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Fi Europe guide to 2027 trends

Your guide to the biggest food and drink trends that will define 2027

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Contents Introduction Outcome-led health is a key trend for 2027, says Innova [Interview] Identifying ingredient strategies in the era of GLP-1 [Interview] SPONSORED CONTENT

Harnessing the power and product potential of premium hazelnuts

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How clean labels deliver a competitive advantage

36 40

SPONSORED CONTENT

Half a century of expertise and advancement in oils and fats Unlocking the next generation of sustainable protein [Interview] SPONSORED CONTENT

Sugar is more than sweetness: Moderation, livelihoods, and renewable carbon Rethinking the meaning of food supply chain resilience A warning for plant-based brands: Stop fixating on replication The reformulation revolution, from sugar reduction to fibre-maxxing Making connections beneath the surface at Fi Europe [Interview] Expanding frozen and chilled frontiers for nutrition, convenience, and sustainability

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Building a picture of winning biotics ingredients [Interview]

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Ingredient innovation in the modern health era

Engineering ingredient substitution in complex food systems SPONSORED CONTENT

Cutting gummy drying from days to hours in starch or rigid moulds

Fi Europe Startup Challenge Meet the finalists of the Fi Europe Innovation Awards 2026

17 – 19 November 2026 Frankfurt, Germany 2 | Fi Europe guide to 2027 trends

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Introduction Operating for over three decades, Fi Europe is one of the world’s most important food ingredients trade shows, attracting over 27,000 visitors from the food, beverage, and nutrition sectors from more than 135 countries around the world. In addition to ample trading and networking opportunities, visitors to the show have access to over 30 hours of inperson content in the form of data-packed presentations, engaging panel discussions, and interactive question-andanswer sessions with industry experts. This year, visitors can also enjoy special thematic content programmes that shine a spotlight on two key areas with presentations and panel discussions focusing on both: supply chain resilience – an issue that will undoubtedly come to the fore in 2027 as climate shocks, trade tariffs and geopolitical shocks continue to be felt – and weight management, an area of growing importance thanks to the seismic shift triggered by GLP-1 receptor agonists. The Future of Nutrition Lunch and Learn, which takes place on 18 November from 1pm to 3.30pm, will bring together thought leaders from across the industry for an afternoon of inspiration, connection, and strategic innovation through keynote talks and networking. With consumers increasingly looking for food and drink products that offer science-backed health benefits, this year’s Future of Nutrition Lunch and Learn will focus on the need-toknow strategies to power the next generation of better-for-you products. For the first time, Fi Europe 2026 will host the Pet Food and Nutrition Forum, a new dedicated space offering three days of back-to-back presentations, panel discussions, and networking drinks for industry professionals interested in understanding the biggest issues impacting this billion-dollar global industry, from packaging to nutrition, formulation to sourcing. Meanwhile, the Women’s Networking Breakfast – open to everyone – will ensure important discussions around inclusivity and equality continue to be given prominence within the food industry thanks to an interactive workshop hosted by Nicolette Lazarus, founder of the communitypowered wellness platform, Womanship. If you want to identify the latest ingredient innovations that could transform your products or uncover the biggest consumer trends – and their drivers – to better inform your long-term strategic goals, Fi Europe is the place to do so. This trend insights guide shines a spotlight on the most important innovations to be seen at this year’s show, bringing the best of the event’s varied programme to readers around the world. With a selection of articles and interviews with experts, analysts, and startups, this guide allows business leaders to identify the most important trends and issues that are set to impact the industry throughout 2027. We also celebrate the finalists of the Fi Europe Innovation Awards and Fi Europe Startup Challenge, two leading events that champion the companies, researchers, and organisations that are pushing the needle forward in food and beverage ingredient development.   insights.figlobal.com | 3

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Outcome-led health is a key trend for 2027, says Innova Health is becoming specific and outcomeled for consumers, and this is one of the key meta-trends that Innova Market Insights highlights for 2027. The food industry has continued to face familiar challenges over the past 12 months – geopolitical volatility and economic pressures have impacted supply chains, while growing consumer focus on health and nutrition has informed reformulation. Shifts within these meta-trends are occurring, however, and it is these shifts that Innova Market Insights will be highlighting in its Top 10 Trends. Some notable highlights include the fact that health is becoming specific and outcome-led, that taste and experience remain the gatekeepers, and that trust and substantiation are increasingly central. Innova’s analysis also suggests that opportunity sits at intersections – protein/indulgence, gut health/beverages, and wellbeing/ everyday formats.

Specific outcome-driven health goals “The biggest shift we’ve observed over the past year is a move from broad health interest toward specific, 6 | Fi Europe guide to 2027 trends

outcome-driven health goals,” noted Lu Ann Williams, president and co-founder of Innova Market Insights. “A year ago, much of the conversation was about general ‘better-for-you’. Now consumers are increasingly tracking concrete targets – protein levels, gut and digestive health, blood-sugar awareness – and they expect products to deliver against them visibly.” This is reflected in two of Innova’s 2026 trends – “Powerhouse Protein” and “Gut Health Hub”. “The rise of weight management medications has accelerated this,” continued Williams. “It hasn’t created a single ‘GLP-1 product category’ so much as reframed how a wider group of consumers thinks about protein density, portion satisfaction and nutrient quality, which has ripple effects far beyond those actually using such products.” Occasion-led consumption also continues to grow. “Made for Moments” captures how purchases are increasingly tied to specific moments and contexts rather than broad routines. “Authenticity and heritage matter while “Crafting Tradition” points to sustained interest in provenance, traditional methods, and culturally rooted flavour,” said Williams.

Value and trust are key to positioning At the same time, value and trust have come into sharper focus. Consumers appear less willing to pay a premium without a clear reason – a dynamic that is captured in “Worth Every Bite” and “Justified Choices”, where indulgence and sustainability claims increasingly need to be substantiated rather than asserted. “We’re also seeing more substantiated claims, as consumers reward specificity over generic descriptors,” said Williams. Indeed, there is growing demand for ingredients that can carry a credible, substantiated story – for gut health, for clean labelling, for sustainability, for example – because vague claims are landing less well than they did before. “On the shelf, we’re seeing functional benefits move from the back of pack to the front – protein, fibre, and digestive health messaging stated more prominently,” said Williams. “’Beverages with Purpose’ is a clear example: drinks increasingly positioned around a functional reason to consume, from hydration to gut health to relaxation.” “Layers of Delight” shows that sensory experience remains non-negotiable for consumers, so functional but compromised tends not to succeed. This also points toward opportunities in authentic flavour delivery for plant-based formats (“Authentic Plant-Based”), where taste parity remains the key hurdle.

Mental wellbeing and other potential growth areas

nutrition and dairy occasions, while functional beverages with credible, specific benefits, within “Beverages with Purpose”, also have potential. “These are opportunities the data points toward, rather than guarantees,” said Williams. “Execution and taste will likely determine which ones gain traction.” At Fi Europe, Williams will set out how the ten trends connect, and where momentum is heading. “The throughline is that consumers increasingly want products that do something specific and deliver on taste and trust – health that is targeted, indulgence that feels justified, and claims that are substantiated,” she said. “The intent is to help the industry see where innovation energy is concentrating, rather than to predict precise winners.” Lu Ann Williams is president and co-founder of Innova Markets Insights. She will be delivering a session at the Innovation Hub entitled ‘Top 10 trends in F&B for 2027’. Innova Markets Insights is a Knowledge Partner for the Innovation Hub.

Lu Ann Williams President and Co-founder of Innova Market Insights.

Innova highlights the fact that emotional and mental wellbeing is moving into food and drink. “Our ‘Mind Balance’ trend reflects growing interest in products positioned around calm, focus and mood – not just physical health,” said Williams. This is one of the few areas that appear to hold room for growth. “The ‘Mind Balance’ space is still relatively early, with opportunity beyond supplements into mainstream food and drink,” said Williams. Other potential growth areas include gut health beyond yoghurt and dairy. “The ‘Gut Health Hub’ suggests room to extend digestive positioning into a wider set of categories,” said Williams. Protein in unexpected formats presents an opportunity to take “Powerhouse Protein” beyond the usual sports insights.figlobal.com | 7

[Interview]

Identifying ingredient strategies in the era of GLP-1 The mainstreaming of GLP 1 medications has created demand for ingredient strategies that target appetite management, satiety, and metabolic health, says Mintel. GLP-1 medications are reshaping how consumers think about appetite, weight management, and metabolic health. Beyond addressing the specific needs of users, awareness of the therapy’s broader benefits – such as satiety and blood sugar control – is evident at the societal level. Sophia Cornelius is a senior analyst in specialised nutrition at Mintel and a registered dietitian. She analyses these trends in greater detail, and examines new product opportunities that are opening up.

Shifting appetites and consumer preferences Glucagon-like peptide-1 agonist medication works by mimicking the body’s natural GLP-1 hormone, causing slower gastric emptying, leaving users feeling fuller for longer and reducing appetite. These medications are designed to be used alongside diet and lifestyle changes. 8 | Fi Europe guide to 2027 trends

“GLP-1 weight loss drugs reduce consumers’ appetite, and thus total food intake,” said Cornelius. “This means that nutrition solutions offering nutrient density, in easyto-consume formats, will likely appeal to them.” Consumer preferences are shifting, too: emerging research shows that GLP-1 use reduces intake of processed foods and snacks. A 2025 study published in Food Quality and Preference, entitled “Characteristics and food consumption for current, previous, and potential consumers of GLP-1 s”, indicated lower consumption of processed products and soda, and early evidence points to increased consumption of fruits and vegetables. “At the same time, the broader move toward holistic health means consumers expect more than basic nutrition,” said Cornelius. “Producers can deliver weight management launches with functional benefits that support aspects of health related to weight management.” Indeed, when it comes to weight loss, many consumers are looking for more holistic approaches than simply “empty calorie” foods. They want products that target the root causes of weight gain, such as energy level fluctuations and metabolic challenges.

Aligning product development with GLP-1 use This evolving consumer behaviour in the era of GLP1 medications is having an impact on new product launches. Cornelius noted that in 2025, 22% of global weight management nutrition launches featured a vitamin-/mineral-fortified claim, 21% a high-/added protein claim, and 10% a high-/added fibre claim. This resonates with the move towards more holistic approaches to diet and weight loss. There are opportunities here to align product development with evolving weight management behaviours and the growing influence of GLP-1 users. “Protein has received a lot of attention in recent years, due to its role in muscle maintenance and growth, but also its satiating effects, resulting in it having gained importance for people aiming for weight loss,” she said.

“From products that support GLP-1 users to ingredient strategies targeting appetite management, satiety, and metabolic health, attendees will gain insight into evolving consumer needs, emerging innovation spaces, and the trends likely to shape nutrition innovation in the GLP-1 era,” she said. Mintel is a Content Partner for the Fi Europe Conference Theatre. Sophia Cornelius is a senior analyst in specialised nutrition at Mintel and a registered dietitian. She will be giving a session entitled ‘What the GLP-1 era means for food innovation’. This session will explore how GLP-1 medications are reshaping how consumers think about appetite, weight management, and metabolic health – and how these shifts are creating new opportunities across food, beverage, and nutrition.

“More recently, fibre is receiving some well-deserved attention, largely due to its role in gut health, but awareness is increasing of its role in slowing digestion, therefore keeping you fuller for longer – a well-known effect of GLP-1s.” Despite this, high-/added fibre claims on weight management nutrition launches globally remain behind launches with a high-/added protein claim.

