Fi Europe Trend Guide 2024

Trend Guide 2024 Highlights and insights from Fi Europe 2023

Contents the top 10 food and drink trends for 2024 4 Plotting Interview with Lu Ann Williams, Global Market Insights Director, Innova Market Insights

taste, and health credentials spur plant6 Quality, based opportunities Interview with Kalina Doykova, Senior Research Analyst, Euromonitor International

to sustainably scale up omega-3 supplies 10 How Interview with Rick Miller, Associate Director, Specialised Nutrition, Mintel

the dots between microbiota and the 12 Connecting gut-brain axis

Interview with Dr Miguel Toribio-Mateas, Independent R&D Consultant, MiguelMateas Consulting

the needs of baby boomers 14 Meeting Interview with Mike Hughes, Head of Research and Insight, FMCG Gurus

pening up meat alternative markets: 16 O‘Cultivated products are on their way,’ says GFI Interview with Alex Mayers, Managing Director, The Good Food Institute Europe

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SPONSORED CONTENT How optimised ingredients can help brands create affordable products for inflation-hit consumers interview with Camile Teske, Global Marketing Manager for Food and Nutrition, IMCD

Europe Innovation Awards 2023: 22 FiMeet the finalists and winners Global Startup Innovation Challenge 2023: 31 FiMeet the finalists and winners

40 Innovation Tours 2 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

Fi Europe is one of the largest ingredient trade shows bringing together over 1400 exhibitors from the food, beverage, and nutrition sectors and over 24K+ visitors every year.

Where better to scout out the biggest trends and innovations that are shaping the future of the industry?

This trend insights guide shines a spotlight on the most important innovations seen at Fi Europe 2023, bringing together interviews with leading trend experts and market analysts, helping your company identify the most important trends and issues that will impact the industry throughout 2024.

Held in November 2023, Fi Europe focused on the major topics and trends set to define the food industry throughout 2024, such as reformulation, clean label, plant-based, health and wellbeing, food tech, and sustainability.

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

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Plotting the top 10 food and drink trends for 2024 Interview with Lu Ann Williams, Global Market Insights Director, Innova Market Insights

Lu Ann Williams of Innova Market Insights discusses some of the challenges and ‘tricks of the trade’ in identifying global market and consumer trends and shares insights into Innova’s top 10 trends for 2024.

Search online for ‘food trends’ and you’ll be inundated with information – not all of it accurate, a lot of it contradictory, and little backed up by statisticallyreliable evidence other than anecdote. So how on earth does a market research company like Innova Market Insights come up with authoritative lists in this area, year after year?

Global insights director Lu Ann Williams explains how her team bases the trends it identifies on robust data from multiple sources. “We track products, ingredients, flavours, packaging, and we do a lot of consumer research,” she says. “We analyse data all day, we attend the big trade shows, and we are talking to companies every day.”

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With such a wide network of specialists analysing markets, the risk is not so much missing a trend as identifying it too early. “We put personalised nutrition on our trends for 2005, for instance, and that was way too early for the market to digest,” Williams recalls.

Trends persist but evolve with time

By and large, the same themes persist, but evolve over time, says Innova. “Plant-based was a Global North trend in the beginning, and now we see it growing across a wider range of countries,” she points out. “Clean label is another good example. It’s still a huge topic, but it adapts and changes over time, and consumer understanding changes.”

Capturing and communicating those nuances within a single theme can be challenging. “It’s difficult, but we know how to do it,” Williams states.

Other challenges include the need to distinguish a genuine trend from a fad. “There are a lot of fads driven by social media, but they very often peak and fizzle out quickly,” she says.

Covid-19 has been a “gamechanger” in multiple ways, Williams confirms: “A ‘before and after’, and now a ‘because of’ and ‘amplified by’.” Like recessions, the pandemic has increased volatility, ushering in extreme differences in consumer attitudes to spending (and ‘revenge spending’), above all.

Regional differences can be striking

“This week, I read an article about Americans spending like there’s no tomorrow, despite inflation and interest rates and uncertainty about a recession,” she says.

“It said they have just decided that you can’t know what will happen tomorrow, so they’re just enjoying themselves. On the other side, Chinese savings rates stand at about 35%.”

While healthy eating and concern for the environment have both remained a constant in consumer thinking and behaviour, they too have evolved over time. “We do a macro trends lifestyle survey every year,” says Williams.

“For years, the number one global concern was ‘health of the population’ Two years ago, ‘health of the planet’ surpassed human health for the first time.”

Lu Ann Williams

Global Market Insights Director Innova Market Insights Knowledge Partner

Sustainability can be the tiebreaker

In terms of buying behaviour, she says: “Overall, sustainability is not a primary purchase driver for most consumers, but it can be the tiebreaker.”

Meanwhile, concerns around the impacts of climate are also looming ever larger. In terms of food availability, reports of crops not growing where they used to grow are only increasing, according to Innova.

“Canada is the major producer of plant proteins, but there have been issues with too much heat and too little water in recent years,” Williams says. “We can expect all of this to have an impact on costs. I was told by someone that we are at the end of the cheap food era. The climate will impact that, but so too will changing demographics.”

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Quality, taste, and health credentials spur plant-based opportunities Interview with Kalina Doykova, Senior Research Analyst, Euromonitor International

European plant-based players are focusing on taste, flavour, cleaner labels and are updating ingredient lists to stay relevant. However, expect the plant-based category to slow amid inflation pressures before it experiences a bounce-back, says Kalina Doykova, senior research analyst at Euromonitor International.

Some of the leading trends in the European plantbased food industry include an increasing focus on taste and flavour innovations to address some consumers’ dissatisfaction with the taste and texture of plantbased products, according Doykova. She also says the plant-based category is widening, and there is a higher presence of plant-based products in the snacks category.

Seafood substitutes is one sub-category to watch. We caught up with Doykova who will be speaking at the Fi Europe Conference 2023 to find out more.

How would you describe the current plant-based food industry in Europe?

“The current plant-based food industry in Europe is experiencing a slowdown, with companies in the plantbased sector struggling to meet over-inflated growth forecasts. European plant-based providers are facing immense pressures amid rising costs and stalling sales.

They are struggling to retain consumers, whose budgets have become tighter in light of the current difficult economic situation.

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“Despite a growing number of companies being directly or indirectly forced to exit the industry or rationalise their product portfolio amid this slowdown, the current challenges are unlikely to persist in the long term as companies adapt and find innovative approaches to remain in the industry by addressing consumers’ expectations.”

