Taste, texture and technology trend at IFT FIRST

KANSAS CITY — Manufacturers are navigating a rapidly changing marketplace shaped by evolving consumer expectations on health, nutrition and pleasure. At IFT FIRST 2026, the Institute of Technologists’ annual meeting and expo that recently took place in Chicago, suppliers exhibited solutions to assist in formulating products that today’s consumers want. Demand is growing for products that deliver more benefits in less volume while still providing an enjoyable eating experience.

“Manufacturers today are balancing a complex set of priorities,” said Papao Saisnith, marketing director Americas, Tate & Lyle, Hoffman Estates, Ill. “Today’s marketplace demands products that support health goals, deliver exceptional eating experiences and provide value. At the same time, manufacturers face ongoing formulation, supply chain and cost pressures.”

Many of today’s shoppers want indulgent foods that are nutrient dense.

“Current market trends are driving demand for convenient, on-the-go options that support wellness while still delivering the flavors and textures consumers expect,” said Andrew Hart, director of strategic marketing and business development, Balchem, Montvale, NJ. “Healthy snacking has become a daily ritual, while functional beverages are redefining the drinks category as brands race to deliver products that go beyond hydration.”

Many shoppers also want to feel in control and have options that meet personal preferences.

“Today’s consumers want to feel equipped,” said Keith Albright, senior insights manager, Cargill, Minneapolis. “The consumer is ready for the ‘why’ of needing a nutrient.”

Current trends typically influence what suppliers showcase at expositions like IFT. But current may no longer be enough. Forecasting the future based on today’s conversations and curiosities also should be factored into product innovation.

This year, GLP-1, the fastest-adopted diet trend in US history, according to data from Tastewise, made its mark at the annual conference. Retail brands were not prepared for how quickly GLP-1 usage would grow, said Alon Chen, founder and chief executive officer of Tastewise, a market research company.

He said foodservice has responded faster than consumer packaged goods companies, and artificial intelligence (AI) can assist companies with catching up to GLP-1 users and their needs.

Chen said it took Weight Watchers 20 years to reach 10% of US adults. It took the keto diet five years, and it’s been less than two years for GLP-1 to make an impact on the marketplace.

On the science side, what holds up is formulation and stability, along with claim defensibility. What works for consumers is belief, occasion and audience, Chen said. Such products build demand and velocity.

During a keynote session on the last day of IFT FIRST, Chen explained that agentic intelligence is transforming how companies innovate, collaborate and respond to consumer demand. It is necessary to keep up with the marketplace, especially with rapid consumer adaptation to trends.

Agentic intelligence can help identify those trends faster and enable companies to act faster, too. Agentic AI is a type of AI that runs independently with little human intervention.

Chen said the rapid emergence of agentic AI agents is creating both opportunities and urgency for food and beverage companies. Research and development teams can get faster access to consumer insights that might previously have taken months, he said.

The emergence of agentic AI is creating opportunities for R&D teams to get faster access to consumer insights -- like natural color preferences -- that might previously have taken months, said Tastewise's Alon Chen.

Many IFT exhibitors showcased prototypes that support consumer health goals while maintaining taste, texture, appearance and enjoyment. Edison, NJ-based AAK sampled a deconstructed Dubai-style chocolate dessert. The product speaks to global flavor trends in a portion-controlled format. It’s a sweet and salty treat that starts with a base layer of a puff pastry pie crust dipped in a compound chocolate coating — an alternative for cocoa butter — and topped with a Dubai-style filling.

“Our specialized plant-based fat and oil portfolio allows manufacturers to deliver great-tasting foods and beverages that consumers will love while providing labeling benefits such as 100% plant-based, non-GMO and more,” said Joe Campbell, vice president, go-to-market at AAK USA and Canada. “In baked goods, fats and oils play a vital role in dictating crumb structure, tenderness and moisture, while in confectionery, they act as structuring agents that control meltdown, gloss and stability.”

CII Foods, Leavenworth, Kan., showcased its inclusions made from a variety of plant-based protein sources, including pea, fava and wheat. These crisps are intended to boost protein and fiber levels, helping manufacturers develop more health-forward snack products.

“We can also incorporate health and wellness ingredients into our crisps to support functional positioning,” said Mackenzie Leith, marketing manager at CII Foods. “One example is a blend of dietary fiber, prebiotics and minerals designed to help support satiety and a healthy gut microbiome. For consumers coming off GLP-1 medications, better-for-you snack options that help address returning hunger can be especially appealing, and crisps offer a flavorful way to deliver those benefits.”

Scott Cowger, vice president-national sales manager at CII Foods, added, “The crisps allow manufacturers to easily add texture and nutrition to their product. The crisps are both shelf- and bake-stable and are custom crafted to meet health and wellness targets.”

Balchem demonstrated how spray-dried lipid powders can enhance taste, texture and functionality across high-protein, high-fiber functional foods and beverages.

The company sampled another Dubai chocolate-inspired treat: clusters featuring milk protein crisps, which are intended to optimize mouthfeel and flavor. The concept demonstrated how brands can create nutrient-dense products without sacrificing taste and texture.

International Food Products Corp., Springfield, Mo., sampled a dairy-based coffee slushie alongside three plant-based flavored lattes topped with caramel and chocolate drizzle. The coffee-inspired applications highlighted the benefits of added fiber, protein fortification, sugar-free sweeteners, natural cocoa and starch texturizer solutions, demonstrating how innovative ingredients can elevate both product performance and consumer appeal.

Ingredion Inc., Westchester, Ill., offered a savory breakfast biscuit with 8 grams of pea protein and 3 grams of fiber into a bite-size portion for reduced appetites. To satisfy cravings for global flavors and crunch, the company developed a miso tomato pie pasta crisp. One serving provides 6 grams of protein and 5 grams of fiber.

Ingredion also offered a clean label, black garlic apricot barbecue sauce that delivered on sweet taste and creamy texture without the added sugar found in traditional sauces.

The company’s mango lassi drinkable yogurt prototype demonstrated how brands can deliver the creamy, indulgent experience consumers expect while meeting today’s demand for protein, clean labels and reduced sugar.

“It’s proof that better nutrition doesn’t have to come at the expense of sensory appeal,” said said Leaslie Carr, senior director of customer innovation, texture and healthful solutions at Ingredion.