Consumer expectations and new technologies

Sophia Cornelius Senior Analyst in Specialised Nutrition at Mintel

“We can expect innovation in the weight management sector to accelerate as emerging science, consumer expectations, and new technologies converge,” continued Cornelius. “GLP-1 medications will evolve; as of January 2026, the US released the Wegovy pill, the first FDA-approved oral GLP-1 medication for weight loss. Its lower cost and more acceptable format is expected to increase uptake.” This, she believes, will undoubtedly further increase demand for solutions that combat the side effects of these medications, such as gastrointestinal issues and muscle loss. “We’ll also see progress in more personalised and adaptive solutions – product ranges that can support consumers from their weight loss journey, with or without GLP-1s, through to healthy weight maintenance,” she added.

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Harnessing the power and product potential of premium hazelnuts As hazelnuts continue to trend in popularity and new product launches, Hazelnut Growers of Oregon (HGO) collaborates closely with customers to deliver iconic innovations.

whole kernels, diced, meal and flour, paste, praline, and industrial inclusions. Amidst strong demand for the sweet, earthy, and nutritious nut from a diverse array of categories, HGO is today “focused on assisting companies in their new product development and innovation using hazelnuts,” advises Troy Johnson, president and CEO of Hazelnut Growers of Oregon.

Interview with Troy Johnson, President and CEO, Hazelnut Growers of Oregon (HGO)

Collaboration is clearly an ethos at HGO that extends far beyond the business unit itself. Could you outline your approach?

More product introductions are appearing with hazelnuts, across a range of categories, reflecting their diversification beyond spreads and chocolate bars, according to Lynn Dornblaser, a market research head analyst at Mintel. She sees Millennials and, secondarily, Gen Z consumers as key consumer targets for new hazelnut-related innovations, as both groups look for new flavours to try and are most interested in multitextural products, across categories. The US state of Oregon today leads the way in worldclass hazelnut research, with HGO and its sister companies comprising 70% of America’s crop. HGO’s processing facilities enable the company to offer both natural and roasted hazelnuts in every form, including 12 | Fi Europe guide to 2027 trends

“We approach our customers with a mindset of listening to their challenges and goals with new product development, and then give suggestions of how hazelnuts may work to maximise marketing objectives. We supply samples or use our own R&D staff to create hazelnut items that will work with their products and product lines.”

How has that collaborative and innovative approach worked in practice and delivered results for HGO with major brands? “Brown & Haley – the makers of Almond Roca® and Mountain Bar® – didn’t want to bring in hazelnuts, but through their marketing research they learned that hazelnuts are trending in popularity and new product launches. “We believed so strongly that it would be a successful product that we contracted with them to buy the first run and provide them with market feedback. We worked with their R&D to formulate the consistency of hazelnut butter they needed to work with their production line and provided the proper diced size they needed for the inclusion. We recommended and produced the packaging design concept.

Multi-textural products are also driving introductions with hazelnuts in chocolate confectionery, with hazelnut creamy fillings, crunchy bits of hazelnuts, or crispy or crunchy coatings on hazelnut-forward chocolates, noted the analyst. “Mintel expects this multi-textural experience to continue in chocolate confectionery as well, driven in part by Millennials and Gen Z consumers, who are most likely to say they go out of their way to try new flavours,” she said. “One third of Millennials say they look for complex textures in desserts and confectionery. Mintel expects unique textures or multitextural confectionery (of all types) to continue to grow in the marketplace, with hazelnuts well-placed to deliver on this trend.” Committed to innovation, continuously developing new products, and today delivering the world’s finest, most flavourful hazelnuts, HGO is likewise well placed to collaborate and help brands leverage upon this growing consumer interest.

“The result was so good that they didn’t need the feedback from us, and they began plans to incorporate it immediately into their marketing and sales campaigns. “With other major brands we follow a similar path, really giving the guidance of how hazelnuts will be successful in their lines.”

Could you reveal more about any new projects, and outline HGO’s vision for the years ahead?

Troy Johnson, President and CEO, Hazelnut Growers of Oregon (HGO)

“We are currently working with several major confectionery manufacturers on projects using hazelnuts, but we aren’t at liberty to disclose the companies or projects as they are ongoing. Innovation and collaboration are the vision for HGO into the future.” Certainly, the future looks positive for Oregon’s hazelnut growers, given how new US product introductions incorporating hazelnuts have been on the rise since 2021, according to Mintel, with 2025 registering 40% more product launches than 2021. And for 2026, that growth is on course to accelerate further. Introductions themselves appear predominantly in chocolate confectionery, bakery, and snacks, according to Mintel’s Lynn Dornblaser, who highlighted ice cream as a recent growth category. “Mintel sees hazelnut as a fast-rising ice cream flavour in the US market, especially in frozen novelties and multi-textural products (eg, ice cream with mix-ins or novelties that combine ice cream with other ingredients),” she advised.

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How clean labels deliver a competitive advantage Clean label has moved beyond a reductive “free-from checklist” to become a broader proxy for trust, transparency, and formulation integrity, says Euromonitor. Clean eating is no longer an aspiration among a subset of health-conscious consumers – it is increasingly a baseline for brands to compete in mainstream markets. Ingredient choice has become critical to product credibility, and a key factor in driving reformulation. “Clean eating has moved well beyond a reductive free from checklist to become a broader proxy for trust, transparency, and formulation integrity,” explained Karine Dussimon, global insight manager for health and wellness at Euromonitor International. “Today it straddles not only free-from gluten, lactose, allergens, and ‘no artificial’-type labels but also betterfor-you claims such as no added sugar or salt, organic propositions, and cues such as natural, few ingredients, low processing, and whole foods.”

Ingredient literacy: Consumer power driving clean eating Dussimon identified consumer awareness as the primary accelerator behind clean eating. Consumers are 16 | Fi Europe guide to 2027 trends

increasingly interested not just in what is removed, but how a product is made, how processed it is, and why each ingredient is present. This trend converges with the backlash against ultra processed foods (UPFs), pushing the agenda beyond label simplification to formulation integrity. PepsiCo’s relaunch of Doritos and Cheetos under new sub-brand Simply NKD, removing artificial colours and flavours, is a good example of this new balance. “Ingredient literacy has improved materially, and behaviour has shifted from simply avoiding ‘bad’ ingredients to questioning processing intensity and purpose,” said Dussimon. “Globally, 28% of consumers say they prefer ingredients free from preservatives, according to our Voice of the Consumer: Health and Nutrition survey, and transparency has become a core purchase driver rather than a differentiator.” This, said Dussimon, is being amplified by two forces. First, technology: brands such as Coca Cola and PepsiCo are rolling out QR codes to provide deeper ingredient and sourcing transparency. Second, the rapid uptake of GLP 1 therapies is reshaping diets by pushing users to actively avoid highly processed foods and to prioritise simpler formulations.

How EU food regulations influence reformulation

Fewer ingredients and clearer narratives

EU regulation is another important factor in encouraging clean eating behaviours – both within Europe and globally – through setting a high bar for safety, transparency, and substantiation.

Moving forward, Dussimon believes that successful clean-label strategies will not simply be about removing “undesirable” ingredients, but rather enabling multi benefit outcomes with fewer, more recognisable components. This is driving substitution strategies (for example, natural preservatives or fibre based texturisers) and a shift towards minimal processing technologies.

“Increasingly, regulation is moving beyond a binary ‘allowed vs banned’ logic towards continuous reassessment and tightening specifications,” said Dussimon. “This is notable for emulsifiers, [which are] under gut health scrutiny, and stabilisers or texturisers, which sit at the core of many UPFs. This is creating a moving target for manufacturers.” Consumer pressure is also mounting for regulation to go further, especially on UPF definitions. “Importantly, EU standards also influence global reformulation strategies – not least for leading global brand owners to maintain access to EU markets,” said Dussimon. “Overall, regulation is a clear catalyst, but industry response is now constrained by the need for clearer direction, particularly on ultra processing.”

Pairing clean label with taste and function The industry is reacting to this consumer and regulatory pressure. “In many categories, especially staples such as dairy or baby food, it has become a baseline expectation and licence to operate,” said Dussimon. “Failure to meet clean-label standards can quickly erode trust.”

These issues will be examined in greater detail at this year’s Fi Europe, where Dussimon will give a presentation at the Innovation Hub. “My central message will be that clean eating is no longer a niche trend, but a foundational expectation that cuts across all innovation,” she said. “It should be understood less as a claim, and more as a design principle for future food.” Successful brands, she added, will be those who embed simplicity into complex value propositions: delivering functionality, compliance and credibility without overloading labels. “In short, fewer ingredients, clearer narratives, and stronger proof will define the next wave of growth,” she concluded. Karine Dussimon, global insight manager for health and wellness at Euromonitor International, will be delivering a session at the Fi Europe Innovation Hub entitled ‘Clean eating reframed: From compliance pressure to competitive advantage’. Euromonitor International is a Content Partner for the Innovation Hub. Karine Dussimon, Global Insight Manager for Health and Wellness at Euromonitor International

However, in more formulated and discretionary categories – notably snacks – it remains a powerful premiumisation lever when executed well. “A crucial factor behind Tony’s Chocolonely very positive profit and sales rise in 2025 amid soaring cocoa costs is its strong clean ingredient ethos alongside an ethical sourcing narrative, elevating both trust and brand purpose,” said Dussimon. “LesserEvil has also successfully repositioned popcorn and puffs around organic ingredients and minimal processing, leveraging clean label as a clear value add to justify premium pricing.”

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Half a century of expertise and advancement in oils and fats Vertically integrated agri-food group Unigrà is leading progress in fats and oils with a global vision rooted in nutritional optimisation and market-led innovation. Interview with Simona Leoni, R&D Group Director at Unigrà As nutrition, technological characteristics, and ingredient innovation become increasingly interconnected, fats and oils are playing a more strategic role across the food industry. Meeting evolving market needs requires solutions that “combine functionality, scalability, and performance”, according to Simona Leoni, R&D Group Director at Italyheadquartered Unigrà.

20 | Fi Europe guide to 2027 trends

Unigrà has grown to become one of Europe’s leading agri-food groups today. Could you outline the company’s key product offering, alongside the categories and customers it serves? “Founded in 1972, Unigrà is an integrated international agri-food group supplying raw materials, valueadded ingredients, and finished products to industrial, artisanal, foodservice, and retail customers. Our portfolio includes vegetable oils and fats, margarines, dairy butter, cocoa-based products, fillings, spreads, plantbased ingredients, gelato solutions, and customised ingredients for food and selected non-food applications. Through our OraSì brand, we are active in the consumer plant-based market, particularly in plant-based drinks. Today, Unigrà operates internationally through production facilities, subsidiaries, and an extensive distributor network, reaching customers in more than 100 countries.”

Much of Unigrà’s strength comes from its vertically integrated business model. What benefits does this high level of integration bring? “Our refinery has always been the heart of Unigrà. Fats are more than simple ingredients – they are our core technology. We develop and test custom fat systems inhouse across our entire product range, from margarines to fillings, spreads, UHT non-dairy toppings, and cooking creams. “Testing these solutions on our own products gives us practical, hands-on experience. We use this knowhow to build fat systems tailored to industrial customers’ specific needs. “By bringing R&D, production, and practical application under one roof, we can deliver faster innovation, high quality, and total reliability.”

opportunity and a key driver for our R&D strategy. Across applications, we are rebalancing recipes – enhancing fibre and protein content while reducing sugar – to meet modern dietary requests. “We closely follow the rise in food allergies and plantbased lifestyles: a significant part of our innovation activity focuses on developing functional alternatives to traditional ingredients. Having pioneered dairyfree ‘milk’ chocolate with our zero-latte chocolate, we recently introduced hazelnut-free hazelnut and pistachio-free pistachio spreadable creams at Fi Europe. These solutions combine functionality, scalability, and performance, helping manufacturers meet consumer needs while addressing allergen-related challenges. “We do not simply react to market changes; we also aim to anticipate them by working with universities and specialised research centres.”