What factors influence today’s plantbased food industry in Europe?

“One of the most important factors influencing today’s plant-based food industry in Europe is food inflation.

“Despite Euromonitor International’s data indicating that in European countries, the average price of animal-based products grew at a higher rate in 2023 than plant-based products, the latter’s higher average price has become a bigger problem as food price inflation has gripped European countries.

“Consumers are finding it increasingly difficult to pay a premium for plant-based products, and some are resorting back to animal-based products as a result.”

What are the core challenges for R&D professionals and manufacturers in the sector?

“According to Euromonitor International’s Voice of the Consumer: Health and Nutrition survey fielded in 2023, taste is the leading reason for consumers not consuming plant-based alternatives. Taste is among the key challenges the industry is trying to address to meet consumers’ expectations after reported dissatisfaction with the taste and texture experiences which have deterred repeat purchases among some consumers.”

What do you expect to see in the European sector over the next 12 months as we head into 2024?

“We expect the European plant-based sector to slow down and see weaker growth in the next 12 months compared to the peak growth rates in 2020 and 2021.

Volumes in some European countries, such as the UK or the Netherlands, are expected to decline until the end of 2023 and see weak positive growth in 2024.

“It is likely that companies in the sector will continue to rationalise their plant-based production, offering a more limited range of plant-based products or putting a stop or pause on their plant-based ranges. These developments, however, are not expected to deter product innovation.”

Kalina Doykova

Senior Research Analyst Euromonitor International Content Partner

What recommendations do you have for R&D professionals and manufacturers planning their pipelines?

“The key opportunities for R&D professionals and manufacturers in the sector are to focus on addressing the taste challenge and focus on the quality and health aspects of the product.

“As consumers are becoming more concerned with the processing levels of some plant-based products, companies can focus on revising and shortening their ingredient lists, adding more natural ingredients, increasing the protein content and nutritional value of their products and clearly communicating these changes to the consumers.”

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How to sustainably scale up omega-3 supplies Interview with Rick Miller, Associate Director, Specialised Nutrition, Mintel

Given the risk of dwindling sources, omega-3 can be seen as a potential victim of its own success. Mintel’s Rick Miller explains the challenges the sector faces and outlines potential solutions for the future, from precision fermentation to personalised nutrition.

The issue of supply – and especially reliable, goodquality supply – not keeping pace with demand is a problem common to many active ingredients in the food and nutrition sector. Rick Miller, associate director for specialised nutrition at Mintel, highlights the steady global growth in demand for these important ingredients over the past 10 to 15 years. “This has been both in terms of the range of applications and in terms of consumer demand,” he confirms.

“In terms of global demand, the US and Asia-Pacific account for around two-thirds by volume,” he says.

“Europe follows closely behind, but some of the largest growth potential is in the Middle East and North Africa.”

From the standpoint of consumers and brand-owners the upswing in interest can to some extent be explained by the increasing amounts of research uncovering the benefits of these ingredients, and better understanding of those benefits. In Europe, the recognised health impacts are reflected in claims permitted under the EU’s Nutrition and Health Claims Regulation – a relative rarity in ingredients beyond basic vitamins and minerals.

“But the increase is also partly to do with the different ways omega-3 can be incorporated into a wider range of products, from protein bars to beverages,” says Miller. At the same time, the ingredient can be better protected from oxidation through techniques such as microencapsulation.

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The boost to consumer demand appears to come most consistently from Gen Z and other younger demographics, Mintel reports. It is reinforced by the range of formats available across food, drink and supplements, and sources including algae and krill, as well as fish oil. The research company’s reporting on the fish and seafood sector, on the other hand, confirms that a larger proportion of older consumers prefer to access omega-3s through consumption of oily fish.

Climate change is reducing omega-3 content

But when it comes to supplementation, Miller injects a note of urgency into the debate. “The problem is that there is evidence that global supplies of omega-3 are falling,” he says. “Warmer seas are potentially leading to a drop in the omega-3 content of sea algae.”

Given the important preventative effects omega-3 has had in areas from cardiovascular health to dementia and eye health, Miller warns, “It’s a potentially huge issue.”

Solutions: From precision fermentation to precision nutrition

Miller recommends a threefold strategy to address these challenges.

Firstly, he proposes a significant increase in production from alternative sources, including plant-derived omega-3 from, among others, hemp seed and walnut oil.

“We need to produce enough from these sources so that we can close the gap with predicted demand,” he says.

Rick Miller

Associate Director Specialised Nutrition Mintel Content Partner

Hand-in-hand with this approach, he would like to see more precise targeting of individual omega-3 requirements as a part of the broader trend towards personalised nutrition. “That way, you’re less likely to over-consume, and can supplement your diet with just what you need.”

The second part of his response involves the application of precision fermentation for omega-3. “Up to now, production has been limited to dairy proteins, but trials are ongoing with omega-3,” Miller reports.

The third strand is, he admits, more controversial.

“Transgenic crops allow the production of plants with higher yields of omega-3,” he says, pointing to Rothamsted Research in Hertfordshire and its work with crops such as flax.

There is, he agrees, much to debate and encourages those interested to come along to the conference for that very reason.

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Connecting the dots between microbiota and the gut-brain axis Interview with Dr Miguel Toribio-Mateas, Independent R&D Consultant, MiguelMateas Consulting

A healthy gut microbiome is key in ensuring good holistic health, says gut-brain-axis expert and independent consultant at Miguel Mateas Consulting Dr. Miguel Toribio-Mateas. He lifts the lid on his latest discoveries in this area.

In this interview, Dr. Toribio- Mateas explains more about his research findings into specific strains of probiotics and prebiotics and the positive impact they can have on the health and function of both the gut and the brain. He also expands on the sort of finished product that these advances are best suited to, as well as highlighting benefits such as mood regulation, improved sleep, and improved gut function.

What are your primary findings regarding microbiota and the positive impact this can have on both the gut and the brain?

“Our primary findings indicate that the microbiota plays a substantial role in modulating both gut and brain health through what is known as the gut-brain axis.

A balanced and diverse gut microbiota is associated with better mental health outcomes, including reduced symptoms of anxiety and depression.

“Short-chain fatty acids like butyrate, produced by gut bacteria during the fermentation of fibre, are particularly interesting. They not only nourish the gut lining but also exhibit anti-inflammatory properties that can influence neurotransmitter production and neural plasticity, thereby affecting mental well-being.”

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What are the specific novel ingredients that are being developed to enhance both gut health and brain function?

