According to Research intelo, the global fruit flavours market size reached USD 8.47 billion in 2024. The industry is demonstrating robust expansion, with a recorded compound annual growth rate (CAGR) of 5.8 % from 2025 to 2033. By the end of 2033, the market is forecasted to attain a value of USD 14.19 billion. This growth is primarily fueled by the increasing consumer demand for natural and authentic taste experiences in food and beverages, coupled with the continuous innovation in flavour technologies and broadening applications across various industries. The fruit flavours market is witnessing significant traction as manufacturers prioritise product differentiation and clean-label offerings to capture evolving consumer preferences.
Introduction: The invisible ingredient shaping what the world loves to eat
When consumers sip a mango drink in Mumbai, enjoy a strawberry yogurt in Paris, or chew a citrus candy in São Paulo, they are sharing a common experience shaped by the fruit flavours market. Often unseen and rarely discussed, fruit flavours are the silent architects of taste – transforming basic formulations into memorable sensory experiences. As global food and beverage preferences evolve, fruit flavours have moved far beyond sweetness, becoming strategic tools for health positioning, cultural storytelling, and product differentiation.
Understanding fruit flavors: More than just taste
Fruit flavours are carefully engineered compounds – derived from natural sources, nature-identical formulations, or advanced biotechnological processes – that replicate or enhance the sensory profile of fruits. Their role extends beyond flavour alone, influencing aroma, mouthfeel perception, and even consumer emotion.
Key functional roles of fruit flavours
Taste consistency across seasons and geographies
Shelf-life stability in processed foods and beverages
Cost optimisation compared to fresh fruit usage
Customisation for regional palate preferences
Market drivers: Why fruit flavours are gaining strategic importance
Global shift toward health-oriented consumption
Consumers worldwide are reducing artificial additives and seeking cleaner labels. This has accelerated demand for natural and fruit-derived flavours, especially those associated with wellness – such as berries, citrus, and tropical fruits rich in antioxidant associations.
Rise of functional and fortified products
Fruit flavours now play a crucial role in masking off-notes from functional ingredients like plant proteins, vitamins, and minerals. From immunity drinks to energy supplements, fruit flavours enable health benefits without compromising taste.
Expansion of Ready-to-Consume Categories
The growth of ready-to-drink beverages, flavoured waters, plant-based dairy alternatives, and convenience snacks has created a steady demand for stable, high-impact fruit flavour solutions that perform under varied processing conditions.
Flavour innovation: Where science redefines fruit experiences
Natural vs. nature-identical vs. bio-engineered
Natural flavours are extracted directly from fruit sources and appeal strongly to premium and organic segments.
Nature-identical flavours offer consistency and affordability while replicating natural taste profiles.
Bio-engineered flavours, developed through fermentation and precision biotechnology, are redefining sustainability and scalability in flavour production.
Layered and hybrid fruit profiles
Modern consumers crave complexity. As a result, single-note flavours are giving way to layered profiles – such as raspberry-lime, mango-chili, or apple-ginger – designed to create depth and surprise.
Guava, passion fruit, tamarind, and baobab-inspired profiles are influencing global flavour houses as brands tap into indigenous taste stories.
Sustainability and ethics: The new flavour imperative
Sustainability is no longer optional. Flavor manufacturers are investing in:
Upcycled fruit by-products
Water-efficient extraction technologies
Fermentation-based flavour creation to reduce agricultural pressure
These efforts not only lower environmental impact but also resonate with environmentally conscious consumers worldwide.
Applications beyond food and beverage
Personal care and home products
Fruit flavours and aromas are increasingly used in lip care, oral hygiene, and home fragrances, where sensory appeal drives brand loyalty.
Pharmaceuticals and nutraceuticals
Palatability is critical in chewables, syrups, and supplements. Fruit flavours improve compliance, especially among children and elderly populations.
Challenges shaping the market landscape
Despite growth, the fruit flavors market faces hurdles:
Volatility in raw material supply due to climate change
Regulatory complexity across regions
Balancing natural claims with cost efficiency
Companies that master transparency, traceability, and innovation are best positioned to lead.
Competitive landscape
Givaudan
International Flavors & Fragrances Inc. (IFF)
Firmenich SA
Symrise AG
Takasago International Corporation
Sensient Technologies Corporation
Kerry Group plc
Robertet Group
Tate & Lyle PLC
Döhler Group
Frutarom Industries Ltd.
ADM Wild Flavors
Mane SA
Huabao International Holdings Limited
McCormick & Company, Inc.
Flavorchem Corporation
T. Hasegawa Co., Ltd.
The future outlook: From flavouring to flavour storytelling
According to research intelo, the future of the fruit flavours market lies in story-driven taste creation. Consumers no longer want just “banana flavour”; they want “sun-ripened banana from volcanic soil.” Digital flavour modeling, AI-driven taste prediction, and personalised nutrition will further transform how fruit flavours are designed and experienced.
Arla Foods Ingredients has launched a new ready-to-stir beta-lactoglobulin (BLG) solution to improve convenience and acceptability for patients needing protein-enriched medical nutrition.
Up to 50 % of hospital patients suffer from malnutrition, which is associated with longer hospital stays, poor quality of life, increased mortality and higher healthcare costs.1 Yet motivating patients with reduced appetites to consume sufficient protein through oral nutrition supplements is a challenge. Global surveys have shown that half fail to comply with their medical nutrition plans, with product taste and texture highlighted as opportunities for improvement.2
The medical nutrition market is dominated by highly standardised, milky ready-to-drink (RTD) and powder applications. These are typically formulated with neutral pH ingredients, which patients can find heavy and unrefreshing, while juice-style options are limited to RTDs. Patients and healthcare professionals alike are seeking a wider choice of flexible, convenient and appetising formats that can be easily mixed with everyday foods and drinks.3
Arla Foods Ingredients’ new Lacprodan® BLG-100 Acidic whey protein for ready-to-stir powder applications provides 10 g of high-quality protein per 100ml serving. Due to its superior solubility, it offers excellent functionality for technically challenging, ready-to-stir powder applications that can be mixed with a spoon as well as shaken. Delivering a great, refreshing taste with no bitterness, low astringency and low viscosity without gelling, it dissolves in just 30 seconds in warm or cold applications without clumping.
Lacprodan® BLG-100 Acidic can be used in both nutritionally complete and incomplete applications, including refreshing juice-style and milky options. The flexible powder format enables easier dosage of the recommended daily medical nutrition prescription, with the final volume adjustable by varying the amount of water added.
Offering outstanding purity and a superior amino acid profile, it is high in all nine essential amino acids and rich in leucine, which stimulates muscle protein synthesis, as indicated by scientific studies.4,5,6 This makes it ideal for patients with reduced appetites, and supports those at increased risk of losing muscle mass.
Mads Dyrvig, Head of Sales Development, Specialised Nutrition at Arla Foods Ingredients, said: “Too many hospital patients lack the nutrition to support their recovery from illness. Yet the conventional milky taste and heavy texture of many medical nutrition products can inhibit compliance, with patients often looking for a wider variety of formats. Lacprodan® BLG-100 Acidic creates new opportunities for appealing foods and beverages for special medical purposes, enabling nourishing, varied and convenient options for reduced appetites. Delivering pleasant taste and mouthfeel, it offers exceptional functionality and versatility, enabling higher-quality protein and more variety for patients.”
To showcase the potential of Lacprodan® BLG-100 Acidic, Arla Foods Ingredients has created two convenient, ready-to-stir powder application concepts. For nutritionally incomplete products, its ready-to-stir juice-style medical drink represents a unique market opportunity, with no comparable solutions currently available. Meanwhile, a complete milky RTD beverage offers patients a refreshing alternative to existing milky options.
Both concepts can also be mixed into a range of foods and beverages, including milk, porridge, and soup, to conveniently boost protein intake at any time of day.
1World Health Organization, Regional Office for Europe, “Disease-related malnutrition: a time for action”, 2023. https://www.who.int/europe/publications/i/item/WHO-EURO-2023-8931-48703-723 92 2FMCG Gurus’ Medical Nutrition Insights database, Brazil, China, France, Germany, Indonesia, Italy, Japan, South Korea, Spain, UK, US, Vietnam, 2023; Qualitative study on medical nutrition, Lindberg International, China, Germany, UK, US, 2024 3FMCG Gurus’ Medical Nutrition Insights database, Brazil, China, France, Germany, Indonesia, Italy, Japan, South Korea, Spain, UK, US, Vietnam, 2023; Qualitative study on medical nutrition, Lindberg International, China, Germany, UK, US, 2024 4Anthony JC, Anthony TG, Kimball SR, Jefferson LS. Signaling Pathways Involved in Translational Control of ProteinSynthesis in Skeletal Muscle by Leucine. Journal of Nutrition. 2001;131(3):856S‑860S. 5Holowaty MNH, Lees MJ, Abou Sawan S, et al. Leucine ingestion promotes mTOR translocation to the periphery and enhances RPS6 phosphorylation in human skeletal muscle. Amino Acids. 2023;55:253–261. 6Churchward-Venne et al. Supplementation of a suboptimal protein dose with leucine or essential amino acids: effects on myofibrillar protein synthesis at rest and following resistance exercise in men. J Physiol. 2012 Mar 25;590(Pt 11):2751–2765. doi: 10.1113/jphysiol.2012.228833).
Döhler will exhibit at Marca Bologna 2026, Italy’s leading international trade fair for private label products, taking place on 14–15 January at BolognaFiere. The company will showcase a curated selection of beverage and snacking concepts designed to support retailers and brand owners in developing future-ready private label portfolios.
The concepts on display reflect the key trends shaping today’s retail market, including low- and no-sugar products, functional benefits, plant-based alternatives and non-alcoholic beverages, amongst others. They demonstrate how innovative ingredients and integrated solutions shape successful private label products that meet consumer expectations for better human nutrition.
Trend-driven beverage concepts for modern private labels
Visitors to the Döhler stand can explore a broad spectrum of ready-to-drink and functional beverage concepts, combining appealing taste profiles with contemporary positioning. Highlights include light juice drinks such as Multifruit Yellow and Multifruit Red, developed with reduced sugar while maintaining a refreshing sensory profile.
Tea-based innovation is represented by a sparkling Matcha-Lemongrass drink with natural caffeine, offering a balanced combination of flavour, functionality and energy. The growing demand for alcohol-free indulgence is addressed through Nocaholic mocktails, including Lime-Mint Virgin Mojito and Aperol 0.0 %, alongside a wine-mix RTD concept featuring passionfruit and peach on a wine base.
Further beverage innovations include energy drinks in flavours such as White Peach and a sugar-free Cherry-Cranberry variant without taurine, as well as sports and hydration drinks like Orange with natural caffeine and Strawberry-Watermelon with coconut water. Plant-based drink concepts such as Pistachio-Chocolate and Oat-Matcha complete the beverage portfolio, highlighting indulgence within a plant-based positioning.
Healthy snacking with added consumer value
In addition to beverages, Döhler will present healthy snacking concepts that align with clean label expectations and mindful consumption. These include freeze-dried fruits as well as a selection of nut spreads such as pistachio, peanut and coconut, offering versatility across private label snack ranges.
Supporting private label innovation
All concepts showcased at Marca Bologna 2026 are designed to inspire customised private label developments that balance taste, nutritional considerations and consumer relevance. Döhler’s expertise spans formulation, sensory optimisation and scalable solutions, supporting partners in translating trends into successful retail products.
Multi-functional ingredient offers product innovation across plant-based and functional food and beverage categories
Tetra Pak announced the launch of sunflower protein, a plant-based ingredient designed to help food and beverage (F&B) producers meet rising consumer demand for plant-based products – while maximising existing investments.
Expanding Tetra Pak’s portfolio of innovative ingredients, sunflower protein provides a plant-based avenue for F&B producers to capitalise on the booming plant-based food and beverage market, which is forecast to triple in size to $35.9 billion by 20331.
Sunflower protein is particularly versatile due to its neutral, slightly nutty flavour profile, smooth texture and off-white colouring. These attributes mean it can be used to create anything from plant-based iced coffee to yoghurt, ready-to-drink protein drinks and more. With a dosing range of 2 % to 7%2, sunflower protein offers flexibility in formulation and can easily be adjusted to match specific product requirements, whether boosting protein content, enhancing texture or delivering balanced nutrition.
The addition of sunflower protein to Tetra Pak’s ingredient offering further strengthens the company’s commitment to supporting food and beverage producers enter and expand within the fast-growing food supplement and nutrition (FSN) category. Through its Product Development Centres, Tetra Pak helps F&B producers accelerate time-to-market and optimise the creation of products that meet the needs of today’s health-conscious consumers3.
