Food Science & Technology Week 2026

Presenters: Matt Flavel (The Product Makers) and Dan Dias (Deakin University)

AIFST’s New Frontiers in Ingredient Innovation for Food Safety webinar highlighted the opportunities and challenges of using natural ingredients to support food safety, product innovation and consumer trust.

Key Messages

1. Consumer demand for natural ingredients continues to grow

A major theme throughout the webinar was that consumers have a strong preference for natural products, driven by both rational and emotional factors.

Key trends highlighted included:

• Gen Z and Millennials are significantly more likely to purchase products based on perceptions of naturalness.
• "Clean label" and natural positioning remain among the strongest growth drivers in FMCG markets.
• Growth in GLP-1 usage is expected to further increase demand for nutrient-dense, minimally processed foods.
• Consumers often associate natural products with safety, sustainability and health, regardless of whether those assumptions are always scientifically justified.

2. Natural does not automatically mean safer or better

The presenters stressed the importance of evidence-based evaluation.

Key points:

• Natural ingredients are not inherently safer, more effective or more sustainable than synthetic alternatives.
• Many natural compounds can be toxic at certain doses.
• Scientific assessment, regulatory oversight and appropriate formulation remain essential.
• Consumer perceptions of safety should not replace rigorous safety assessment.

3. Natural products present opportunities for food safety innovation

Emerging natural compounds may provide alternatives to conventional antimicrobials and preservatives.

Potential applications discussed included:

• Antimicrobial food packaging.
• Shelf-life extension technologies.
• Food preservation systems.
• Livestock and agricultural applications.
• Novel bioactive ingredients that may reduce reliance on conventional antibiotics.

The presenters noted particular interest in compounds for which microbial resistance has not yet developed.

4. Sugarcane was presented as a promising source of bioactive ingredients

Matt Flavel highlighted Australian sugarcane as an example of a scalable and sustainable source of natural compounds.

Advantages include:

• Large and reliable supply.
• Established food safety history.
• Consistent raw material quality.
• Existing agricultural and processing infrastructure.
• Potential source of bioactive compounds with food safety and health applications.

5. Translating discoveries into commercial products remains challenging

A significant discussion focused on barriers to commercialisation.

Key bottlenecks include:

• Sustainable sourcing of raw materials.
• Consistency of ingredient quality.
• Processing requirements to improve functionality and bioavailability.
• Demonstrating safety.
• Regulatory approval pathways.
• Cost of manufacture.
• Ensuring the ingredient solves a genuine industry or consumer problem.

The presenters emphasised that many promising compounds fail because there is no clear commercial need or market demand.

6. Nutraceuticals sit between foods and pharmaceuticals

The webinar explored the growing nutraceutical category.

Key observations:

• Nutraceuticals are generally intended to support health rather than treat disease.
• They may include bioactive ingredients, vitamins, minerals and functional food components.
• Regulatory classification differs between countries.
• In Australia, products are generally regulated either as foods or therapeutic goods rather than as a distinct "nutraceutical" category.

7. Education remains critical

A recurring message was the need for better consumer understanding of food science.

The presenters noted:

• Consumers cannot reasonably assess ingredient safety themselves.
• Food scientists, regulators and manufacturers have responsibility for ensuring products are safe and appropriately formulated.
• Improved communication is needed to bridge the gap between scientific evidence and consumer perceptions.

Key Takeaways for Food Industry Professionals

1. Natural ingredient innovation remains a major growth opportunity.
2. Consumer demand for clean-label products is unlikely to diminish.
3. Scientific evidence must underpin claims about natural products.
4. Novel bioactive compounds may offer new food safety solutions.
5. Commercial success requires scalability, safety, consistency and clear consumer benefit.
6. Food scientists have an important role in educating consumers and maintaining trust in the food system.

The webinar highlighted a growing convergence between food safety, natural ingredient innovation, consumer preferences and health-focused product development. While natural ingredients offer exciting opportunities, successful innovation will depend on balancing consumer expectations with robust science, regulatory compliance and practical commercialisation pathways.