ISM 2026: Cocoa, Vegan, Sugar Reformulation скачать в хорошем качестве

ISM 2026: Cocoa, Vegan, Sugar Reformulation

Price volatility is forcing confectionery to rethink its default playbook. At ISM 2026, ingredient replacements are no longer “nice to have.” They are becoming core risk management and reformulation strategy. This ISM 2026 recap from Cologne features Missy Green, editor of The World of Food Ingredients, highlighting how confectionery is being reformulated. It covers cocoa alternatives like ChoViva, gelatin-free systems for vegan and broader compliance needs, and sugar reduction supported by functional ingredients like prebiotic fiber and resistant dextrin. Bottom line: manufacturers are scaling solutions that protect taste and labeling while strengthening resilience and sustainability. 🔍 Topics covered include: 00:00 ISM 2026 ingredient shifts 00:13 Cocoa alternatives and price volatility 00:55 Vegan reformulation for wider markets 02:35 Natural sugar alternatives and dates 03:05 Sweeteners plus functional fiber for gut health 03:33 Sugar-reduced systems and sweetener blends 04:27 Fiber and prebiotics as the next driver 👉 Want more industry insights? Subscribe to Food Ingredients First for the latest updates on food innovation, trends, and expert interviews! 🎥 Original Video: https://www.foodingredientsfirst.com/... #foodingredients #reformulation #cleanlabel #functionalingredients #sustainability