With 74 % of today’s consumers actively seeking products with health claims3, sunflower protein’s nutritional profile4 presents an opportunity for F&B producers to tap into the growing functional food market. Containing up to 50 % protein4, along with fibre, vitamins and antioxidants, sunflower protein provides an ideal ingredient for functional and fortified products. Sunflower protein demonstrates high in vitro digestibility (98 %)5, indicating an amino acid profile suitable for plant-based formulations.6
The global protein market is forecast to surpass $27.48 billion by 20347, while Europe’s meal replacement segment alone is set to grow from $2.04 billion in 2024 to $3.91 billion by 2033 (CAGR 7.53%)8
At a time when F&B producers face pressure to optimise existing assets and expanding into new categories, this renewable ingredient can be integrated into current processes with only minimal adjustments and investment.
1The global plant-based food market is valued at $14,225.3 million in 2025 and is poised to reach $44,181.9 million by 2035, reflecting a CAGR of 12%. Source: Future Market Insights – Plant-Based Food Market Analysis – Size, Share, and Forecast 2025 to 2035. https://www.futuremarketinsights.com/reports/plant-based-food-market 2This is a recommendation based on internal tests carried out by Tetra Pak, mostly due to viscosity and taste. As a result of their own R&D processes, customers could potentially use higher or lower dosage levels. 3Ipsos for Tetra Pak Quantitative Survey on Health & Nutrition 2023 (Brazil, US, China, India, South Korea, Kenya, South Africa, Germany, Spain, UK). https://www.ipsos.com/en/future-health-and-nutrition-tetra-pak-index-2023 4Protein content based on dry matter: 53 g per 100 g, as verified in the product specification for SUNTEIN™ Sunflower Protein Pasteurized Extra Fine, Version 02/30.09.2024, provided by Europack Bulgaria 5Data based on in vitro analysis performed by Improve SAS (January 2025) using ISO 13903:2005, EU 152/2009 methods and Megazyme K-PDCAAS kit. 6PDCAAS (Protein Digestibility-Corrected Amino Acid Score) is a method recommended by FAO/WHO to evaluate protein quality based on essential amino acid content and digestibility 7https://www.precedenceresearch.com/protein-market 8https://www.renub.com/europe-meal-replacement-products-market-p.php
Arla Foods Ingredients will highlight its capabilities in milk and whey protein innovation with new high-protein food and beverage concepts at Fi Europe.
Research shows that more than 40 % of health-conscious consumers are opting for dairy products to boost their protein intake, while over 30% choose them for guilt-free snacking. Meanwhile, there is growing interest in innovative dairy formats targeting specific nutritional needs.1
At Fi Europe (2nd-4th December in Paris), Arla Foods Ingredients will demonstrate how its portfolio of milk and whey protein ingredients can meet these needs. Its stand will include an Innovation Spotlight area featuring five new application concepts that combine taste, functional nutrition and novelty:
A high-protein, transparent yoghurt
A drinking yoghurt with hydrolysed whey protein, offering 25 g of protein per serving
Milky Spark, a carbonated, flavoured, milk-like drink made with pure whey protein
A gluten-free high-protein (27 %) cookie with a soft-baked texture and no added sugar
A high-protein (25 %) brownie with an authentic fudgy texture and no added sugar
Jeppe Sand Laursen, Associate Director, Functional Nutrition at Arla Foods Ingredients, said: “We’re passionate about improving nutrition with superior-quality proteins that deliver the functionality consumers demand across a wide range of choices. Our innovative mindset, unique set-up and unrivalled knowhow bring new protein concepts to life – from formulation to implementation on the product line. In addition, our application centres’ flexible pilot equipment enables us to simulate large-scale production plant processes, with fast and realistic results that speed up time to market.”
Visitors to Fi Europe will also be able to sample a range of additional Arla Foods Ingredients’ concepts for functional, nutritious foods and beverages. These include a squeezable cheese, a drinking yoghurt and a kids’ UHT drink featuring Nutrilac® milk fat globule membrane (MFGM).
High in complete whey protein, MFGM also provides healthy lipids including Omega-3 fatty acids, vitamin B12 and choline. Arla Foods Ingredients recently launched its Whey360 campaign to highlight MFGM’s multinutrient benefits for functional foods across all life stages, beyond its established use in the infant formula category.
Additionally, Arla Foods Ingredients will showcase:
Easy Bite, a recently launched bite-sized snack bar concept offering up to 40 % high-quality protein in a convenient 18 g serving
Functional protein waters for holistic hydration featuring Lacprodan® ISO.Water whey protein isolates.
1Innova Market Insights, Top 10 Trends in Dairy & Dairy Alternatives, 2025
Consuming Lacprodan® ISO.WaterShake whey protein isolate before meals can help control blood sugar in gestational diabetes mellitus (GDM), clinical research from Arla Foods Ingredients shows.
GDM occurs when the body is unable to produce enough insulin or use it effectively to maintain normal blood sugar levels during pregnancy. Elevated blood glucose – known as hyperglycaemia – increases the risk of adverse pregnancy outcomes for both babies and mothers. Those with GDM are therefore advised to control their blood glucose levels through measures including diet, weight management and moderate exercise.1,2
Arla Foods Ingredients partnered with Aarhus University and the Steno Diabetes Center in Aarhus to conduct a study on the effects of whey protein on GDM. Published in Diabetes Care, it examines how consuming Lacprodan® ISO.WaterShake before eating influences blood glucose rises in the three hours after meals.2
In the randomised, placebo-controlled, single-blinded crossover trial, 12 women with GDM and 12 with normal glucose tolerance consumed whey protein or a placebo 30 minutes before a 75 g oral glucose tolerance test (OGTT). This is the standard diagnostic tool used to determine whether a pregnant woman has GDM.
The results showed that pre-meal consumption of 20 g Lacprodan® ISO.WaterShake reduced post-meal blood glucose peaks by -1 mmol/L (-18 mg/dl) in those with GDM, and by -0.7 mmol/L (-12.6 mg/dl) in those without.
In home settings, pre-meal doses of 15-30 g of the whey protein consistently lowered post-meal blood glucose levels and reduced fluctuations in women with GDM.
Lise Høj Brunsgaard, Research Scientist at Arla Foods Ingredients, said: “These findings suggest that whey protein may be a safe, effective and promising nutritional strategy to support blood glucose management in women with GDM. For this study, our Lacprodan® ISO.WaterShake whey protein isolate was selected due to its high purity and rapid absorption profile, which made it suitable for investigating its potential role in maternal nutrition during pregnancy.”
Globally, hyperglycaemia in pregnancy is estimated to affect 19.6 % of live births. Of these cases, 79.2 % are due to GDM, accounting for 15.6 % overall, while the remainder result from type 1, type 2 and other forms of diabetes.
The new study builds on previous research showing whey protein’s benefits for glycaemic control in type 2 diabetes.3 Mechanistic studies suggest this effect is linked to enhanced beta-cell function and reduced insulin clearance.4
1International Diabetes Federation ‘Diabetes Atlas: 11th Edition’ (2025) 2Smedegaard, S. et al. ‘Premeal Whey Protein Lowers Postprandial Blood Glucose in Women With Gestational Diabetes Mellitus: A Randomized, Crossover Clinical Trial’ Diabetes Care (2025) https://pubmed.ncbi.nlm.nih.gov/40261798/ 3Ashley, K. et al. ‘Identifying Behavioural Determinants to Uptake and Adherence to a Whey Protein Supplement for the Management of Type 2 Diabetes: A Qualitative Interview Study.’ Nutrients (2022) https://pubmed.ncbi.nlm.nih.gov/35276924/ 4Smith, K. et al. ‘Pre-Meal Whey Protein Alters Postprandial Insulinemia by Enhancing β-Cell Function and Reducing Insulin Clearance in T2D’ J Clin Endocrinol Metab (2023) https://pubmed.ncbi.nlm.nih.gov/36734166/
Consumer sentiment is changing. Consumers are more aware of the ingredients they are choosing to consume and are actively trying to purchase products that align with their needs and preferences.
GlobalData’s Ai Palette platform has analysed data from thousands of food and beverages ingredients to identify those that have high growth and high engagement. This analysis is based on real-time data points collected from social media and global retail sites over the past two years, as measured in June and July 2025, and includes a comparison of compound annual growth rates (CAGR) over that period.
The emerging food and beverage ingredients identified in this analysis were grouped under four key consumer trends: functional wellness, distinct flavour fusions, global takeover, and nature’s pantry. Insights from this analysis were presented in a recent Ai Palette webinar titled “Emerging Ingredients in Food & Beverages – Trends Consumers Really Care About in 2025,” which highlighted the following findings:
Functional wellness
This trend highlights the use of functional ingredients that improve the nutritional value of foods and beverages, providing consumers with health benefits beyond basic nutrition. Zinc is emerging as a key ingredient in the food and beverage sector due to its significant role in promoting functional wellness, supporting immune function, wound healing, and metabolic health. The Ai Palette platform indicates that the German dairy market is seeing a rise in zinc-fortified products, showcasing a growing interest in nutrient-rich dairy options.
Distinct flavour fusions
Characterised by the innovative combination of unique ingredients, this trend distinguishes products with bold and unexpected flavour profiles that captivate the palate and set them apart in the marketplace, such as gochujang. This Korean chili paste is gaining popularity in the US condiments market for its ability to enhance flavour fusions with a mix of heat, sweetness, and umami. Over the past two years, gochujang has experienced a remarkable growth rate of 28.5 %, supported by 264,000 data points from Ai Palette, appealing to adventurous consumers seeking authentic and spicy culinary experiences.
Global takeover
Reflecting the increasing influence of international flavours, this trend signifies the penetration of global flavours into new markets and categories, breaking traditional culinary boundaries. Miso is emerging as a key ingredient in the food and beverage sector, thanks to its versatility and health benefits, which align with the global demand for wholesome, flavourful options. Its growing popularity in condiments showcases its ability to enhance various dishes with its unique umami profile. Miso has seen a remarkable growth of 28.2 % since July 2023, supported by nearly 70,000 Ai Palette data points, emphasising its cultural significance and premium quality.
Nature’s pantry
This trend heralds a resurgence of natural ingredients, revitalising them with contemporary applications that underscore their timeless appeal and align with the growing demand for wholesome food and drinks. Peas are growing in importance as a vital component of this trend due to their fresh and natural qualities, which offer a distinctive and wholesome addition to culinary applications, with multiple health benefits. Their rising popularity in Indian snacks underscores their versatility and appeal in global food innovations.
Alice Popple-Connelly, Senior Consumer Analyst, at GlobalData, comments: “Understanding how consumer sentiment is changing and the underlying trends behind it enables brands to position their products more effectively. Identifying the emerging ingredients associated with each trend also provides food and beverage brands with compelling formulation options for innovation.”
Arla Foods Ingredients demonstrated how South American brands can use its Lacprodan® and Nutrilac® ProteinBoost whey proteins to create protein-enriched, ready-to-drink juice-style beverages.
The South American functional beverages market is expected to achieve a CAGR of 8.75 % between 2025 and 2030. Health trends are driving consumer demand for drinks with additional wellness benefits as well as great taste.1 This is reflected in the growing popularity of functional beverages with protein and energy claims.1
A new Arla Foods Ingredients survey of 4,000 consumers in Argentina, Brazil, Chile, and Colombia found that great taste, naturalness, and high protein content were their primary considerations when purchasing food.2 When asked which products they would like to contain more protein, 31 % overall – and 40 % in Brazil – cited juices.
At the Softdrinks Tech event in São Paulo, Brazil, Arla Foods Ingredients highlighted how manufacturers can meet these needs using its Lacprodan® and Nutrilac® ProteinBoost solutions. These whey proteins enable the creation of refreshing, protein-enriched juice-style drinks with satiety benefits and great taste. Rich in all the essential amino acids, they deliver up to 6 % (15 g per 250 ml) protein, and allow on-pack protein health and nutrition claims.
Lacprodan® clear whey protein isolates allow beverage, performance, and health brands to develop a clear, refreshing juice-style protein drink without the milky flavour of traditional ready-to-drink beverages. Fat-free and with only four ingredients, Lacprodan® supports clean labels and zero-fat claims. It can be produced using UHT treatment, without homogenisation.
Nutrilac® ProteinBoost whey protein offers pleasant viscosity and creamy mouthfeel, enabling dairies to innovate with refreshing products such as protein smoothies. It also supports low or zero-fat claims, increasing its appeal to health-conscious consumers. Made with patented microparticulation technology, Nutrilac® ProteinBoost enables smooth protein addition with no technical challenges, requiring only heat treatment pasteurisation with homogenisation.
Easy to integrate into existing production lines, Arla Foods Ingredients’ whey protein solutions are ideal for a variety of applications and markets, such as:
A nutritious, on-the-go boost for children
A refreshing post-workout recovery drink
A fortified breakfast juice for health-conscious consumers
A nourishing drink for older consumers or patients with additional protein needs
Facundo Martin Cozzi, Application Project Manager, South America at Arla Foods Ingredients, said: “South American consumers are increasingly seeking juice-style drink alternatives that combine natural ingredients, excellent taste, and refreshment with protein benefits such as satiety. Lacprodan® enables brands to combine the familiar taste of juice and the advantages of high-quality, clear whey protein isolates. For dairies, Nutrilac® ProteinBoost allows for innovation with refreshing juice-style drinks boasting superb mouthfeel and creaminess. Our solutions are also easy to use, providing an accessible way for manufacturers to develop their product lines, increase sales, and capture market share in a fast-growing segment.”