Expertise drives Unigrà’s leadership across several key categories. What are the main ingredient focal areas? “Having an integrated refinery allows us to work with oils and fats not only optimised for technical performance, but also for freshness and high quality. “Leveraging this expertise, we have established a strong market position in industrial margarines, particularly for laminated bakery applications (both frozen and baked products), where fat performance is critical for achieving optimal lamination, volume, texture, and process efficiency.

Simona Leoni, R&D Group Director at Unigrà

“Unigrà has also established a strong position in fillings and spreadable creams. Thanks to our deep understanding of lipid crystallisation, we can develop the ideal solution for any application, fine-tuning texture, fluidity, and performance to meet our customers’ exact technical and sensory requirements.”

Looking ahead, what is Unigrà’s vision for advancing innovation? “Our vision for future innovation is rooted in nutritional optimisation and market-led innovation. In the fats and oils segment, we are improving fatty acid profiles by reducing saturated fats while exploring new oilstructuring technologies. “Today, consumers are increasingly demanding in terms of nutritional value. Balancing health and indulgence in the confectionery sector represents an exciting insights.figlobal.com | 21

[Interview]

Unlocking the next generation of sustainable protein Mycelium’s versatility, texture, protein, and fibre content presents a huge opportunity for brands to develop products that transcend being simply the next meat alternative.

foodservice uses mycoprotein to replace part of the beef content rather than eliminating meat altogether,” she said. “I think this is an interesting model for achieving impact through gradual reduction, while making the transition more accessible to mainstream consumers who may be more comfortable with familiar products and smaller changes.”

As demand for sustainable, functional proteins continues to grow, mycelium and biomass fermentation are emerging as key technologies shaping the future of food.

Mycelium also has the potential to become an ingredient category in its own right, enabling entirely new food concepts. “We are also seeing opportunities to use fermentation to turn underutilised side streams, such as brewery by-products, into valuable protein ingredients,” said Tomalak. “This combination of versatility, functionality and resource efficiency is where I see some of the most exciting potential.”

“Mycelium in particular can combine protein and fibre with a naturally fibrous texture, neutral taste, and high versatility,” noted Swantje Tomalak, industry expert and senior sales and media partnership manager at Vegconomist. “And its potential goes far beyond meat alternatives, with growing applications in active nutrition, protein and energy bars, and dairy and bakery alternatives.”

Hybrid solutions and standalone ingredients Tomalak identifies hybrid food solutions as a key opportunity. “The recent QuornPro partnership in UK 22 | Fi Europe guide to 2027 trends

Overcoming technical challenges and scaling up To fully capitalise on these opportunities however, formulators and brands must overcome technical challenges and ensure buy-in from consumers. “As with many novel food ingredients, scaling is one of the biggest challenges,” said Tomalak. “Demand is increasing, but production capacity cannot always keep pace.”

Tomalak noted that scaling is much more complex than simply making a process bigger. Companies need to increase volumes while maintaining consistent quality, performance, and taste, which requires the right equipment, infrastructure, process control, and expertise. The entire ecosystem needs time to mature.

“Ultimately, consumers need to understand what the product offers them and why they would want to eat it. We are moving from proving that mycelium can work to understanding where it works best at scale. We’ll be discussing exactly what that could look like in much more detail during the Fi Europe panel.”

“We have already seen cases where commercial interest has moved faster than available supply,” she continued. “That is a positive signal for the sector, but it also highlights the gap between a successful pilot plant and reliable industrial-scale production.”

Swantje Tomalak, industry expert and senior sales and media partnership manager at Vegconomist, will moderate a session at the Fi Europe Conference Theatre on ‘Unlocking the next generation of sustainable protein’. The panel will explore the latest developments in myceliumderived ingredients and fermentation-enabled proteins, examining the technological, regulatory and commercial challenges facing the sector. Vegconomist is a Content Partner for the Conference Theatre.

Navigating regulatory complexity in Europe Complex regulatory frameworks must also be navigated. “In June, we got exciting news from The Protein Brewery,” said Tomalak. “Their Fermotein product became the first novel mycelium ingredient to receive EU Novel Food authorisation.” Tomalak noted that the company submitted its dossier in 2020, meaning that the process took around six years. “This is already ‘quick’,” she added. The Protein Brewery’s success here is one example, believes Tomalak, of mycelium moving from innovation towards real commercialisation. Other examples include MyBacon expanding in US retail, while BMC Ingredients is positioning mycelium as a broader ingredient platform rather than focusing only on meat alternatives. “It’s still early days, but these developments are good indicators of where the market could be heading,” said Tomalak.

Swantje Tomalak, Senior Sales and Media Partnership Manager at Vegconomist

Mycelium offers protein, fibre, texture, and versatility Another key element is the fact that mycelium resonates with what many consumers are looking for. “I think consumers are increasingly asking whether an ingredient is good for them and what it can offer, rather than necessarily wanting to understand every detail of how it is produced,” said Tomalak. “For mycelium, I think that can be a positive development – as long as the products are accessible in terms of price.” The bigger opportunity, she added, is to stop putting mycelium into one narrow box as “the next meat alternative”. “It offers much more in terms of protein, fibre, texture, and versatility,” continued Tomalak.

insights.figlobal.com | 23

SPONSORED CONTENT

Sugar is more than sweetness: Moderation, livelihoods, and renewable carbon Interview with Katya Vasileva-Filipova, commercial manager, Andean Life Europe With its focus solely on sugar – setting it apart from many commodity players – Netherlands-based Andean Life BV imports organic and brown cane sugars into Europe, the UK, and the Middle East. The motto “We care, we share, we’re fair” reflects the team’s belief in happy people and their activities in sugar as a passion built upon strong expertise.

Sugar receives a lot of criticism, yet it clearly has many benefits. What do you see as sugar’s key advantages? “Sugar is one of the most criticised food ingredients because excessive consumption can contribute to health issues. Yet in an attempt to move away from sugar via various labels and formulas, it’s often forgotten what sugar really is.

24 | Fi Europe guide to 2027 trends

Sucrose is a naturally occurring substance extracted from sugarcane or sugar beet. First cultivated in New Guinea around 8,000 years ago, sugarcane is one of humanity’s oldest agricultural crops. The undeniable clean label sweetener, sugar is recognisable, multifunctional, and derived from an agricultural crop. “For the food industry, it provides sweetness, texture, bulk, natural preservation, and flavour. For consumers, brown sugars, with their delicate molasses notes, offer a variety of taste and flavour. When consumed in moderation as part of a balanced diet, sugar has its place and value, as it has since the early days of humanity. We believe the real conversation about sugar is not whether it is good or bad, but how it can contribute to healthy diets, sustainable development, and a low-carbon future.”

What makes sugar cane such a sustainable crop? “Sugarcane is one of the few crops that can simultaneously provide food, energy, bioplastics, and renewable carbon, which is why it has become such a powerful symbol of the circular bioeconomy. Renewable carbon is derived from sugarcane, which is grown using sunlight, water, and CO₂ through photosynthesis, while easily fermentable sugarcane juice is a source for biobased chemicals. Sugar production generates substantial amounts of biomass – including bagasse, molasses, cane trash, and press mud – yet nothing is wasted, with such by-products used to produce electricity, bioethanol, sustainable aviation fuel, biogas, and bioplastics.”

How do Andean Life’s activities support and enrich communities across the world? “At Andean Life, we hold both Fairtrade and Fair for Life certifications, which ensure that an additional premium is paid for every metric ton of sugar, benefiting farmers directly. We are also members of Sedex, a leading platform for ethical and sustainable supply chain management. While we work hard to match the right sugars to the needs of customers, we are equally committed to ensuring that fair and socially responsible farming practices are upheld throughout the supply chain. To understand the impact of these initiatives, we regularly visit our suppliers and the communities they support. In Eswatini, from where we source most of our brown sugars, people often refer to sugar as ‘a sprinkle of joy’, and it truly is. During a visit to Mavalela Fairtrade Cooperative, members showed us the tractors and haulage vehicles they had purchased using Fairtrade premiums. They also introduced us to a community piggery project entirely supported by premiums, creating additional income and food security for local families.

How does your company help ensure a secure, reliable sugar supply for its customers? “Increasingly, we have become solution providers and problem solvers, navigating a landscape shaped by volatility, bureaucracy, and geopolitical uncertainty. This is where our extensive operational expertise and deep understanding of the sugar market become invaluable. As we often say, we offer more than sugar, we offer reliable supply through end-to-end supply management. Delivering on that promise frequently requires us to juggle multiple sourcing origins, optimise complex logistics chains, and develop tailored solutions that meet the unique needs of each customer. In a market where reliability has become just as important as price and quality, our ability to adapt, anticipate challenges, and respond quickly allows our customers to focus on their business with confidence.”

part of

Katya Vasileva-Filipova, commercial manager, Andean Life Europe

“This year, we also visited the Solapur district in India, from where we source Fairtrade-certified organic sugars. We met families involved in sugarcane cultivation and saw the direct benefits that Fairtrade premiums have brought to their communities, including water purification systems, solar-powered street lighting, and biofertiliser storage drums. Most inspiring of all was the Sugar School initiative, which provides education for the children of sugarcane-harvesting families. These experiences have shown us that behind every bag of sugar are farming communities whose dedication helps create a more sustainable, equitable future.”

insights.figlobal.com | 25

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Rethinking the meaning of food supply chain resilience Supply-chain resilience should be about building flexibility into sourcing, formulation, and manufacturing to ensure that business continues even when conditions change. Food supply chains currently face multiple simultaneous pressures rather than a single isolated disruption. Geopolitical tensions, climate and water stress, energy and input costs, regulatory change, and cyber risk are increasingly interconnected. “For European companies, this dynamic holds particular significance because many ingredients are sourced globally, while expectations related to traceability, sustainability, and compliance continue to rise,” said Aarthi Janakiraman, research director at Everest Group. “The central issue is no longer limited to managing the next disruption, but instead focuses on whether supply chains, which were primarily designed for efficiency, provide sufficient flexibility to manage several disruptions occurring at the same time.”

28 | Fi Europe guide to 2027 trends

Formulation resilience an important consideration For formulators, this means increasingly having to participate in decisions that previously sat primarily with procurement. “An ingredient may be technically ideal yet become difficult to source, significantly more expensive, exposed to climate or geopolitical risk, or more complex to use due to new requirements,” explained Janakiraman. “As a result, R&D teams must evaluate alternative ingredients, suppliers, and specifications much earlier in the process.” The challenge as always is to maintain taste, texture, nutrition, claims, shelf life, and cost while adjusting the formulation. For this reason, formulation resilience will likely become an increasingly important consideration in product development – and a single solution is unlikely to suffice. “Simply relocating all activity closer to home does not necessarily increase resilience, because local supply can also face constraints related to climate, water, energy, or capacity,” said Janakiraman. “Manufacturers require a combination of responses: diversified sourcing, stronger relationships with strategic suppliers, dual-qualified materials, alternative ingredients, flexible specifications, and regional manufacturing where it genuinely adds value.”

