BELL FLAVORS & FRAGRANCES

The company’s Spark–Ignites Creativity, Inspires Senses platform announced its 2026 Micro Trends, each representing localized shifts happening in markets, regions, and categories that directly impact today’s consumer experiences. As part of its Macro Trends—cultural shifts that shape consumer behaviors—its Micro Trends reflect what’s taking place now, revealing six refreshed trends unfolding across the U.S.

SOMIC PACKAGING

The packaging equipment company has announced the hiring of two industry veterans. Roy Hoke has joined the company in the newly created position of Southeast regional sales manager, and Joshua Larson is serving as the after-sales and service manager. Hoke has spent 28 years in the industry working with food and beverage products, and Larson brings cartoning and case packing experience to the job. Both will report to CEO Peter Fox.

CSM INGREDIENTS

The Nexture company has introduced Nuaré, a new carob-based range of cocoa alternatives designed to unlock untapped creative potential in baking formulations while also addressing market volatility concerns and growing sustainability demands. The Nuaré range was officially presented at Food Ingredients Europe 2025 in Paris, where the brand participated together with HIFOOD and Vitalfood by Italcanditi at Nexture’s booth.

TATE & LYLE

The ingredient solutions company has released new consumer research exploring how GLP-1 medications are reshaping eating behaviors—and what food and beverage manufacturers can do to meet evolving consumer expectations. Conducted among 500 active and former GLP-1 users across North America, the proprietary research set out to identify unmet consumption needs and support healthier, more sustainable long-term habits.

OTERRA

The supplier of natural colors and color solutions and Swiss innovator Seprify announced a strategic commercial partnership to market a plant-based white coloring that can replace titanium dioxide in food applications. By integrating Seprify’s patented cellulose-based technology, the company will offer customers a clean-label and renewable alternative that aims to match the opacity, brightness, and whitening effect of titanium dioxide, while significantly reducing environmental impact.

ARLA FOOD INGREDIENTS

The company highlighted its capabilities in milk and whey protein innovation with new high-protein food and beverage concepts at Fi Europe this month in Paris. It showcased an Innovation Spotlight area featuring baked goods with no added sugar: a gluten-free high-protein cookie with a soft texture, as well as a high-protein brownie with a fudgy texture.