1Mordor Intelligence, ‘South America Functional Beverage Market & Share Analysis – Growth Trends & Forecasts (2025-2030), 2025 2‘Consumers in South America – Thoughts on Food and Whey Protein’ (Online quantitative survey by Arla Foods Ingredients, distributed by Lindberg International), 2025
A new biotech ingredients startup has spun out of CSIRO, Australia’s national science agency, with its sights set on a multi-billion-dollar opportunity to improve access to crucial health-beneficial ingredients for use across multiple industries.
The company – Eclipse Ingredients – will use an advanced fermentation-based process to efficiently produce new ingredients from yeast instead of animal sources, enabling access to ingredients that are difficult or impossible to source through traditional methods.
Eclipse Ingredients will first focus on human lactoferrin, which offers diverse health benefits, including anti-inflammatory and antimicrobial effects, microbiome and immune support, along with iron-binding functionality.
Eclipse CEO and co-founder Siobhan Coster (Photo: CSIRO)
CEO and co-founder, Siobhan Coster, said precision fermentation can unlock access to previously unavailable ingredients like human lactoferrin, while offering a more scalable and sustainable approach to traditional ingredient production.
“We’re harnessing advances in the age-old fermentation process to create ingredients that simply weren’t previously accessible,” Ms Coster said.
“Precision fermentation works by engineering microorganisms, such as yeast, to produce proteins and other compounds that mirror those found in humans or animals with similar nutritional and functional profile.
“While our initial focus is cosmetics, there are health benefits that human lactoferrin can deliver across other areas, including food and supplements, opening up a range of opportunities to support health and wellbeing.”
CSIRO Research Lead, Dr Crispin Howitt, said Eclipse Ingredients was an example of how Australia is helping to meet the world’s growing needs.
“We’re delivering trusted science, as well as helping to demonstrate new potential technology-led industries for Australia,” Dr Howitt said.
“Australia is a leading producer in trusted, sustainable and high-quality ingredients, and can build on this reputation to open new high-value market opportunities using advances in precision fermentation.”
Eclipse is working with CSIRO, AgFunder and the Food and Beverage Accelerator (FaBA) in the next phase to scale up production.
The company was incubated within CSIRO in collaboration with entrepreneur Siobhan Coster to commercialise the breakthrough technology.
Symrise has completed a major upgrade to its Pasaje site in southern Ecuador. The facility produces banana and tropical dry ingredients. A new workshop aims to further support customers’ innovations. Also, the project includes the reconstruction of factory areas impacted by the 2023 earthquake.
Located in the heart of a major banana-growing region, the Pasaje facility produces flakes and powders from bananas and other tropical fruits. The latest investments include additional drum dryers in a new drying zone, as well as anti-seismic infrastructure. Modernized office spaces upgrade working conditions.
“These improvements raise the site to the highest food safety and anti-seismic standards” said Felipe Cuevas, LATAM Operational Director, Symrise Food & Beverage Naturals. “In addition, we have significantly expanded production capacity to meet rising customer demand. The reconstruction of damaged parts of the factory, following the earthquake, also contributes to an optimal working environment for our employees. This increased drying capacity reinforces Symrise’s ability to supply consistent, safe, and high-quality natural ingredients to food, beverage & baby food manufacturers worldwide,” Felipe added.
“The Pasaje site plays a strategic role in our Symrise global production network,” said Aurélie Pellé, Global Product Line Director for Fruit & Vegetables, Symrise Food & Beverage Naturals. “With this upgrade, we are reinforcing our leadership position in the banana and tropical dry ingredients market. Our unique location and industrial set-up open doors for innovative solutions to serve confectionary, baby food, bakery, or savory markets” Aurélie added.
With this investment, Symrise reaffirms its long-term commitment to Ecuador and the production of tropical ingredients.
BENEO (a leading manufacturer of functional ingredients), California Natural Color (a global ingredient supplier of premium grape juice concentrates, natural colours and grape seed extract) and GELITA (specialist in collagen peptides, collagen and gelatine) have announced a collaboration to develop an innovative performance drink concept that will be available for sampling at IFT FIRST 2025. Bringing together the individual strengths of each company, the concept combines ingredients that support endurance, performance and body composition. Its benefits go beyond the existing market products in the realm of sports nutrition demonstrating great potential for developing products that cater for the more diverse needs of consumers in this area.
With many consumers now taking a proactive approach to supporting their health through exercise, the booming market for sports nutrition1 has become saturated with formulations with similar benefits that primarily focus on muscle growth or providing energy during activities. An active lifestyle today takes many forms, and addressing more diverse consumer needs, requires a more innovative approach.
The result of the partnership is a clean label, milk-based sports drink that provides a range of scientifically proven benefits for improving performance. It delivers sustained energy, enhances the effects of endurance training and promotes efficient fat burning.
To create this next-generation beverage concept, the collaboration combines carefully selected ingredients to achieve optimum results, including:
BENEO’s smart carbohydrate Palatinose™ – providing a mild sweetness, low-glycaemic profile and a sugar-like taste. The ingredient’s scientifically proven effects include sustained energy supply2, fat oxidation3 and hydration4, supporting fitness goals and body composition.
California Natural Color’s Pure Brown Carrot – delivering high-strength, natural color in a unique crystal deliver format that is highly stable – holding up to heat, light, and pH – and easily soluble. Pure Brown Carrot also aligns with consumer preference for a clean label with the ingredient labelled as “Vegetable Juice for Colour” in the US, supporting a simple, recognisable label that consumers can trust.
GELITA’s Bioactive Collagen Peptides, PeptENDURE®, are scientifically proven to enhance endurance performance. Daily consumption has been shown to significantly improve running capacity5, increase fat-free mass6 and support muscle regeneration7 compared to a placebo.
As an enticing milk-based application, rather than a traditional sports drinks such as whey shakes or isotonic drinks, this concept extends appeal to a diverse range of active, health-conscious consumers looking for a solution that supports endurance, performance and recovery. Through this new concept BENEO, California Natural Color and GELITA are highlighting the exciting opportunity for innovative sports nutrition products that boost stamina and improve body composition.
This industry-first concept delivers the perfect toolbox for manufacturers to cater for the wide- ranging needs of active consumers with quality ingredients and performance benefits that are backed by sound science.
The drink concept will be sampled at the forthcoming IFT FIRST 2025 exhibition in Chicago (13th –16th July) as a lactose-free UHT milk mixed with powder blend.
1Sports Nutrition Market Size, Trends & Forecast 2025-2035 2Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials 3König D, Zdzieblik D, Holz A, Theis S, Gollhofer A (2016) Substrate utilization and cycling performance following Palatinose™ ingestion: A randomized, double-blind, controlled trial. Nutrients 8(7): 390. doi: 10.3390/nu8070390, Link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4963866/ 4Amano et al., 2022 5Jendricke et al. 2020/Jerger et al. 2022 6Jendricke et al. 7Bischof et al. 2023
The highly anticipated VITAFOODS Europe 2025 is set to take place from May 20th to 22nd at FIRA, Barcelona, bringing together global leaders in the Nutraceutical and Functional Nutrition industry.
This premier European tradeshow epicentre provides a vital platform for networking, knowledge exchange and reimagining the latest advancements in functional ingredients and integrated health solutions. With over 21,500 expected attendees and more than 1,300 exhibitors from around the world, the event promises to be a dynamic hub of activity and innovation. Visitors will gain exclusive insights from expert panel discussions, connect with visionary industry leaders and explore cutting-edge innovations shaping the future of nutrition.
A booming industry
The nutraceutical and functional nutrition industries are experiencing remarkable growth, fuelled by increasing consumer awareness of the link between diet and health. Valued at approximately EUR 549 billion globally in 2024, the market is projected to reach EUR 854 billion by 2030, growing at a CAGR of 7.6 %.
Nowadays, consumers expect more than just great taste from their food and beverages; they actively seek products that provide tangible health benefits. In fact, 56 % of global consumers search for food and beverage options that promote gut health. This shift is driven by advancements in nutritional science, public health campaigns and the influence of digital and social media. As this trend accelerates, VITAFOODS Europe offers the perfect stage for companies to collaborate and get ahead of the curve as this industry booms!
Döhler at VITAFOODS Europe
Marking their debut at VITAFOODS Europe, Döhler’s exhibit will unveil an impressive showcase of their latest pioneering solutions in the functional ingredients and integrated health solutions sector. With a mission to holistically advance healthier and longevity, their presented product portfolio is designed for better nutrition.
Visitors will discover a vast portfolio of B2C applications addressing critical consumer needs – from weight management and energy to mental, digestive and women’s health – all underpinned by Döhler’s deep B2B expertise. These Natural SuperHEROES® include energy-boosting Guarana, gut health solutions containing Prebiotic Topinambur or Probiotic Fruit Granulates and innovative, clean-label solutions for weight management, which can be seen in action in these featured B2C innovations:
GLP-1 Boosting Powder Meal Drinks: Formulated to support satiety and promote better weight management.
Next-Generation Super Powder Supplement Blends: Delivering holistic health benefits through advanced formulations.
Freeze-dried Nutritional Drops: A novel format that is set to inspire the nutraceutical industry.
The company’s Natural SuperHEROES® – a comprehensive portfolio of natural health ingredients – and MultiSense® taste modulation solutions exemplify the ability to merge nutritional efficacy with sensory appeal. Beyond these, Döhler will introduce innovative ingredient systems across categories like micronised colours, botanicals and functional blends, illustrating their role as an end-to-end partner from plant to shelf.
The diverse spectrum of capabilities demonstrates why they’re a leader in the nutraceutical revolution. Backward-integrated sourcing, commitment to Nutritional Excellence and Multi-Sensory Experiences as well as cutting-edge regulatory services all in one platform. Whether it’s their titanium dioxide replacement solutions for cleaner labels, freeze-dried fruit compounds for enhanced bioavailability or tailored granulates for optimised texture, Döhler’s exhibit underscores their position as a technology-driven systems provider with solutions for every challenge.
Arla Foods Ingredients will highlight the functional benefits of pure BLG (beta-lactoglobulin) in a new protein soda concept at Vitafoods Europe.
Consumers are increasingly seeking functional beverages that support active, balanced lifestyles. In the past year alone, this has seen almost 20 % reduce their consumption of traditional carbonated drinks, with over 60 % citing health as the primary reason.1
Arla Foods Ingredients’ protein soda concept is a tailored response to the “better-for-you” soft drink trend, providing 10 g of protein per serving with zero sugar. It features Lacprodan® BLG-100 to deliver the nutritional power that consumers demand, while offering manufacturers the flexibility of hot and cold processing.
Compared to standard whey protein, Lacprodan® BLG-100 contains more of the essential and branched chain amino acids necessary to support muscle maintenance and growth. Its protein content also supports satiety, appealing to the increasing number of consumers interested in weight management.
Sarah Meyer, Head of Sales Development, Performance Nutrition, at Arla Foods Ingredients, said, “Our exciting new protein soda concept meets the needs of consumers keen to switch out sugary beverages for thirst-quenching, healthier options. Lacprodan® BLG-100’s outstanding purity ensures the refreshing, water-like viscosity, clarity and clean taste these consumers love. This enables brand owners to set a new quality standard for protein-enriched soft drinks, including those positioned around physical activity.”
The food industry is going through a time of profound change, driven by current environmental challenges, new consumption habits and the need for more sustainable and efficient production models. In this scenario, innovation in beverages, new ingredients and Research and Development (R&D) plays a decisive role in responding to these challenges and moving towards healthier, more responsible and future-proof food.
Against this backdrop of transformation, F4F – Expo FoodTech 2025, the technology fair for the food industry that will take place from 13 to 15 May at the BEC in Bilbao, will focus on how innovation in beverages, the development of new ingredients and applied research are redefining the future of the sector. More than 8,000 professionals from the entire food value chain will gather at the event, where they will discover the most cutting-edge solutions in foodtech, robotics, automation, processing and packaging machinery, food safety and science applied to food production. All of this will be presented by more than 250 leading firms such as Agrobank, AZTI, Basque Food Cluster, Christeyns, CNTA, Cocuus, Eurecat, Ibernova, IFR, Leitat, Tecnalia and Basque Culinary Center, among others.
Over the course of three days, more than 320 national and international experts will take part in the Food 4 Future World Summit, the largest European congress on food innovation, where they will share digital transformation strategies, success stories, and the latest trends in food production and consumption. Among the influential voices attending the summit are Javier Dueñas, CEO of Campofrío; Carmen Guelbenzu, Food Commercial Director at EROSKI; Suelen Tracastro de Souza, Head of Health Affairs at Danone; Isabel Sánchez, CEO of Delaviuda; Asunción Eguren, CEO of Bodegas Eguren Ugarte; and Joan Mir, General Director of Anecoop.
