Trendspotting at Fi Europe: Your guide to the biggest food and drink trends of 2025

Trendspotting at Fi Europe

Your guide to the biggest food and drink trends of 2025

Exploring Innova’s Top 10 food and drink trends for 2025

Harnessing the untapped benefits of lesser-known ingredients

Improving consumer perceptions of ultra-processed foods

Interview with Emma Schofield, Associate Director – Global Food Science, Mintel

SPONSORED CONTENT

Kikkoman soy sauce supports salt-reduction without compromise

Interview with Hiroki Umezawa, Sales and Marketing Manager, Kikkoman Trading Europe GmbH

Younger consumers are ‘the overlooked element’ of healthy ageing

Interview with Mike Hughes, Head of Research and Insight, FMCG Gurus

PepsiCo: Closing the nutrition gap through innovation

Interview with Marianne O’Shea, Vice President, Global Life Sciences, PepsiCo

The challenges and opportunities of NPD for metabolic health

Welcome to the healthspan era: Which functional ingredients have the biggest potential?

Interview with Kathryn Peters, Head of Industry Relations, SPINS

How social media fosters consumer engagement

Interview with Linda Lichtmess, Consultant, Euromonitor International

Introduction

Fi Europe is one of the world’s biggest ingredient trade shows bringing together over 1,500 exhibitors from the food, beverage, and nutrition sectors. It attracts over 25,000 visitors every year from more than 135 countries and provides attendees with more than 40 hours of engaging content in the form of data-packed presentations, expert-led panel discussions, and C-suite fireside chats.

This makes it the ideal place to scout out the biggest trends and innovations that are shaping the future of the industry.

This trend insights guide shines a spotlight on the most important innovations seen at Fi Europe 2024 and highlights the best of the event’s varied programme. We have collated interviews with leading trend experts and market analysts from Fi Europe, helping your company identify the most important trends and issues that will impact the industry throughout 2025.

In this trend guide, we also look at the finalists of the Fi Europe Innovation Awards and Startup Challenge, both of which celebrate the companies, researchers, and organisations breaking new ground in food and beverage ingredient development.

Exploring Innova’s Top 10 food and drink trends for 2025

At Fi Europe, Innova Market Insights shared its top food and drink trends for 2025, giving examples and highlighting how brands can tap into each one.

Innova began conducting consumer research for its 2025 trend predictions in May, enriching this with information from its product database that tracks ingredients, flavours, claims, and more on over 400,000 products in over 90 countries.

Trend # 1: Ingredients and Beyond

The number one trend for 2025 puts the spotlight on ingredients.

“As the world divides into smaller and smaller niches, we see that consumers […] are now looking for elevated ingredients, they are looking for high quality ones and [asking] how ingredients interact with other ones,” said Lu Ann Williams, director of insights at Innova Market Insights.

This can be clearly seen in the protein trend and how it has evolved to become more sophisticated.

“It’s getting to the point where [a protein claim] is […] not a differentiator anymore. It’s easy to replicate, it lacks identity. But if you want to stand out, focusing on the quality of these ingredients –if it’s protein or anything else – is a way to do that,” she added.

Williams gave the example of one product that, rather than simply saying on-pack “30 g of protein”, it said “30 g of sustained absorption protein”.

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Trend # 2: Precision Wellness

Consumers are increasingly taking a very personal precision approach to their own nutrition, tailoring food choices to their lifestyle, their life stage, or a specific health condition.

Innova analysts have seen a huge increase in products with “a female positioning”, such as products for menopause. Another big topic is weight management.

“This year, consumers have told us [weight loss] is their top concern and this is applicable across the 11 countries we did this study in,” Williams said.

The rise of GLP-1 drugs will be a big opportunity for the industry as people look for targeted nutrition solutions to support them in their weight-loss journey.

“If you’re going to eat less food, you’re going to have to eat higher quality food or you will risk being malnourished and losing muscle mass, and so on,” said Williams. “We see very fast growth in products with a weight management claim and we see opportunities for specialised approaches to this.”

Trend # 3: Wildly Inventive

Innova’s market research shows that consumers are still interested in food experiences.

More than 40% of people say they are looking for “crazy creations that give them this ultimate indulgent experience”, Williams said, while 40% are looking for rich flavours and one-third want interesting flavour combinations.

One such example was the limited-edition Oreoflavoured Coca-Cola drink launched in 2024.

Innova is also seeing increasing “cross-category mash-ups” such as a cookie dough-flavoured mochi that blends bakery and desserts; a cinnamon toast-flavoured rub for bacon in the US that blends bakery and meat; and tempeh-based snack chips in Thailand, blending snacks and a meat alternative.

Trend # 4: Flourish from Within

Digestive and gut health is the number one benefit consumers are seeking when buying functional food and beverages, according to Innova, which has noted an 8% increase in digestive and gut health claims globally.

A number of functional product launches highlight the versatility of this trend in terms of category penetration: Williams highlighted a hydration beverage with 3 g of added prebiotic fibre; an Actimel probiotic product with a prominent vitamin D claim; and even a popcorn snack with a probiotic coating.

“[We have noted] a 24% increase in snacks that have some kind of probiotic,” said Williams. “There is a lot of innovation in the gut health space.”

Trend # 5: Rethinking Plants

“Depending on where you live, there is still a lot of interest and we are still at the beginning of the beginning of plant-based,” said the insights director.

However, she noted that scrutiny over the level of ultra-processing involved in making plant-based alternatives was on the rise, increasing from consumers’ number five barrier last year to their number three barrier in 2024.

“Consumers are really looking for the product label to be cleaned up. Health is still the number one driver for plant-based products, so this is just the evolution [of the category],” she said, predicting a rise in the number of brands calling out their “pure” and “natural” ingredients on-pack.

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Trend # 6: Climate Adaption

While inflation has put something of a dampener on consumers’ willingness to pay a premium for more sustainable products, Innova analysts questioned people about their “big, global concerns”, and sustainability and the health of the planet were at the top.

About half of consumers said they were very or extremely aware of the impact of climate change, and they expected the biggest impact on food to be price increases.

How people respond to such price hikes will depend on the category, according to Innova research. Consumers said they would either stop or reduce buying chocolate but they would continue buying coffee, for instance.

“Finding which categories have price elasticity will be an interesting thing to do,” said Williams.

Trend # 7: Taste the Glow

Innova sees an opportunity to incorporate beautyenhancing features into food and drinks.

“About 20% of consumers say they have purchased food or beverages to improve their physical appearance in the last year,” said the insights director.

Innova has tracked an 11% increase in food, drink, and supplement launches with a beauty claim, with collagen a stand-out ingredient. Facial skin is the number one area consumers are interested in, followed by hair and then body.

This trend is being driven primarily by younger people. “About 50% of people that are purchasing functional food and beverage products for skin health are between Gen Z and Millennials,” Williams told the Fi Europe audience. “I think there was always a misconception that this was for older, 50+ consumers but it’s not, it’s for young people.”

Trend # 8: Tradition Reinvented

“Tradition is a trend that sticks, whenever we go through periods of uncertainty there is a rush back to things that are very familiar and comforting,” she said. “Consumers are still seeking authenticity; there’s still a lot of interest in local, and people are interested in either rediscovering parts of their culinary heritage or understanding [others].”

One example was a German raspberry tart made according to “Grandma’s recipe”.

Sixty-four percent of people also said they were interested in trying new products with old or traditional flavours. Mars’ recent launch of peanut butter and jelly-flavoured M&M’s exemplified this trend, the Innova director said.

Trend # 9: Mindful Choices

“Everything around mood, mental health is really sticking,” said Williams. “We see this as a real opportunity gap to create products with claims and ingredients that fill that gap.”

The market research company has tracked the top trending ingredients for mental health and wellbeing as B vitamins; vitamin D; vitamin C; magnesium; and vitamin E.

However, other trending ingredients include botanicals such as ashwagandha and mushrooms. US brand Melting Forest launched a ‘Mushroom D-Stress’ beverage that claims to promote mental clarity, stress management, and calmness.

Trend # 10: Bytes to Bites

Innova’s final trend is about artificial intelligence (AI).

“We have seen a massive increase in products making an AI claim – but of course, this is from a very small base,” Williams said.

When asked how they feel about AI, 25% of consumers say they are not aware while 23% say they are “curious”.

Nanofizz is a German ready-to-drink fruit and wine beverage brand that claims its product’s branding and name was developed using AI.

Harnessing the untapped benefits of lesser-known ingredients

Commercialising a lesser-known crop like seaweed or cascara can be daunting – but with untapped functional properties, “superfood” level nutrients, and environmental wins, the potential rewards are big, highlighted experts at Fi Europe.

Food technologists should consider the possibility of harnessing not just the whole ingredient itself but also potential derivatives, according to Raphaelle O’Connor, founder of the product development consultancy iNewtrition.