Selective inventory strategies and technological knowhow This is where selective inventory strategies and scenario planning can play an important role. Janakiraman believes that manufacturers need to move away from relying on a single secure source and instead ensure that more than one viable route exists when conditions change. Technology can also support both improved visibility and a fundamental shift in how ingredients are produced. “Digital tools can identify emerging risks, enhance traceability, model different sourcing scenarios, and enable companies to respond more rapidly,” said Janakiraman. “At the same time, increased digitalisation requires that cyber resilience forms an integral component of overall supply-chain resilience.” Beyond digital tools, technologies such as fermentation, innovative processing methods, alternative feedstocks, and climate-resilient crops can reduce dependence on specific regions or agricultural inputs.

Janakiraman will be discussing these issues at a Fi Europe panel discussion on building resilient food supply chains. “I hope attendees leave with the sense that resilience is no longer just a supply chain or procurement issue,” she said. “It has to involve R&D, sourcing, manufacturing, technology, regulatory teams, and suppliers. No company can predict every geopolitical event, weather disruption or cyber incident, but it can decide how dependent it wants to be on any single part of the system.” Aarthi Janakiraman is a research director at Everest Group, where she helps nutraceutical, consumer health, healthcare, and food & beverage organizations understand how transformative trends, innovations, and emerging technologies are reshaping future markets. She will be taking part in a panel discussion at this year’s Fi Europe about building resilient food supply chains. Experts will discuss practical approaches to managing risk while maintaining competitiveness. Everest Group is a Content Partner for the Conference Theatre.

“The most compelling opportunity lies not only in using technology to anticipate disruption, but also in leveraging it to eliminate certain structural dependencies,” added Janakiraman.

Putting in place resilience by design Looking ahead, Janakiraman believes that the conversation will likely continue to evolve from reactive crisis management toward resilience by design. Companies will increasingly examine the underlying dependencies of critical ingredients, including geography, climate and water exposure, energy, logistics, regulation, digital infrastructure, and supplier concentration.

Aarthi Janakiraman, Research Director at Everest Group

“In Europe, rising traceability and regulatory expectations will further reinforce the need for enhanced visibility,” she added. “Procurement and research and development will likely collaborate more closely, integrating considerations of alternative materials and sourcing routes earlier in the product development process. The focus will increasingly centre on identifying hidden vulnerabilities in advance, rather than waiting for external events to reveal them.”

insights.figlobal.com | 29

A warning for plant-based brands: Stop fixating on replication The plant-based sector must stop fixating on replication and instead ensure the long-term sustainability of nutrient supply chains, argues FMCG Gurus’ Mike Hughes. The association with ultra-processing is just the latest challenge to confront the plant-based industry. Many consumers feel that the category has overpromised and underdelivered on its products and are increasing scrutinising ingredient lists with a view to switching to wholefoods. As Mike Hughes, head of research and insight at FMCG Gurus also points out, the sector has increasingly found itself ensnared in the culture wars.

Did the plant-based sector overpromise and underdeliver? “Plant-based grew from being a niche market in the late ‘90s to becoming a product category in its own right,” Hughes explained. “This was driven in part by so-called ‘flexitarians’, who are the least committed in terms of making changes to their diets.” Hughes believes that the plant-based category has peaked, pointing to a number of brands that are withdrawing from the market or streamlining. “There are a number of things behind this,” he said. “Some brands have tended to over-promise and underdeliver from a sensory perspective. When you have a product that is centred around being a meat substitute but is reliant on seasoning, this undervalues the proposition. For consumers, the original trade off was that plant-based was healthier and more sustainable.” Hughes also believes that generational change means that the notion of substitute products has become much less relevant. He points out that for many Gen Z

32 | Fi Europe guide to 2027 trends

consumers there is no social taboo around not drinking alcohol or not eating meat. There is therefore no need to replicate original products. Instead, what we are seeing is viral trends around Asian street food being repackaged and repurposed. “The focus is on creativity in the kitchen,” he said.

Evolution of the clean eating movement The changing political context has also impacted perceptions of plant based. Hughes points out that clean eating was originally seen as being something that was the preserve of the liberal left – saying no to killing animals, living off the land, that sort of thing. The original plant-based vibe was about being anticorporate, sustainable, and ethical. People felt they should give up meat and dairy for animal welfare, health, and environmental reasons.

“Industry should be looking to see how it can source ingredients like rice and pulses, and how to make cool dishes with them,” said Hughes. “Brands need to rethink their whole approach. Yes, they have innovated, but meat alternatives still don’t reflect the taste of meat. There needs to be a move away from plant-based substitutes to plant dishes.” Mike Hughes is head of research and insight at FMCG Gurus and has 20 years’ experience analysing consumer trends across the food, drink and supplement industry. Mike will be delivering a session at the Fi Europe Innovation Hub entitled ‘The impact of ultra-processing concerns on the plant-based market – and how to respond’. FMCG Gurus is a Content Partner for this theatre.

“There has been a shift,” said Hughes. “Clean eating can now be seen as being right-centric, with many people arguing that plant-based products are ultra-processed and loaded with sodium and other things that are not good for you. There is this idea that people were told that these products are healthier and more sustainable when they are not.” The backlash has come in the form of a focus on eating meat and eggs – often raw – with muscular influencers attributing their physique (rightly or wrongly) to their diet. This all ties in with views about progressiveness having gone too far, and a desire among some to revert back to traditional male / female roles. “A lot of Gen Z is actually driving this,” said Hughes.

Mike Hughes, Head of Research and Insight at FMCG Gurus

Building robust sustainable supply chains To have a viable future, Hughes believes that the plantbased sector must accept new realities. Criticism of the sector on ethical, sustainable and health grounds have weakened the original value proposition, he says. “The industry should stop trying to replicate meat and just make products in their own right,” he added. “If you have a chia seed ingredient create a dish around this, not an alternative burger.” The industry should also focus on the long term to build robust supply chains for sustainable sources of protein. This is a major food industry challenge that will only become more complex with population growth and the impacts of climate change.

insights.figlobal.com | 33

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The reformulation revolution, from sugar reduction to fibre-maxxing With over 45 years’ experience, VWI supports manufacturers in solving today’s complex formulation and reformulation challenges. Interview with Ed van Wankum, founder and commercial director, Van Wankum Ingredients (VWI) Working with innovative startups and leading multinationals across Europe and beyond, familyowned VWI specialises in ingredients for food and beverage reformulation. The Netherlands-based company offers dietary fibres, sugar-reduction solutions, sweeteners, proteins, organic ingredients, and selected nutraceuticals. VWI supports customers from ingredient selection and sampling through trials, reformulation, and commercial supply. Sugar reduction and dietary fibre are particular areas of expertise. As a diabetic himself, founder and commercial director Ed van Wankum has a personal interest in better alternatives to traditional sugar-based 36 | Fi Europe guide to 2027 trends

formulations. Together with his son Vincent, CEO of VWI, he has developed the family business into an increasingly international ingredients partner.

Sugar reduction is today a priority for many consumers. How does VWI assist formulators in this regard? “Sugar provides not only sweetness, but also bulk, texture, mouthfeel and functionality. Reducing sugar is therefore rarely a matter of replacing one ingredient. A solution that works in chocolate may behave completely differently in ice cream, bakery, confectionery or a beverage. “This is where VWI adds value. We look at the complete formulation and combine fibres, bulking agents, and sweeteners. Our portfolio includes polydextrose, psyllium husk, soluble corn fibre, resistant dextrin, FOS, xylitol, erythritol, and stevia. The objective is finding the right balance between sugar reduction, taste, texture, functionality, calories, and cost.

“Consumers expect healthier products, but they’re generally not prepared to compromise on taste. We work closely with customers from initial idea and ingredient selection through sampling and trials to commercial supply.”

How does VWI help manufacturers create fibre-enriched products that still deliver on taste and texture? “With consumers paying close attention to gut health, ‘fibre-maxxing’ is reaching a broader audience. At the same time, many customers are developing products combining higher protein with higher fibre. “Different fibres have very different characteristics. Solubility, viscosity, water-binding capacity, stability, processing behaviour, taste, and mouthfeel must all be considered. No single fibre works for every project. “Fibre can also help solve formulation challenges. Polydextrose can provide bulk and contribute to mouthfeel and creaminess, while psyllium husk has excellent water-binding properties. Alongside soluble corn fibre, resistant dextrin, FOS, and XOS, these ingredients offer considerable flexibility.

What other emerging trends do you observe right now? “One of the most interesting developments we’re watching is the impact of GLP-1 therapies on nutrition and future product development. When consumers eat smaller portions or reduce calorie intake, nutritional density becomes increasingly important, creating opportunities for products with more protein, fibre, and other functional ingredients. “More broadly, consumers expect products to do more, yet changing one ingredient can affect sweetness, texture, stability, processing behaviour, shelf-life, and cost. That’s why it’s about developing complete ingredient systems. “Another challenge is supply: geopolitical uncertainty, freight costs, changing regulations, and raw-material availability can influence prices and security of supply. This is where our international network becomes important: we act as a bridge between ingredient manufacturers and food producers, identifying solutions, supporting reformulation, and helping customers balance functionality, nutrition, quality, availability, and price.”

“We also see significant opportunities in combining fibre and protein. Protein can introduce hardness, dryness or taste challenges, whereas the right fibre can contribute positively to texture and mouthfeel.”

Preference for naturally produced foods is driving demand for organic. What is VWI’s approach?

Ed van Wankum, Founder and Commercial Director, Van Wankum Ingredients (VWI)

“Customers are looking for cost savings or added value – preferably both. Organic sits on the added-value side, but if the premium becomes too large, even an attractive concept becomes difficult to commercialise. “We select partners based on quality, food safety, reliability, and consistency, while commercial competitiveness is also essential. “Our organic portfolio covers fibres, sweeteners, proteins, and selected nutraceutical and functional ingredients. We’re also seeing interest in specialised products such as adaptogenic mushrooms. “Customers expect more from organic, including traceability, documentation, food safety, transparency, and reliable availability. Our role is to make such ingredients technically suitable, reliable, and commercially realistic.”

insights.figlobal.com | 37

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©Fi Europe

[Interview]

Making connections beneath the surface at Fi Europe This year’s Women’s Networking Breakfast will facilitate a much-needed discussion on the invisible burden many women carry into the workplace, providing valuable opportunities for meaningful connections. The gap between how high- functioning women present themselves and what they are carrying can be enormous. Nicolette Lazarus, founder and chief connection officer of Womanship, recalls her personal journey towards this realisation, as well as the catalyst that motivated her to act. “My background is in advertising, marketing, and communications, and I’ve worked with major brands,” she said. “I was a high performer, but I was also wearing a mask. “I never asked for help and felt I had to do everything myself. I think this outward focus on the need to perform will resonate with many women.”

40 | Fi Europe guide to 2027 trends

Beneath the surface After taking some time out to travel, Lazarus came to recognise this outward-facing need for external validation and addressed this through a process of selfacceptance. She also recognised that the things high-performing women carry into the workspace – family life, relationships, and physical and mental life stage changes – were simply not being taken into account or even discussed. “No one was talking about this,” she said. “But most of us are carrying more than we show. Beneath the work persona, most women have something significant on their mind – it is impossible to leave your personal life at the door.” Lazarus also wanted to promote a greater sense of holistic wellbeing. “If you are worried about your career, this will affect your emotional wellbeing,” she said. “If you have had a death in the family, this can affect your physical wellbeing. All these things are connected.”