Drinks of the future: functionality, sustainability, and new consumption habits
The major food technology fair will shine a spotlight on the dynamic non-alcoholic beverage sector, a booming market where innovation is key to responding to emerging consumption trends, healthier preferences, and sustainability demands. Experts such as Laura Aranda, Business and Innovation Manager for Waters at Danone; Francisco Álvarez, Innovation Manager in Water and Non-Alcoholic Beverages at Hijos de Rivera; and Montserrat Rosell, Oenologist at Familia Torres, will share their insights on how brands are transforming their portfolios by developing products that combine quality, functionality, and environmental commitment.
Sustainability will be one of the core themes of the Beverages Industry Summit, especially the transition toward zero-emission industries. Cristina Rodríguez, Head of Sustainability at EROSKI, will highlight the main challenges the sector faces in this transition—from maintaining quality and competitiveness to adapting to new regulations and gaining the support of an increasingly informed consumer.
A similar commitment to sustainability and resilience can be seen in the dairy sector, where collaboration is key to achieving the Sustainable Development Goals (SDGs). This will be addressed by representatives from leading companies and cooperatives, such as Naroa Sarasua, Head of Sustainability at Kaiku Cooperative; Ana Alicia Bolívar, Head of Sustainability at COVAP; and Rubén Hidalgo, Director of Capsa Vida, who will emphasize sector-wide partnerships as a key tool for driving more responsible production and consumption practices.
New ingredients and alternative proteins: innovation for more sustainable nutrition
In parallel, the challenge of ensuring access to sustainable protein for a growing global population will open the floor for debate on new alternative sources. Anna Handschuh, Head of Global Public Affairs & Impact at Gourmey; Lou Cooperhouse, Founder, President and CEO of Blue Nalu; and Laura Pedrós, Business Development Specialist at LevProt, will explore innovative sources that can be integrated into food products to meet consumer needs and market trends—new ways to deliver nutritious solutions with a lower environmental footprint.
The future of food also hinges on the development of next-generation ingredients capable of improving the nutritional profile, functionality, and sustainability of foods. Experts from Tecnalia, Leitat, and the National Center for Food Technology and Safety (CNTA) will present the latest research and technological advances driving this invisible yet essential revolution aimed at satisfying an increasingly informed consumer. Meanwhile, representatives from Clusaga, Mediterranean Algae, and Poseidona will highlight how advanced processing and preservation techniques are reshaping the rules of the game in the food industry.
Personalisation, technology, and climate change: keys to the new food R&D
Personalisation and functionality are also gaining ground in food design, thanks to cutting-edge technologies such as 3D printing, omics sciences, and new sustainable extraction techniques. Alvar Gràcia, Senior Researcher at Leitat; Javier Campión, Coordinator of the Health and Gastronomy Area at the GOe Tech Center of the Basque Culinary Center; and Leyre Urtasun Del Castillo, Head of Product Development in the R&D Department at CNTA, will analyse how these advances allow for the creation of products tailored to the specific needs of different population groups – children, the elderly, athletes – opening new paths for more precise, healthy, and sustainable nutrition.
The R&D Directors Summit at Expo FoodTech 2025 will also address one of the most pressing global challenges: the impact of climate change on food security. Experts from the Basque Centre for Climate Change (BC3), international representatives of the Association Climatologique de la Moyenne-Garonne et du Sud-Ouest (ACMG), as well as from the University of the Basque Country (UPV) and the Basque Institute for Agricultural Research and Development (Neiker), will delve into emerging risks for agriculture, livestock, and fisheries, and the urgent need to design adaptation strategies to ensure the future availability and quality of food.
Ingredients identified by GlobalData’s AI Palette platform are already appearing in new product innovation, tempting consumers with niche flavours, health benefits, and premium offerings.
GlobalData’s AI Palette innovation and consumer insights platform has analysed the data from thousands of flavours and ingredients, pinpointing six that are set to drive new product development in the alcoholic beverages industry in 2025.
Leveraging the world’s largest consumer data lake, with a staggering 61 billion global data points collected in real-time from social media, e-commerce, and foodservice menus, the AI platform delivers powerful insights into emerging flavours and ingredients, as well as category opportunities.
Alice Popple-Connelly, Consumer Analyst at GlobalData, comments: “The alcoholic drinks sector is currently navigating significant challenges, including a global trend toward reduced alcohol consumption driven by health concerns, fierce competition from alternative beverage categories, and the ongoing impact of universal tariffs on U.S. imports.
“Tempting drinkers with cutting edge innovation or core brand enhancements based upon new flavours and ingredients is essential for category growth. For example, ingredient innovation will help brewers maintain their “cross-generational appeal”, especially with Gen Z consumers, and compete with other beverage categories in key consumption occasions such as on-premise and at-home.”
GlobalData’s latest report ‘Emerging Flavours & Ingredients in Alcoholic Beverages’, uses findings from AI Palette’s Foresight Engine, to identify one standout ingredient for each of six key markets analysed, that is suitable for alcoholic beverages innovation. These include, White Pepper in India, Tahini in the UK, and Valencia Orange in the US.
Each of the six selected ingredients is classified as having “high growth” and “high engagement” based upon consumers interactions with them across social media, retail and restaurant industry sites over recent years – as measured during the review period in March 2025. The report places each ingredient into an ingredient family, provides suggestions on ingredient pairings, and reviews how brands can leverage these ingredients in alcoholic drinks and capitalise on their benefits.
The six emerging flavours and ingredients identified in the report:
Tahini
Is a creamy paste with a slightly bitter undertone made from ground sesame seeds. Common in Middle Eastern, Mediterranean, and North African cuisines. One promising opportunity for tahini lies in the rapidly growing UK stout segment, which is expected to achieve a 14.2 % CAGR from 2020 to 2029, according to GlobalData. Rogue Ales & Spirits has innovatively incorporated the flavours of tahini into ist 2022 Santa’s Private Reserve stout, in collaboration with Honey Mama’s.
Is a plant known for its red calyces, which are often used in herbal teas, health drinks, tonics, jams, jellies, yoghurt, lozenges and candies. In recent years, roselle juice has become more popular in functional drinks aimed at hydration, digestion and heart health. It is more widely consumed in the Middle East & Africa as well as the Asia & Australasian markets. In the latter, it’s ‘floral’ flavour ranks among the top five flavours within spirits, making it the highest-ranking region for this flavour in the alcoholic beverages sector, according to GlobalData’s Q1 2024 consumer survey.
Flavour Profile: Floral, Fruity, Herbal
Ingredient Pairings: Lime, Lemon, Ginger
Ingredient Benefits: Health functionality, Younger generation appeal, Attractive colour
Valencia Orange
Is a summer variety of Citrus sinensis, which includes other cultivars such as Cara Cara, blood and navel oranges. The inclusion of Valencia oranges in alcoholic beverages, is both appealing and growing in demand in the United States, where consumers express a preference for sweet flavours in wines, beer and cider.
Flavour Profile: Tangy, Sweet, Bitter
Ingredient Pairings: Cranberry, Honey, Vanilla
Ingredient Benefits: Nutritional benefits, Regional authenticity, Versatility with other flavours
Olive (Olea Europaea)
Is a small fruit native to the Mediterranean region, prized for its rich flavour and versatility. The inclusion of olives as in ingredient and flavour in alcoholic beverages is up and coming due to its unique taste profile, with South Africa emerging as a key market, reflecting growing consumer demand for natural and healthy products.
Flavour Profile: Bitter, Nutty, Earthy
Ingredient Pairings: Rosemary, Orange, Lemon
Ingredient Benefits: Unique and distinct flavour, Rich in healthy fats, Digestive health
White Pepper
Often used as a conceptual flavour descriptor rather than a physical ingredient in alcoholic beverages, white pepper is widely utilised in culinary traditions worldwide. The appeal of flavours that white pepper can facilitate in alcohol, such as spicy and woody, are appealing to consumers and demand for them is high in the MENA and Asia pacific regions.
Flavour Profile: Earthy, Fiery, Woody
Ingredient Pairings: Peach, Caramel, Agave
Ingredient Benefits: Subtle and versatile colour, Intensify other flavours, Anti-inflammatory properties
Finger Lime
Finger lime (Citrus Australasica) is a unique citrus fruit native to the rainforests of eastern Australia, known for its vibrant flavour and distinctive texture. Citrus flavours already holds a strong position in the alcoholic beverage market as an ingredient in spirits such as gin and vodka, making finger lime a promising option in high consuming spirits markets like the UK, and in Australasia where the fruit is produced.
Popple-Connelly adds: “GlobalData’s AI Palette innovation and consumer insights platform provides key global insights into which ingredients and flavours are emerging in real time, serving as a powerful foundation for brand innovation. Leveraging these emerging ingredients and conceptual flavours allow alcoholic drink brands to target novel, experiential and health-conscious consumers thereby gaining a competitive edge. Each ingredient identified by the platform presents a unique opportunity for innovation across various alcoholic drink categories, empowering brands to confidently explore new possibilities.”
Barentz, a leading global specialty ingredients solutions provider, announces that Derk Jan Terhorst was appointed Group Chief Executive Officer, effective 1 January 2025. Derk Jan will take over from Terry Hill who served as Interim CEO since May 2024.
Derk Jan brings a wealth of experience to the role, having been with Barentz for more than three years as Group CFO. During this time, Derk Jan demonstrated exceptional leadership and strategic vision, playing a key role in formulating Barentz strategy and driving other important initiatives. Prior to joining Barentz, Derk Jan held senior management positions in Ahold Delhaize and Tony’s Chocolonely, gaining significant expertise in international financial management, with experience spanning Europe and the USA.
A new CFO has been selected and will start on 1 May, 2025. Until then, Derk Jan will continue to assume CFO responsibilities.
People who use dietary supplements are significantly more likely to trust Artificial Intelligence (AI) technology than those who don’t, according to consumer research1 commissioned by Ingredient Communications – the global B2B PR agency for ingredient companies.
In the survey, conducted by SurveyGoo, 64 % of supplement users2 agreed that AI was generally positive for humanity, compared with 40 % of non-supplement users. When asked about the use of AI in the food and beverage industry, 55 % of supplement users said they felt positively about it, compared with 30 % of non-supplement users.
Supplement users in the survey were more likely to be willing to allow AI to make decisions on their behalf, with 62 % stating they would be prepared to let the technology analsze their own genetic make-up and dietary needs in order to make personalised nutrition recommendations. By contrast, only 33 % of non-supplement users said they would be willing to do so.
In a similar vein, 59 % of supplement users agreed that AI could be trusted to make decisions about their diet and nutrition that were in their best interests. Only 28 % of non-supplement users felt the same way.
However, by contrast, respondents who were supplement users were slightly more likely to want safeguards around the use of AI in food and beverage products. When asked if products made with the help of AI should declare this fact on the label, 87 % of supplement users said they wanted this, versus 79 % of non-supplement users.
Meanwhile, 68 % of supplement users agreed that a product made with the help of AI should not be described as ‘natural’, with 62 % of non-supplement users taking this position.
Richard Clarke, Managing Director of Ingredient Communications, commented: “Our survey indicates that consumers who take supplements are much more likely to embrace the application of AI in the food and beverage industry than those who do not. More research would be needed to reveal why this is the case. But we can speculate that the profile of a typical supplement user is someone who is more likely to embrace scientific and technological innovation if it enhances their wellbeing or gives them an edge in physical and mental performance.”
He continued: “At the same time, however, it’s important to note that our findings show supplement users still expect transparency around the use of AI in the food and beverage sector. Again, to speculate, this might be because they tend to be an engaged and knowledgeable consumer demographic that accepts no compromises when it comes to safety and regulation. The message from supplement users, therefore, is clear: go ahead and innovate with AI – but be sure to take us on the journey with you.”
1Online survey of 1,040 consumers in UK and USA, conducted October 2024 2Supplement user = a respondent who had used a supplement within the past three months
With the launch of its trend prediction tool Symvision AI™, Symrise can deliver valuable and actionable insights for food and beverage manufacturers to develop successful innovations. By using AI and a unique data structure it anticipates trends for flavours, ingredients and claims. This helps identify promising market opportunities. The tool enables manufacturers to develop market-relevant food and beverage innovations by analysing multiple data sources and understanding how trends move across the globe and product categories.
In a rapidly changing world, getting ahead of consumer demands has become essential. As consumer preferences for food and beverages shift, manufacturers need to decode and anticipate market changes. This is crucial to create market-relevant food and beverage innovations that consumers love and that cater to their ever-changing wishes. Now, what kind of flavours, ingredients and claims do consumers exactly want? To answer this question, Symrise developed Symvision AI™, a trend prediction tool designed to predict the future of taste, nutrition and health.
“Consumer taste preferences change over time. Symvision AI™ allows us to anticipate these changes and predict trends for flavours, ingredients and claims. It enables us to deliver consumer-preferred taste, nutrition and health solutions for food and beverage innovations at the right time in the right place”, says Leif Jago, Global Marketing Manager Food & Beverage at Symrise.