Speaking at Fi Europe this week, O’Connor said: “I have done quite a lot of work using an ingredient like linseed or flax seed and this is quite rich in terms of protein [and] fatty acids but it also has other [attributes] like emulsifying and stabilising that can really enhance specific matrices. It’s very important to identify the different portions of those untapped ingredients and how those could fit into a specific product. [Short] ingredient lists, clean label, avoiding a number of different additives – untapped ingredients really can play a big part in terms of formulation.”

Other ingredients that could have similarly interesting properties – while also benefitting from positive consumer acceptance – include buckwheat and millet, she added.

Nicolas Carbonnelle, partner at legal firm Bird & Bird, noted that an ingredient’s potential is affected by its regulatory status.

“I think that is one of the elements to be looked at very early in the development process, just to manage expectations in terms of comparing the market potential and the time it will take to effectively bring it to market,” he said. “To cut that long story short, whenever the novel food regulation comes into play, it has to be clear in the operator’s mind that this means the start of a process that can be quite lengthy. It can take several years to get a novel food to market in Europe.”

For Samantha Garwin, director of market development at non-profit GreenWave, which works to establish global supply chains for regenerative seaweed farming, an essential element is creating the supply chain.

“My work has been on the supply side, so building supplier networks and the processes required to bring new products to market. Are there farmers and growers out there who are ready to scale or to aggregate to achieve that scale? And is the value chain ready to meet the regulatory requirements and the functional [properties] that companies require?”

Consumer acceptance: Inclusion rate, language, and marketing all matter

One potentially significant hurdle faced by underutilised or untapped ingredients is consumer acceptance. Food industry stakeholders may be understandably reticent to invest millions in developing a supply chain for an ingredient they are not certain will sell.

However, Garwin recommended initially using such ingredients as inclusions or additives rather than the “hero ingredient”.

“With the exception of nori seaweed snacks, [...] the Western palate has yet to fully adapt to seaweed being a centre-of-the-plate item but I don’t think that it has to be. The Western world doesn’t really accept soy in that role either but it’s hard to argue that, as an ingredient, it is invaluable. If we shift kelp out of that hero role into a more sidekick role or behind-the-scenes role and just embrace it for the immense functionality it has, I think we’ll have better luck.”

The industry should also be mindful that language matters and a great marketing campaign can help to build or transform an ingredient’s reputation, Garwin said. Spirulina, for instance, has become a hugely popular so-called superfood but it is – unbeknown to many people who buy it – a cyanobacteria.

O’Connor echoed the importance of communication regarding the ingredient’s unique properties, through consumer education, certifications, or health claims.

However, she warned that not all consumers have the same willingness to try new ingredients, and so brands may wish to take a targetted approach. Using a lesserknown ingredient may be more appropriate for certain food and drink categories or for specific consumer demographics, such as early adopters.

Regulatory barriers

While the regulatory barriers in Europe may seem daunting, brands should not get disheartened: not all untapped ingredients require the same level of safety approvals, said Carbonnelle. He gave the example of cascara, the fruit of the coffee cherry that has been consumed traditionally by coffee growers around the world.

“... seeing the potential and traction around the circular economy and upcycling, […] processing has been put in place and [cascara] has now been authorised as a traditional food from a third country because it could be demonstrated that it had been consumed by a significant portion of the population for a long period of 25 years,” he said.

“For other products where you can’t demonstrate that, you have to go through a much more demanding novel food application process,” he added.

Equitable resource sharing

Another important element for stakeholders to consider is equitable resource sharing – particularly when it comes to exploiting native crops used by local or indigenous communities. When quinoa exploded in popularity in the West around 2013, it went from being a nutrient-packed staple food for Bolivians living on the Altiplano into a cash crop. The result was that many Bolivian farmers began commercialising all their quinoa supplies and communities switched from eating quinoa to cheaper rice. Micronutrient deficiencies and hidden hunger ensued.

Greenwave has been working with native American communities in Alaska to cultivate kelp, ensuring that they can actively participate in the economic benefits of growing seaweed, which has been one of their staple foods for thousands of years.

“ I think we need to be conscious of the opportunity in these ingredients but also the responsibility –if we’re doing something from the beginning –to do it right,” Garwin said. “We’ve made some mistakes in our food system [but] we know better now.”

Improving consumer perceptions of ultra-processed foods

To what extent are concerns over ‘ultra-processed foods’ impacting mainstream consumer choices and forcing formulation rethinks? Emma Schofield, associate director of global food science at Mintel, was at Fi Europe to provide a market overview and identify effective NPD strategies.

The term ultra-processed food (UPF) first gained prominence through the NOVA food classification system, developed by Brazilian nutrition and health researcher Professor Carlos Monteiro and colleagues. This system categorises foods based on their level of processing, with a focus on promoting healthier eating habits.

“The NOVA classification categorises foods according to the extent and type of processing they have been produced by,” explained Schofield. “Under the NOVA system, foods are classified into one of four groups, with the fourth group named ultra-processed foods.”

Ultra-processed foods are defined by NOVA as “formulations of ingredients, mostly of exclusive industrial use, typically created by a series of industrial techniques and processes for which there are no domestic equivalents”.

Scientific research and public concern

Though not conclusive, mounting scientific research has found a link between the high consumption of UPFs and negative health consequences, specifically diet-related health issues like obesity, heart disease, and type 2 diabetes. The rising prevalence of such health issues concerns governments, which are keen to put measures in place to curb their rise.

Interview with Emma Schofield, Associate Director – Global Food Science, Mintel

“The NOVA system has recently gained more attention thanks to increased media coverage of UPFs, and because of campaigners such as Ultra Processed People author Dr Chris van Tulleken,” said Schofield. “Mintel research shows that in 2024, 68% of French and 54% of German consumers agreed that on-pack rating systems that inform them of how heavily processed a food product is would appeal to them.”

Additionally, some governments have incorporated aspects of food processing into relevant nutrition policies, including Brazil, Canada, Ecuador, Peru, Uruguay and Belgium, where UPFs are explicitly mentioned in national dietary guidelines.

Part of the push towards natural

Schofield pointed out that, though the term ultraprocessing may be new to many consumers, concern about the attributes associated with UPFs is not new.

“UPFs are defined as those comprised mainly of industrial ingredients or additives,” she noted. “This could include trans fats, high-fructose-corn-syrup, artificial food colours, and artificial preservatives like nitrates. Such ingredients and additives have long been a concern to consumers and have long been addressed by clean label initiatives in the food industry.”

Similarly, the food industry has long implemented work streams to launch more natural, traditional, and “authentically processed” foods. This is why chilled rather than canned or ultra-heat-treated variants of products like milk or soup are available. Similarly, higher-priced foods often refer to traditional processing techniques like cold-pressing or slow fermentation.

Focus on healthier nutrition profiles and positive processing techniques

This leads to a key point that Schofield expanded upon in her Fi Europe presentation – that because concern over UPFs is linked to their impact on health, producers can address this by focusing on healthier nutritional profiles.

“Though not all foods classified as ultra-processed have unhealthy nutrition profiles – like many wholemeal bread, vegetable-based sauce, and wholegrain breakfast cereal products –, a great many of them do,” she said. “This has long caused concern under the name of ‘junk food’, or foods with ‘empty calories’.”

To address concerns about UPFs, producers should therefore continue with existing new product development (NPD) workstreams that support the delivery of cleaner and more natural foods with healthier nutrition profiles. Adding nutrients like fibre, protein, or micronutrients back into heavily or UPFs is a good starting point, said Schofield, along with removing saturated fat, salt and sugar.

Emma Schofield Associate Director – Global Food Science Mintel

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“Focusing on aspects of the food matrix like structure and texture will also help to appease concerns about the potential that UPFs encourage overeating, due to -currently unproven claims, including factors like their hyper palatability and higher energy density,” she says. “For example, whole and unprocessed ingredients like seeds, nuts and grains, satiating ingredients like added fibres, and ingredients that deliver more prominent textures, could address concerns about the disrupted food matrix of UPFs.”

In her presentation, Schofield will also underline the potential of drawing consumer attention to “positive processing” techniques, such as fermentation, which can deliver healthier and more nutritious foods and reduce the need for additives.

“Nutrition-based classification systems remain key when developing healthy food and drink,” she said. “Therefore, focusing on NPD with healthy nutrition profiles should remain the top priority.”

Plant-Based Innovations

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Kikkoman soy sauce supports salt-reduction without compromise

Interview with Hiroki Umezawa, Sales and Marketing Manager, Kikkoman Trading Europe

Balancing aromatic and Umami components via proprietary fermentation techniques, Kikkoman’s soy sauce is helping the food industry to naturally reduce salt whilst maintaining flavour intensity.

With a heritage stretching back over 400 years, awardwinning Kikkoman is the global market leader for soy sauce. Today, the company’s signature condiment also has a role to play in supporting the food industry’s saltreduction efforts.

Kikkoman’s soy sauce production began around the 1600s in Noda City, Chiba Prefecture, located adjacent to Tokyo. “Noda City was an ideal location for securing soy sauce ingredients, thanks to its access to highquality soybeans, wheat, salt, and abundant water resources,” notes Hiroki Umezawa, Sales and Marketing Manager of Kikkoman Trading Europe GmbH.