Invisible loads in professional spaces The spur to action came from her partner, who said: “I can’t believe that given the amount you women talk, you don’t talk about the really important stuff!” This led Lazarus to found Womanship, which creates safe spaces for women to do exactly that – talk about important concerns that they might be bringing into professional spaces. This is achieved through structured conversation, anonymous sharing, and facilitated discussion. Womanship also exists to bring to the surface critical issues that have for years gone under the radar. Even a decade ago, many women would not have heard of the term “perimenopause”. “I remember piecing together bits of information with my friends, thinking: ‘We are educated women of the world, and we have no idea what is going on in our bodies and minds,’” said Lazarus. “When you track it back, this ignorance surrounding women’s bodies starts with the first period and continues with issues like fertility, motherhood, and depression.”

This is why creating safe sharing spaces – where women can share openly the worries and concerns they might be carrying – is so important, she said.

Creating connections at Fi Europe Lazarus will be bringing her research findings and facilitation expertise to this year’s Fi Europe Women’s Networking Breakfast, to create a safe space for women to share their experiences. Men are also invited and welcome to attend. “This will not just be a networking opportunity, but a way of showing the invisible connections that women already have with other women, and of having conversations that really matter on work and life, and how they impact each other,” she said. “What is surprising is just how quickly we can make these invisible connections visible. This is what creates the quality conversations that follow.” Nicolette Lazarus is founder and chief connection officer of Womanship. She will be delivering her workshop session at the Fi Europe Women’s Networking Breakfast entitled “Beneath the Surface”.

Building on shared experiences through research Lazarus is currently structuring these shared experiences through ongoing research, which to date has involved over 500 women. “The results so far are amazingly consistent,” she said. “Women are worrying all the time. Over three-quarters had a worry that stayed on their mind over the past week, and over 40% over the last 24 hours.”

Nicolette Lazarus, Founder and Chief Connection Officer of Womanship

These worries tend to fall into the same categories: career and finance; relationships and intimacy; fertility and pregnancy; motherhood and family; emotional wellbeing; physical wellbeing; ageing and menopause; death and bereavement; and the world around us. The survey also revealed that women feel better when they can safely share what they are going through. “There is an actual oxytocin release when we tell someone what we are carrying,” said Lazarus. “We feel physically lighter.” Sharing with people you don’t know also takes away the fear of judgement, she added. And in the work environment, no one will take an issue to HR if it doesn’t relate directly to their work.

insights.figlobal.com | 41

42 | Fi Europe guide to 2027 trends

SPONSORED CONTENT

Expanding frozen and chilled frontiers for nutrition, convenience, and sustainability Producing precooked and frozen pasta, rice, lentils, and grains, Ebrofrost is a European B2B leader pioneering products that meet dietary, quality, and shelf-life demands. Interview with Uwe Linder, Sales Manager, Ebrofrost High demand and short shelf-life duration present key challenges for producers of chilled pre-made salads. Meanwhile, the trends for higher protein intake and gluten-free options place pressure on brands to reimagine traditional dishes that consumers know and love with enhanced nutritional benefits. Elsewhere, waste reduction and improved sustainability performance are guarantees that manufacturers and foodservice players alike are increasingly seeking from their suppliers throughout the value chain. Addressing such challenges while retaining high levels of quality, safety, and cost-efficiency across its operations has made IFS-certified Ebrofrost the ready-to-eat (RTE) product supplier of choice to many prominent customers throughout Europe. Delivering 44 | Fi Europe guide to 2027 trends

a wide variety of RTE products, Ebrofrost today also supplies organic products and high-protein pasta versions as RTE grades.

Could you describe Ebrofrost’s activities, highlighting any recent investments to enhance your capabilities? “Ebrofrost is a pure B2B manufacturer. At present, our group produces 90,000 tons per year across three plants with eight processing lines. At our existing site in Germany, we are currently investing €65 million in a fourth plant with three additional processing lines, a second fully automated high-bay warehouse, and a wastewater treatment biogas plant. “Starting in 2027, together with our two plants in Denmark and the UK, we will produce 135,000 tons of freshly prepared pasta, rice, grains, and lentils – all fully cooked and frozen – annually. For all products, we meet the individual specifications of our customers across Europe and, more recently, in the US.”

Boosting protein intake is obviously a dominant consumer trend today. Can you share with us an Ebrofrost innovation that responds to that dietary demand? “When thinking of protein-rich dishes, not everyone immediately considers pasta, as traditional dried products, once cooked, provide relatively low amounts of protein. This is different with pasta made from peas, lentils or chickpeas. However, for connoisseurs of traditional Italian pasta, those alternatives are not ideal due to their taste and texture. “At Ebrofrost, we traditionally produce fresh extruded pasta from durum wheat. Using a special process, we enrich it with durum wheat protein. As a result, our pasta provides 100% more protein than conventional pasta. In this way, we combine the typical taste of traditional durum wheat pasta with the trend towards a rich protein diet.”

Convenience continues to be a major driver for consumers. How does Ebrofrost help customers meet this demand while maintaining high quality? “Convenience plays a key role for all customers. Contract caterers expect products to be regenerated in just a few seconds. For industrially produced pan or ready meals, all components must look equally appealing after regeneration, be cooked to perfection, and have the desired texture. This requires development processes that can take up to two years.

pumps. In the future, our wastewater treatment biogas plant will allow us to energetically utilise the organic load in wastewater, as well as dough and pasta residues from both facilities. In a few years, we will cover our electricity needs entirely through self-generation. Looking ahead, we will further reduce our natural gas consumption – such as through a wood gasification power plant. “Minimising food waste and optimising workflows are key priorities for restaurant chains worldwide. With Ebrofrost, both are achievable. We package our products in portion bags and long pasta shapes into nests – both tailored to customer specifications. For those who prefer loose ingredients, we provide 5kg cartons, the content of which can be easily dosed on multi-head scales.”

Uwe Linder, Sales Manager, Ebrofrost

“When we receive an inquiry, we clarify the technical details, including the further processing of our products at our customers’ facilities, the regeneration of the finished meal by the consumer, and the desired bestbefore date. Each of these parameters can affect the recipe for a new product.”

How does Ebrofrost address the sustainability challenge through its portfolio to support customers (and consumers) in reducing food waste? “We continuously reduce our CO₂ footprint by replacing fossil fuels with renewable energy sources and maximising heat recovery. As early as 2017, we invested in a 1.2MW combined heat and power (CHP) plant and a photovoltaic system. More recently, we added charging stations for electric vehicles, and geothermal heat insights.figlobal.com | 45

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[Interview]

Building a picture of winning biotics ingredients Kline + Company’s analysis of patent and clinical trial activity in the biotics sector provides valuable insights into where innovation momentum is being built. While the biotics category is one of the most dynamic areas in health and wellness, innovation signals are fragmented across patents, clinical trials, and market data. Elizabeth Thundow, vice president for food and nutrition, has sought to shine a light on this by drawing on data from Kline + Company’s Biotics Intelligence Centre.

Biotics: A commercially established category Kline puts the combined global prebiotic, probiotic, and postbiotic ingredient market at approximately $11.6 billion in 2025, increasing to $15.8 billion by 2030, growing at a CAGR of 6.3% between 2025-2030. “The biotics category is commercially established, although consumer familiarity varies by type and region,” said Thundow. “Kline consumer research indicates that probiotics remain the most recognised and accepted, supported by their long-standing presence in yoghurt, fermented foods, and dietary supplements.” Prebiotics are also gaining familiarity as fibre and gut 48 | Fi Europe guide to 2027 trends

health claims move into everyday formats such as functional beverages and prebiotic sodas. Postbiotics remain less understood, but increasing search activity indicates that consumer curiosity is building.

Digestive health continues to lead – for now Thundow noted that digestive health continues to anchor the biotics category. However, the innovation story is becoming much broader. Some of the strongest expansion signals are coming from metabolic health and weight management. “Trials and patents are exploring blood-glucose control, insulin sensitivity, body composition, appetite, liver health, and GLP-1-related pathways,” said Thundow. “Commercially, the opportunity may be less about competing directly with weight loss drugs and more about supporting adjacent needs such as digestive tolerability, lean-mass maintenance, constipation, and longer-term metabolic resilience.” Thundow also noted that the gut-brain axis is moving toward defined use cases. Mental and cognitive health is another visible growth area, particularly around stress, anxiety, sleep, mood, and cognitive performance. “The science is promising, but not uniform,” she said. “Outcomes depend on the strain, dose, delivery

format, and study population, making a tightly defined proposition more credible than a broad ‘probiotic for mood’ claim.” Women’s health is also becoming more life-stage specific, with innovation broadening from vaginal health toward urinary health, pregnancy, menopause, and the gut-hormone connection. “This creates room for sharper segmentation, but brands need evidence that reflects the specific life stage, microbiome site, and outcome being targeted,” said Thundow.

The challenges of bringing biotics to market Despite strong scientific and commercial momentum across these categories, bringing differentiated biotic products to market remains challenging. Key obstacles include product-specific clinical evidence because biotic benefits are usually strain-, dose-, and populationspecific. Translating trial outcomes to simple consumer claims is also tricky. “Probiotics are also sensitive to heat, moisture, oxygen, and acidity, and can interact with other ingredients in the formulation,” said Thundow. “This creates a commercialisation gap between promising laboratory functionality and industrial performance.” As a result, research focus is expanding across encapsulation technologies, spore-forming strains, protective matrices, and shelf-stable delivery technologies. Postbiotics are also potentially being positioned to overcome the formulation and processing challenges associated with live probiotics.

“The strongest whitespace lies where clinical investigation, patent activity, and early market signals overlap, but commercial offerings remain limited,” said Thundow. “The opportunity is to connect a specific biotic type with a defined audience, measurable outcome, and viable product format and packaging which is appealing to consumers and fits seamlessly into their existing routines.” Thundow will expand on these insights during her session at this year’s Fi Europe, entitled “Beyond the hype: What biotics patents and clinical trials reveal about tomorrow’s winning ingredients”. “We will explore where scientific validation is building, which health and product areas are attracting innovation, and where research momentum may translate into meaningful commercial opportunities,” she said. “Attendees will also gain a practical framework for distinguishing genuine innovation signals from short-term hype.” Dr Elizabeth Thundow is vice president of food & nutrition at Kline and Company, a global B2B intelligence and advisory firm. Kline + Company is a Content Partner for the Conference Theatre. Dr Thundow will be delivering a session at the Fi Europe Conference Theatre entitled “Beyond the hype: What biotics patents and clinical trials reveal about tomorrow’s winning ingredients.”

Elizabeth Thundow, VP Food and Nutrition, Kline + Company

“Brands need to build the formulation around the selected strain or preparation, including processing conditions, delivery format, end-of-shelf-life viability, and ingredient interactions,” said Thundow. “Clinical substantiation should be as close to the commercial product as possible, ideally using the same strain, dose, format, and target population.”

Capitalising on growing demand for biotics products Through understanding where commercial opportunities lie – and preparing for every step of the development process – brands should be well placed to capitalise on growing demand for biotics products. Kline’s analysis of clinical trials, patents, and new product innovation through its Biotics Intelligence Centre, has identified several key opportunity areas moving forward. These include GLP-1 companion biotics, precision psychobiotics, postbiotics for difficult formats, and mechanism-led combinations. The research also identifies women’s life-stage biotics, underdeveloped microbiomes, and species-specific animal biotics.

insights.figlobal.com | 49

Engineering ingredient substitution in complex food systems Bringing together academic and industry expertise can lead to practical formulation solutions that work for manufacturers and consumers. From cocoa and sugar to palm oil and proteins, the pressure to reformulate has never been greater. Growing consumer environmental and ethical concerns, alongside health considerations, are driving demand for greater transparency as well as clean label products. For formulators, this presents a range of challenges. While consumers are looking to cut out certain ingredients, they are unwilling to sacrifice taste. Replacing traditional ingredients with palatable alternatives requires detailed knowledge of all the interconnected functions in the food matrix that influence texture, flavour, stability, and shelf life.