“In terms of novel ingredients, there is exciting research around specific probiotic strains and prebiotic fibres that can have dual benefits for the gut and brain. For example, Lactobacillus and Bifidobacterium strains have shown promise in improving mood and cognitive function. Also, various types of prebiotic fibres, such as galactooligosaccharides (GOS), aim to selectively feed beneficial gut bacteria, thereby enhancing gut health and, by extension, brain function.”

What kind of products do these novel ingredients appear in, and how can they be made to appeal to consumers?

“These novel ingredients are often incorporated into functional foods and beverages, dietary supplements, and even specialised medical foods. To appeal to consumers, these products are formulated to be both tasty and convenient. They can be found in forms like capsules, chewable tablets, or powdered supplements that can be mixed into drinks. Also, some companies are innovating with fermented foods and beverages enriched with these beneficial microbes, creating options like fortified yoghurts, kefirs, and even non-dairy alternatives.”

While the association with microbiota and gut health is well documented, can you go into a bit more detail about the benefits to the brain? What type of individual is most likely to benefit and how?

“When it comes to benefits to the brain, the gut-brain axis is thought to affect various aspects of neurological health, from mood regulation to cognitive function.

A balanced gut microbiome appears to have antiinflammatory effects that can reduce neuroinflammation, a contributing factor to many neuropsychiatric conditions. In terms of who is most likely to benefit, individuals with gastrointestinal issues, chronic stress, those who don’t sleep well and/or long enough, and people living with anxiety or depression may see more pronounced benefits from modulating their gut microbiome as a complementary approach to traditional therapies.”

Dr Miguel Toribio-Mateas Independent R&D Consultant MiguelMateas Consulting

What is the primary message you want to get out there at the Fi Europe Conference with respect to the microbiota-gut-brain axis?

“The modulation of the gut microbiota by means of a combination of dietary and supplementary approaches holds the distinction as one of the most potent health tools at humanity’s disposal. As R&D professionals at the forefront of functional nutrition, you have the unparalleled opportunity to pioneer solutions that go beyond mere symptom management and aim for holistic well-being. By embracing the interconnectedness of the microbiota-gut-brain axis, we can develop innovative products that redefine functional nutrition, optimising mental performance and elevating the human experience. Together, we can turn the science of today into the health revolutions of tomorrow.”

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Meeting the needs of baby boomers Interview with Mike Hughes, Head of Research and Insight, FMCG Gurus

Baby boomers may more often be the target of jokes than fine-tuned marketing, but Mike Hughes of consumer insight company FMCG Gurus shares insights into the dietary habits and preferences of this important consumer segment ahead of Fi Europe.

We are so used to hearing about the intricacies of trends affecting millennials, in particular, that it is easy for brand-owners to ignore the food and drink preferences of older consumers – notably the baby boomers – despite the fact that both disposable income and health-awareness are often higher in this more senior demographic.

Head of research and insight at FMCG Gurus Mike Hughes says: “We know society is ageing across the globe. People are living longer, but not necessarily more healthily. No 90-year-old will have the quality of life of a 20-year-old, but there’s a growing determination among this group to maintain health for as long as possible.”

Typically defined as the generation born in the highbirthrate years between World War II and around 1964, baby boomers are often perceived more in terms of stereotypes than reality. As a general rule, they do indeed often feel misunderstood, says Hughes, and do not like to be reminded of their age, but at the same time have a growing awareness of their own health needs – and, in many cases, the resources to do something about it.

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The importance of emotional health

“For these consumers, cognitive wellbeing can be as important as physical health, often more so than in younger consumers,” he says. Millennials may be more likely to dismiss fatigue, for example, as a function of workload, while older consumers will associate any sense of mental decline with overall health.

“There is the emotional health aspect, too,” Hughes explains. “Time becomes a more precious commodity, so a lot of reprioritising goes on.”

Favoured ingredient areas typically include omega-3, protein, calcium and other minerals, fibre, and vitamins C and D. “Baby boomers are more likely to go to tried and trusted ingredients such as these rather than, say, botanicals, and may be more reluctant to sample new ingredients,” he says.

At the same time, there are significant opportunities here. “These consumers may think of omega-3 as being ‘good’ and trans fats, for instance, as ‘bad’, without necessarily knowing why,” Hughes points out.

“Or they think of probiotics in the context of digestive health without knowing that they can help with wider symptoms, for example in menopause. There may be some preconceptions to overcome in terms of the ingredients that consumers already know.”

Functional claims resonate well particularly at breakfast

Mike Hughes

Head of Research and Insight FMCG Gurus Content Partner

These openings are also about the active interest baby boomers take in their health and nutrition, as highlighted

by FMCG Gurus’ own research. “Older consumers often think they’re in better health than the younger part of the population,” says Hughes. “They often lead the way in seeking out foods with functional claims. The levels of proactivity were especially interesting.”

In terms of target food and drink categories, he is clear where the major opportunity lies. “I think it’s the breakfast table,” he says. “Juice, bread, cereal, dairy products, this is the core area where these consumers are likely to be more health-orientated.” These are categories where the fortification of staple products with, for example, vitamins and fibre can be especially attractive.

Other gaps in the over-60s nutrition market might include the impulse category, including bars.

“This would be about functional benefits helping to alleviate any sense of guilt: permissible indulgence,” says Hughes.

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Opening up meat alternative markets: ‘Cultivated products are on their way,’ says GFI Interview with Alex Mayers, Managing Director, The Good Food Institute Europe

Meat alternatives offer opportunities on at least two levels: in real commercial terms, and in terms of addressing the global challenges around human nutrition for the future, says Alex Mayers of the Good Food Institute (GFI) Europe.

To many consumers – and indeed, many in the food industry – two of the three key ways of developing sustainable protein products might still feel remote.

These are cultivated meat, in which the beef, pork and chicken we enjoy today is grown from cells in a process similar to growing plants in a greenhouse, and fermentation-made protein, in which companies use a method similar to beer or yoghurt production to grow large quantities of mycoproteins, which come from fungi.

This is how Alex Mayers, managing director of GFI Europe, describes these technologies. Despite the challenges, he does not allow them to dim his clear

enthusiasm for these new ways of making meat, or for the better-established plant-based options.

Massive opportunities across the supply chain

There are massive opportunities here right across the supply chain, and a real chance to make significant sustainability improvements, he argues.

“Perhaps the biggest of the challenges facing us is climate change,” he says. “As things currently stand, animal agriculture accounts for some 20% of the world’s greenhouse gas (GHG) climate emissions. That’s roughly

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equivalent to the footprint of all the different forms of transport globally: ships and planes as well as road transport.”

