upcycling, colours and sweeteners

The Almond Board of California demonstrated almond-hull powder as a source of protein and fibre after 10 years’ work. One ounce of a «Hullnola» prototype delivered 11g fibre and 4g protein. 

Natural colour replacement was recurring: California Natural Color (owned by Gallo Winery) uses grape and vegetable sources; GRA Nutra’s AuraBC is a fermentation-derived beta-carotene; GNT showed Exberry blues, pinks and violets; Phytolon’s Beetroot Red offers heat and pH stability; and Givaudan showed Everzure, a microalgae-fermented natural blue. 

On sweeteners, Ingredion offered monellin and brazzein sweet proteins (via Oobli) and a higher-protein, lower-sugar Mango Lassi yogurt-drink prototype.

 Icon Foods sampled TagaLite tagatose and Thaumatiq thaumatin; and Nambawan Spain offered Thaûma, a plant-derived protein sweetener. 

Texas A&M’s Ovivive, a clean-label, dairy-free egg-based drink, won the American Egg Board’s 2026 competition.

Source: Food Processing