Actively showcased at international expositions, in 1873 Kikkoman soy sauce was awarded a certificate at the World Expo in Vienna, Austria. It also won gold medals at the Amsterdam Exhibition in 1883 and the Paris World Expo in 1900. Since then, the Kikkoman brand’s hexagonal mark and character has been passed down as a symbol of quality and taste.

Today the world’s market leader for soy sauce, Kikkoman continues to advance the segment with no shortage of research and innovation. In accordance with tightening regulations alongside the health goals of consumers across the globe, Kikkoman could prove an interesting ally for food producers looking to reduce salt in recipes and formulations without compromising on flavour, Umezawa advises.

Could you briefly outline how Kikkoman soy sauce can contribute to salt reduction efforts?

“The salt-reducing effect of Kikkoman soy sauce is believed to be due to the subtle balance of various aromatic and flavour components produced during the fermentation and brewing process. As a result, using Kikkoman soy sauce as a substitute for salt in various dishes allows for salt reduction while maintaining flavour intensity. This balance of aromatic and Umami components is largely attributed to our company’s proprietary fermentation techniques, including the use of Kikkoman yeast.”

What are the specific components of soy sauce that help to reduce sodium levels?

“Research has suggested that various components contribute to the salt-reducing effect, one of which is Ethyl hexanoate (EHEX). EHEX is a fruity, applelike aroma component found in sake and is said to be produced during the traditional fermentation process of soy sauce. A study in the United States revealed that replacing some of the salt in frankfurters with Kikkoman soy sauce resulted in a stronger salty taste compared to those made with regular salt.”

What kind of soy sauce has been shown to be most effective when it comes to salt reduction?

“Among Kikkoman soy sauces produced in Europe, the highly aromatic ‘Fancy‘ soy sauce is believed to be particularly effective. Additionally, using ‘Less Salt‘ soy sauce, which has a 43% reduction in sodium content, can further help to reduce the salt levels.”

Has the salt reduction effect been demonstrated in any soy sauce brands other than Kikkoman?

“We have not tested the salt-reducing effects of soy sauces from other brands. However, our analysis indicates that Kikkoman soy sauce tends to contain more EHEX than non-fermented soy sauces. This suggests that Kikkoman soy sauce may have a stronger saltreducing effect compared to non-fermented soy sauces.”

Hiroki Umezawa Sales and Marketing Manager Kikkoman Trading Europe GmbH

What kind of dishes or products could a manufacturer create in order to assist the consumer in their salt reduction efforts?

“Our research has shown that using Kikkoman soy sauce as a salt substitute in various dishes and products, such as tomato soup, salad dressings, stir-fried pork, frankfurter sausages, bacon, and beef jerky, can contribute to salt reduction while maintaining overall taste preferences.”

When incorporating Kikkoman sauce into dishes/products, what mixing ratio is required to achieve an effective level of salt reduction?

“For example, when using only soy sauce as the source of salt without adding any table salt, it has been reported that adding 2.36% Kikkoman soy sauce to tomato soup and 9.11% Kikkoman soy sauce to frankfurter sausages can effectively reduce salt.”

Does the salt reduction effect of Kikkoman’s soy sauce also work in the case of powdered soy sauce?

“Yes, it has been reported in a 2009 study that powdered soy sauce can also have a salt-reducing effect. This study evaluated the flavour and several sensory attributes of tomato soup where some of the salt was replaced with Kikkoman Dehydrated Soy Sauce. The results showed that it was possible to achieve a 17% reduction in salt content in the tomato soup without significant losses in overall taste intensity or flavour satisfaction.”

What are the areas of innovation in which the Kikkoman brand will be focusing in the months and/or years ahead?

“In the future, we aim to promote Kikkoman soy sauce not only as a seasoning with Asian flavours but also as a functional, all-purpose seasoning with salt-reducing effects. This salt-reducing property can also contribute to the development of reduced-salt bread by using soy sauce in applications where its use was previously unconsidered. At our Kikkoman booth at this year’s Fi Europe, we are offering samples of reduced-salt bread, so please feel free to stop by. When you visit the booth, we would be happy to provide more details on our new technologies and products.”

For further details, visit: https://www.kikkoman.eu/

Younger consumers are ‘the overlooked element’ of healthy ageing

Interview with Mike Hughes, Head of Research and Insight, FMCG Gurus

An often-overlooked element of the healthy ageing demographic is younger adults, which means a missed opportunity for functional food and drink brands, said Mike Hughes, head of research and Insight at FMCG Gurus.

Contrary to some preconceived notions, 18- to 30-yearolds feel less satisfied with their health than older generations. This trend belies the stereotype of young adults as being more progressive, enlightened, and proactive across a range of issues, including maintaining a healthy diet and lifestyle.

“This generation has many more opportunities in a lot of ways, but also faces tremendous pressures to succeed,” explained Hughes. “Many young people also worry about a lot of things, such as getting onto the property market and job security. All this is amplified by social media.”

Navigating anxiety and worry

Hughes pointed out that young people are also constantly exposed to news and opinions in a way that older generations never were, and are perhaps less well equipped to tune this constant online noise out. The reality is that many feel burnt out and stressed, and struggle to navigate daily uncertainty and worry.

Young people have also increasingly substituted faceto-face connections with online connections,” continued Hughes. “All this is impacting their physical health as well as their emotional wellness. If you dig down into their lifestyles, you’ll see that many have substituted playing outside growing up to being on their phone. Growing up indoors more can also impact your immune systems and waistline.”

Re-examining healthy ageing

Hughes’s presentation at Fi Europe examined these shifting needs and health concerns of next-gen consumers. He also uncovered the opportunities that exist for the food and beverage market to be more attuned and attentive to these needs.

“We need to move away from this idea of 18 to 30s as being this homogeneous, healthy, happy-go-lucky, dynamic group,” he said. “There is an opportunity here for industry to stress the importance of self-care and help young people to step back and relax.”

This will in part involve re-examining what we mean by healthy ageing. For many people, this phrase conjures up images of older adults going to the gym, eating well, and using apps to monitor their wellbeing.

Hughes argued that older age groups are the most comfortable with their health status – it is in fact young people that are less confident and in need of assistance. This also makes good business sense; young people are more likely and willing to change their dietary patterns and to buy into industry messages.

Back to basics health

“… All this is not necessarily about creating a brand-new product with the ultimate ingredient,” said Hughes. “It is about sharing a simple message that coincides with a general wellness trend, and that is back to basics health.”

This concept should be thought of within the context of a hierarchy of needs. In other words, cool functional products centred around specific personalised needs are all well and good, but if consumers are not encouraged to get the basics right – sleeping well, following a good diet, exercising – then these products will be ineffective.

“No one is saying that a good night’s sleep will solve a mental health issue,” said Hughes. “But without a good night’s sleep, a consumer will not be on track to resolve this issue. The danger is that by focusing so much on niche things, we forget the basics to look after ourselves.”

Mike Hughes Head of Research and Insight FMCG Gurus

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PepsiCo: Closing the nutrition gap through innovation

Interview with Marianne O’Shea, Vice President, Global Life Sciences, PepsiCo

PepsiCo says it aims to positively influence diets around the world through greattasting products that deliver important nutrients. At this year’s Fi Europe, Marianne O’Shea, vice president of global nutrition science at PepsiCo, presented her company’s approach to health-driven innovation and industry collaboration.

Access to a healthy balanced diet from an early age is critical for health promotion and disease prevention. “For me, science is my guide,” said O’Shea. “The evidence is well established that healthy balanced diets delivering nutrients of need and limiting certain nutrients that in excess are harmful – such as added sugars, saturated fat, and sodium – is foundational for good health.”

For individuals with specific risk factors or dietary related conditions, O’Shea noted that food choices can be incredibly impactful as part of a treatment regime along with medications. Type 2 diabetes risk factors, for example, can be responsive to changes in dietary behaviour, leading to less reliance on medication. “This is truly the concept of food as medicine,” she said. “Optimal diets for prevention and, when supported by science, as part of the treatment plan for certain conditions.”

Journey to deliver real change

Over the last few years, much of PepsiCo’s innovation has been focused on new product platforms and brands that offer consumers reduced or no sugar, lower sodium and reduced sat fat options, as well as positive nutritional ingredients.

“We’ve been on a journey for quite some time to change our recipes because we believe it is the right thing to do,” said O’Shea. “Making recipe changes to support those goals while ensuring there is no taste trade-off has been a huge undertaking.”

O’Shea said the results have been impressive. cPepsi Black is now available in 121 international markets, while low- and no-sugar options such as Mountain Dew

Zero Sugar, Gatorade Zero and several ready-to-drink (RTD) iced tea offerings have been expanded. New product lines such as SunChips Black Beans and new Quaker Oats flavour offerings are made with 100% whole grain oats.

“Some 62% of our beverage portfolio volume now meets our 2025 added sugar goal, up from 39% in 2015,” said O’Shea. “Seventy-two percent of our convenient foods portfolio volume already meets our 2025 sodium goal, up from 51% in 2015. And on saturated fat, we surpassed our 2025 goal four years ahead of schedule.”

