As more than 1000 exhibitors begin to showcase their latest advances in food science and ingredient technology at IFT FIRST 2026, one message seems to be emerging across the industry: manufacturers are looking for ingredients that deliver on health, functionality and sustainability without compromising taste or processing performance.
Hosted by the Institute of Food Technologists (IFT), the annual event has returned to McCormick Place in Chicago from 13-15 July, bringing together scientists, ingredient suppliers, formulators and manufacturers to explore the future of food innovation.
Alongside scientific sessions covering topics such as AI, sustainability and consumer trends, exhibitors will unveil technologies designed to help brands navigate evolving regulatory requirements and changing consumer expectations.
As this year's event opens its doors, Nutraceutical Business Review highlights five ingredient trends expected to dominate IFT FIRST 2026.
1) Natural colours continue their rapid rise
As manufacturers accelerate the transition away from synthetic food dyes, naturally derived colour solutions are expected to remain one of the biggest talking points at IFT FIRST.
Not yet a Subscriber?
This is a small extract of the full article which is available ONLY to premium content subscribers. Click below to get premium content on Nutraceutical Business Review.
Subscribe now Already a subscriber? Sign in here.
