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Researcher on nutrition ingredient

Nutrition experts urge scientific validation of AI-generated ingredient innovations

AI can compress discovery timelines in nutrition innovation and generate a wealth of new ideas. However, industry experts underscore that successful use of the technology requires scientific validation of AI-generated insights, high-quality data, human oversight, and clear communication on its use to customers. 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. 
Man drinking fiber supplement
Fiber demand soars in GLP-1 companion products, synbiotic gummies & precision prebiotics
Fiber no longer belongs solely in the realm of gut health, but has expanded to support diverse claims as ingredient innovation is continually refined. Driven by social media trends like “fibermaxxing,” growing consumer needs for GLP-1 companion products, and demand for multi-benefit formulations, the fiber market is expanding with new functionalities. Nutrition Insight speaks to Roquette, Beneo, Ingredion, and TopGum Industries about how scientifically backed fibers are expanding beyond traditional applications into functional beverages, weight management platforms, and better-for-you confectionery.
Dog food
Golden Child’s R&D VP unpacks “humanized” pet nutrition and microbiome science
As pet owners increasingly demand science-backed, health-first nutrition for their furry family members, innovative brands are raising the bar. In light of the growing “humanization” of pet nutrition, Golden Child shares insights on designing health-optimized, functional animal diets and wellness supplement regimes for dogs and cats. Nutrition Insight speaks to Blaire Aldridge, VP of R&D at Golden Child, who holds a Ph.D. in monogastric nutrition from Purdue University, US, and is a former senior manager of the Nutrition Platform team at Nestlé Purina.
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Beyond Leaf & Root
Beyond the root vs leaf debate lies a deeper question: how should Ashwagandha be evaluated? This whitepaper examines standardized ashwagandha root and leaf extract through the lens of safety, characterization, and clinical relevance. Download now to explore the science driving responsible botanical innovation.

This Technical Paper is brought to you by Arjuna Natural Pvt. Ltd.
Whey Collagen The Protein power couple
Whey & Collagen: The Protein Power Couple
A perfect match. Whey and collagen blends are stepping into the spotlight, driven by economic strains in the whey market but also by the undeniable, increasing awareness of collagen peptides and their benefits. Discover how the right blend can offer comprehensive joint support, promote holistic well-being—spanning beauty from within, gut comfort, and even improved sleep—or drive metabolic wellness through effective glucose spike management and natural GLP-1 production.
By adding value through price optimization, formulation advantages, and additional health benefits, blending whey protein with premium, science-based collagen peptides such as Peptan® or Nextida® GC holds the potential to be a game-changer. Whether you are developing sports nutrition beverages, functional foods, or holistic health supplements, this session will reveal how leveraging this dynamic mix can help your products stand out on the shelf.
Marina Crocker, Hilmar
Hilmar: Tight supply and growing demand boost US whey protein competitiveness in Europe

Marina Crocker, senior director of Product Category and Marketing at Hilmar, highlights how a tight global supply and rising demand have improved the competitiveness of US whey proteins in Europe. As a result, the company debuted as an exhibitor at Vitafoods Europe this year, showcasing protein coffee and functional drinks. Crocker links the growing demand to GLP-1-driven protein consumption and increasing interest in protein-fortified foods and beverages.

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Young adults and aging populations drive food-related GHG emissions, study...
Woman buying meat in the supermarket
A study has found age to be an important factor in shaping food-related greenhouse gas (GHG) emissions, driven by differences in nutritional needs, demographic change, and dietary patterns. Adolescents and young adults showed the highest dietary GHG emissions per capita globally. Another contributing factor is the expanding senior population in high-income countries. The international study was carried out by researchers from institutions across Germany, the UK, the Netherlands, China, and Hong Kong. They compared dietary emissions and nutritional quality across 149 countries and included 22 age groups between five time periods spanning 2000 and 2019.
US FDA urges infant formula industry to strengthen supplier safety after...
Infant drinking formula from bottle
The US FDA has published a letter to the infant formula industry and its supply chain partners to ensure increased safety of formula and ingredients, following multiple recent public health-threatening events. There have been multiple outbreaks of infant botulism with different brands of infant formula, which has led the FDA to investigate the ingredient supplier shared by the companies.
Global experts launch policy roadmap to improve children’s health and diets in...
smiling girl snacking on paprika at table
The Let’s Fix Our Food (LFOF) Consortium has launched a policy document outlining actions to promote healthier diets and food environments for children and adolescents in India. 
Experts urge longer EU funding horizons to boost food and nutrition innovation
Business analysists discussing funding
A Finnish longitudinal study has found that public research, development, and innovation (RDI) subsidies have a significant impact on companies’ innovations. It underscores that the results are seen in the long term. Nutrition Insight speaks to the study lead from the University of Oulu to discuss how the findings are relevant for food and nutrition innovation, especially since governments in Europe find it challenging to justify long-term public funding due to expectations of fast results. 
Ultra-processed foods leave behind metabolic “signature” in blood, study finds
Ultra-processed foods
Ultra-processed food (UPF) consumption leaves behind a distinct metabolic “signature” in the blood, associated with potentially adverse health conditions, according to findings from a new internationally led study. To learn more, Nutrition Insight speaks to study co-author Jessica Blanco-López, Ph.D., head of the Research Department at the School of Medicine, Universidad Francisco Marroquín, Guatemala. She has a background in pediatrics and oncology, which led her to become involved in studies related to nutrition and metabolism.
How Danone is pushing Silk Protein beyond the plant-based niche to compete with...
Danone office building.