Symvision AI™ – an AI-based multisource prediction tool
To achieve reliable and valid trend predictions, Symvision AI™ utilises a unique data structure, combining internal and external data sources, including historical data. The tool tracks reliable data at every relevant time point of a trend lifecycle. This ranges from early signals in social media to market and product launch data. Symrise continuously enriches the data sources with additional proprietary research data.
Analysing these data sources with advanced artificial intelligence algorithms enables Symvision AI™ to decode trends for flavours, ingredients and claims. It provides an understanding of how these trends move across the globe and product categories. In addition, the tool shows which consumer needs and emotional benefits specific taste tonalities address. This allows promising recommendations for specific product categories and markets.
“Several factors make our tool unique. It uses a proprietary multisource data structure that is processed by advanced AI such as machine and deep learning models. We will continuously improve and enrich our dynamic tool Symvision AI™ with more data points and more features. This will increase the benefits for our customers” adds Dr Dariah Lutsch, Research Manager, Global Sensory & Consumer Insights Food & Beverage at Symrise.
Enabling future-proof food and beverage innovations
All in all, the tool uses a unique approach to allow manufacturers to develop future-ready and consumer-preferred food and beverages with increased speed. At the same time, decoding the movement of trends across the globe and product categories enables the creation of innovations at the right time in a specific market. In addition, producers can address consumer need states as the tool connects taste tonalities with associated emotions. These benefits allow food and beverage manufacturers to innovate successfully with consumer-preferred taste, nutrition and health solutions.
“Symvision AI™ acts as a fantastic enabler for our business. It connects multiple sources of market and consumer data. It determines how this data is related over time and product categories with a focus on what consumers like and need most. Also, it provides understanding and prediction to guide new Symrise developments. Symvision AI™ provides a platform capability that will continuously grow and become stronger”, summarises Dr Conor Delahunty, VP Global Sensory & Consumer Insights at Symrise Food & Beverage.
Informa Markets has released data that has reaffirmed Fi Europe as Europe’s unmissable ingredients event. The annual ingredients industry gathering, which took place at Frankfurt Messe from 19-21 November, attracted 23,221 attendees from 130 countries. Not only did the event see higher footfall than in recent years, it also welcomed an increased number of attendees from the key R&D, product management and procurement functions. Collectively, this data is evidence that Informa’s efforts to keep the format fresh and exciting were well received. In 2025, Fi Europe will return to Paris Expo Porte de Versailles from 2-4 December.
The food industry relies on Fi Europe as a forum for sourcing new ingredients, keeping abreast of industry trends and developments and making connections. The 2024 edition did not disappoint with its bustling show floor, informative content programme and abundance of networking opportunities. The event app was further developed this year to enhance the in-person experience, allowing attendees to scan one another’s badges and manage all contacts and leads in one place, so that they can easily contact them after the show.
Fi Europe’s carefully curated in-person content programme is always a major draw and this year was no exception. The Future of Nutrition Summit kicked off the proceedings the day before Fi Europe opened its doors, with a full agenda designed to inspire and inform whilst facilitating networking and discussion. Speakers from NASA, Nuritas, NotCo, PepsiCo and Unilever shared powerful and thought-provoking insights into the issues, trends and technologies expected to shape the F&B industry in the coming years.
From Tuesday, the vibrant show floor became the focal point of the event, bringing over 1500 suppliers of ingredients and related technologies and services together with potential buyers. Thousands of ingredients were showcased at the event, reaffirming Fi Europe as the premier platform for sourcing food and beverage ingredients. For the first time, visitors were given the option of buying an early access pass. Uptake was high, and when the exhibition opened at 9am on Tuesday morning, early pass holders had exclusive access to explore the show floor.
Occupying four halls, the venue was zoned, allowing visitors to focus their efforts. Over 80 companies populated the Food Technologies & Solutions zone, which had been expanded for 2024. They were kept busy by a constant stream of visitors keen to learn about solutions for making their operations and supply chain activities safe, sustainable, efficient and resilient. The Petfood Suppliers Hub was introduced as a new zone for 2024, giving the pet food industry a dedicated forum for exchanging ideas, inspiring innovation and forging new relationships. It proved a popular addition, enabling companies to harness the synergies between the food and pet food ingredient markets.
A further first, free access to the Fi Europe Conference was included with all visitor passes. Experts addressed packed auditoriums throughout the two-day conference, which focused on four topical themes: health and wellbeing; plant-based and alternative proteins; reformulation; and tech-led ingredient innovations and solutions. Speakers from a broad cross-section of commercial, academic and research organisations, including EIT, Euromonitor, Innova, Mintel, RaboResearch and Wageningen University, made for a varied and insightful programme.
One of the highlights of day two was the Women’s Networking Breakfast, which featured engaging talks and panel discussions with some of the industry’s most respected female leaders. It was the best attended ever, and the networking was outstanding.
The entire event was designed around inspiring, enabling and celebrating innovation, through features like the Tasting Bar, where attendees had the opportunity to taste ingredients in use through samples such as goats’ milk protein bars, marine collagen water and next-gen energy drinks. The Innovation Hub hosted presentations and discussions as well as the Startup Challenge, and the prestigious Fi Europe Innovation Awards recognised outstanding contributions to the F&B ingredients industry.
Yannick Verry, Brand Director, Food ingredients Europe, at Informa Markets, says: “We recognise that it is crucial for Fi Europe not to remain static, but to evolve and change with the times, to ensure it continues to be relevant and to represent value for money for participants. For 2024 we made some changes and trialled several new features, whilst staying true to our promise of providing a platform for companies to trade, innovate and grow. We are delighted to report that the show embodied all the ingredients of a successful event, and we are already looking at how we can make the 2025 edition in Paris even better.”
Tate & Lyle PLC, a world leader in ingredient solutions for healthier food and beverages, announced the launch of its new ‘Automated Laboratory for Ingredient Experimentation’, known as ‘ALFIE’, at its Customer Collaboration and Innovation Centre in Singapore. Through the pioneering use of automated robotics, ALFIE represents a revolution in the delivery of mouthfeel solutions for customers, providing faster and more accurate ingredient design and accelerating speed-to-market for new products.
ALFIE, which represents a multi-million pound investment in innovation by Tate & Lyle, has the ability to run characterisation tests at around 10 times the current rate, and provides enhanced predictive modelling. It comprises two robotic systems with complete connectivity and seamless data flow for fast ingredient and solution design. By accelerating sample production, characterisation and modelling, the company will be able to trial new ingredients more efficiently and create new solutions for customers at greater pace.
This major investment makes the Singapore lab Tate & Lyle’s Asia Pacific hub for mouthfeel R&D and customer solutions. While ALFIE will be operated by Tate & Lyle’s on-site scientists in Singapore, it is also connected to Tate & Lyle’s Customer Collaboration and Innovation Centre in Hoffman Estates, near Chicago, US, where scientists will be able to operate ALFIE virtually.
Arla Foods Ingredients is demonstrating how acid whey can be transformed into a valuable raw material for high-protein dairy products with an ‘upcycled’ positioning.
The new ‘Upcycle Your Whey to Value’ concept offers a solution to a long-standing sustainability challenge for the dairy industry. Two thirds of the milk used in the production of Greek yoghurt and other strained fermented dairy products ends up as waste.
Disposing of acid whey, the main side-stream from the process, is both expensive and associated with environmental risk. However it is nutrient-rich and, with the right expertise, can be transformed into a nutritious ingredient, opening up new opportunities for innovative food and beverage products.
Now Arla Foods Ingredients has created three new ambient dairy concepts that demonstrate the potential of acid whey to be used in products with an ‘upcycled’ positioning:
An 8 % protein drinking yoghurt with pineapple / coconut flavours
An 8 % protein creamy dessert with pineapple / coconut flavours
An 8 % protein beverage with strawberry flavour.
In each of the recipes, acid whey, which accounts for between 50 % and 73 % of the full product, is combined with ingredients from the Nutrilac® ProteinBoost range of patented microparticulated whey proteins.
As well as offering a mild dairy taste and smooth and creamy mouthfeel, the recipes are all suitable for processing on a standard dairy line, and offer good viscosity control and stability through shelf life.
The new concept is designed to help manufacturers meet a growing market need, with climate change and waste increasingly top of mind for dairy consumers. Over eight in ten are aware of sustainability issues in the category, and 20 % are actively changing their behaviour when buying dairy products.1
Claus Bukbjerg Andersen, Senior Dairy Category Manager at Arla Foods Ingredients, said: “The use of upcycled side-streams can help brands reduce waste and increase their appeal to climate-conscious consumers. Additionally, acid whey is nutrient-rich and in combination with the right ingredients can be used to create exciting new products that offer indulgence as well as nutritional value. Allowing all the goodness of milk to be kept in the food chain is good for the planet, good for consumers and good for manufacturers, who can position products as upcycled, in line with a growing dairy industry trend.”
Arla Foods Ingredients will showcase the ‘Upcycle Your Whey to Value’ concept at Gulfood Manufacturing in Dubai (November 5th to 7th). Exhibiting at Stand R-K3 in Shk Rashid Hall, it will also demonstrate how Nutrilac® ProteinBoost can be used to overcome technical challenges in high-protein dairy production, and highlight solutions for high-protein cheese.
1New Nutrition Business, 10 Key Trends, 2023
Arla Foods Ingredients has launched a new campaign to inspire dairy manufacturers to create innovative high-protein products.
Over four in ten consumers globally say protein is the most important ingredient.1 However, conversations around the vital nutrient are changing, with health-focused shoppers increasingly focusing not just on how much protein they consume, but also its nutritional quality. Manufacturers of high-protein products can also face challenges around differentiation, processing, taste and texture.
The ‘Go High in Protein’ campaign showcases the Arla Foods Ingredients Nutrilac® ProteinBoost range of patented microparticulated whey proteins, which are rich in all the essential amino acids. It demonstrates how they can be used to overcome technical challenges and create high-protein dairy products with appealing taste and texture.
At the heart of the campaign is a new virtual protein seminar, featuring presentations from expert speakers and a ‘Test your protein knowledge’ quiz.
Visitors can also explore five concepts featuring Nutrilac® ProteinBoost. They include two new recipes – an ambient spoonable yoghurt, and an ambient drinking yoghurt which recently won a World Dairy Innovation award for best manufacturing/technology innovation. They demonstrate the potential for high-protein dairy products that do not require refrigeration, creating opportunities for convenience, long shelf life and easier transportation.
The three other recipe concepts are a 10 % protein ice cream, a high-protein non-fat drinking yoghurt with fruit, and a 12 % protein spoonable yoghurt.
Claus Bukbjerg Andersen, Senior Category Manager at Arla Foods Ingredients, said: The high-protein trend is as powerful as ever, but it’s evolving. Consumers now want high-quality, complete proteins – and they want them in products with masses of appeal. Our aim is to make it as easy as possible for manufacturers to meet these dual needs. The ‘Go High in Protein’ demonstrates how our Nutrilac® ProteinBoost solutions can help you overcome technical challenges and create high-protein dairy products that stand out in an increasingly crowded market.”
IFF, a global leader in food and beverage, home and personal care, scent, and health announced that it aims to complete the renovation and expansion of its facilities in Shanghai Hongqiao Airport Business Park, Shanghai, China. The site will be fully operational by the end of August 2024. The 16,000 square-meter site, named “Shanghai Creative Center,” is IFF’s largest in Asia. The project is designed to drive the development of innovative solutions across the IFF portfolio in China and the Greater Asia market, further strengthening its global leadership in fragrances, flavours, functional ingredients, and bioscience-based portfolios.
“The Shanghai Creative Center will bring together capabilities across IFF, all in one location, enabling us to improve our delivery of end-to-end solutions for customers in Asia and around the world,” said Erik Fyrwald, IFF chief executive officer. “This was a natural next step following the opening of our Singapore Innovation Center in 2022 and reaffirms our dedication to advancing innovation in Asia.”
IFF first entered the Chinese market in 1981, becoming the fragrance and flavour industry’s first multinational to establish footprint and to set up a factory. The newly renovated site signals the importance of the Asia region to IFF, globally. Today, China is one of the most important markets for flavours and fragrances with high potential for growth. Furthermore, the region’s demand for bioscience-based products is rapidly accelerating, as consumers increasingly seek options for greater longevity and healthy lifestyles. IFF’s deep knowledge and experience in these sectors, coupled with this investment in the innovation center, positions the Company to offer differentiated products to market quickly and effectively to support its customers’ brand growth strategies in China.
BENEO, a leading manufacturer of functional ingredients for food, feed and pharma, is pleased to announce the appointment of Olivier Roques as CEO and new member of its Executive Board of Directors at BENEO GmbH, effective from 1st June 2024.
With an engineering degree in agronomics and a Master’s degree in Business Administration, Olivier brings more than three decades of experience within the international ingredients industry to this new role. He started his career in the dairy and flavour industries, followed by more than twenty years in leadership roles in the USA and Europe at Agrana Fruit, a world leading manufacturer of fruit preparations. This included positions in sales, food safety and quality and new product development. Prior to his new role at BENEO, Olivier was positioned as CEO of Agrana Fruit Europe.