50 | Fi Europe guide to 2027 trends

“The key challenge formulators are currently facing is understanding the structure-function relationships of the food ingredients [or] additives they want to replace,” explained Professor Koen Dewettinck, senior full professor of food technology at Ghent University in Belgium. “Far too often formulations are still being optimised based on trial-and-error. Manufacturers need to move away from this trial-and-error pattern and try to understand mechanistically what they are wanting to achieve.”

Structure-function relationships in complex food matrices Dewettinck established the Food Structure & Function Research Group at Ghent University to carry out pioneering research in this field. The work addresses reformulation challenges faced by the food industry, including the transition to plant-based proteins, sugar, and fat reduction, and the development of alternative ingredients such as cocoa substitutes in response to supply and sustainability pressures.

“Within Ghent University, my research group investigates structure-function relationships of several components in complex food matrices, based on a multiscale approach, from nano- over meso- to micro- and macroscale,” he said. “By doing so, we aim to answer the society-driven demand for innovative reformulated products that are tasty, healthy, sustainable, convenient, and affordable.” Main product groups of interest include dairy products and analogues, margarines and shortenings, as well as chocolate and confectionery products. “Currently the scope is being broadened towards insect and plantbased complex food systems and cell-cultured meat,” added Dewettinck.

Practical solutions in cocoa and chocolate processing To help turn some of this research into viable applications, Dewettinck founded Cacaolab in 2009. This became Ghent University’s first entrepreneur-driven spin-off company in 2012. “Cacaolab translates fundamental science into practical solutions for companies and other stakeholders active in cocoa and chocolate processing,” he explained. “In May 2021, Sparkalis, a foodtech investment fund, became a shareholder in the company to help us further develop into an international open innovation centre on cocoa and chocolate processing.” Another milestone was reached in 2012 when Dewettinck founded the Vandemoortele Centre Lipid Science and Technology, Ghent University’s first jointventure R&D centre. This was partially funded by the multinational company Vandemoortele Lipids, one of the largest margarines, spreads, and shortenings producers in Europe.

Expertise and insights into the reformulation challenges Dewettinck will be sharing these experiences in both academia and industry at a panel discussion at this year’s Fi Europe entitled “Can we really replace It? Engineering ingredient substitution in complex food systems.” The discussion will address tradeoffs between health, sensory performance, cost, and resilience, and consider what ultimately makes a replacement commercially successful. Speakers will share examples of value-driven innovation and provide practical insights into what separates successful reformulation from expensive failure. Dewettinck will bring his expertise and insights into the reformulation challenges faced by the food industry and demonstrate how bringing academia and industry together can result in practical solutions. The session entitled ‘Can we really replace It? Engineering ingredient substitution in complex food systems’ is a panel discussion that will take place at the Fi Europe Conference Theatre. Professor Koen Dewettinck is senior full professor of food technology at Ghent University and founder of the Food Structure & Function Research Group. Professor Koen Dewettinck, Senior Full Professor of Food Technology at Ghent University

“For almost 15 years now this research centre has been exploring the development of healthy lipids with an improved nutritional profile,” he said.

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Cutting gummy drying from days to hours in starch or rigid moulds Starch gummies have traditionally required days in a drying cabinet. However, Royal Avebe’s PerfectaGEL® ISET cuts drying time to as little as three hours while enabling production in both starch and rigid moulds. Interview with Stefan Wessel, technical service specialist, confectionery, and Wybren Bakker, application technologist, confectionery, Royal Avebe For decades, vegan gummy producers have had to choose between sustainability, texture, and production efficiency. The reason is drying: plant-based and starchbased gummies can spend 36 to 72 hours in the cabinet and, in most factories, that cabinet rather than the depositor or cooker sets the ceiling on output. To address this challenge, Royal Avebe, headquartered in the Netherlands and innovating with potato starch for more than a century, developed the PerfectaGEL® portfolio, which removes that constraint, bringing drying down to as little as three hours while keeping the soft, elastic bite that consumers expect. 54 | Fi Europe guide to 2027 trends

As a result, drying time becomes a choice, as opposed to a fixed time of making vegan gummies, making Avebe’s progress a genuine development for the industry. In essence, PerfectaGEL® ingredients overcome the technical hurdles associated with starch-based gummies – dramatically cutting drying time and energy usage, and boosting capacity, unlocking growth in a category that has traditionally been difficult to scale.

Why has drying time been such a bottleneck in gummy production for so long? Stefan: “Innova names authentic plant-based as a top-five trend in sugar confectionery, with gelatine replacement the main driver. In 2024, 12.5% of new gummy launches were vegan, against only 4.4% volume. “Plant-based starch gummies typically occupy a cabinet for 36 to 72 hours, making drying the most energyintensive step and often the ceiling on output. Every additional tonne requires more cabinet space, making expansion capital-intensive rather than a productivity improvement.

“Drying has become not just an operational constraint, but a strategic barrier to scaling plant-based gummies.”

What is happening at a technical level that makes PerfectaGEL® ISET behave so differently from a conventional starch? Wybren: “PerfectaGEL® ISET is a low viscosity, instantsetting modified potato starch. It sets immediately after depositing, reducing the moisture that must be removed before demoulding, and can bring drying time down to as little as three hours depending on the application. “This allows manufacturers to move products through the line significantly faster and reduces dependence on lengthy post-processing steps. It works in traditional starch moulds but also opens up rigid moulds, where the mould absorbs no moisture, so long cycles would need impractical numbers of moulds.

How do you expect gummy manufacturing to look five years from now? Stefan: “Gummy production will become more continuous and less dependent on large drying infrastructures. “Once drying is measured in hours, capacity stops being a building question. Rigid moulds open up for plantbased and fortified gummies, where long cycles made the mould count impractical. “Manufacturers will gain more freedom to develop vegan, fortified, and premium gummies without sacrificing productivity. They will look for technologies that improve productivity and sustainability, and fastersetting starch systems fit that direction.”

“Fortification is often challenging with pectin because it requires a narrow pH window to set, and added actives shift it. ISET does not rely on that window, so vitamins and minerals can be added without disrupting gelling. “It also demoulds cleanly (whereas pectin tends to stick), and delivers the firm, elastic texture consumers expect, while giving manufacturers greater process flexibility.”

How does faster drying serve profitability and sustainability targets at the same time – and how do customers make that case internally?

Left: Wybren Bakker, Application Technologist, Confectionary, Royal Avebe Right: Stefan Wessel, Technical Service Specialist, Confectionary, Royal Avebe

Wybren: “Profitability comes first: how much more product comes off the same assets. Increasing capacity usually implies investment in drying cabinets. With ISET it does not. “By shortening drying times, manufacturers can simultaneously release capacity and reduce energy consumption from one process change. This means manufacturers do not have to choose between profitability and sustainability. The same operational improvement delivers both. “On a 2,000kg line running 250 cycles a year, cutting drying from 36 hours to eight hours releases roughly 1,750 additional tonnes from the same cabinet and saves around 126,000kWh and 29 tonnes of CO2. Avebe’s Savings Calculator runs those figures on a manufacturer’s own line data. It is proven with confectionery manufacturers and equipment suppliers.”

insights.figlobal.com | 55

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Ingredient innovation in the modern health era Consumer interest in preventive health strategies is creating untapped opportunities for natural ingredients that address real chronic health challenges. Since the pandemic consumers have been increasingly prioritising their health, with preventive health coming to the fore. Growing concern over ultra-processed foods and a long-standing interest in cleaner labels have continued to challenge formulators looking to resonate with health-conscious consumers. “Consumers are interested in health, and seek solutions that help to prevent, manage, and reverse health issues,” said Mintel’s Emma Schofield. “Health and nutrition-focused NPD [new product development] should therefore arguably focus more on correcting malnutrition – a deficiency, excess, or imbalance of nutrients – because this will then in theory lead to health improvements.” Managing diet-related chronic health issues like overweight and diabetes is a top public health priority. Consumers make a link between diet and their future health, with 52% of US consumers who are putting more effort into their diet, stating the reason is to prevent long-term medical conditions like diabetes or heart disease, according to Mintel data.

Going where the health needs are This is relevant, said Schofield, because there remains 58 | Fi Europe guide to 2027 trends

a profound mismatch between the chronic health challenges that burden populations in 2026 and the key focus areas of the health ingredient and supplement sector. She points out that many supplements focus on micronutrients, which may not offer health benefits in the absence of deficiency. According to Mintel’s Global New Product Database (GNPD), the top health claim in European supplement launches are immune health claims, with far fewer focusing on the top causes of diet-related ill health like type 2 diabetes or heart disease. Authorities like the British Dietetic Association point out the legitimacy and risks linked to certain types of supplement use. “The need for ‘even more’ of a nutrient, in the absence of deficiency, is often questionable from a nutrition science perspective,” said Schofield. “For example, though biotin has an authorised health claim for the maintenance of normal hair, consuming high levels of it through beautyfrom-within supplements may not ‘boost’ or ‘improve’ hair health.” Schofield also noted that the legitimacy of many health ingredients has long been questioned. Sixty-five percent of German consumers say they are unsure which functional or fortified food and drink products would benefit their diet.

While key population health challenges like musculoskeletal health, mental health, and weight management have increasingly penetrated the public consciousness, many commercial solutions continue to focus on health ingredients for which proof of efficacy is limited. In Germany, 32% of consumers who do not take supplements say it is because they don’t trust they deliver on claims, and 30% because their health seems fine without them, says Mintel. The recent focus on protein – even though it is fibre that Europeans are generally deficient in - highlights again this idea of a mismatch between population need and what the health and nutrition sector offers. Indeed, 64% of German consumers agree high protein products are over-rated, though figures are lower for younger age groups.

Focus on fibre: How ‘basic’ aspects of nutrition can be revitalised This situation is therefore ripe for ingredients and products that have been proven to address real nutritional imbalances. It has long been acknowledged for example that European populations are generally fibre deficient. “Times are changing for fibre, as evidenced by recent fibre-focused launches in less expected categories like soft drinks, and targeting ‘new’ aspects of health, like GLP-1 support, for nutrient density and satiety,” noted Schofield. “The latest wave of trendier fibre innovations is an example of how ‘basic’ aspects of nutrition (fibre, in this case), can be revitalised, and that it is not always necessary to seek ‘exotic’ or ‘new’ health benefits or ingredients, to deliver whitespace with.”

“With time, nutrition and health tech products are likely to offer consumers science-based personalised data, highlighting what their health needs are, and which nutrients are best placed to support,” she said. “This could expose product launches that deliver no benefits.” Conversely this could boost the “Food as Medicine” movement, where doctors and dietitians provide vouchers, financial subsidies, or specific grocery deliveries for fresh produce, medically tailored meals, or specialised medical nutrition formulas to treat chronic conditions like diabetes or kidney disease. Seventy-six percent of Canadian consumers prefer to manage their health through diet and nutrition rather than medication, where possible, according to Mintel data. “In the US, food brands are entering the ‘prescription food’ space, helping consumers to use food as a preventative approach to health,” said Schofield. “Some have been supported by health insurance providers. At present, medically tailored meals are very uncommon through ‘regular’ selling channels, like supermarkets, suggesting an opportunity, as ageing populations and the need for preventative solutions grows.” Emma Schofield will be delivering a session at the Fi Europe Conference Theatre entitled “What the changing face of health means for ingredient innovation”. The presentation will review which claims and ingredients producers should focus on in 2027 and beyond, when considering health-focused NPD. Mintel is a Content Partner for this theatre. Emma Schofield, Associate Director Global Food Science Mintel

In the UK, in 2026, 60% of consumers say they’ve become more aware of the health benefits of fibre over the last year. Metabolic health has also become trendier over recent months. “Blood lipids and blood glucose, along with weight and blood pressure, are key aspects of metabolic health,” said Schofield. “Brands could consider ways to support consumers’ metabolic health, with ingredients like fibre or chromium, that are satiating and support blood glucose control.”