Both cultivated and fermentation-made meat can create the same quality of protein, he says, including the same nutritional and organoleptic properties as meat, but simply without having an animal at the start of the process.

“In fact, it’s remarkable what kind of impact this can have,” Mayers explains. “A move to cultivated meat, for example, can bring with it a massive 92% cut in climate emissions. We’re really excited about this ability to give consumers exactly what they want, but by creating it outside the animal, rather than inside it.”

Similar impacts are possible in the area of precision fermentation – which can also be used to produce real egg or dairy proteins to deliver the flavour and texture of foods like cheese and milk. “The dairy sector accounts for some of the heaviest climate change impacts,” he says. “But with precision fermentation, yeast rather than cows can be used to create whey protein, for example, leading to a 97% cut in GHG emissions.”

Mayers talks about the different types of approach – cultivated, fermented, and plant-based – as the three ‘pillars’ of the alternative protein market.

“Each of these pillars has their own challenges,” he admits. “Cultivated meat, for instance, uses a technology that has never been scaled up before now. Here, ingredients companies can have a huge influence, and there are some major R&D opportunities, too.”

‘These products are on their way’

It is now 10 years since the first burger made from cultivated meat was presented to the US public.

The price tag was a hefty $250,000, Mayers recalls.

Today, in Singapore (where regulation has made commercialisation relatively easy) a skewer of cultivated chicken is priced at a more modest $16-20.

“These types of cultivated products are on their way,” he says. “They’re already on sale in the US. There’s now a clear path to market.” Pilot-scale operations are starting to move to a commercial level of production.

The opening of regulatory doors in the US and progress in other jurisdictions will be a prime focus for Mayers’ keynote presentation at the Future of Nutrition Summit.

“In Europe, there have been applications for a process to regulate the sector in Switzerland and the UK,” he reports. “The same process is likely to start inside the EU.”

Alex Mayers

Managing Director The Good Food Institute Europe

Plant-based is now ‘relatively established’

With the plant-based ‘pillar’, the challenges are different since this is a relatively established industry. In fact, he quotes Nielsen IQ figures across 13 European countries which show sales of plant-based meat products surging ahead, while meat itself falls away. Plant-based meat unit sales grew to €2 billion in 2022, compared with 2020 – a 21% increase. Over the same period, demand for conventional meat products fell by 8%.

This trend has been helped by important quality improvements, Mayers says. The use of technologies such as extrusion has produced plant-based steaks, for example, with the fibrous mouthfeel, the juiciness, and the marbling – as well as convincing flavour – of traditional red meat.

Mayers has a clear vision of where the meat alternative sector needs to be heading. “We want these alternative products to be as tasty or better, as affordable or more affordable than traditional meat,” he explains. “We want to shift the default, so consumers are buying these products because they’re affordable and convenient.”

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How optimised ingredients can help brands create affordable products for inflation-hit consumers By helping manufacturers optimise their production processes and ingredient formulations, IMCD ensure brands can meet these consumer demands.

IMCD has broadened its knowledge on the affordability topic, according to Camile Teske, global marketing manager for food and nutrition at IMCD. We spoke to her to find out how the specialty ingredient supplier is applying this knowledge to real-life solutions for food and drink manufacturers

What does affordability mean in the context of the food ingredients market?

“Globally, year-on-year domestic food inflation was, on average, 13% in June 2023, down from a peak of 17% in December 2022, according to United Nations figures.

The higher food and beverage market prices of today are heavily influenced by the past two years of Covid-19, the Ukraine and Russia conflict, and subsequent supply and price constraints of important food commodities.

“This severe market scenario has brought consumers to cut costs, which influences their lifestyle and their food and beverage purchases. This shift in consumer behaviour has been closely followed by food and beverage producers looking for innovative ways to bring affordability to the table, quite literally.

“Affordability in food and beverage solutions can be achieved in three different ways of innovation. The first is ‘Reduce and Remove’: this can increase food and beverage producers’ manufacturing efficiency by simplifying or optimising formulations, without reducing the final product’s quality.

“The second is ‘Add and Fortify’. This involves adding additional nutritional benefits to a food and beverage product by reducing the need for expensive ingredients while still maintaining the product’s nutritional value.

The third is ‘Change and Modify’. This refers to ingredient substitution to lower costs by evaluating the current recipe and identifying ingredients that have fluctuating costs over time. Brands can replace those ingredients based on the total cost-in-use without a nutritional value loss, or by adding additional benefits such as reducing fat, sugar or salt, for example.”

How does affordability impact both consumers and businesses within the food industry?

“According to an Innova Market Insights trend survey from 2023, one in two consumers globally are spending more on food and beverages since lockdown. Those same consumers also say inflation is very or extremely influential in their choice of where they buy food and drinks. Innova also highlighted that in the past year, the number of food and beverage products launched with budget or affordability claims has grown 81% globally, compared to 2021.

“This change in the market is a reflection of inflation, especially in North America and European countries. To win in this ever-changing market, food and beverage manufactures are trying to adapt to the new economic constraints without losing track of other important consumer demands such as health and nutrition, convenience, and plant-based.”

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What are some of the current challenges related to affordability that you’ve observed in the food ingredients market and specifically among IMCD customers?

“I believe that the commoditised ingredients’ lack of availability and consequential price increase – especially for sugar, dairy-related ingredients, cereals, oils and fats – have been the biggest reasons why we find ourselves in need of affordable food and beverage solutions.

“For food ingredients distributors such as IMCD and our customers, this is also a unique opportunity to bring innovation to the consumer’s table. “There is an unprecedented urgency in the market to develop innovative food solutions that increase the production efficiency in the industry, without losing sight of health, nutrition and environmental welfare in the manufacturing process and final product. Challenging moments such as this push us all to revise our processes and ways of working, and brings inevitable transformation to the industry.

“IMCD is committed to supporting food and beverage manufacturers to navigate this challenging market environment. Not only offering high-quality specialty food ingredients and flavours, IMCD also supports customers with formulation, production process advice, and culinary and market trend insights in 21 application laboratories plus three centres of excellence around the globe.”

Camile Teske

Global Marketing Manager IMCD

Are there any emerging trends or shifts in consumer behaviour that are influencing demand for more affordable food ingredients?

Can you share examples of strategies that IMCD has been using to support customers?

“It is possible to conclude that private label products will increase their sales in 2023 compared to previous years due to more consumers looking for cheaper products. It is also expected that big international brands might lose market share to private label and local producers with similar product claims but better prices.”