In addition to being BENEO’s new CEO, Olivier will also be responsible for overseeing all sales and marketing as BENEO’s new Chief Sales Officer, succeeding Dominic Speleers. His appointment comes at a pivotal time as BENEO’s product portfolio of plant-based functional ingredients continues to grow in diversity.
New research and inspiring wellness concepts will highlight the power of combining sustainably sourced botanicals, scientific rigour, and a deep understanding of taste to create the next generation of health and wellness experiences.
Givaudan will showcase consumer-inspired concepts such as instant drinks and gummies that feature its branded botanical ingredients at Vitafoods Europe (14–16 May 2024 in Geneva). These new concepts will demonstrate effective ways of addressing the growing demand for immune support, urinary tract health, cognition, relaxation, energy, and gut health.
Designed to ensure an optimal sensory experience and accompany consumers throughout the day, each of the concepts features solutions from Givaudan’s extensive portfolio, including health, taste, and flavours ingredients. The early morning concept presents an instant drink, providing a boost of natural caffeine with our innovative guarana extract, paired with a citrus flavour. For midday, the concept comes in a refreshing peppermint-flavoured gummy format, featuring CereboostTM Givaudan’s American ginseng that has been demonstrated to support attention and memory. Finally, the evening concept offers a relaxing experience, leveraging the power of valerian in a gummy format with a tasty black tea peach flavour.
Amandine de Santi, Ingredients Portfolio Director, Taste & Wellbeing Europe at Givaudan, said: “The nutra market is in the midst of a revolution, with a growing number of consumers seeking great-tasting food supplements supported by scientific research. Achieving a balance between efficacy and palatability is crucial. Givaudan leverages its in-depth knowledge of taste to successfully address off-notes in active botanicals using our extensive range of masking and flavouring solutions. By sharing our expertise in both taste and botanicals with our customers, we are able to co-create appealing consumer experiences that offer powerful benefits and that satisfy the desire for great taste backed by sound science.”
Reflecting its commitment to science-backed ingredients, Givaudan will unveil the results of a ground-breaking clinical study on PacranTM during the event. PacranTM is an extensively studied whole cranberry ingredient for urinary tract health. This study showcases the efficacy and reliability of PacranTM, further reinforcing Givaudan’s expertise in developing science-backed nutra solutions. Visitors can learn more about the clinical study by attending a presentation in the New Ingredients Theatre on May 14 at 3:30pm CET.
Vitafoods visitors will also be able to further explore online the science and sourcing stories behind many of these powerful botanicals on Givaudan’s new Health & Nutrition Hub, which showcases the company’s portfolio of branded ingredients. This new digital platform illustrates how natural ingredients, careful raw material selection and sustainable practices, combined with scientifically proven benefits, can help customers differentiate their end products to resonate with consumers.
Since the onset of the COVID-19 pandemic, functional drinks have been gaining momentum, with nootropics, immunomodulators, and botanics becoming household terms. Adaptogens, which claim to address rising concerns of stress, anxiety, and balance restoration, have been gaining ground rapidly. In addition, these ingredients help address the challenge of providing consumers with value for money by maintaining quality at steady prices. Against this backdrop, adaptogens are set to become mainstream ingredients, says GlobalData, a leading data and analytics company.
Bokkala Parthasaradhi Reddy, Lead Consumer Analyst at GlobalData, comments: “Over the last few years, a health-oriented approach to life has gained a new meaning. Globally, an increasing number of consumers are seeking products that will help them address specific aspects of their overall wellness, such as stress management, sufficient rest, anxiety-easing, and embracing sobriety or mindful drinking. As a result, they are reaching out for goods with added functionalities, active ingredients, or clearly stated health benefits. With their neuroprotective, anti-fatigue, and anti-depressive properties, adaptogens provide multiple benefits, such as boosting immunity, easing anxiety, and relieving stress, which are some of the major consumer focus areas following the pandemic.”
Deepak Nautiyal, Consumer and Retail Commercial Director, APAC and Middle East at GlobalData, notes; “Adaptogens are the new functional ingredients that have found a foothold in non-alcoholic drinks. They can be plant-based or synthetic and can be easily added to a multitude of drinks, such as carbonates, juice, and tea/coffee without altering the flavor or taste profile of these drinks. One of the primary advantages of adaptogens is the ease of use, as they can be consumed as dietary supplement capsules, in teas, or added to non-alcoholic drinks such as carbonates and juice. However, adaptogens cannot be termed as exclusive ingredients as many of them provide the benefits of nootropics and immunomodulators and the other way around.”
Reddy adds: “Some of the common plant-based adaptogens include Panax ginseng, Rhodiola crenulata, and Schisandra chinensis, which have been used to control or manage multiple conditions, including blood sugar control, brain health, fatigue, anxiety, depression, stress, liver diseases, and menopause symptoms. Ginseng is the most popular among these adaptogens and is widely used for its immunity-boosting attribute. Meanwhile, synthetic adaptogens, known as “actoprotectors” have similar functions and enhance body stability without increasing oxygen consumption or heat production, boosting mental and physical resistance, and increasing blood flow. However, these attributes, which enhance the appeal of synthetic adaptogens, also make them unsuitable for consumption by athletes.”
Nautiyal continues: “In addition to their health benefits, adaptogens also help in engaging consumer interest. With the majority of consumers reeling from the impact of high inflation, value for money has emerged as a key theme in consumer purchases. With rising input costs, manufacturers are being forced to provide more value to the consumer’s dollar. This is reinforced by a GlobalData consumer survey*, wherein 27 % of consumers perceive low price/cheap good value for money, and an equal number of respondents perceive high-quality products/ingredients as value for money.”
Reddy observes: “The addition of adaptogens will help to attract consumers who prefer high-quality ingredients. Moreover, these consumers will be inclined to pay more for proven health benefits, as evident in 84 % and 80 % of respondents in the same survey who opined “good for physical fitness/health” and “good for mental health” as an essential or nice to have features in their purchase decisions.”
Nautiyal concludes: “The benefits of adaptogens, which include managing stress and anxiety, are among the most sought-after features among consumers. In non-alcoholic drinks, adaptogens are being used in beverages positioned as alcohol substitutes, and natural energy drinks or night-time drinks that are claimed to improve the quality of sleep and rest, and their adoption is expanding. However, adaptogens are new to the market, and the potential impact of long-term use has not been proven. For instance, dosage control and the potential reactions to medications are still being studied. Hence, despite the significant benefits, adaptogens cannot be a universal panacea for addressing stress and anxiety. Manufacturers will have to address these concerns to push more brands to adaptogens.”
*GlobalData 2023 Q4 Consumer Survey – Asia & Australasia, with 6,163 respondents
Arla Foods Ingredients has launched a high-protein concept for gamers who want to level up their nutrition. Titled ‘PROGAMER’, the ready-to-drink solution is designed to meet the needs of e-sports enthusiasts seeking benefits for their health as well as their gaming performance.
The concept features energy-boosting ingredients alongside the game-changing whey protein isolate Lacprodan® SP-9213, which is clear, provides a refreshing taste and is high in essential and branched-chain amino acids.
Cido Silveira, Arla Foods Ingredients Marketing & Business Development Manager – South America, said: “There’s a stereotype of gamers bingeing on unhealthy snacks and guzzling down energy drinks, but a new, nutrition-focused generation is emerging. They want to maintain their energy and concentration levels over marathon sessions, but they also want the many benefits that high-protein products offer. PROGAMER allows manufacturers to formulate unique, refreshing, clear, high-protein solutions for gamers who want more from their energy drinks.”
Protein plays a crucial role in general health, supporting muscle growth, repair and overall body function. Research has also found that consuming essential amino acids leads to improvements in attention and cognitive flexibility.1 A study on esports athletes, meanwhile, showed that sufficient protein intake is associated with improved cognitive performance in gaming.2
A 310 ml can of the ‘PROGAMER’ beverage concept features 15 g of protein, including 3767 mg of branched-chain amino acids. It also contains taurine, magnesium, zinc, caffeine and vitamins A, B3, B6 and B12 to support essential gamer needs such as concentration and vision. In addition, the concept is free from sugar, fat and lactose and contains only 60 kilocalories per can.
Arla Foods Ingredients will showcase the ‘PROGAMER’ concept at NIS (the Nutri Ingredients Summit) in São Paulo, Brazil, on 23rd and 24th April. Exhibiting at Stand 3-35, it will highlight growing opportunities for e-sports nutrition products in the Latin American market – with over half of Brazilian gamers spending more than 20 hours per week playing.3
Visitors to the stand will also be able to discover two clear shake concepts made with 100 % whey protein isolate ingredients. Go Natural is a fruit-infused flavored water made with Lacprodan® ISO.WaterShake. Go Fresh, meanwhile, is a thirst-quenching shake created with Lacprodan® ClearShake that has a refreshing lemonade taste.
1Suzuki, H. et al. ‘Intake of Seven Essential Amino Acids Improves Cognitive Function and Psychological and Social Function in Middle-Aged and Older Adults: A Double-Blind, Randomized, Placebo-Controlled Trial’ Frontiers in Nutrition (2020) 2Goulart, J.B. et al. ‘Nutrition, lifestyle, and cognitive performance in esport athletes’ Frontiers in Nutrition (2023) 3Konvoy ‘LatAm Gaming Market’ July 21, 2023
New formulation of award-winning ingredient expands applications into sports and cognition products including RTDs and shots
Nektium has developed a new water-soluble formulation of its award-winning nootropic Zynamite® for cognitive and sports nutrition drinks.
Used to support mental and physical energy, Zynamite® is a Mangifera indica extract created from sustainably harvested mango leaves. The natural caffeine alternative has been the subject of 10 clinical studies and multiple industry awards since its launch in 2018, earning global recognition for its fast-acting, experiential benefits.
Nektium’s scientists have now created Zynamite® S to meet growing demand for innovative energy, sports and hydration drinks. It is designed for use in applications such as RTDs and shots where solubility, heat stability and transparency in solution are key.
Zynamite® S also has a neutral taste and is formulated to enable improved absorption of its bioactive component, mangiferin, which allows for reduced dosages.
Nektium Commercial & Partnership Director Bruno Berheide said: “Excessive caffeine intake is becoming a hot topic and there is high demand for alternatives that deliver instant power and energy that consumers can really feel. Zynamite® stands out as a non-stim energy alternative, naturally enhancing mental and physical energy in a smarter way – and without the side effects of caffeine. Our new Zynamite® S allows manufacturers the opportunity to formulate innovative beverages that can help consumers ‘get in the zone’ and perform at their best without suffering jitters and anxiety.”
Hybrid drinks
Zynamite® S can be used alone or in combination with caffeine to provide mental energy and focus as well as supporting physical energy, improved performance and recovery.
It is therefore ideally positioned to tap into the trend for hybrid beverages that blur the lines between energy and sports drinks. Innova Market Insights research shows that of the 56 % of consumers worldwide who regularly use hydration products in conjunction with their exercise routines, more than a third use energy drinks.1
Bruno Berheide added: “In today’s dynamic functional beverage market, many brands are innovating with hybrid products that offer both mental and physical energy. Zynamite® S is the perfect option for these products as it delivers clinically backed benefits for mental energy and sports performance within just one hour.”
Clinical benefits
Zynamite® is supported by a portfolio of safety data and its efficacy has been demonstrated in clinical studies in recognised journals.
Research has shown that, within one hour, a single dose of Zynamite® enhances mental energy and improves performance under fatigued conditions. In addition, it does not increase heart rate or blood pressure, avoiding the side effects associated with caffeine.2
In 2020, Nutrients published a clinical study examining its impact on cognitive performance in adults. It provided evidence that a single dose of Zynamite® significantly improved cognitive function and performance across a battery of cognitive tasks, including improved focus, improved memory and reduced mental fatigue.3
An independent study in Nutrients in 2024, meanwhile, examined the effects of a single dose of Zynamite® combined with quercetin on top basketball players in Greece during a basketball exercise stimulation test. Participants in the supplement group were faster, showing a statistically significant improvement in mean circuit lap time compared to those in the placebo group.4
1https://www.innovamarketinsights.com/trends/sports-and-energy-drink-trends/ 2López-Ríos, L. et al. ‘Central nervous system activities of extract Mangifera indica L.’ Journal of Ethnopharmacology (2020) 3Wightman, E.L. et al. ‘Acute Effects of a Polyphenol-Rich Leaf Extract of Mangifera indica L. (Zynamite) on Cognitive Function in Healthy Adults: A Double-Blind, Placebo-Controlled Crossover Study’ Nutrients (2020) 4Bourdas, D.I. et al. ‘Effects of a Singular Dose of Mangiferin–Quercetin Supplementation on Basketball Performance: A Double-Blind Crossover Study of High-Level Male Players’ Nutrients (2024)
Döhler, a global provider of natural ingredients, ingredient systems and integrated solutions, and Vertosa, the market-leading infusion technology company for cannabis and hemp products, announce a strategic research and development partnership for the food, beverage and nutrition industries. This partnership is set to spark a new wave of innovative life science products in the beverage sector.