PepsiCo also announced late last year its new 2030 sodium and diverse ingredient goals. The company aims to ensure that at least 75% of its global convenience foods portfolio volume will meet or be below category sodium targets.

Helping consumers make informed choices

PepsiCo also aims to ensure that consumers have the knowledge and tools to make healthy decisions, through simple fact-based, and easy-to-understand nutritional information. “We follow nutrition labelling requirements in the countries where our products are sold,” said O’Shea. “In many places we exceed these requirements through voluntary goals, together with the broader industry.”

In the US for example, PepsiCo, along with other beverage companies, voluntarily committed to the ‘Facts up Front’ front-of-pack labelling initiative, to give consumers easy access to simple messages about calorie content of food and beverage portions. In Europe, the company uses NutriScore labelling in markets that have formally adopted legislation endorsing the scheme.

“In Latin America, many markets now require labels on products high in sugar, salt, and fat,” said O’Shea. “We comply with these regulations, while also cautioning that such labels do not inform consumers about positive nutritional content or enable them to compare products within the same category.”

Tackling undernutrition

PepsiCo is addressing the role of diet in obesity and undernutrition. It is investing some $100 million in sustainable agriculture and nutrition access programmes in select priority markets identified by external experts, as part of the Zero Hunger Private Sector Pledge. The company is also partnering with communities to advance food security and help make nutritious food accessible to 50 million people.

Marianne O’Shea Vice President, Global Life Sciences

PepsiCo

“In Mexico, we sell Quaker 3 Minutos, a whole grain, oat-based breakfast product fortified with nine vitamins and minerals,” said O’Shea. “This product contains iron and vitamin B12, which are two of the three main nutritional deficiencies in the country. In South Africa, our White Star super maize meal provides taste and convenience, while also containing critical micronutrients including vitamin A, folic acid, iron, four B vitamins, and zinc.”

The company is also assisting in implementing clinically proven interventions that supplement the basic nutritional needs of children. Examples include Quaker Qrece in Mexico and Guatemala to overcome malnutrition, and Quaker Bowl of Growth in India. The company is also encouraging regenerative agricultural practices. Dedicated programming to support economic prosperity, farm worker security, and women’s economic empowerment aims to improve the livelihoods of more than 250,000 people along the agricultural supply chain.

Progress to achieving meaningful change

The manufacturer believes that the demonstrable progress made over the past 15 years can help guide others to achieving meaningful change. “Global public health challenges are significant, and our efforts alone cannot solve them,” said O’Shea. “Nonetheless, we aim to help make positive choices available to more people every day. We can help to boost nutritional intake by improving the products consumers know and love. It is critical that all companies large and small advance transformation programmes, and transparently report their progress.”

Additionally, O’Shea recognised the persistent challenge posed by global hunger. As a leading CPG company, PepsiCo has shown the changes that industry can make to help advance food security and make nutritious food more accessible to people in need.

“We continue to meet our nutrition ambitions through a combination of current offerings, reformulation and innovation,” she said. “Critical to these efforts are our science-based PepsiCo Nutrition Criteria, which consider recommendations for food and nutrient intake from leading global and national public health authorities including the World Health Organization (WHO), the US Department of Agriculture (USDA) and the National Academy of Medicine. These criteria are accessible to all in a peer review publication and can be a resource for others in industry.”

The challenges and opportunities of NPD for metabolic health

New product development (NPD) for metabolic health can be challenging – but the nutraceutical industry has “a wonderful opportunity” to accompany people on their metabolic health journey, particularly with the rise of GLP-1 drugs, according to panelists at Fi Europe last week.

Metabolism is a cornerstone of human physiology, influencing everything from energy regulation to disease risk, noted panel moderator and senior content editor at Vitafoods Insights Kirstin Knight. Metabolic dysfunction is not only a key driver for conditions like type 2 diabetes, cardiovascular disease, and obesity but also plays a role in neurodegenerative diseases, certain cancers, and even the ageing process.

Interest in food and drink that supports metabolic health has therefore never been greater – Innova Market Insights selected “precision wellness” as its second biggest trend for 2025, driven partly by the rise of GLP-1 drugs – and a growing number of food and drink brands are tapping into this trend.

But navigating the space – particularly in the era of personalisation – can be challenging.

Viewing the gut as a ‘gateway to health’

One exciting area of research in the metabolic health field is the gut. “More and more […] the gut is seen as a kind of gateway to health,” said Marjolijn Bragt, programme leader of Nutrition for Optimal Health at Wageningen Food and Biobased Research.

“Understanding [how] the digestion of foods but also the gut barrier and the microbiome can influence your health [is important].

© Steve Burden Photography

“Another area of attention is the gut-brain-axis, where we understand that what happens in the gut – the microbiome, for example, producing short chain fatty acids but also hormone-like compounds – can influence your mood, stress, and your satiety.”

A major barrier in terms of product development in this area, however, is that scientists still don’t fully understand what a healthy microbiome looks like, making it difficult to give concrete advice to an individual.

“I can measure your microbiome, I can see from the literature that there may be gaps, and I could give you advice on what you need to fill those gaps,” said Nard Clabbers, founder of personalised nutrition consultancy NCNC Nutrition, “but you don’t really know for sure if that’s actually making your microbiome healthier. You can’t really measure that; you can’t really put it to the test.”

With metabolic health, there is the added challenge of defining the parameters and biomarkers of what constitutes good metabolic health, Clabbers added.

“…how do you measure someone that’s healthy? And how to measure if your intervention actually makes them healthier or unhealthier? That’s something that needs discussion within the scientific field, but also […] with the client or the consumer,” he said.

GLP-1 drugs: A double-edged sword for metabolic health

Susan Kleiner, founder of High Performance Nutrition consultancy, noted that GLP-1 drugs are “a doubleedged sword” for metabolic health because, while they are effective in promoting weight loss among patients, they are also “totally messing up their microbiome”.

However, the nutrition industry should see this as an opportunity for product development.

“From our side, what kind of products can we develop? Because, definitely, weight loss is important – but how can we make that journey of weight loss and then afterwards, keep people as healthy as possible, and return them to fuller health when they’ve reached their goals?” she asked.

Introducing other metrics to measure metabolic health –other than weight loss – could be beneficial not just for consumers but also for companies in ensuring consumer loyalty, noted Clabbers.

“Weight loss is really important for many consumers and thus also for many companies, but it’s also really hard to maintain that weight loss, so it’s a very dissatisfying metric,” he said. “If you just communicate weight with your consumer, you’re 95% sure that in a year they will be dissatisfied with your solution and you will have to find a new consumer.

“If [companies] can communicate health based on different parameters than weight, they have more opportunities to keep that client for a longer period of time.”

Creating useful ‘companion products’ for GLP-1 users

Elizabeth Thundow, vice president of consulting for food and nutrition at Kline + Company, said this would tie in well with the current trend of holistic health.

“With GLP-1s, a lot of the companion products at the moment are purely focusing on protein, making sure you get enough protein whilst you’re on the drug to hopefully balance out the loss of lean muscle mass,” she said. “But I think there’s opportunity for other types of companion products to support other health markers on that journey, not just body-fat ratios.”

One challenge for the industry, highlighted by Bragt from Wageningen University, is that consumers often expect an immediate effect when buying a product.

“We know that some processes can take quite some years before you will see, indeed, that you will get less heart disease or you will not get any type of diabetes. But I think the focus on nutrition and healthy lifestyle remains important,” Bragt said.

‘A

wonderful opportunity’ for nutrition education

While GLP-1 antagonists offer a pharmaceutical and medical solution to the problem of overweight and obesity, the panellists agreed that these drugs have created an opportunity for the nutraceutical industry to engage the public in a conversation, grounded in science, about nutrition education. This is something that doctors and the medical community are not paid to do, at least in the US, according to Kleiner – but it is a golden opportunity that should not be missed, she added.

“[GLP-1 users] are very receptive to it, because now they don’t have this constant chatter in their head that they need to eat, eat, eat. That inner talk has quieted down, and now they would like to learn how to eat well. Most of the people that I’ve talked to really want to learn how to eat better, but they don’t necessarily have access to good information.”

If the nutraceutical industry does not step into this role and offer scientifically validated nutrition information, the risk is that “the gap will get filled, probably with more faddish, less evidence-based information, and we’ll be on a bad cycle again”, Kleiner warned.

Welcome to the healthspan era: Which functional ingredients have the biggest potential?

Interview with Kathryn Peters, Head of Industry Relations, SPINS

We are currently living in the “healthspan era” in which consumers are prioritising quality of health and aiming to stay active for as long as possible. How can formulators use functional ingredients to translate opportunities into products?

At Fi Europe, Kathryn Peters, head of industry relations at SPINS, discussedthe importance of nutrition within this megatrend and answering this question.

Healthy ageing is not just about longevity. Consumers want to remain active and healthy at every stage of their life and are looking at a range of solutions to support this. There is no doubt that the experience of the Covid pandemic has strengthened this focus on health and wellbeing.