“We approach the affordability request in four ways.

Firstly, by offering ingredient substitution advice to lower costs; evaluating the current recipe and identifying ingredients that have fluctuating costs over time; and replacing them with ingredients that have added benefits.

“Global inflation is pushing consumers to take practical measures in order to reduce expenses. According to Innova, 41% of consumers globally in 2022 said they are buying lower-cost food and beverage items and 31% said they are shopping in cheaper outlets.

“IMCD supports food and beverage manufacturers around the globe not only with specialty food ingredients and flavours but also by offering advice on market trends and culinary and formulation technical advice.

“Secondly, by offering formulation alternatives that enable the shelf-life extension of products, we can reduce the amount of product returns and food waste.

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“Thirdly, we advise on formulation to achieve nutritional improvements through fortification. And fourthly, we improve production efficiency, which can also help to lower costs by reducing waste, reducing production time, and maximising the use of raw materials.”

Can you share some success stories of when IMCD was able to support a customer with such requests?

“Our team in Germany created more sustainable and efficient plant-based formulations for a local beverage producer. Our IMCD researchers’ main challenge was to develop a formulation that was not only dairy-free but that tasted as delicious as dairy equivalents; was nutritious; and had a minimal environmental impact.

“The results of the project have been startling. Our IMCD Germany team managed to develop beverage solutions that are not only lactose-free and vegan, with a vastly minimised carbon footprint in that regard, but these solutions also reduced production time by between 10% and 25%, while also simplifying the whole production process. The result was further cost and energy savings for the manufacturer.”

How will IMCD continue to adapt and evolve its approach to meet changing dynamics?

“IMCD is constantly training its team of experts to foresee market needs and upcoming demands. We partner with renowned market research companies and universities to have access to relevant market data and the latest research on food and beverage markets.

“Our market-specific pilot plants, local application laboratories, and centres of excellence are situated in key locations around the globe and serve as collaborative environments where we co-create with our customers to achieve business success. Our team of experts, organised by segment, focuses on creating forward-thinking formulations that give your business a true competitive advantage.

“At IMCD, we also broadly invest in digital solutions that help us to interact and evaluate what our customers are looking for. We can serve customers with ‘one click away’ ingredient documentation and respond to customers’ needs and requests as fast as possible.”

In the context of growing sustainability concerns, how does IMCD address both affordability and environmental responsibility?

“As our successful case demonstrated, achieving production efficiency improvement does not only bring a cost decrease. The cost decrease is actually a consequence that can be achieved when an optimised formulation needs less cooking time or drying time, for example. That type of efficiency improvement brings an energy cost reduction but also can also reduce the carbon footprint. Production efficiency can also mean waste reductions or better use of raw materials, which create a good environmental outcome.”

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HIGHLY COMMENDED ENTRY

Entry: New value chain: Upcycling the cocoa pulp to provide extra income for farmers Description: Koa is a Swiss-Ghanaian start-up and the first company in West Africa to have unlocked a new value chain around the so far discarded cocoa pulp to increase the income for cocoa farmers. Currently cooperating with 2,200 smallholders in rural Ghana, Koa will cooperate with an additional 10,000 thanks to the recently opened cocoa pulp factory.

Koa processes the cocoa fruits next to the farms with solar power. The pulp is extracted, and the beans are returned to the farmers. Farmers are paid directly via mobile money transfer which is fully transparent and stored on a low-emission blockchain.

22 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

Cargill Entry: Cargill boosts regenerative agriculture farming practices across Europe through Cargill RegenConnect® Description: With growing global climate concerns, stakeholders across the food value chain are looking for ways to mitigate their impact. Cargill leveraged its deep agricultural expertise and access to market to develop Cargill RegenConnect®, a market-based regenerative agriculture program which helps farmers improve their soil health and decarbonize the agriculture supply chain. Eligible farmers in Germany, Poland, Romania, and France can be financially compensated for positive environmental outcomes generated through the adoption of regenerative agriculture practices. Building on its recent success in North America, the program connects farmers to companies seeking to reduce their environmental footprint while supporting regenerative agriculture.

WINNER

Ofi Entry: Advancing climate action with ofi’s Carbon Scenario Planner (CSP) Description: To address the complexity of tackling Scope 3 emissions which make up the bulk of the food and beverage industry’s carbon footprint, ofi’s climate footprinting experts have developed a Carbon Scenario Planner (CSP) built into our sustainability management system AtSource. This is a key activation tool to support the 18 decarbonization projects currently happening in our cocoa and coffee supply chains, and on our own pepper estates in Brazil and Vietnam. For one of these projects, it’s allowed us to model an 88% carbon reduction scenario to support the climate commitments of a global chocolate manufacturer.

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Plant-based Innovation Award

This award recognises an organisation or company that has developed the best plant-based ingredient, or application based on plant-based ingredient, in terms of sensory and physical properties or application costs.

Preference will be given to ingredients/applications introduced within the last 2 years.

WINNER

Hi-Food & Alianza Team Entry: Mirror tissue Description: HI-FOOD and Alianza Team have partnered for the development and production of innovative value-added protein emulsions for meat alternatives of next-generation, fully clean label and allergen free, named Mirror Tissue. Mirror Tissue comprises a group of oil-based solutions designed to mimic the functional, structural, and sensory attributes that animal fats provide. It’s all-natural, clean-label, allergen-free, trans-fat-free, and made with locally available oils. Mirror Tissue is highly versatile and easily customizable for various applications. Produced and standardized at the industrial level, it will allow the food industry to improve its products in terms of nutritional quality, sensorial properties, and labeling.

Bunge Entry: Beleaf™ PlantBetter: The plant-based milk fat replacer that matches dairy milk fat on taste and texture Description: Consumers and food manufacturers seek plant-based alternatives that offer the same sensory experience and functionality as the dairy products. In addition, they want to contribute to better sustainability through reduced carbon emissions and improved animal welfare. Beleaf™ PlantBetter is a groundbreaking plant-based milk fat replacer that allows manufacturers to substitute dairy fat in various applications including spreads, baked goods, cream, ice cream and confectionery. The functional characteristics are indistinguishable from dairy butter, perfectly mimicking sensory and functional performance. It offers a 50% reduction in greenhouse gas (GHG) emissions when compared to traditional dairy butter and is a cost competitive solution.