Food Ingredients First

Danone’s Silk is extending its high-protein platform across dairy-adjacent and functional beverage categories, betting that complete plant protein, fiber, and familiar formats can attract mainstream consumers. Kallie Goodwin, plant-based food and beverage lead at Danone USA, tells Food Ingredients First how nutrition-led innovation and retailer insights are helping the brand compete with traditional dairy. Protein has moved beyond sports nutrition, while plant-based purchasing is no longer limited to vegetarian or vegan consumers. Danone USA sees the convergence of these trends as an opening to reposition Silk from a dairy alternative into a broader functional nutrition platform. “Danone sees a significant opportunity for plant-based products at the intersection of two converging trends: increasing interest in food and beverages that deliver functional, nutrient-dense benefits and growing consumer demand for protein,” says Goodwin. 
Highlighted features
Man using AI for ingredient discovery
New Product Development
Unpacking how AI reshapes nutrition innovation from...
AI has made its mark on the nutrition industry, from consumers increasingly using the technology for personalized advice to businesses leveraging it in product development and marketing. In this first installment on AI’s role in nutrition, Nutrition Insight explores the tool’s potential from new ingredient discovery to commercialization with experts from AI-powered nutraceutical suppliers Brightseed and Nuritas, as well as marketing and AI strategy experts. 
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Nutrition & Health News
Is fiber the “next protein”? Roquette unpacks how brands...
Roquette’s recent webinar highlighted that fiber is becoming the “cornerstone” of future gut health innovation. Nutrition Insight speaks with the co-presenter, Iva François, global product marketing leader of Fibers at the French company, to learn why supplement and food brands must shift toward clinically validated prebiotic solutions as scientific definitions evolve. “The key takeaway from the webinar is that fiber has become the foundation of gut health innovation, moving beyond a nutritional recommendation to a major consumer-driven health platform.” 
Business analysists discussing funding
Tech & Innovation
Experts urge longer EU funding horizons to boost food and...
A Finnish longitudinal study has found that public research, development, and innovation (RDI) subsidies have a significant impact on companies’ innovations. It underscores that the results are seen in the long term. Nutrition Insight speaks to the study lead from the University of Oulu to discuss how the findings are relevant for food and nutrition innovation, especially since governments in Europe find it challenging to justify long-term public funding due to expectations of fast results. 

Nutrition focus

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Beauty-boosting nutritionJul2026

Innova Market Insights data reveals that consumers are increasingly prioritizing skin health, with many already using supplements to support it. This growing interest is driving innovation in the beau...

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Gut friendly fiber Jul 2026

Innova Market Insights data indicates an 11% average annual growth in sports nutrition and supplement launches featuring fiber ingredients, high/source of fiber claims and/or digestive health claims, between April 2021 and March 2026. Sports bars led the top subcategories, followed by probiotic supplements, while sports protein-based RTD launches are emerging. Oligofructose was the most widely used fiber ingredient, while tapioca fiber and chicory root fiber are gaining ground.

Trend analysis

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Cognitive supplement trendsJul 2026

Innova Market Insights data indicates that cognitive supplement launches are on the rise, with 4% increase in growth from April 2021 to March 2026. This relates to consumers’ interest in improving focus, and especially brain health claims, which were gaining momentum in women’s supplement claims.

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Marina Crocker, Hilmar
Video04:53
Hilmar: Tight supply and growing demand boost US whey protein competitiveness in Europe

Marina Crocker, senior director of Product Category and Marketing at Hilmar, highlights how a tight global supply and rising demand have improved the competitiveness of US whey proteins in Europe. As a result, the company debuted as an exhibitor at Vitafoods Europe this year, showcasing protein...

Dr. Torsten Grothe, Mibelle Biochemistry
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Mibelle Biochemistry: Water-soluble collagen booster expands skin health from within applications
Jordi Riera, Kaneka Probiotics
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Whey Collagen The Protein power couple
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Whey & Collagen: The Protein Power Couple
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