“This is a macrotrend we are seeing, particularly in US, but also globally,” said Peters. “Consumers are trying to figure out what habits they need to develop to help ensure they have a long and healthy lifespan.”

Focus on nutrition and functional ingredients

Nutrition is one component of this trend. Consumers are increasingly aware of the health impacts of some processed foods and are trying to follow a whole foods diet to provide them with the nutrients they need.

“Consumers want their food to work harder for them,” explained Peters. “Nutrient density has become a big topic. Consumers might be looking at the relative nutritional benefits of beans versus processed white bread. They are also interested in consuming more protein and trying to stay away from added sugar.”

Peters also noted a growing focus on functional ingredients, for example to manage symptoms such as stress and anxiety. Adaptogens are proving very popular, while collagens and other ingredients are sought after by different age groups to tackle inflammation. “Everyone is writing their own personalised version of what works for them, in tune with their own values and lifestyle,” said Peters.

Adding functional ingredients with minimal processing

The challenge for formulators – and a key topic of discussion at Fi Europe – is how formulators can make these macrotrends actionable. Peters notes that there are lots of things that consumers are doing to tackle stress and anxiety, such as exercise, yoga, and getting enough sleep. There is an opportunity here for formulators to identify ingredients that complement and tie in with these activities.

“We often hear informal claims about how ashwagandha helps people to manage their stress and anxiety,” she said. “Manufacturers need to be looking out for ingredients like that.”

Another thing that formulators could be doing is looking at trends in the supplement sector. Again, Peters believes that ashwagandha is a great example here of an ingredient that can be easily added to functional products, such as cold beverages and teas. Mushrooms are another possibility.

“Consumers want simple and whole products, but they also want these products to work harder,” she said. “If a manufacturer can easily add a natural, functional ingredient with minimal processing, then this is something that could work.”

Away from processed foods, towards whole foods

At Fi Europe, Peters shared examples of how products in the US are tapping into this macrotrend and identify lessons for European ingredients suppliers and manufacturers. She also looked at other parts of the world, to explore the variety of ingredients that manufacturers are using elsewhere.

Kathryn Peters Head of Industry Relations SPINS

Content Partner

“A key overall message of my presentation will be that food is fundamentally changing,” said Peters. “Consumers are moving away from processed foods, and back towards whole foods. Consumers are demanding more from their products, and manufacturers need to find ways of seeking out ingredients that are minimally processed and better for their health.”

The healthspan macrotrend also encompasses the beauty and self-care sectors, with consumers wanting to look and feel young and energic at every life stage. One interesting lesson from the beauty sector is that consumers prioritise premium brands and are unwilling to cut corners. “This underlines the importance and potential of this macrotrend,” said Peters. “This mindset of wellbeing, of looking and feeling young, is here to stay.”

How social media fosters consumer engagement

Interview with Linda Lichtmess, Consultant, Euromonitor International

Understanding the power of social media – and the role that influencers play –can be a critical factor in successfully establishing a new product or brand on the market.

Why do some products enjoy instantaneous success, while other fade away without a trace? At this year’s Fi Europe, Euromonitor International discussed how the emergence of social media as a key channel of consumer interaction is reshaping how companies position themselves – and is even influencing the pace of innovation.

“Of course, celebrities promoting brands is nothing new,” she said. “Think of George Clooney endorsing Nespresso. But this sort of thing has changed rapidly with the emergence of new platforms.”

Lichtmess noted that influencers began to make their presence felt through the promotion of beauty and fashion brands on platforms like Instagram and TikTok. This has now spilled over into food and drink brands. A huge number of products – iced tea is a good example –are currently endorsed online by celebrities.

Some products are short-lived, while others are still on the market. What is noticeable, said Lichtmess, is that new products are coming online all the time, and that the speed of innovation has been ratcheted up.

Keeping track of new product innovation

Euromonitor international showed how they are not only keeping track of new product innovation, but also following the whole product lifecycle. Lichtmess' presentation, entitled “From posts to profits: How influencers are shaping food and drink brands”, outlined why some brands succeed while others fail quickly, and how emerging consumer trends are shaping the future of FMCG brands.

“We can see for example where on the market a particular product is appearing, and what flavours are popular in different regions,” she said. “We can see successes and failures and identify certain patterns. The social media influencer angle is quite interesting to apply here, as established brands often ask us why a new brand that has just popped up appears to be so successful.”

Lichtmess noted that many established brands and companies often rely on standing and tradition. The challenge for them is that consumer habits and behaviours – especially among young generations – are changing.

“There are so many trends currently impacting the market,” she said. “Brands need to move with the time and not stand still, to put it mildly. It is noticeable for example that new brands in, say, the energy drink segment are eating into the market share of more traditional brands.”

Making consumers part of innovation

Engaging with consumers, Lichtmess believes, is the key. “It is important to note that consumers want to engage; they want to be part of innovation. Social media is an easy way to achieve this.”

Influencers, for example, can ask their community about their flavour preferences and vote. Consumers feel engaged, and the brand stays relevant and connected to its target audience.

“At the same time of course, there is a risk to attaching your product to a particular online personality,” added Lichtmess. “It is important that your product is seen as an independent brand. The creator economy is a little different of course, with creators bringing their own brand to the market.”

Lichtmess believes that deeper engagement with target audiences through social media is only set to continue. She noted that major brands are investing heavily in this space, and that a whole generation of consumers view social media as their primary source of information.

Content Partner

Fi Europe Startup Challenge 2024: Meet the finalists and winners

The Fi Europe Startup Challenge is a unique competition for innovative startups offering ingredients, products, services, or digital solutions for the food and drink industry.

Helping to connect startups with potential commercial partners from the food and drink industry, it acts as a springboard to success for trailblazing startups that are breaking new ground in the food and drink ingredient sector.

A total of 20 startups across four categories took part in the 2024 Startup Innovation Challenge, pitching before judges on Monday 18 November and then in front of the Fi Europe audience at the Innovation Hub on 19 November – but there could only be five winners.

SUPPORTED BY:

Most Innovative Food or Beverage Ingredient

This category covers ingredients or additives that improve taste, texture, appearance and/or nutritional value.

WINNER

AKOUA

Akoua produces cashew fruit concentrate as a sustainable ingredient solution made from the previously unused cashew apples.

ChaNGe Ingredients

ChaNGe Ingredients by Casillo Next Gen Food has developed an alternative to wheat flour or semolina, obtained by a patented process that upcycles protein and fiber from wheat germ and bran.

Lembas Bio

Lembas creates unique protein-based ingredients that naturally activate satiety hormones, specifically targeting the body’s GLP-1 receptor, which plays a key role in hunger regulation.

Perfat Technologies

Perfat has developed a fat solution based on advanced oleogel technologies to supply food producers with solid fats that are both healthy and functional.

Primogene

Primogene specialises in the manufacturing of complex human milk oligosaccharides (HMOs) that have various health benefits using a scalable, cell-free production process.

Qortein Technologies

Qortein uses jellyfish biomass for the development of novel polymers involving Q-mucin and collagen for oral and additional food applications.

Most Innovative Plant-based or Alternative Ingredient

This category covers innovations related to food and beverage ingredients or additives specifically from a plant-based or alternative, non-animal source.

BioDairy Labs

BioDairy Labs uses sustainable vegetable oils and advanced organic chemistry to create structured fats at any scale and with price parity.

Edonia

Edonia has developed a process which transforms microalgae biomass into an ingredient that can replace ground meat and be used as a natural nutritional enhancer in a variety of food products.

Fabumin

Fabumin has developed a plant-based ingredient that can effectively replace eggs in various food applications. Their powder excels in binding, emulsifying, and foaming, often surpassing the performance of traditional eggs.

Moreshrooms

Moreshrooms develops mycoprotein, a proteinrich fungal biomass, using seaweed as the primary feedstock, offering a superior taste, texture, and nutritional profile.

Solmeyea

Solmeyea produces EFSA- and FDA-approved carbon-negative food proteins derived directly from CO2, achieved by fermenting microalgae.

Most Innovative Foodtech Solution

This category covers innovations related to food processing or bioprocessing technologies, solutions or services that have the potential to positively impact the F&B industry.

Hatchless

Hatchless has developed an agriculture ecosystem which transforms infertile chicken eggs into 100% real chicken meat without hatching or raising a single live chicken.

Koji es Transformación

Koji es Transformación has developed a natural flavour concentration technology that is 90% more efficient than traditional methods and unlocks a broader range of flavours.

NuVive

NuVive has developed a technology to store and process beet sugar into a powder that can be stored for months or even years without losing its quality.

WINNER

Yeastime

Yeastime develops a retrofitting ultrasound technology, which accelerates fermentation by up to 30%, boosting efficiency and reducing energy consumption.

Most Innovative Service or Digital Solution Supporting the Food and Beverage Industry

This category covers innovations that support improvements in ingredients sourcing and production, food safety and quality, traceability, transparency, smart packaging, and/or supply chain management.

AKA Foods

AKA Foods has developed a SaaS software, which provides a central digital hub for R&D teams to design and evaluate food prototypes, enabling them to incorporate expert AI algorithms into their workflows and futureproof their new product development.

