Recent developments
New ingredients and polymers
LyondellBasell expanded food-packaging options with Pro-fax EP410C, a polypropylene grade combining high impact and cold-temperature durability with low odor for blow-molded and thermoformed rigid packaging and specialty films. Isobionics Natural alpha-Farnesene 95 from BASF adds a fermentation-derived lime ingredient with over 95% purity, EU/US food-grade compliance (FLAVIS 01.040, FEMA 3839), and certified, pesticide-free supply for beverages and citrus flavors.
Fermentation sourcing strategies
Symrise pursued secure, scalable inputs through a strategic equity investment in Cellibre, gaining preferred access to fermentation platforms for taste ingredients and cosmetic actives, while mitigating crop variability and aligning biotechnology integration with supply-chain resilience and sustainability goals.
Market and financing signals
Symrise reported a 1.4% organic sales growth in Q3 2025 to €1,223 million and narrowed full-year guidance to 2.3%–3.3%, with Taste, Nutrition & Health up 1.2% and Scent & Care up 1.7%. The company identified €40 million 2025 cost savings, issued an €800 million 3.25% Eurobond for early refinancing, and retained investment-grade ratings with stable outlooks.
Application support and standards
Brenntag opened an Innovation & Application Center in Leeds to deliver formulation, application testing, and stability studies for UK and Ireland manufacturers across bakery, dairy, meat, plant-based, ready meals, sauces, and beverages. CEFI has become a member of the International Probiotic Association, aligning prebiotic definitions and regulatory science for chicory inulin and oligofructose across pre-, pro-, and postbiotic categories.
Governance in ingredients
IFF has appointed Brett Icahn and Richard Mulligan to its board under a cooperation agreement, adding audit, transaction, and innovation oversight that could influence portfolio and R&D priorities in flavors and food ingredients.