While Vertosa will continue to handle its category leading Cannabis and Hemp infusions, Döhler will develop natural ingredients and ingredient blends to complement Vertosa’s offering. Those blends can contain everything from natural flavours, natural colours, juices, botanical extracts to sweetening solutions. Under the terms of the partnership, Vertosa will benefit from Döhler’s research, development and application expertise and its vast experience in the beverage space. This partnership will give Vertosa access to Döhler’s prime product portfolio and technologies to co-develop innovative beverage formulations and proprietary infusion technologies for successful lifestyle beverages.
Benjamin Larson, CEO of Vertosa, expressed enthusiasm about the partnership: “Through Döhler’s partnership, we’re not only gaining a treasury of knowledge but also the capabilities to co-create intellectual property that brings success for customers with a new range of life science beverages. This union is about more than innovation; it’s about setting the gold standard for what cannabis beverages can and should be.”
The collaboration includes an investment from Döhler Ventures, the company’s entrepreneurial investor, focused on startups within the global Nutrition & Technology ecosystem. Dr. Sebastian Dreher from Döhler Ventures adds, “We’re thrilled to support this collaboration. The investment reflects the long-term commitment to both the relationship and product categories, being driven by Vertosa’s professional management, thought leadership and market momentum.”
Both companies envision this partnership as a pioneering step toward a robust future for a new generation of life science beverages and beyond, combining Döhler’s global reach and natural ingredient and application expertise with Vertosa’s leading infusion technologies.
Paul Graham, CEO Döhler North America, emphasises, “Teaming up with Vertosa is a game-changer, propelling the market trend to new heights. By combining our expertise in natural ingredients with Vertosa’s infusion technology, we’re not just innovating, we’re leading the way together. It’s real, it’s authentic and it’s a step into a future where we explore the possibilities for enhanced and better drinks. We can’t wait for what is coming and we know it will be successful both ways.”
This collaboration is expected to elevate product development to new standards, offering consumers enhanced sensory experiences and supporting the rapid expansion of the cannabis and hemp ingredients in the beverage industry.
Pomegranate Fiber offers added nutrients to a variety of food applications, continuing POM Wonderful’s commitment to better-for-you ingredients
POM Wonderful, a worldwide leader of California-grown pomegranates and No. 1 pomegranate juice in North America, announced the addition of Pomegranate Fiber to its growing specialty ingredients lineup. The Pomegranate Fiber, which is upcycled from POM Wonderful pomegranate husks after juicing, is a GRAS, fiber-dense powder that can be used in a variety of food applications, including crackers, sauces, dressings, baked goods and plant-based food.
Pomegranate Fiber is made under POM Wonderful’s growing Specialty Ingredients division, which provides raw ingredients to suppliers across the food and beverage industry. Pomegranate Fiber has numerous culinary benefits — it can help draw out flavour and colour, and in baked goods, the powder enhances browning, which ultimately reduces cook times. It has soluble and insoluble fiber plus antioxidant goodness and polyphenols.
Pomegranate Fiber is made from upcycled materials using the husk of pomegranate fruit. POM Wonderful uses a proprietary method to press whole pomegranates to create POM 100 % Pomegranate Juice. After the initial press, the husks are then pressure extracted to create POMxL, a concentrated liquid extract that is also part of POM’s specialty ingredient line-up — the remaining pomegranate husk is dried and milled to create Pomegranate Fiber.
“We are thrilled to add another specialty ingredient to our line-up that is versatile and upholds our commitment to nourishing naturally,” said Jason Horvath, sales manager for POM Wonderful Specialty Ingredients. “With the Pomegranate Fiber, we are providing better-for-you options to the food and beverage industry while continuing our work towards a zero-waste future.”
The addition of the Pomegranate Fiber comes on the heels of POMxL’s Upcycled Certification, further underscoring POM Wonderful’s commitment to sustainability and product innovation.
Sustainability is at the forefront for POM Wonderful. In 2020, POM Wonderful launched the Innovation Challenge, offering $1 million in funding and development resources to innovators who could develop an economical and environmentally friendly solution to upcycle its 60,000 tons of pomegranate husks. In 2022, POM Wonderful transitioned all its 16oz bottles of POM Wonderful juices to 100 % rPET (recycled plastic)* and completed work on its solar farm, which provides more than 90 % of the company’s electricity needs for its Del Rey, California processing facility.
To date, The Wonderful Company and its owners, Stewart and Lynda Resnick, have invested more than $1.3 billion in environmental sustainability initiatives to help fight climate change. This commitment includes the historic $750 million gift from the Resnicks to the California Institute of Technology (Caltech) in support of the school’s environmental sustainability research.
*Excludes cap
Arla Foods Ingredients has launched a fermented beverage concept that demonstrates how dairies can reduce waste and increase yield by upcycling whey.
Raw material waste is a major problem for dairies. After processing, many are left with large whey side streams, which can cause environmental damage if discharged with wastewater.
Meanwhile, sustainability is a growing focus in Latin America. Over 50 % of consumers in the region say they have changed their behaviors based on environmental concerns, a figure projected to reach 70 % by 2025. More than four in ten (44 %) say they have already stopped buying products due to their impact on the environment.1
Now Arla Foods Ingredients has launched a fermented beverage concept based on upcycled acid or sweet whey. It also contains Nutrilac® whey proteins, which provide a light texture and refreshing taste, as well as protein content as high as 8 %, so that a 200 ml bottle would contain 16 g of protein.
Nutrilac® also offers superior heat stability to standard milk protein concentrate or whey protein concentrate. This allows the development of creamy low-viscosity beverages without sedimentation, sandiness or dry mouthfeel. Low in fat and containing no added sugar, the beverage can be produced on standard yoghurt lines with minimal investment.
Ignacio Estevez, Application Manager, South America at Arla Foods Ingredients, said: “Consumers hate the idea of waste, especially if it’s environmentally harmful. Reflecting this, we’re starting to see more and more products that make use of upcycled ingredients and communicate it on their packaging. Getting value out of whey is a significant challenge in dairy production but, as this concept demonstrates, it can be used to create on-trend new products that appeal to both sustainability-conscious and protein-focused consumers. The fact that it can be produced easily and with minimal investment provides an additional incentive to innovate.”
Arla Foods Ingredients is showcasing the new concept in a series of videos in Portuguese and Spanish. They highlight its benefits from sustainability, technical, regulatory, and consumer trends perspectives, and can be viewed at https://br.arlafoodsingredients.com/ and https://la.arlafoodsingredients.com/.
1Kantar, November 2023
Symrise is expanding its traditional citrus taste solution offer with increased sustainable and innovative solutions. Incorporating novel citrus taste ingredients contributes to an increased security of supply that also helps balance price fluctuations. With this, the company is diversifying its offer from other than citrus sources which maintains authentic taste profiles and strengthens its positioning in taste, nutrition, and health solutions.
Consumers are increasingly seeking ways to benefit nature and make a positive impact with their food and beverage choices. As one of the global leaders in taste solutions, Symrise innovates to address fluctuating quality and availabilities.
Innovative technologies for improved sustainable solutions
Symrise leverages technologies for example distillation, extraction, selective enrichment technologies (SET FlavorsTM), industrial and university partnerships, as well as sensory-guided analysis. This continuously evolves and develops its captive ingredients to create more sustainable citrus taste solutions. Also, it significantly contributes to the authentic aroma profile of the final product. Building on its comprehensive expertise in taste, Symrise offers versatile citrus taste solutions and tailors them to suit specific recipes across all applications. They cover beverages, baked goods, confectionery, dairy, and savory dishes.
A solution with versatile benefits
“Our citrus taste solutions offer improved reliability in terms of quality, and availability,” said Richard Hartfall, Citrus Platform Director at Symrise. “We are dedicating ourselves to supporting our customers navigate the challenges of price and supply fluctuations in the citrus market while providing sustainable and high-quality solutions.”
In total, the citrus taste solutions by Symrise offer the following key benefits:
A significant broader product palette for the industry in addition to traditional citrus ingredients with secure availability.
The use of Symrise captive ingredients creates a more unique, authentic, and outstanding true to nature taste character.
Provide a cushion against the volatile fluctuations inherent in agricultural crops
Solutions offering a longer-term price stability
Adaptable for a wide range of applications
“In a world where the price and availability of traditional citrus continue to fluctuate, Symrise’s Citrus Taste Solutions offer a practical, sustainable, and economically sound alternative,” Hartfall concludes. “We are dedicating ourselves to support our customers, maintain their competitive edge while contributing to a more sustainable future for the food and beverage industry.”
BENEO, a leading manufacturer of functional ingredients for food, feed and pharma announced the appointment of Dr Mike Eberle as the newest member of its Executive Board of Directors at BENEO GmbH, effective from 1st March 2024. In his new role, Eberle will be responsible for overseeing Operations at BENEO.
Eberle, who holds a PhD in Chemistry from the Technical University of Darmstadt, Germany, brings nearly three decades of experience within the international food and beverage sector to the new role. He started his career with positions at Unilever in both Germany and The Netherlands. Following this, he has held leadership roles in production, supply chain, logistics, and operations at leading food and drink manufacturers. Most recently, Eberle was positioned as the Chief Operations Officer at Rotkäppchen, a sparkling wine producer based in Germany.
As part of the new role at BENEO, Eberle will be responsible for Operations including production, technology, supply chain management, quality, raw material, health, safety and environmental protection, as well as sustainability. His appointment comes at a pivotal time as BENEO continues to focus on the sustainable development of its plant-based functional ingredients portfolio.
This year’s Fi Europe embodied all the ingredients of a successful event, showcasing a winning combination of sourcing, innovation, networking and education.
In a milestone year for benchmarking organised event success, Fi Europe 2023 has shown that there is more demand than ever for a dynamic platform uniting the international ingredients industry. This year’s event, which attracted 23,149 attendees from 135 countries around the globe, was a resounding success, reaffirming its positive contribution to F&B industry innovation, collaboration and dialogue.
The build-up started on 20 November, when the event platform went live, enabling attendees to access exclusive content previews, coordinate meetings and stream a live keynote session. Then, on 27 November, the Future of Nutrition Summit kicked off a carefully curated in-person content programme designed to inspire and inform whilst facilitating networking and discussion. Speakers from Nestlé, Microsoft, Deloitte and the United Nations Global Compact gave their takes on the trends and technologies reshaping the food industry landscape.
On 28 November, Fi Europe opened its doors to reveal a vibrant show floor that was to become a hive of networking activity for the next three days. Over 1400 exhibition stands occupied four halls packed with ingredients and solutions from all over the world, providing a sensory spectacle and a wealth of sourcing opportunities. Many attendees also took advantage of the additional inspiration offered by the Innovation Tours, New Product Zone and Innovation Hub.
The first day culminated with the announcement of the Fi Europe Innovation Awards and Startup Innovation Challenge winners. Honoured at a special ceremony, the recipients were chosen by an expert judging panel for their outstanding contributions to the F&B ingredients industry.
The two-day Fi Europe Conference, which ran in parallel to the exhibition, provided a further forum for exchanges on the latest advancements and future trends in the F&B industry. The agenda revolved around four topical themes: plant-based, health & wellbeing, alternative ingredients & protein, and reformulation & ingredient innovation. Speakers from a broad cross-section of commercial, academic and research organisations, including Mintel, Euromonitor, NIZO, Wageningen University, Rabobank and Cultivated Biosciences, made for a varied and insightful programme.
Sustainability as an industry challenge was a thematic thread throughout this year’s event, with dedicated features such as the Sustainability Hub and content that focused on ethical sourcing, transparency, regulatory compliance, ESG and gender equity, creating a forum for constructive discussions in this important area.
The industry’s challenge of cultivating a strong pipeline of emerging talent was addressed at Fi Europe 2023 through the introduction of a new programme designed to facilitate connections between students and businesses. The Future Food Leaders Day, which took place on 30 November, gave university students valuable insight into the potential trajectory of a career in the F&B industry.
Yannick Verry, Brand Manager, Food ingredients Europe & Americas, at Informa Markets, says: “For me, feeling the buzz of this year’s show reinforced the important role that Fi Europe fulfils for the global food & beverage community. Not only does it provide a forum for making meaningful connections and discovering new ingredients and technologies, it also makes an important contribution to advancing discussions and thinking around innovation, sustainability and the future of the industry. We are already looking forward to 2024, when Fi Europe will return to Frankfurt, from 19-21 November.”
Azelis, a leading innovation service provider in the specialty chemicals and food ingredients industry, is delighted to announce its new distribution agreement with BENEO, a prominent manufacturer of functional ingredients for the food, feed, and pharmaceutical industries. Effective immediately, Azelis will be the exclusive distributor for inulin, oligofructose, scFOS, texturised wheat proteins, faba beans, Beta-glucans, meatless solutions, and specialty rice ingredients in India and the entire portfolio in Bangladesh. This new agreement strengthens Azelis’ existing and successful partnership with BENEO in EMEA.