MAMAY Technologies

MAMAY has developed a SaaS “organoleptic digitiser” platform for sensory evaluation, boosting product development and enabling personalisation and AI.

MNDL Bio

MNDL Bio specialises in AI-driven gene expression optimisation. It offers a technology platform that empowers companies in the food and drink industry to significantly enhance their production processes.

Natural Trace

Natural Trace has developed a molecularlevel “bio barcode”, which directly tags products for seamless traceability. This natural, non-GMO, foodgrade tag is tasteless, invisible, and tamperproof.

Revoltech

Revoltech has developed a proprietary technology that makes frozen food taste better and is 30 times cheaper than nitrogen freezing.

WINNER

WINNER

Most Innovative Sustainable Solution (Jury’s Choice Award):

This special prize will be awarded to the startup with the most sustainable innovation. All startup finalists across all categories can be considered for this award, with the winners being decided by the expert jury. The startup’s overall sustainability efforts will be considered.

WINNER

AKOUA

From a botanical point of view, cashews are not nuts but the kernels of the cashew tree fruit, also known as cashew apple, which has a sweet flavour and a vitamin C content that is five times greater than that of an orange.

Despite these positive nutritional and sensory properties, however, today most of the cashew apple biomass goes to waste. For every kilo of cashew nuts harvested, 10 kilos of cashew apples are discarded.

Akoua upcycles this, producing cashew fruit juice and concentrate as a sustainable ingredient solution made from the previously unused cashew apples.

By locally processing of cashew apples in Benin, Akoua also contributes to generating jobs and sustainably supports the local economy.

Upon winning the Jury’s Choice Award for Most Innovative Sustainable Solution, Akoua founder Simon Debade told us: “It’s a great pleasure for me to be a winner. […] It’s a great experience to be here today.”

Fi Europe Innovation Awards 2024: Meet the finalists and winners

The Fi Europe Innovation Awards celebrate people, companies and organisations breaking new ground in the food & beverage industry. With the support of leading food & beverage associations and media partners, the Fi Innovation Awards have become the most prestigious awards in the food & beverage industry.

Diversity & Inclusion Innovation Award

This awards an organisation or company for creating a work environment that offers equal opportunities for all employees, irrespective of their gender, race, religious background, sexual orientation, and physical or mental ability. Preference will be given to practices introduced/significantly improved within the last 2 years. *This award is open to non-exhibiting companies, organisations and associations. Preference will be given to applications introduced within the last 2 years.

WINNER

Agronutris

Entry:

Shared governance, enabling diversity and inclusion

Description:

Agronutris is a French biotechnology company and a pioneer in the breeding and processing of insects into proteins for feed and pet food. Agronutris is building a fair and sustainable business model that places people at the heart of its values. To contribute to this, we have set up an organizational system where governance is shared among all employees. Our power circles are set up to promote diversity and inclusion. We have launched an emotional intelligence training program for all. We pay particular attention to gender equality and pay equity and have set up a hiring system which promotes diversity.

Ingredion Incorporated

Entry:

Women of Ingredion Network

Description:

Building an inclusive network that empowers BIPOC, white, LGBTQIA+ women and women with disabilities, along with their allies (including men and non-binary individuals) to realize their full potential.

Roquette

Entry: Women@Roquette

Description:

At Roquette, we believe that diversity and inclusion lead to better ideas, better decisions and better results. As a family-owned company, we foster a positive work environment where everyone can learn and grow, and where we ensure equal opportunities for every employee in our diverse global workforce. Women@Roquette is our internal network for gender diversity. With over 200 members, both women and men, from all over the world, it plays a key role in promoting diversity and inclusion at every step of the employee journey, from recruitment and onboarding to training and development, leadership or career management.

Sustainability Innovation Award

This awards an organisation or company for a measurable supply system that demonstrates environmental, economic and/or socially sustainable practices in the F&B industry. Preference will be given to those innovations introduced in the last 2 years.

AAK AB

Entry: Empowering Women in Shea

Description:

The AAK Kolo Nafaso direct sourcing program has opened new opportunities for over 240.000 of women in West-Africa to improve their livelihoods, together with those of their communities. The program focuses on women’s empowerment through direct trade. External audits and qualitative studies confirm its contribution to alleviating poverty, improving health and safety, and environmental benefits. This project through ongoing partnerships and customer impact projects, supports in, for example, energy-efficient cookstove trainings. In addition, the program has created hundreds of permanent jobs in a region with limited prospects and operates as a zero-waste supply chain with the new innovative bio-boilers at AAK.

ADM

Entry:

Leading the way with ADM’s regenerative agriculture program

Description:

As a leader in developing innovative solutions from nature and a pillar of the global food supply system, ADM is scaling up efforts to enhance the sustainability and reduce the carbon footprint of the value chains in which it operates. Its global regenerative agriculture program supports growers in adopting regenerative farming practices that protect and improve soil health, biodiversity, climate and water resources while supporting farming business development. Simultaneously, ADM connects these climate-smart producers with downstream CPG brands – such as PepsiCo and Nestlé–to help them create more sustainably sourced products and reduce their Scope 3 emissions.

AGRANA Fruit

Entry:

Regenerative agriculture framework for fruits

Description:

At AGRANA Fruit sustainability is a core value of our business. One of our key initiatives is supporting farmers in transitioning from conventional to regenerative farming. We developed a pioneering Regenerative Agriculture Framework for Fruits with pilot projects in Mexico in 2023. The results of the first cycle showed that the regenerative strawberry production contributed to 2.75% increase in yield, 50% less production costs, 77% less pesticides, 99% less fungicides, 58% less hormones, 65% less carbon footprint, and the reappearance of beneficial fauna as compared to conventional farming.

Dossche Mills

Entry:

HIGHLY COMMENDED

Third party verified Terah Standard makes the difference in the journey towards 50% carbon reduction in flour

Description:

Terah, the Dossche Mills Footprint Program, is a groundbreaking sustainability initiative focused on cutting CO₂ emissions of wheat flour by 50% by 2030. What sets us apart is our holistic approach, integrating regenerative agriculture, cutting-edge fertilization, and data-driven insights. We empower farmers with scalable, commercially viable solutions that enhance soil health and biodiversity, while minimizing costs. Our rigorous verification, embodied by our, by 3rd party certified, Terah Standard, ensures authenticity in our environmental claims. By fostering a collaborative network of professionals and prioritizing measurable, impactful outcomes, the Terah Program leads the way in sustainable agriculture innovation.

Dairy Alternative Innovation Award

This award recognises an organisation or company that has developed the best plant-based dairy alternative ingredient, or application based on a plant-based dairy alternative ingredient, in terms of sensory and physical properties or application costs. Preference will be given to those innovations introduced in the last 2 years.

WINNER

Bunge

Entry:

Bunge’s Beleaf Plantery: A sustainable, versatile, and unique fat system to replace dairy fat

Description:

Due to consumer preferences and climate change risks, food manufacturers are looking for sustainable products without compromising on taste or processing capabilities. A core ingredient for sweet and savory products delivering specific sensory experiences and texture is anhydrous milk fat (AMF). Beleaf MFAS is a unique versatile plant-based ingredient designed to replace AMF partly or fully. It’s based on shea, coconut and rapeseed oil matching the melting behavior and structuring properties of AMF. It can be adjusted towards flavoring and processing needs. The GHGe reduction is 53%-58% compared to dairy butter. It also supports female collectors through the ‘Where Life Grows’ program.

ChickP Protein Ltd

Entry:

ChickP cracked the code for dairy alternative applications

Description:

Chickpea protein demonstrates high solubility, great flavor and performance in nondairy applications Rehovot, Israel – ChickP, Ltd., a FoodTech startup, and pioneer in plant-based protein innovation, introduces its protein isolates customized dairyalternatives. The company developed a wide variety of advanced prototypes of chickpea-based dairy alternatives spending from Barista milk, creamer to cheese analogues. These plant-based applications demonstrate the versatility of ChickP’s pure protein.

KMC

Entry:

Unlocking stretch in plant-based cheese with new ingredient from KMC

Description:

KMC unveils the first potato starch-based solution for plant-based cheese, offering an impressing long, thick stretch that stays stable across a wide temperature range.

Royal Avebe

Entry:

HIGHLY COMMENDED

The plant-based yogurt: TEXTURE takes centre stage with PerfectaSOL™ D600

Description:

Texture is a key factor in the overall enjoyment of food, particularly for dairy alternatives. Many plant-based yogurts struggle to replicate the creamy, rich texture of traditional dairy products. PerfectaSOL™ D600 is a groundbreaking texturizer that addresses this challenge. Derived from sustainable potato protein and starch, this innovative ingredient delivers a remarkably similar eating experience to traditional yogurt, offering full mouthfeel and creaminess. Its versatility allows for the creation of a wide range of yogurt textures, from spoonable to Greek-style. Beyond its exceptional texturizing capabilities, PerfectaSOL™ D600 offers sustainability, versatility, product longevity, and easy integration. This innovative solution empowers manufacturers to elevate their plant-based yogurt products and meet the growing demand for highquality, delicious, and sustainable dairy alternatives.