WINNER

ChickP Protein Entry: Highly functional pure 90% isolate chickpea protein Description: Startup with headquarters in Israel, commercially produce a highly functional, all natural, chickpea protein isolate, aiming to serve the growing demand for high purity plant-based protein. Our ChickP S930 and G910 with 90% protein, with high PDCAAS with natural occurring BCAA. Non-GMO, Non-allergenic product, easy of use in a variety of applications from non-dairy to sport nutrition, egg-free etc. OU kosher and Halal MUI certified | ISO 9001:2018 | Self-affirmative GRAS.

Highlights and Challenge insights from Fi Europe 2023 24 | Trend The Fi Guide Europe2024 Startup Innovation 2023

Ferm Food Entry: Clean-label multifunctional binders for food Description: Tasty, affordable, and clean-label plant-based foods are at the top of consumers’ and food manufacturers’ agendas. But hard to find. In fact, many plant-based foods contain additives for binding, preserving, and texturizing. As a solution, FERM FOOD has applied solid-state lacto-fermentation to grain to replace additives and fillers cost-efficiently.

The multifunctional approach means a single fermented FERM FOOD grain ingredient accounts for up to 30% of the final product. The FERM FOOD ingredients are made from fermented rye, gluten-free oats, or wheat and are available as dried or moist versions – organic and conventional.

Enough Entry: ENOUGH’s ABUNDA mycoprotein: Sustainable, affordable and healthy Description: ENOUGH is food ingredient manufacturer with the technology to grow one of the most sustainable sources of protein. Our purpose is to tackle the global food security challenges and the unsustainable impact of conventional protein farming. ENOUGH ferments fungi using renewable feedstocks to grow the product ABUNDA Mycoprotein.

It is high in fibre and has all nine amino acids. It has a neutral flavour making it compatible in any plant-based meat, fish or diary product. With its health benefits combined with its affordability and sustainability, ABUNDA addresses the need to provide vast quantities of protein for a growing population.

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Health Innovation Award

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

WINNER

Myco Technology Inc. Entry: FermentIQ PTP: Unlocking the nutritional potential of plant proteins with mycelial fermentation technology Description: Nutritional and sensory properties of plant proteins are major barriers for the plant-based industry, limiting formulators and disappointing consumers.

MycoTechnology’s proprietary mycelial fermentation technology improves both protein quality and digestibility while minimizing challenging plant protein offnotes to create a great-tasting, non-soy, complete protein ingredient that can deliver excellent and consistent taste, texture, and nutrition across applications.

Our shiitake fermented pea and rice protein powder, FermentIQ PTP, is free from the major allergens, has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0 for individuals ages 3 and older, and enhanced functional properties for alternative meat and dairy applications.

ADM Entry: ES1 (Bifidobacterium longum CECT7347) Postbiotic Description: Backed by preclinical and clinical studies on markers associated with gut health, ES1 (Bifidobacterium longum CECT 7347) and the heat-treated (HT-ES1) postbiotic version are moving the needle in highly sought-after gut microbiome support. ES1 and HT-ES1 have the potential to help support digestive and gastrointestinal health, and it may help support a healthy gut, in both non-gluten-sensitive and gluten-sensitive individuals.

As a postbiotic, HT-ES1 can withstand harsh processing conditions, enabling crucial formulation flexibility and supporting the next frontier of food, beverage and dietary supplement offerings containing microbiome-supporting solutions.

Cornille SAS Entry: Prevent undernutrition by recovering high nutritional beef protein in a low carbon upcycling model Description: INRAE Institut Agro, mandated by CORNILLE Sas, has highlighted the nutritional quality of the protein recovered from the natural dehydration of beef co-products.

The thesis points that the essential amino acid profile of the protein (PROBEEF®) and its digestibility, qualify PROBEEF® with a good nutritional quality by the FAO (74% DIAAS). By complementing non-sophisticated diets PROBEEF® will prevent undernutrition for children (>3years old) and adults. PROBEEF® is produced by melting, with carbon-free steam, food grade beef fats sorted and collected in local slaughterhouses. Non-Food wastes of these slaughterhouses are incinerated to produce the carbon-free steam used in the melting process.

26 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

Food Tech Innovation Award

This awards an organisation or company that has developed an innovative technical/processing/ manufacturing/packaging/waste reduction solution or service for food ingredients or finished products.

Preference will be given to solutions/services introduced within the last 2 years.

Arbiom Entry: Yusto: The next generation of protein created by fermentation Description: Arbiom developed a bioprocess inspired by nature to create Yusto, a unique sustainable protein ingredient for food applications. Yusto results from yeast fermentation and plant-based feedstocks. The bioprocess has been designed sustainably with local and consistent carbon sources. Resulting Yusto, a vegan and clean label compliant ingredient which delivers high nutritional quality, taste and well-being to sublimates all types of foods such as meat and dairy analogs and specialized nutrition products.

WINNER

FrieslandCampina Entry: Foam Booster Kievit Vana Cappa X01 Description: Consumers can now enjoy perfect instant cappuccinos with coffee bar-quality foam at home, thanks to our Kievit® Vana-Cappa X01 Foam Booster. Our product is crafted using special Booster technology, resulting in a high-density Foam Booster that delivers excellent foam height and stability. You can create the ideal instant cappuccino mix while reducing packaging materials. This Booster technology is based on high-pressure gas encapsulation, which produces nitrogen bubbles at high pressure in powdered form. The ingredient itself typically generates at least 10 times more foam than a classical foamer.

ANDRITZ Entry: A disruptive extraction technology uses counter-current flow for optimized valorization of plant materials to produce functional nutrient by-products and valuable food and health supplements Description: ANDRITZ-Turbex: Optimized valorization of natural products and byproducts for valuable food supplements and health beneficial ingredients by using cavitation extraction in counter-current flow.

NIZO

HIGHLY COMMENDED ENTRY

Entry: B iopurification: A novel concept to improve plant proteins with microbial cells Description: Biopurification describes a novel approach to remove unwanted molecules such as offflavors from plant-based proteins. This is done with lactic acid bacteria or yeasts. The process is designed to limit the production of fermentation side products. It is based on artisanal fermentation technology, and it allows to remove unwanted molecules in less than 1 hour. The functionality and digestibility of proteins remain highly similar after biopurification. Biopurification will not only be useful in plant-based food but also in products based on microbial protein (e.g. from precision fermentation) or cultured meat where for economic reasons the use of plant proteins is becoming increasingly important.

