ucts compliant without sacrificing sensory appeal.

Meeting the health-conscious consumer

GLP-1 usersare reshaping food and beverage demand, while shoppers broadly seek lower sugar, more protein and label-friendly bakery options. The prototypes reflect how IFF translates consumer and regulatory insights into market-ready products, featuring better-for-you concepts like high-protein tortillas and consumer-validated nutrition bars fortified withSOLAE®SUPRO®soy protein andLITESSE®ULTRA prebiotic fiber.

Breakthrough baking technologies debut

IFF will debut DANISCO®GRINDSTED®Pectin FB 420, a bake-stable pectin made from citrus peels. This naturally sourced, label-friendly alternative to starch enhances flavor release and mouthfeel, while delivering a bright, glossy texture in reduced-sugar bakery applications. Also launching isPOWERFRESH®ACE 2000, a next-generation fresh-keeping enzyme that improves bread softness, resilience an
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