Ingredients that measurably improve health Moving forward, Schofield believes that ingredients to watch in 2027 will be those that measurably improve health – those where the link between them and health is strongest. She noted as well that health and nutrition tech is rapidly advancing, which could pose a challenge to the current, often trial and error, short-term approach to health ingredient and supplement use. insights.figlobal.com | 59

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Fi Europe Startup Challenge 2026: Meet the finalists The Fi Europe Startup Challenge offers a unique platform for startups to showcase their ingredient innovations and amplify their products to an audience of potential partners and investors. Held each year at Fi Europe, the annual global meeting of thousands of food ingredient industry stakeholders, the Challenge will return to Frankfurt in 2026. By pitching their concepts at Europe’s leading food and beverage ingredient trade show, networking with key stakeholders across the industry, and connecting with potential collaborators, all the finalists – and not just the winners – can win big. “The Startup Challenge is one of the most exciting parts of Fi Europe,” said Francesca Berry, head of content programming at Fi Europe. “It is where you get to see the future of the food and drink ingredient industry in action – companies that are pushing boundaries and redefining what’s possible with their innovative products, services, and ingredients. “For the startups, it’s a golden opportunity to step into the spotlight at a leading industry event, pitch their ideas to a panel of experts, and get real-time feedback that could shape their journey. “For those watching the live pitches at the event, it’s an unmissable chance to experience the energy and creativity of the next generation of industry leaders. These are the challengers, the disruptors, the ones to watch, and seeing them pitch live is nothing short of inspiring. If you’re passionate about innovation, this is the moment you don’t want to miss.”

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insights.figlobal.com | 63

Most Innovative Food or Beverage Ingredient This category covers innovations related to food and beverage ingredients or additives from animal and non-animal/plant-based/alternative sources. These innovations can be related to improvements in taste, texture, appearance, or nutritional value/health benefits.

Biophelion

Biophelion makes speciality ingredients by fermentation in Jena, Germany and aims to prove that circular biotech works as a business. Their first product to market is massoia lactone, the coconut-creamy note used in dairy and confectionery. The natural material sold today is stripped from the bark of Cryptocarya massoy, a wild tree in Papua listed as Near Threatened. The harvest kills the tree, three to seven per kilogram, and there is no second source. Biophelion grows the same molecule instead: one defined molecule, at least 95% pure, without the co-extracts of bark material, same regulatory identifiers, natural under EU Regulation 1334/2008.

EcoCrystal LTD.

EcoCrystal’s patented technology enables the scalable production of high-performance, safe colorants that can be precisely tuned to deliver specific light-reflective visual effects. Their lead product, EcoWhite, is a high-performance whitening pigment designed to address the global titanium dioxide replacement market, estimated at around $10 billion. Beyond EcoWhite, their platform enables a broader portfolio of advanced colorants with tailored optical functionalities for multiple applications. The platform is designed to unlock high-margin, IP-driven applications across food, beauty, pharma, and advanced materials, offering manufacturers new ways to achieve outstanding visual performance.

MicroLub

MicroLub is a deep-tech ingredient solutions company, pioneering a new way to reduce fat and oil in food and beverage products—without compromising the taste, texture and indulgent mouthfeel consumers expect. The startup has developed a patented, protein–polysaccharide-based, biolubricant technology, dramatically reducing molecular friction to deliver the sensory experience of fat and oil, without adding a single drop of fat or oil. The MicroLub platform has demonstrated potential across diverse categories, from dairy and cakes to savoury dips, with the ability to deliver meaningful nutritional improvements but no compromise on sensory qualities.

64 | Fi Europe guide to 2027 trends

Nutropy

Nutropy is developing the next generation of dairy. The startup produces dairy ingredients by producing key milk proteins – caseins – through precision fermentation. Dairy proteins, particularly caseins, are responsible for many of the properties consumers expect from dairy products, including texture, nutrition and emulsification, and are essential to products such as cheese, yogurt and cream. Nutropy uses precision fermentation to produce bioidentical milk proteins without animals. They are one of only a handful of companies worldwide focused specifically on caseins because of their unique functional properties and potential to fundamentally transform and help decarbonize the dairy industry.

SUMM Ingredients

Sugar reduction is the food industry’s constant reformulation priority, yet the usual fixes underdeliver on taste. This startup produces Ama made by cross-fermentation of oats through an Amazaka process — sequencing multiple microorganisms so each transforms what the last left behind. The result is a sweet-fermented plant ingredient that lets nutrient-dense, high-protein foods finally be low in sugar — with a clean, authentic sweet profile, no additive stack, and more richness and mouthfeel. Ama starts from whole plants, with no synthetic inputs and no purification step, produced in Denmark to FSSC 22000, EU Organic, non-GMO and vegan standards.

Those Vegan Cowboys

Those Vegan Cowboys pioneers a new generation of dairy proteins by combining precision fermentation with a platform-based approach to casein innovation. The startup has developed microbial production systems capable of producing multiple caseins and is now building a platform to explore how different caseins and casein combinations can unlock new functionality, improved nutrition and superior product performance. Those Vegan Cowboys’s approach is unique because it is not simply developing a single ingredient, but a discovery platform for the next generation of dairy proteins. Through its Margaret’s Finest programme, the company collaborates with food manufacturers, ingredient suppliers and research organisations to evaluate new caseins and applications.

Totality Biosciences

Totality Biosciences engineers food crops to produce human milk oligosaccharides (HMOs), the bioactive sugars in breast milk that shape the infant microbiome and drive immune and gut health. The startup is simultaneously a novel ingredient company (new HMO structures with established nutritional function) and a new bioproduction route for a category served today by a single manufacturing technology. They move HMO synthesis out of the bioreactor and into the field by reprogramming plants to build HMOs directly from sunlight, CO₂ and water. The platform was published in Nature Food (2024) and is protected by an exclusive option to license from UC Berkeley, alongside company-owned IP.

insights.figlobal.com | 65

Most Innovative FoodTech Solution This category covers innovations related to food processing or bioprocessing technologies, solutions or services that enhance either operational efficiency or the nutritional/health value of food.

BioClé

BioClé is developing Clepsules™, a bioprocessing platform that transforms bacterial extracellular vesicles into precision delivery systems for food and nutraceutical bioactives. Unlike synthetic nanocarriers, Clepsules ™ use the bacteria’s own nanoscale communication particles. The resulting ingredient is cell free, stable, lyophilisable, and designed for integration into functional foods and supplements Based on efficient microbial fermentation, high yields that reduce resource use per dose, and a shelf stable format that can reduce reliance on cold chain logistics, BioClé’s goal is to make high-value bioactives more effective, scalable, and sustainable for the next generation of functional foods and supplements.

Fungu’it

Fungu’it rebuilds taste with fermentation. Selected filamentous fungi grow on upcycled agrifood by-products in a thin-layer solid-state process and become dry, clean-label ingredients that replace flavourings, flavour enhancers and maskers. Their single process covers four aromatic territories: savoury, marine, cocoa and smoky. Steering the by-product composition drives fungal metabolism toward targeted aroma molecules. The startup has developed a solid-state bioprocess that runs in one to three days, without solvent extraction, declarable as a fermented ingredient, outside novel food authorisation, scaling through contract manufacturing from 2027.

Hydrosome Labs LLC

Hydrosome Labs has developed a patented ultrafine bubble technology platform that improves the performance and economics of fermentation and other production processes. The startup has developed a bioprocessing technology that improves operational efficiency in fermentation by 20-50%. This enables more efficient and scalable production of nextgeneration ingredients, including fermentation-derived proteins, enzymes, flavors, probiotics, functional ingredients, and other bio-based compounds. The technology also makes spray drying more efficient, and positively impacts the taste, texture, and stability of emulsions. By improving yield, throughput, and resource efficiency, this technology can help producers make more product from the same tanks, reduce energy intensity, lower operating costs, and avoid unnecessary capital expansion.

66 | Fi Europe guide to 2027 trends

Rival Foods

Rival Foods, a spin-off of Wageningen University, has developed plant-based meat alternatives that meet consumers’ expectations when it comes to taste, texture and ‘meatiness’ compared to animal meat, especially in whole-muscle products like steaks and fillets. The startup has developed an unique, patented shear cell technology which can be described as an advanced pressure cooker, where plant proteins are subjected to heat, pressure, rotation, and shear. This method enhances operational efficiency and enables the production of whole-muscle meat alternatives at scale.

The results are next-level meat alternatives that deliver unparalleled taste, texture and nutritional value as well as a more sustainable food system.

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Most Innovative Service or Digital Solution in Food and Beverage This category covers innovations in digital services and solutions such as AI, machine learning, blockchain, IoT, digital platforms, or data analytics that support improvements in ingredients sourcing and production, food formulation, food safety and quality, traceability, transparency, smart packaging, and/or supply chain management.

Enbiosis Biotechnology

Enbiosis Biotechnology has developed an AI-powered Digital Twin platform that uses genome-scale metabolic modelling to design targeted, food-grade nutraceutical formulations through gut microbiome modulation. The platform simulates thousands of real human microbiome profiles to identify which biological pathways are disrupted in a given health condition and which food-grade compounds gut bacteria can convert into molecules the body needs. The result is a formulation built around a biological target rather than an ingredient, with a defined mechanism of action before a single clinical trial begins. The same platform supports formulation development across more than 100 microbiomelinked health areas, from cognitive function and metabolic health to skin, immune, cardiovascular, and eye health.

Hans-Made Research Inc.

This startup has developed a data-driven tool that improves food formulation, quality and development speed. This digital service provides ingredient developers a faster route to better-tasting plant-based products. Codex Resonance is a digital service that, given a molecule or a full blend, returns a calibrated profile of bitterness, astringency and dominant note in seconds, ranks the masking strategies most likely to work, and flags problem blends the bench would catch only later. Its innovation is that it computes each result from structure rather than learning from a training dataset, so it is explainable, needs no training corpus, and can score molecules that have never been made, which a data-trained model cannot do.

68 | Fi Europe guide to 2027 trends

NF1 Smart Tech GmbH

nextFood.ai is a data-analytics and AI platform supporting food formulation and ingredient decisions: validated demand signals determine which formulation loops start and which ingredients are sourced — before resources are committed. nextFood.ai moves validation to the front of the process. Their B2B SaaS platform combines three integrated modules: Business Cockpit identifies strategic white spots per category and brand; Product Innovation generates complete, presentation-ready concepts including recipe direction, nutritional values and sensory profiles; Market Research validates them through synthetic consumer panels, purchase-intent simulation and real social-media audiences.

Prodeen

Prodeen Claim Fit is a digital platform that helps manufacturers identify the claims consumers want, the ones they can make, and the ones that will still stand in 2030. Claim Fit inventories every claim from artwork, pack copy, campaigns and product pages and scores these on three axes: consumer pull, permissibility in every market sold and durability against rules already on the calendar. Each claim lands in one of four quadrants: Press it, Danger Zone, Wasted panel space, Drop it. The register is monitored continuously, so a Press-it claim drifting toward the Danger Zone is caught before the next print run.