Sensory Innovation Award

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

AAK

HIGHLY COMMENDED ENTRY

Entry: Raising the bar on chocolate sensory in compounds Description: AAK, the European company specialist in plant-based oils and fats, launches into the Cocoa Butter Substitute -CBS- market its latest sensory innovation ingredient, CEBESTM Choco 15, to bring the option for compound producers to enhance the chocolate sensory and cocoa flavor in their CBS compounds.

CEBESTM Choco 15 represents an innovation breakthrough as it increases the limit of cocoa butter tolerance to 15% in the fat phase, where the current limit is 5% in the fat phase. This increased cocoa butter tolerance can elevate the compound sensory closer to real chocolate, creating differentiation from traditional CBS.

Handary Entry: Fixolor® MX Description: Consumers prefer bright red beef for freshness and quality, but darkening from myoglobin oxidation signifies poor quality. Additionally, Escherichia coli O157:H7 contamination during slaughter is a concern. This color change is worse for frozen beef exports, causing economic losses. To fix these issues, HANDARY’s Fixolor® MX is a compartmentalized malolactic enzyme from Oenococcus oenophilum, which safely stabilizes beef color by effectively reducing metmyoglobin back to myoglobin through near-equilibrium enzyme action. It also prevents Escherichia coli O157:H7 growth through a redox reaction, enhancing beef quality and safety.

WINNER

Corbion Entry: A journey of sensory discovery: Corbion unveils PURAC® Powder MAX: Redefining confectionery with unique sour dimensions and superior quality Description: For confectionery producers aiming for flavor innovation Corbion launched PURAC® Powder MAX for acid panned and tablet confections. These products embrace the sourness trend without compromising quality, even in challenging climates. The patented solutions offer different particle sized with extended shelf life, ideal for coatings and thin panning layers. These innovations infuse sourness and enable extra flavor dimension into candies, inviting consumers to unravel it with each bite. They enable competitive, appealing products aligning with the sour trend and market demand for unique confections, providing stability and extended shelf life, even in high temperatures.

28 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

Diversity & Inclusion Innovation Award

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

This award is open to non-exhibiting companies, organisations and associations.

Cargill

HIGHLY COMMENDED ENTRY

Entry: Program Awalé 2.0: Empowering women and young entrepreneurs in Côte d’Ivoire Description: In Côte d’Ivoire, about one-fifth of the population depends on farming cocoa as their primary source of income. However families often struggle to earn sufficient incomes.

The Awalé program, a partnership between Cargill and non-profit organization TechnoServe, focuses on women and young entrepreneurs and helps them increase and diversify the incomes of cocoa farming. The success of its first phase has triggered the launch of Awalé 2.0 whose aim is to equip more women and young people with the skills and opportunities they need to bring more diverse livelihoods to their households and create more prosperous communities.

WINNER

Solidaridad Entry: Feminisation of agriculture supply chains Description: The concept of “Feminization of the supply chain” seeks to bring about systemic change, ensuring women’s meaningful involvement in the agricultural supply chain. Historically, the market has overlooked gender disparities, perpetuating inequality. Women have faced challenges within the supply chain due to market imperfections. Our model proposes a comprehensive approach to address these issues, operating on three levels: 1. Within companies’ supply chains, encouraging actions promoting gender equality and inclusivity.

2. At the household and community level, empowering women and challenging traditional gender norms.

3. Creating a supportive environment to encourage stakeholders to bridge the gender gap. This model aims to encourage companies to invest in inclusive, sustainable supply chains, ultimately benefiting all stakeholders involved.

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

Webinar Calendar Our editorial webinars feature live discussions and Q&A with industry experts. The sessions will cover case studies, market reports, consumer insights, regulatory updates, sourcing tips, technology breakthroughs, and relevant startups.

Innovations In Sugar Reduction And Sweeteners

Gut Health In Food

5-March

Dairy And Dairy Alternatives

28-May 9-April

The Evolution Of Plant-based

3-September

25-June Building Sustainable Brands

1-October Salt And Fat Reduction

LEARN MORE

The Recipe for your success!

Single source provider for process solutions Industry 4.0 ready - Dense phase pneumatic conveying - Air mixing with liquid injection - Evaporation and liquid concentration - Dry protein shifting Spray drying

www.nte-process.com 30 | The Fi Europe Startup Innovation Challenge 2023

Discover more!

NTE Process

Fi Global Startup Innovation Challenge 2023: Meet the finalists and winners Learn about the finalists and winners of the 2023 Startup Innovation Challenge and discover more about the game-changing solutions, products, and services that stood out for the panel of jury experts.

SUPPORTED BY:

• Nexira • Solveat • Fonterra • Nu-Mega Ingredient Pty Ltd • Rousselot • Beneo • Berrico FoodCompany BV • Roquette • Solvay

insights.figlobal.com | 31

Most Innovative Food or Beverage Ingredient This category covers ingredients or additives that improve taste, texture, appearance and/or nutritional value.

WINNER

EQUII equii.com

Gavan gavan.bio

EQUII turns flour from a mere carb source into a complete protein powerhouse with its ground-breaking ingredient: High Protein Grain Flour.

Gavan extracts proteins from plants in their natural state, which are then combined to form a cohesive structure that binds vegetable oil and water, offering wide-ranging applications within the F&B industry.

Wilk

PoLoPo

wilkismilk.com Wilk substitutes traditional cowderived ingredients in the dairy industry with cell-based alternatives. This innovative approach allows for tailored nutritional solutions based on their proprietary research.

linkedin.com/company/polopo PoLoPo develops a cutting-edge plant bio-factory for the high-scale, custommade production of animal proteins in potatoes, starting with egg protein Ovalbumin.

Mitomarin mitomarin.hu Mitomarin focuses on nutritional mitochondrial interventions and has developed a compound that is a super-concentrated, fractionated, standardized, gluten-free fermented wheat germ extract (FWGE).

32 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

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

WINNER

Arkeon

Bosque Foods

arkeon.bio

bosquefoods.com

Arkeon leverages archaea to produce protein ingredients: amino acids, peptides, and biomass/single-cell protein (SCP) through a proprietary patent-pending gas fermentation process.

Bosque Foods leverages the power of mycelium for a wide range of applications, including whole-cut meat and seafood alternatives that are environmentally friendly, healthy, and cost-competitive.

WNWN Food Labs wnwnfoodlabs.com WNWN creates more ethical and sustainable alternatives to chocolate with plant-based, low-carbon ingredients, which are dairy-free, gluten-free, caffeine-free, and filled with antioxidants.

Meala Foodtech mealafood.com Meala develops ingredients that can be used as binding and gelling agents with superior water retention, which brings forth the opportunity to create new textures in plant-based products.

