This year’s IFT FIRST® Annual Event and Expo was abuzz with innovative thinking, and Grande Custom Ingredients Group was right in the middle of it. From our booth on the expo floor to the packed education sessions, our team had countless conversations with food scientists, R&D leaders and product developers, all eager to discuss the formulation trends shaping the future of food.
We walked away with powerful insights, including six standout trends that reaffirm why functional, clean-label ingredients are more essential than ever.
Keynote Reflections: From CAT to CHAT
Overall, the keynote presentations set a thoughtful tone for the rest of the show and challenged people to think bigger, not just about what we make, but how and why we make it.
Michiel Bakker, President of the Culinary Institute of America, made waves with his keynote address. His insights on the importance of food and beverage businesses balancing profitability with public health and consumer demands struck a chord.
One of the key takeaways was a shift in mindset from CAT (Convenient, Affordable, Tasty) to a more evolved framework called CHAT, which adds Healthy and Accessible into the equation (Convenient, Healthy, Accessible, Tasty). It really sparked some reflection around what we at Grande Custom Ingredients Group prioritize when creating ingredients. The conversation wasn't just about how we make things taste good or help keep costs down, but also about how we make food that’s better for more people.
A quote from Bakker resonated with our team:
“You’re not responsible for changing the whole food system, but you are responsible for your piece of it.”
He reminded people that even in roles that might feel small in the grand scheme, our daily decisions still shape the future of food. Whether it's through ingredient choices, product design, or innovation strategy, we each play a part.
Another theme was the idea of designing food as an experience, not just a product. Bakker emphasized creating emotional connections with food, thinking beyond functionality or trendiness, and leaning into storytelling, culture and the human side of eating.
Going Beyond Clean Label
Clean label has been a given for the last decade or more, but just because something is clean label doesn’t mean it’s healthy.
Numerous exhibitors emphasized their ingredients’ natural properties, health benefits and overall product quality. Many promoted “free-from” products, having removed flavor maskers and chemical-sounding ingredients.
Natural sweeteners and food coloring alternatives were everywhere. There’s a real appetite for innovation, especially as brands prep for global regulatory shifts. There were lots of solutions offered for sugar reduction and cleaner labeling, suggesting that reformulations are picking up speed across categories.
Reformulation is HOT!
Uncertainty over looming FDA regulations to ban petroleum-based food dyes in the nation’s food supply is prompting many companies to reformulate using approved natural food coloring.
The rush to reformulate isn’t just about including natural flavors and dyes. Brands are taking the opportunity to make their whole system "better" for consumers, as they pay attention to everything on the ingredient list. As we spoke with food scientists and attendees, their interest in replacing other ingredients in their formulations is heightened. The sentiment, in general, is, “We already need to change the label, so why not look at improving our formulation and cleaning up other ingredients at the same time?”
It sparked conversations over how to replace gums, starches and thickeners in creamy applications with Grande Bravo®, our all-natural functional whey protein concentrate (WPC) that delivers superior viscosity and water-holding properties.
Changing labels? Considering reformulating? Let’s talk.
Protein, Protein, Protein
Everywhere you looked, it seemed like protein was in view. No doubt, it’s in demand. However, many conversations included laments about how commodity WPI and WPC 80 can only take them so far.
Formulators realize that there is a downside to many high-protein formulations: texture can be dry and brittle, and it can taste “off.” That’s why the idea of "layering" proteins was a popular topic — mixing different types of protein and varying amounts to get to the desired protein level without the downsides of using only one type.
For example, visitors to our booth were intrigued by the concept of combining a high-protein ingredient like whey protein isolate (WPI) with a small amount of Grande Bravo functional WPC to deliver a greater sensory experience. The result is better texture, creaminess and dairy flavors without compromising clean labels.
There was also an openness to explore texture in high-protein products. Many asked about using our WPCrisp®, a high-protein whey crisp, in products besides bars. Makers of bakery products, hot cereals and snacks are exploring new possibilities by adding crunch and clean flavor to their formulations.
RELATED: How are Whey Protein Crisps Made?
The emphasis on protein was echoed in a compelling Taste of Science presentation by my colleague, John Sweeney, titled “Not All Proteins Are Created Equal.” He emphasized the importance of understanding protein functionality and digestibility, not just the grams on the label, and how different proteins behave in formulations. It was a strong reminder that choosing the right protein is critical to product success.
More Function, Less Flash
In years past, IFT FIRST featured many products that got people talking about their out-of-the-box concepts. This year’s show felt more intentional with less flash, more substance.
Companies are being careful not to latch on to flashy trends because the novelty wears off quickly. Formulators also care about what needs to be added to trendy ingredients to make them work.
You can't just say something is “new” or “plant-based” and expect it to sell anymore. You have to have good flavor, good texture, good price points, and be able to back up your manufacturing processes. Consumers aren’t just going to believe "you are green and therefore better." Many were burned when purchasing plant-based products that failed miserably when trying to mimic real meat, for example.
And, quite frankly, real food like whey/dairy is fighting back. Consumers continue to purchase products containing whey protein at more than double the rate of plant proteins, and its CAGR at 7.5% through 2032 is projected to outpace plant proteins (6.37%).
Consumers trust whey protein, and formulators do, too. It’s familiar, flavorful and functional.
Plant Proteins: Flavor First
Soy, pea, and fava are still well-represented at IFT FIRST, but what stood out was the focus on making them taste good, not just functional.
Plant proteins have matured, yet still have a long way to go to achieve the same flavor and texture as the foods they’re trying to mimic. Marketing messages can only do so much to convince consumers that a plant-based version of their favorite food tastes as good. And if the product inside the packaging doesn’t live up to those claims, they won’t buy it again.
Whey protein doesn’t have that issue. It tastes good naturally, without having to use masking agents or flavor enhancers. After tasting WPCrisp bar samples at our IFT FIRST booth, many sighed in relief, thankful for a real, simple and clean formulation that performed and tasted great.
Formulators and consumers understand that whey protein is the gold standard. It’s the ingredient that all those “alternatives” are trying to imitate without success. So, why not go with the real thing in the first place?
As the industry continues to evolve, one thing remains clear: product developers are being challenged to do more with fewer ingredients. They also need to do it cleaner, faster and better. That’s where Grande comes in. Whether you're navigating a reformulation, developing a new product, or looking to improve texture, nutrition or shelf life, our team is here to help. Reach out to discuss your toughest formulation challenge, and let’s find the solution together.
