IPPE 2026: ‘Old’ ingredients, new arguments

Old ingredients are not outdated, but our thinking about them might be.

Professional headshot of a middle-aged man wearing glasses and a brown jacket with plaid shirt Headshot
Ioannis Mavromichalis
February 9, 2026
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chayakorn | AdobeStock.com

The nutrition program at the 2026 International Production & Processing Expo (IPPE) gave “old” ingredients something they rarely get: a second interrogation. Not a nostalgic celebration, not a price-driven panic, but a real attempt to ask why long-established ingredients sometimes deliver surprising results.

The American Feed Industry Association’s (AFIA) session, “New Understanding About ‘Old’ Ingredients,” did something the feed industry should do more often: connect the dots between research, formulation and the uncomfortable mismatch between lab/office expectations and production reality.

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