Senara senara.bio Senara produces a cell-based milk product, using cutting-edge biotechnology to create a sustainable and cruelty-free alternative, eliminating the need for large-scale livestock farming.

Lypid lypid.co Lypid makes sustainable, healthy, and tastier fat alternatives, utilizing innovative technology to make liquid vegetable oil behave like animal fat.

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Most Innovative Processing Technology or Technology Platform WINNER

This category covers innovations related to food processing technologies or technology platforms that have the potential to positively impact the food and beverage industry.

NIUM

Revobiom

nium.io

revobiom.com

Nium has created the microGUT technology: an in vitro model that allows testing how ingredients, foods, nutrition products, and drugs impact the metabolism and gut-microbiome.

Revobiom has created a technology that accelerates and directs the natural evolutionary processes of microbial consortia, helping food manufacturers formulate complete and stable ecosystems at scale.

Planet A Foods GmbH

Ivy Farm Technologies

planet-a-foods.com Planet A Foods uses proprietary technology to naturally ferment oats and sunflower seeds, recreating the flavours and fats in chocolate, and producing a more sustainable, cocoafree alternative.

ivy.farm Ivy Farm Technologies uses novel technology to grow real mince meat that tastes fantastic, is free from antibiotics, high in protein, and low in saturated fat.

BravelyCultured bravelycultured.com BravelyCultured develops an efficient, sustainable, and scalable solution for precision fermentation, harnessing the vast potential of nature’s marine microbiome, utilising seaweed as their feedstock.

34 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

Most Innovative Service, or AI Solution Supporting F&B WINNER

Deep Detection deepdetection.tech Deep Detection has developed PhotonAi: a photon counting, multi-energy x-ray camera designed for food inspection.

It detects foreign bodies, defects, and flaws at a higher resolution and with lower transmitted energy than currently possible.

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

MOA foodtech moafoodtech.com MOA foodtech utilizes by-products from the agri-food sector and leverages proprietary AI algorithms to discover and develop ingredients with superior nutritional value, taste, and sustainability.

Digital Bites digitalbites.eu Digital Bites revolutionizes the way food products are developed from idea conception to tested and validated launchable end-products, by utilizing AI and Virtual Reality (VR) based consumer experiments.

mmmico eats mmmicoeats.com mmmico combines three powerful technologies that work synergistically to bring new natural ingredients to market faster and at a lower cost: fermentation, directed evolution, and bioinformatics-based AI.

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WINNERS

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

WINNER

WINNER

WNWN Food Labs

Planet A Foods GmbH

wnwnfoodlabs.com

planet-a-foods.com

WNWN creates more ethical and sustainable alternatives to chocolate with plant-based, low-carbon ingredients, which are dairy-free, gluten-free, caffeine-free, and filled with antioxidants.

Planet A Foods uses proprietary technology to naturally ferment oats and sunflower seeds, recreating the flavours and fats in chocolate, and producing a more sustainable, cocoafree alternative.

36 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

insights.figlobal.com | 37

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24/10/2023 17:39

Innovation Tours The Fi Europe Innovation tours are an opportunity to see and taste the most interesting ingredients direct from the show floor. Brought to you by Sophie de Reynal from Nutrimarketing, this year’s Innovation Tour had five themes:

Going green with plant-based Innovation Tour

Reformulation with innovative ingredients Innovation Tour

According to Statista, the global plant-based food market reached $44.2 billion in 2022 and is expected to reach $77.8 bn by 2030. Even if the world won’t turn fully vegan, there is now a consensus to reduce animal products while increasing plant-based ones either for sustainability, health, or animal welfare reasons.

With consumers increasingly looking for products that are healthier, cheaper, greener, and clean label, suppliers of the food industry are constantly trying to stay one step ahead of the trends, offering innovative solutions to reduce cost, sugar, fat, salt, or additives.

This Innovation Tour featured products by the following Fi Europe 2023 exhibitors:

This Innovation Tour featured products by the following Fi Europe 2023 exhibitors:

Royal Avebe

Nuwen

Gelymar

Guilin Layn Natural Ingredients

Aliga Microalgae

Brace

Friesland Campina

mNexira

Ingood by Olga

Nigay

Prolupin

Jungbunzlauer International AG

Hi Food

SA METAROM FRANCE

BUNGE LODERS CROKLAAN B.V.

Azelis

Azelis

Ebro Ingredients

Beneo

40 | Trend Guide 2024 Highlights and insights from Fi Europe 2023

Innovation Tours Health and wellbeing Innovation Tour

Next-generation ingredients and proteins Innovation Tour

Since the Covid-19 pandemic, consumers have taken a more holistic approach to their health through not only their diet, but also their lifestyle: more exercise, less alcohol, and less tobacco. According to FMCG Gurus, 64% of consumers worldwide are adopting a more proactive and preventative approach to their health, with the aim of increasing their healthspan, not just their lifespan.

How to feed 10 billion people by 2050 without using more land, all while lowering greenhouse gas emissions? This is the challenge that humanity faces in the coming decades.

Reducing food waste, shift to healthier and more sustainable diets, and improving agricultural productivity are already on the agenda. This urgent environmental necessity is paving the way for new ingredients derived from novel technologies such as precision fermentation, cell-culturing, personalised nutrition, and upcycling.

This Innovation Tour featured products by the following Fi Europe 2023 exhibitors:

This Innovation Tour featured products by the following Fi Europe 2023 exhibitors:

Nexira

Syneum

Solveat

Koa Switzerland AG

Fonterra

Apex Coco

Nu-Mega Ingredient Pty Ltd

Planet A Foods

Rousselot

Futura Ingredients

Beneo

ChickP Protein

Berrico FoodCompany BV

UAB Divaks

Roquette

Friesland Campina

Solvay

Aviko Rixona, Cosun Beet Company, Cosun

insights.figlobal.com | 41

Innovation Tours Sustainability Innovation Tour

This Innovation Tour featured products by the following Fi Europe 2023 exhibitors: Cristalco Alvinesa Natural Ingredients Circular Food Technology

As the planet’s population continues to grow and the climate continues to unravel, a new food transition seems more than necessary to save the planet and everything that lives on it. Almost one in two consumers worldwide have already changed their diet in the past two years to adopt a more sustainable lifestyle. From upcycled or organic ingredients to carbon neutral and local products, or manufacturing processes that save water or energy.

Ocean Rainforest Sairem Fazer Mills Cornillé FoodValley : NoPalm Ingredients, Greencovery, Peelpioneers

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