CHICAGO – The Institute of Food Technologists recently hosted IFT FIRST 2025, drawing food scientists, nutritionists, and product developers from around the globe. With an expanded focus on AI, regulatory shifts, and consumer wellness, this year’s show spotlighted how companies are reformulating products to meet today’s evolving demands.
Three standout themes emerged: the rise of natural colors amid regulatory change, a deeper commitment to fat, salt, and sugar reduction; and a growing industry response to the popularity of GLP-1 medications.
Natural Colors
The demand for natural food dyes continues to surge, accelerated by regulatory changes like the FDA’s January order revoking the authorization to use FD&C Red No. 3 in food effective January 2027. Also of note: on July 14, the FDA approved Gardenia (genipin) blue, derived from the fruit of the gardenia, as a color additive in food and drinks after approving three natural dyes in May.
Noting that California became the first state to pass a bill banning Red No. 3 in 2023 followed by other states in 2025, Dana Osborn, marketing manager at California Natural Color, told The Food Institute that “Manufacturers should soon start the reformulation process in order to meet these deadlines.” Osborn explained that California Natural Color uses a proprietary drying technology for its crystals that deliver a high color concentration, about 5-10X that of a liquid natural color.
“We saw strong interest … from brands exploring plant-based alternatives to synthetic dyes, driven by evolving U.S. regulations,” said Alice Lee, technical marketing manager at GNT USA. LLC.
Replacing synthetics is not a simple swap, however. It requires thoughtful formulation and close collaboration between manufacturers and suppliers to address factors like hue, performance, and supply chain readiness.
Speaking about the importance of taste and scalability in natural colors, FUL Foods CEO Julia Streuli said: “Food and beverage companies don’t want to compromise on vibrancy or taste with natural color solutions,” and FUL Foods can produce a scalable supply of FUL BLU spirulina extract that is tasteless, pH- and heat-stable by sourcing spirulina produced in state-of-the-art photobioreactors and using a patented extraction process.
The extensive news coverage about synthetic dyes is impacting consumers, with over 75% of U.S. shoppers saying they are either concerned or somewhat concerned about consuming food and beverages containing artificial colors.
Fat, Salt, and Sugar Reduction
Health-conscious consumers are driving demand for products that contain less sugar, salt, and fat. IFT FIRST featured panelists discussing the need for more collaboration between researchers and the food industry to advance public health, taste as the number one driver of food choices, and success stories in the industry from reduced sugar beverages to lower-sodium snacks.
On the show floor, Ingredion sampled a Summer Energy Slushie with 50% less sugar made with sustainably sourced stevia (PURECIRCLE Clean Taste Beverage Solution) and supported by other plant-based sweeteners (ERYSTA Erythritol C40 crystalline erythritol and sugar). The slushie also contains no artificial colors or flavors by using KERR by Ingredion’s beet juice and watermelon juice concentrates.
Ajinomoto Health & Nutrition North America, Inc. showcased its new Salt Answer portfolio to reduce sodium by up to 30% while retaining flavor. The four new ingredient blends use proprietary umami and kokumi technologies and are tailored to specific product categories including snacks, sauces, baked goods, and dressings.
Additionally, Grande Custom Ingredients Group offered its all-natural, clean label Grande Bravo functional whey protein concentrate that can partially replace cream and cream cheese in sauces, soups, and dips to reduce up to one-third of fat and calories.
GLP-1-Inspired Formulation
The rise in the number of Americans taking GLP-1 medications like Ozempic and Mounjaro to lose weight are influencing how consumers eat, sparking demand for food and beverage products that support satiety, metabolic health, and portion control through high-protein, high-fiber, and reduced sugar.
During his presentation, Justin Shimek, CEO of Mattson, said that Mattson is pegging the current use of GLP-1 medications in the U.S. at 8.3%, up from 5% in 2023, but that it’s probably underreported. Shimek put GLP-1 users in context, stating that the potential scale of the GLP-1 user population is enormous relative to populations that restaurants already regularly accommodate.
Shimek said over half (52%) of the U.S. population would be eligible for GLP-1 medications when you look at the original intended purposes of treating people with diabetes and weight loss. Shimek said that the upper bound of GLP-1 demand could be enormous despite barriers such as side effects and costs as GLP-1 medications go from injectables into oral formats.
Shimek stated that data from Mattson’s patient panel of current and lapsed GLP-1 users showed that GLP-1 users are eating less (smaller portions, less meals, fewer snacks), experience a reduction in “food noise”, and are looking for accommodation, customization options, and smaller portions when dining out. Among the foodservice concepts shown to its patient panel, Shimek said that “calling out protein or power or something related in the name of the item signals a fit for GLP-1 users.”
Finally, Foodology by Univar Solutions showcased a range of GLP-1-friendly products including a Better-for-You Power Brownie fortified with fiber (Sensus Fruitafit CLR and Sensus Frutalose SF75) and reduced in sugar (Cargill Truvia Stevia RA95).
About the author: Virginia Lee is a food & beverage trendspotter and founder of The Curious Foodie LLC, helping CPG brands, research agencies, and global food companies understand what’s next – so they can make smarter decisions, faster. She has advised companies on innovation and market-entry opportunities in CPG at Euromonitor International, Innova Market Insights, and Brightfield Group.
The Food Institute Podcast
It’s a big world out there – what trends are percolating on the global scene? JP Hartmann, director of Anuga, joined The Food Institute Podcast to discuss the intersection of U.S. and international trends and how the Anuga show is one not to miss.