Taama

Taama uses AI, machine learning and data analytics for ingredient sourcing, formulation, food safety, traceability and transparency, including EU-specific rules such as EFSA health claims and packaging (PPWR) requirements. Taama is an all-in-one AI compliance platform that validates formulas, ingredients and claims against market-specific regulations in minutes, checks artwork and marketing copy across every channel, manages product dossiers, and flags regulatory changes with realtime, source-backed alerts, across 15+ markets. By catching non-compliance before production and shipping, Taama prevents rejected shipments, recalls and wasted product, directly cutting resource use and waste for a more resilient food system.

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Meet the finalists of the Fi Europe Innovation Awards 2026 Since their inception, the Fi Europe Innovation Awards have become an opportunity for the food and beverage ingredient sector to celebrate R&D breakthroughs, sustainability initiatives, game-changing ingredient launches, and more. The Fi Europe Innovation Awards are open only to exhibiting companies and organisations. Read about all the finalists and their entries below.

Winners of the Innovation Awards will be announced at a special ceremony during the Fi Europe Party on Tuesday, 17 November 2026.

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Finalists of the Alternative Protein Innovation Award

This award recognises an organisation or company that has developed the best alternative protein ingredient (e.g. from a plant, fungal, algal, microbial, insect source), or an application based on an alternative protein ingredient, with respect to sensory and functional quality, bioavailability, and/or application costs. Preference will be given to those innovations introduced in the last 2 years.

Bunge

for PurePro® Soy Protein Concentrate, a breakthrough alternative protein that solves three of the biggest challenges with plant proteins today: off-flavors, dull color, and high cost. By delivering an ultra-clean taste and very light appearance while maintaining the nutritional benefits of soy protein, PurePro® helps manufacturers create better-tasting, more affordable high-protein products.

dsm-firmenich

for Vertis™ TVPs with ModulaSENSE®, innovative texturized pea proteins with advanced, natural, receptor-based taste modulation integrated directly during extrusion. Combining texture and taste innovation in a single ingredient, Vertis™ TVPs with ModulaSENSE® address key industry barriers to growth: delivering the taste and texture consumers genuinely enjoy and want to come back for.

Lallemand Bio-Ingredients

for Engevita® HiPRO Beyond, which enables high-protein hybrid foods, desserts, and specialized nutrition products with unprecedented sensory freedom. Its neutral flavor, nutritional quality, and ease of use help formulators achieve protein levels beyond market standards while maintaining authentic taste and desirable texture. This innovation creates entirely new opportunities for protein enrichment in categories previously considered challenging for traditional protein ingredients.

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Finalists of the 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.

KWS SAAT SE & Co. KGaA

for the KWS Proteomex® Platform, with pea genetics specifically tailored for dairy alternative applications, addressing key challenges such as off-flavours, colour, and functionality. By integrating plant breeding, genomics, food science and sensory analytics, desirable product attributes are built directly into the raw material. This product combines excellent sensory performance with regional sourcing, organic production, and reduced supply chain complexity.

Nourish Ingredients

for Creamilux®, a breakthrough plant-based dairy alternative ingredient designed to deliver the taste, mouthfeel and functionality of full-cream dairy without the animal. Creamilux® replicates the distinctive properties of dairy fat in a simple, drop-in format. Validated applications show Creamilux® can simplify formulations, reduce saturated fat, and remove dairy-derived ingredients while maintaining an authentic full-cream experience.

Finalists of the Food Manufacturing Innovation Award

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

GOPACK BV

for the Flexivent Block Bottom Bag, which features a special ventilation system that allows excess air to escape after sealing, without any product loss. As a result, the package volume is optimized, and product quality is maintained during transport and storage. The packaging is fully customizable to customer specifications and made of 100% polyethylene (PE), making it recyclable.

Spectral Blue Technologies Ltd

for the Multi-Wavelength, High-Intensity (MWHI®) antimicrobial blue light (aBL), which provides touch-free, chemical free, UV free, and non-thermal microbial reduction in meat and fish processing environments. It delivers continuous protection for slicing machines, conveyor systems, and whole rooms where moisture and food residues can promote microbial growth.

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Finalists of the Future Foodtech Innovation Award

This award recognises an organisation or company that has developed an innovative processing or bioprocessing technology solution or service, including the application of artificial intelligence, 3D printing or robotics, which has the potential to improve the production, the functionality, sensory properties and/or cost of food ingredients. Preference will be given to those innovations introduced in the last 2 years.

Arborea

for the BioSolar™ Leaf, the world’s first “breathing cultivation” system. The system uses CO2 from any industrial source and sunlight as unlimited feedstocks to grow microalgae, which enables the large-scale cultivation of any nutrient-rich microalgae on non-fertile land, with minimal freshwater use. The result is a scalable, climate-resilient technology that delivers valuable ingredients while avoiding deforestation and biodiversity loss.

dsm-firmenich

for Maxiren®EVO, a breakthrough coagulant enzyme designed to transform cheese production. Maxiren®EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility. Maxiren®EVO helps cheesemakers tackle modern-day hurdles with one solution.

Ferm Labs AG

for their Precision AI-guided Bioprocessing platform, which directs natural multi-stage fermentation with precise process control. kokumesan is the platform’s flagship ingredient launch: an all-natural kokumi flavor builder that enables food manufacturers to reduce raw cheese inclusion from 20% to under 1% while delivering full aged-cheese profile, rich mouthfeel, an unprecedented 75% reduction in cost-in-use.

MOA Foodtech

for transforming underutilized agricultural byproducts into high-value functional ingredients through a proprietary biomass fermentation platform. By converting low-value side streams into sustainable protein-rich and functional ingredients for food, feed and pet food applications, MOA helps reduce waste, lower environmental impact and strengthen food system resilience. The technology delivers scalable, non-GMO and non-Novel Food solutions.

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Finalists of the Health Innovation Award

This award recognises an organisation or company for the development of the best ingredient, application, and/or service in terms of proven contribution to gut, immune, cognitive, emotional or physical health. Preference will be given to those innovations introduced in the last 2 years.

Botanic Healthcare Pvt. Ltd.

for CornFit™, a patented, plant-derived functional ingredient developed from Stigma maydis (corn silk), an underutilized agricultural by-product, to support physical health through improvements in body composition and metabolic health. Scientifically validated through preclinical and clinical research, CornFit™ has demonstrated significant benefits in humans across key physical-health, weight-management, and metabolic-health parameters, including a 47.5% increase in GLP-1 levels.

FrieslandCampina Ingredients

for Social Protein creates a brand-new category for functional beverages, which combines 10g of whey with 5g of prebiotic GOS in a tasty, refreshingly light, alcohol-free drink. Designed to help healthy habits extend into social occasions, this concept puts the fun into functionality combining nutrition with refreshment, taste and connection.

Wecare Probiotics Co., Ltd.

for Weizmannia (Bacillus) coagulans BC99, a carefully selected, human-origin, spore-forming probiotic strain with a highly competitive combination of clinical substantiation, processing resilience and formulation versatility. Supported by more than 20 clinical studies and 30 SCIindexed publications, BC99 has been studied across digestive, metabolic, immune, emotional and physical health. By combining broad health potential with reliable performance in diverse food matrices, BC99 expands consumers’ opportunities to obtain viable probiotics through familiar everyday foods.

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

ADM

for PRIOME® Oral Care (OC) postbiotic, which is advancing pet oral care through a novel, microbiome-focused approach. Featuring the heat-treated strain Lactiplantibacillus plantarum CECT 9161, PRIOME® OC was specifically selected for its ability to help reduce dental plaque formation, support healthy teeth and aid in balancing the oral microbiota.

Bene Meat Technologies a.s.

for Coolty Meat, which transforms cultivated protein from an experimental ingredient into a complete commercial wet dog food. Developed by FORZA10, part of Nasta Pet Food, with BeneMeat as technology partner and ingredient supplier, its monoprotein formulation contains 26% cultivated meat and is designed particularly for dogs with food intolerances.

BENEO

for their faba protein concentrate, BeneoFeed FB P60 (P60), which offers a sustainable and cost-effective alternative to animal blood plasma (ABP) in wet pet food. Trials in wet pet food loaves demonstrated that P60 can partially or fully replace ABP, without significantly affecting product appearance or texture, while providing stronger binding properties than pea protein concentrate.

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Finalists of the 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 within the last 2 years.

Botanic Healthcare Pvt. Ltd.

for Guarsol™, a patented, 100% water-soluble dietary fibre derived from guar beans, offering a neutral taste and no colour for versatile use in food and beverage applications. Through the patented Dietary Fibre Stabilized (DFS™) Technology, Guarsol™ has been innovatively applied in liposomal formulations, where its incorporation during manufacturing supports liposome formation and enhances particle size, dispersibility and stability.

GNT Group B.V.

for GNT’s patented stabilization technology which unlocks the industrial potential of spirulina to deliver natural blue shades in beverages. Spirulina is the best established natural blue worldwide, but its phycocyanin pigment rapidly denatures, aggregates and precipitates under typical beverage processing and storage conditions. Through controlled complexation with λ-carrageenan, GNT’s technology enables the spirulina to withstand acidification, pasteurization and extended storage.

Roquette

for WELLENCE™ GF 1229, a new cellulosic hydrocolloid developed for gluten-free bakery applications that delivers superior bread quality while reducing cost-in-use. Compared with the market benchmark, WELLENCE™ GF 1229 provides significantly higher bread volume, a finer and brighter crumb structure, and improved softness throughout shelf life. WELLENCE™ GF 1229 sets a new standard for gluten-free bread performance and efficiency.

Zentis Fruchtwelt GmbH & Co. KG

for their first bake-stable popping bobas for bakery applications. These liquid-filled pearls are mixed directly into muffin or cupcake doughs and remain fully intact through baking — delivering a surprising burst of flavour in the finished baked good, and enabling savoury highlights inside sweet products. Thanks to their fully plant-based formulation, the bobas integrate seamlessly into vegan and plant-based bakery recipes.

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Finalists of the Sustainability Innovation Award

This award recognises 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.

LÍPIDOS SANTIGA S.A

for their Sustainable Coconut Oil Project, which transforms responsible sourcing into impact at origin. Working with local partners and coconut-growing communities, LIPSA combines end-to-end traceability, international sustainability standards, farmer development, human rights and inclusion, regenerative agriculture, and climate action. Since 2023, the initiative has progressively strengthened its supply chain, culminating in LIPSA becoming the first company certified under the Sustainable Coconut Charter Supply Chain Standard in January 2026.

Roquette

for turning transport into a measurable climate lever for the food industry. Its innovation lies in combining six years of decarbonization action — carrier tenders and partnerships driving modal shift, load optimization and alternative fuels (HVO100, B100, SAF, electricity) — with SBTi and FRET21 commitments, now reinforced by ISO 14083 verification. Since August 2026, this internationally recognized methodology delivers transparent, auditable scope 3 transport data via customer carbon scorecards.

Tereos

for Cultivate Net Zero®, a low-carbon and Regenerative Agriculture ingredients offer, helping food and beverage manufacturers reduce their ingredients’ carbon footprint, advance SBTi targets, and strengthen the resilience of European farmers and supply chains. Combining regenerative agriculture in sugar beet, wheat and corn with industrial decarbonization, this program delivers measurable greenhouse gas reductions and ISO 14067-certified Product Carbon Footprints (PCFs) for sugar, alcohol, gluten, glucose sorbitol.

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