Food Manufacturing Award

This award recognises an organisation or company that has developed innovative food manufacturing or packaging equipment which improves the manufacturing efficiency, reduces waste and/or enhances product safety. Preference will be given to those innovations introduced in the last 2 years.

GEA Process Engineering

Entry:

GEA presents next generation RAY® plus batch freeze dryers for food applications

Description:

In November 2024, GEA launches its next generation freeze dryers, the RAY® Plus. Building on 70 years of freeze dryer design experience, the new RAY® Plus series offers advanced technology that delivers benefits in terms of energy efficiency and hygiene, providing a more flexible and efficient solution for the food industry. Freeze-drying is a great way to preserve a wide range of fresh foods, from fruit, vegetables, pet food and seafood to probiotics, convenience foods, instant coffee and ready meals. Health-conscious consumers appreciate freezedried smoothies and snacks for their convenience, long shelf life, and retained nutritional quality, taste, and texture.

Nutris

Entry:

Fava bean processing in Nutris

Description:

The process implemented in Nutris for processing of faba beans is based on licenses for patented mild processing of various crops into high-value plant-based food ingredients, developed in University of Copenhagen. The advantage of technology is that it regards the plant seed material in a holistic manner, securing optimal utilization of the starting material for production of high-value food products within the categories of protein concentrates, protein isolates, purified starch and dietary fibres. It is a gentle type of processing that conserves the native structures and at the same time reduces the generation of side-streams and water consumption.

Planteneers GmbH

Entry:

Steak 2.0: Plant-based meat alternatives with a layer of fat and marbling

Description:

Planteneers’ functional systems from the fiildMeat and fiildTex series and Handtmann’s state-of-the-art technology enable manufacturers of plant-based meat alternatives to produce marbled cuts with a fine fiber structure. These include plant-based alternatives to marbled steaks, filet strips, and bacon. The size, shape, and fat marbling of the end products can be customized. Depending on the fat ratio and machine settings, asymmetrical fine marbling and defined coarse structures of fat are possible. With a throughput of more than one tonne per hour, manufacturers can produce large quantities of steak alternatives every day, unlike with existing processes such as 3D printing technology.

Future Foodtech Innovation Award

This award recognises an organisation or company that has developed an innovative processing or bioprocessing technology solution or service, which has the potential to improve the production, the functionality and/or cost of food ingredients. Preference will be given to those innovations introduced in the last 2 years.

Cargill

Entry:

Cargill™ indulgence redefined - Cocoa alternative confectionery in partnership with Voyage Foods™

Description:

In partnership with Food technology company ’Voyage Foods’, Cargill™ Indulgence Redefined is launching a delicious range of innovative products, that provide a great sensorial experience and address customer demands on sustainability, scalability, and price volatility. The range is starting with cocoa, hazelnut and peanut alternative solutions for bakery, chocolate confectionery, icecream and cereals. The backbone is Voyage’s patented technology, gently roasting and processing lesser-used side stream raw materials into delightful solutions. Together with the global raw material and fats & oils expertise of Cargill, this partnership is the winning formula to develop and quickly scale more sustainable indulgence solutions globally.

Incredo

Entry:

Incredo Sugar G2: Sugar-based sugar reduction

Description:

Incredo® Sugar G2 is a clean-label sugar reduction solution that enables reductions of up to 70%, all while staying clean-label and delicious. Pioneering an innovative approach to sugar reduction, Incredo® Sugar G2 is a micro ingredient that works in combination with traditional white sugar to achieve sugar reduction. It is available in dairy-based and plant-based variants and labels as only sugar and protein. It works well in baked goods, nutraceuticals, bars, snacks, chocolates, spreads, fillings, coatings, sugar confectionery, caramels, chewing gum, and more.

NIZO Food Research B.V.

Entry: NIZO High Throughput Protein Extraction Tool

Description:

Sensory quality, protein content and functionality of plant-protein ingredients are of crucial importance for product performance and are mainly determined by crop, variety and production process. To fulfil the quality requirements, seed breeders develop large numbers of new varieties. While breeding is highly automated, the protein extraction and characterisation of the protein ingredients is still laborious. NIZO made a step change by developing the automated High Throughput Protein Extraction Tool that miniaturised and automated this laborious process. Nowadays 24 seed varieties can be extracted automatically and analysed for their protein content and composition, aroma and taste profile.

Plant-based Innovation Award

This award recognises an organisation or company that has developed the best plant-based ingredient, or application based on a plant-based ingredient, in terms of sensory and physical properties or application costs. Preference will be given to those innovations introduced in the last 2 years Preference will be given to ingredients/applications introduced within the last 2 years.

AVEBE UA

Entry: Say goodbye to flimsy coating!

Description:

The market for plant-based meat & fish alternatives is still expanding, including coated fried products such as nuggets, schnitzels, fish fingers. The coating improves the consumer’s eating experience by enhancing crunchiness and appearance, provided the coating sticks and does not peel off ! PerfectaSOL® S 200 is a potato protein isolate, showing unique irreversible gelation upon heating. This creates perfect adhesion between coating and substrate. PerfectaSOL® S 200 is an easy-to-use solution, providing perfect adhesion between various coatings and substrates, such as mycoprotein and TVP-based products. It outperforms commonly used flours, starches and proteins, hence enables a fully vegan and gluten-free coating solution. It avoids fouling of frying oil, leading to cost savings and improved sustainability.

Lesaffre

Entry:

Springer Proteissimo®: A complete, clean, vegan protein for sustainable recipes

Description:

Springer Proteissimo® is a yeast protein produced by fermentation of Saccharomyces cerevisiae. This new alternative protein is sustainable, gluten-free, non-GMO, vegan, and has a high-quality nutritional profile: high digestibility score (PDCAAS 1; BCAA 21%; EAA 52%, DIAAS 1.02), high protein content (80% +/-5%), and well balanced acido amnio profile (9 essential amino acids). For formulators willing to enrich the protein content of their application without causing any undesirable effects such as off-flavors or color. Guaranteed 100% vegan, allergen-free, GMO-free, Kosher, Halal. Perfect for food and beverage applications: cheese/meat analogs, sweet/bakery, snacks, crackers, sport nutrition.

Novonesis A/S

Entry:

Revolutionising plant-based meat: Vertera BioSolutions for cleaner labels and authentic taste & texture

Description: Novonesis innovative Vertera® BioSolutions offer a groundbreaking approach to improving the texture and flavor of plant-based meat alternatives (PBMA) in a labelfriendly manner. Many PBMA recipes currently contain lengthy ingredient lists with E-numbers and unfamiliar additives, creating a perception of excessive processing. This lack of transparency has deterred consumers who seek clearer product formulations. With Vertera® BioSolutions, we address these concerns by unlocking numerous benefits, including a better flavor profile, cleaner labeling, perfect pH control, stable sensory during shelf life and by using traditional fermentation – a process that resonates with consumers as an authentic and time-honored

Sensory Innovation Award

This awards an organisation or company that has developed the best ingredient or process in terms of enhancing the sensory experience of food products, such as taste, texture, smell and/or appearance, without significantly increasing application costs. Preference will be given to those innovations introduced in the last 2 years.

Novonesis

Entry:

Novamyl® BestBite: Discover a perfectly balanced bite

Description:

Novamyl® BestBite is a one-of-a-kind biosolution that raises the bar for the texture and freshness of baked goods. This groundbreaking enzymatic technology delivers a perfect balance of softness, moistness, and resilience. It enhances the eating experience of freshly baked goods, and the effect is consistent throughout the shelf life. With this technology, you will achieve a soft yet resilient bite that consumers prefer, from the first to the last crumb. It also helps optimize recipes by reducing added sugar and dependence on emulsifiers.

Phycom BV

Entry:

Phycom’s algae application in chocolate

Description:

In 2024, Phycom introduced an innovative algae processing technique at its Veenendaal, Netherlands facility, revolutionizing plant-based milk chocolate. The processed algae, particularly Chlorella vulgaris, significantly improves the sensory qualities of vegan chocolate, providing a creamy mouthfeel, smooth texture, rich taste, and enhanced mouth-coating properties. This innovation addresses key challenges in vegan formulations, offering a superior chocolate experience. Additionally, Phycom’s algae product is cost-effective and versatile, with applications extending beyond chocolate. Industry endorsements validate its potential to transform the plant-based confectionery market, positioning Phycom as a strong contender for the Sensory Innovation Award.

Pet food Innovation Award

This award recognises an organisation or company that has developed the best ingredient or application specifically for the pet food category, in terms of sensory and physical properties or application costs. Preference will be given to those innovations introduced in the last 2 years.

WINNER

Cargill

Entry:

Modern pet diets require modern ingredients to keep pace with changing consumer demands

Description:

To meet evolving consumer demands for health-packed pet nutrition, Cargill introduced an ultra-concentrated formula within the TruPet™ (also known as TruMune™ in some markets) postbiotic range. TruPet™ ultra-concentrated postbiotic helps pet food manufacturers enhance pet diets by nourishing a balanced and diverse gut microbiome and retains stability and efficacy through modern pet food processing conditions like retort, extrusion, and high-pressure, helping manufacturers deliver comprehensive pet health within any pet food format. TruPet™ postbiotics are backed by multiple pet-specific research studies supporting high-value benefits such as a balanced gut microbiome, digestive health, immune health, and vitality.

Divaks

Entry:

Innovative textured insect (mealworm) protein

Description:

This innovative textured insect protein (TIP) consists of 71% protein, with dominating unsaturated fatty acids, rich in essential amino acids and low percentage of crude ash. TIP stands out for its exceptionally low environmental impact, requiring significantly less water, land, and feed than traditional animal proteins. As a sustainable alternative protein source for the pet food industry, TIP’s production has a minimal environmental footprint, offering a responsible solution to meet the market demand.

dsm-firmenich

Entry:

Veramaris® Pets: The highest potency Omega-3 for pets, containing 60% EPA & DHA

Description:

Veramaris® Pets algal oil - sustainably sourced from natural marine algae - is the world’s most powerful and complete omega-3 solution for cats and dogs. Containing 60% EPA & DHA – the highest of any solution on the market – it delivers more than double the potency of equivalent fish-oil while also providing enhanced taste and stability benefits. Around 930 billion fish are removed from the oceans each year, just to supply the pet food industry with fish oil and meal. Veramaris® Pets aims to change this as an infinitely consistent and scalable source of omega-3 that does not rely on fish stocks. With Veramaris® Pets joining dsm-firmenich’s growing petfood portfolio, producers will benefit from the company’s worldwide team of experts, global supply chain and access to a leading range of nutritional and taste products.

Gelita

Entry: PETAGILE®

Description:

Joint complaints are not a specific human condition. Many pets are suffering from joint problems, too. And many pet owners would do everything to help their domestic companions to stay physically mobile and healthy. With PETAGILE®, GELITA has developed an innovative ingredient for the regeneration of joint cartilage of animals. The specially optimized bioactive collagen peptides of PETAGILE® promote joint cartilage growth and thereby counteract wear on joints caused by aging and excess load. So oral supplementation of PETAGILE® can contribute to the maintenance of joint health and keep pets mobile for a longer time. Especially active pets like dogs appear more alive and sportive.

Health Innovation Award

This awards an organisation or company for the development of the best ingredient or application in terms of proven contribution to digestive, cognitive, immune or physical health. Preference will be given to those innovations introduced in the last 2 years.

WINNER

ADM

Entry:

ES1 (Bifidobacterium longum CECT 7347) postbiotic

Description:

Backed by preclinical and clinical studies on markers associated with gut health, ES1 (Bifidobacterium longum CECT7347) and the heat-treated (HT-ES1) postbiotic version are moving the needle in highly sought-after gut microbiome modulation support. Shown in clinical studies, ES1 and HT-ES1 have the potential to help support digestive and gastrointestinal health, and it may help support a healthy gut, in non-gluten-sensitive (ES1 and HT-ES1) and gluten-sensitive individuals (ES1). Recent research, published in the prestigious Gut Microbes scientific journal, also demonstrates that ES1 and HT-ES1 may support overall gut and digestive health.

Novonesis

Entry:

HIGHLY COMMENDED

Discover your zen with MindAble™ 1714™

Description:

Consumers are looking for functional foods that support their mental health. With probiotic MindAble™ 1714™ you can help consumers reduce stress levels and discover their zen. And with mindfully created claims, you can differentiate your brand before anyone else. MindAble™ 1714™ is clinically tested for its ability to support the body’s own ability to handle everyday stress and keep a healthy mood balance, making it a perfect addition to your energy-bar, chocolate treat, frozen dessert or chocolate enriched cereal. Working in synergy with chocolate’s inherent benefits (and versatility), MindAble™ 1714TM provides the power of probiotics for a healthy mood balance.

Prolactal

Entry:

Digest easily with Goat MPC 80

Description:

Prolactal’s Goat MPC 80 is a premium goat milk protein concentrate with 80% protein in dry matter, offering a superior nutritional profile. It is rich in branched-chain amino acids (BCAAs) and A2 beta-casein, making it highly digestible and suitable for those with A1 beta-casein sensitivities. With a neutral taste and low fat and lactose content, Goat MPC 80 is ideal for infant formulas, nutritional powders, low-carb protein shakes, and meal replacement products. Sourced from high-quality European goat milk, it ensures high standards and versatility for various food and beverage applications.

Innovation Tours

The Fi Europe Innovation tours are an opportunity to see and taste the most interesting ingredients direct from the show floor. Led by NutriMarketing experts showing new products & suppliers highlighting responses to market trends. This year’s Innovation Tours have five themes:

Plant-based and alternative proteins

According to Mordor Intelligence1, the European plant protein ingredients market is estimated to be worth $3.45 billion in 2024 and this is expected to rise to $4.28 billion by 2029. But even if plants are the most well-known alternative sources to meat and dairy proteins, other options such as insects, algae, and proteins from precision fermentation, such as whey and casein, are growing in popularity as consumers look for healthier, minimally processed, and more sustainable options.

This Innovation Tour will feature products from:

3.1 H30

Avril 3.1 F10

Ebro 3.1 M62

by Olga 3.1 G84

KMC 3.1 C22

Ingredients 3.1 D12

Phycom 3.0 A65

Planteneers 3.1 C50

Roquette 3.1 G60

Avebe

Ingood

Lallemand 4.1 H29

OPW

Innovation Tours

Health and wellbeing

Since the Covid-19 pandemic, people have been taking a more proactive and holistic approach to their health, extending the concept of wellness far beyond the confines of diet and exercise. The aim is not only to live longer but to support longevity and the healthspan, which includes physical, mental, spiritual, social, and psychological aspects. For manufacturers, the potential opportunities in this space are both ample and lucrative: the global wellness market reached $1.8 trillion in 2024, according to McKinsey, driven principally by the youngest generations, Gen Z and Millennials.2

This Innovation Tour will feature products from:

Beneo 3.1 F80

Dr Paul Lohmann 3.0 H84

Limagrain Ingredients 3.1 C40

Leiner

Innovation Tours

Reformulation & ingredient innovations

Consumers are demanding more from food and drink products. Nearly eight in 10 (79%) of global consumers are looking for 100% natural products while 67% want additive-free food and drink and well over half (58%) opt for minimally processed products, according to FMCG Gurus.3

Simply reducing sugar, salt, and fat is no longer be enough to stand out from the crowd; products that also contain health-giving functional ingredients or certified sustainable ingredients will have the competitive edge.

Brands therefore need to rise to the challenge, sourcing the right ingredients that allow them to create products that are healthy, natural, sustainable, and minimally processed – all while remaining affordable.

This Innovation Tour will feature products from:

3.1 G22

Cargill 4.2 J20

Evera by Citrosuco 3.0 G33

Ingredion 3.1 H90

Prova 3.1 A130

Syensqo 3.1 K20

Tipiak 3.1 K80

Ajinomoto 3.1 J82

Aviko 3.1 F20

Azelis

Gelita 3.1 F50

Innovation Tours

Tech-led ingredient innovations & solutions

Deforestation-free palm oil. Cow-free dairy protein. Hen-free egg whites. Fact, not fiction. Disruptive innovations are changing the face of food technology and are transforming the ingredients that manufacturers use to make some of consumers’ most-loved food and drink products.

The participants of this tour heard about precision fermentation and artificial intelligence (AI) but also traceability, food safety, and novel processing techniques – and with good reason: the global food technology market size was valued at $184.30 billion in 2023, according to Precedence research, and is set to reach around $475.43 billion by 2033.

This Innovation Tour will feature products from:

BVEG 3.0 A51 Fruitofood 3.1 K82

KWS Saat Se B41 Layn Natural 3.1 H100

Nigay 3.1 A50 Nizo 3.0 M67

Agrofood 3.0 K05 TekSalt 4.1B18

Algama 4.1 H70

Innovation Tours

Sustainability

As the world’s population continues to grow and the climate continues to unravel, a transition to a more sustainable food system seems essential.

Worldwide, food is responsible for 26% of greenhouse gas emissions from farm to fork.4 And while the causes are myriad and complex, the solutions are also numerous. From upcycling food waste and reducing water and energy consumption to decarbonisation, promoting biodiversity, and local ingredient sourcing, brands can – more than ever before – be part of the solution.

This Innovation Tour will feature products from:

Agronutris 4.2 H27

Alvinesa 3.0 B11

Cargill 4.2 J10

Enifer 3.0 C93

Fiberstar 3.1 K42

Green spot technologies 3.0 K62A

Muntons 4.2 H12

Nexira 3.1 F60

Nutriearth 3.1 N88

PB Leiner 3.0 D62

Fi Webinar Series 2025

The Fi Webinar Series covers key food and beverage market topics, offering attendees the opportunity to get up to speed on marketing strategies, ingredient sourcing, and product development.