BENEO is a leading expert in developing and producing functional ingredients derived from natural sources such as chicory roots, sugar beet, rice, and wheat. In Food & Nutrition, BENEO’s plant-based functional ingredients help improve the nutritional and technical properties of a wide variety of products, while maintaining or even improving taste or texture.
This new mandate reinforces Azelis’ offering in India and Bangladesh; this partnership completes its advanced product offering for food and beverages, including bakery, confectionery, meat, and dairy products, as well as plant-based alternatives for the latter two applications. Moreover, BENEO’s strong commitment to sustainability aligns with Azelis’ strategy to provide innovative and sustainable formulations to its customers.
SET Flavors™ by Symrise help create unique taste, nutrition, and health solutions. They use superior separation technologies to access and enrich the characteristics from food essentials or valuable product side streams. The Selective Enrichment Technologies of the SET Flavors™ brand combine efficient processes and advanced technologies that enable Symrise and its partners to capture nature´s complexity, creating both signature and authentic taste profiles.
Consumers today place great focus on sustainability. Caring for planetary health is driving their consumption habits and demands, especially in food and beverages. Avoiding food waste with concepts like ‘reuse, reduce, recycle or re-engineer’ form the dominating trends. At the same time, taste continues to drive their preferences. Important buying criteria for food and beverages include signature, rich taste as well as authentic, natural ingredients. Consequently, food and beverage manufacturers must combine both consumer wishes with great tasting, authentic products while ensuring sustainable development processes.
“Consumers want to know and understand what their food consists of, where the ingredients come from, how they get processed, and how the planet and people throughout the production process benefit,” says Leif Jago, Global Marketing Manager Food & Beverage at Symrise.
Valorisation of natural product side streams for flavour creation
Symrise SET Flavors™ addresses these consumer wishes and matches the future’s ecosystem deployment. It supports the innovation network with strategic partners to source, enrich, decode, and optionally transform nature’s complexity for the creation of taste solutions by using selected natural raw materials.
SET Flavors™ makes natural raw materials accessible with a smart combination of extraction, separation, and concentration technologies. This includes adsorption, nano- and ultra-filtration, fractional distillation, and osmosis based on advanced membrane developments. These technologies enable Symrise to access the enriched and authentic essentials needed to deliver nature´s full complexity in its product solutions.
In addition, SET Flavors™ links closely to the technical research platforms of Symrise: Sensory Guided Analysis, AgroScience, Biotechnology, and Separation Technologies. They combine the objective to identify, enrich and reconstitute side stream materials. This aims at degrading or eliminating undesired odor and taste actives from complex raw materials and enriching the pleasant components of raw materials.
SET Flavors™ covers the utilisation of solid or liquid side streams from the food industry – including pomaces, sift outs, materials from the preservation process, vegetable processing, fermentation, and cell materials. This approach helps Symrise identify value adding components. By using natural conversion processes – such as biotransformation via enzymes or fermentation – SET Flavors™ generates signature profiles for use in beverage and culinary applications, which contribute to culinary complexity and pleasant taste profiles.
Authentic, signature taste for food and beverage manufacturers
“Our new brand SET Flavors™ is championing a dedicated combination of technologies to source, enrich, decode and transform value from nature,” explains Stefan Brennecke, Master Technologist and Head of Separation Science in Research & Technology Food & Beverage at Symrise. “In doing so, it generates a unique value proposition for our products and customers to serve superiority and consumer preferred market products.”
The technologies enable a better use of existing specialties and solutions to achieve a certain taste or aroma effect, including juiciness, masking, complexity, and authenticity. Their deployment enables Symrise to provide uniqueness and added value to its taste solutions, delivering signature food and beverage products for customers. SET Flavors™ deploys various principles of circular economy and contributes to a more sustainable food system by processing materials from side streams.
The SET Flavors™ technologies are established in production or pilot scale. Based on the composition of the new raw materials, the Research & Technology and Production teams use their expertise to modify and optimize processes. Using this as a base, the research platforms are continuously exploring new technological approaches and processes to reduce costs, energy and avoid waste materials.
“As a new brand, SET Flavors™ strongly align with the core competencies of Taste, Nutrition and Health – supporting sustainability as an integral part of our company philosophy,” adds Uwe Schäfer, Director Applied Research in Research & Technology Food & Beverage at Symrise. “With the combination of great, authentic taste and sustainable practices, SET Flavors™ contributes to our approach towards naturalness in the Symrise code of nature™ platform. The brand supports manufacturers to develop unique food and beverage products, while responding to the consumer need for sustainable and planet-friendly consumption.”
ofi (olam food ingredients), a global leader in naturally good food and beverage ingredients, is celebrating the official opening of the first phase of its new, state-of-the-art dairy processing plant located in the dairy heartland of New Zealand – the Waikato region in the north island of the country. The facility will produce dairy ingredients like whole milk powder to meet growing demand, targeting key customer applications in dessert, bakery, beverage, and confectionery categories.
Sandeep Jain, Managing Director and CEO, Dairy, at ofi commented: “As we continue to expand our dairy manufacturing capabilities and innovation infrastructure, the new Tokoroa plant will become part of a global network that spans major milk consumption markets, such as South-East Asia, China, the Middle East, and Africa. The new plant also complements a suite of enhancements made to ofi’s dairy production facility and Ingredient Excellence Centre (IEC) in Johor, Malaysia back in September – which combined with our Customer Solutions Center based in Singapore, enables us to co-create bespoke food and beverage solutions for our customers. Our dairy business is well positioned to serve increased demand from our global customer base and co-create innovative applications at scale – driving additional focus on the value-added capabilities within our portfolio.”
The Tokoroa dairy ingredients forms part of ofi’s much wider natural ingredients portfolio which includes cocoa, coffee, nuts and spices, ideal combinations with dairy for customized products such as yogurts, protein bars and ready-to-drink tea, coffee and cocoa beverages. The new facility also complements ofi’s existing global footprint, driving stronger partnerships with its customers and strengthening its co-creation capabilities across the region.
The next stage of investment will see further capability added to the facility to develop high value dairy ingredients, expanding the range of ofi’s offering. It will also enable ofi to look at ways to grow the value of its milk, generating better returns for its farmer partners while delivering on its ambition to produce ingredients in a way that is socially responsible and environmentally sustainable.
Naval Sabri, Senior Vice President, Dairy, at ofi said: “The enthusiastic response we’ve received from local farmers shows that our partnership approach, and ofi’s global reputation as a leading dairy ingredients provider and innovator, has struck a chord with them.”
GNT will open up an interactive “colour lab” for its plant-based EXBERRY® concentrates at Food Ingredients Europe (Frankfurt, 28-30 November 2023).
EXBERRY® Colouring Foods are edible concentrates made from non-GMO fruit, vegetables, and plants using physical processing methods such as chopping and boiling. They are available in more than 400 shades from across the whole rainbow and can be used in all food and drink categories.
At FiE 2023, GNT (stand 3.1G140) will showcase EXBERRY® concentrates’ versatility by inviting attendees to colour their own dairy, confectionery, and non-alcoholic beverages at special application stations.
The company’s dedicated in-house experts will also be available throughout the event to provide insights and advice into how EXBERRY® can meet consumer demand in different regions around the globe.
Petra Thiele, Managing Director at GNT Europa, said: “EXBERRY® allows manufacturers to achieve vibrant shades in almost any application while maintaining completely clean and clear labels. Our special ‘colour lab’ will give FiE visitors the chance to experiment with the possibilities for themselves and discover the incredible potential of our plant-based concentrates.”
Based on the concept of coloring food with food, EXBERRY® concentrates are classified as food ingredients rather than additives in the EU and many other parts of the world. They are also suitable for vegan, halal, and kosher diets.
To ensure the highest level of quality and year-round availability, GNT has a vertically integrated supply chain, with cultivation and harvesting monitored by GNT’s agricultural engineers.
At this year’s FIE fair SternVitamin will be presenting selected premix solutions to address current trends. The focus is on three micronutrient premixes that have been incorporated into various applications. The SternCogni+ premix, whose functional ingredients boost cognitive performance in old age, is presented in gummies, a trending application. The company meets the Beauty from Within trend with an instant beverage powder fortified with the SternHolisticBeauty premix. Meanwhile, SternVitalityV offers something new for the booming plant-based market: incorporated into a vegan coffee drink the micronutrients provide new energy.
Micronutrients for cognitive performance and memory
According to the United Nations, by 2050 the number of over 65-year-olds will increase by almost 50 percent in Europe and North America, and life expectancy is also rising. This makes it even more important to maintain physical and mental health for as long as possible, to lead an active and healthy life into old age. Studies show that best agers and seniors are particularly susceptible to micronutrient deficiencies. This affects cognitive performance and memory. With its SternCogni+ premix SternVitamin picks up on the Healthy Ageing trend. It contains vitamins B3, B6, B12 and biotin, which contribute to normal functioning of the nervous system, and support memory performance in combination with choline. Zinc improves cognitive performance. As an example of a trending food supplement form, the premix is presented in gummies.
Holistic beauty as a future trend
For many years wellness, health, and beauty were discrete categories, but recent years have accelerated the change towards a merging of the categories. Holistic beauty is the long-term trend now. Consumers are looking for beauty products that alleviate stress, boost wellbeing, and help with sleep issues, for a healthy appearance. With SternHolisticBeauty, SternVitamin has developed a unique premix that follows a holistic approach. Its micronutrients and other functional ingredients support the gut immune system and the microbiota that work through the gut-skin axis to strengthen the skin barrier and improve skin health. The lavender extract in the premix helps with relaxation and stress reduction, and pantothenic acid supports mental performance. At FiE SternVitamin is presenting SternHolisticBeauty in the form of an instant drink powder. It features a pear and vanilla flavour tailored especially for the Holistic Beauty market, developed in collaboration with sister company OlbrichtArom.
Fortified plant-based coffee drink for new energy
SternVitamin’s answer to the ongoing plant-based boom is SternVitalityV. This premix contains B vitamins, vitamin C, and pantothenic acid, which reduce fatigue and exhaustion, while simultaneously providing new energy. Iodine and calcium provide additional power. This micronutrient combination comes in a plant-based coffee drink. It can help students, professionals, and fair attendees maintain their mental performance throughout the day, reduce nervousness, and stay focused. This enriched coffee drink was developed in cooperation with sister company Planteneers.
Arla Foods Ingredients is demonstrating how its whey solutions can be used to create clear protein shakes targeting a range of different consumer segments.
Protein powders comprise 46 % of the entire sports nutrition market1, and Arla Foods Ingredients research shows that they appeal to the full spectrum of health-conscious shoppers. Over 20 % of consumers in both the ‘Active Nutrition’ and ‘Lifestyle Nutrition’ categories (who do not prioritise exercise as highly as ‘Performance Nutrition’ consumers) still consume powdered drinks at least once a week.2
As part of its ‘Go Clear’ campaign at SupplySide West (23rd to 27th October in Las Vegas), the nutrition leader will showcase three new clear whey powder concepts. Flavored to appeal to US markets in particular, each demonstrates how the right whey ingredient can meet the specific needs of consumers in a particular segment:
Go Premium: This clear shake targets performance nutrition consumers seeking out next-generation products. It is based on Lacprodan® BLG-100 – a pure beta-lactoglobulin. Packed with nutritional power and 45 % higher in leucine than other whey proteins, it is ideal for boosting muscle protein synthesis post-workout.
Go Natural: Made with Lacprodan® ISO.WaterShake (100 % whey protein isolate), this fruit-infused water shake creates new opportunities for flavoured waters. Its delicate flavours and clean texture are ideal for active nutrition consumers who want natural products that support healthy lifestyles with no compromise on taste.
Go Fresh: This thirst-quenching shake is made with Lacprodan® ClearShake (100 % whey protein isolate). Its refreshing lemonade taste makes it ideal for lifestyle nutrition consumers who aren’t specifically looking for a post-workout solution, but still want the benefits of whey.
Troels Nørgaard Laursen, Director for Health and Performance at Arla Foods Ingredients, said: “Today’s sports nutrition market is hugely diverse. While shakes are popular across the board, every consumer group has its own preferences – from the hardcore enthusiasts looking for premium ingredients and functionality, to “healthy lifestyle” consumers who prioritise taste and naturality. Fortunately our range of high-quality whey ingredients is wide enough to meet every need, so no matter which segment brands are targeting, there’s a perfect ready-to-mix solution.”
Other concepts on show at the company’s booth (#6549) will include a protein cold brew, and a tea latte RTD, both featuring Lacprodan MicelPure®. Containing 86 % native protein and naturally high in calcium, this micellar casein isolate was recently certified by the Non-GMO Project, offering another advantage to North American brands.
1Euromonitor International, 2023 2HealthFocus® International Trend Study, 2022
Vitamins, minerals and plant protein have emerged as superstar sports nutrition ingredients in new consumer research.
Prinova, a leading provider of bespoke premixes and blends, surveyed 1277 physically active European consumers. It presented them with a list of 20 common ingredients and asked them to pick the five that they most looked for in sports nutrition products.
By far the highest scoring ingredients were vitamins, picked by nearly two thirds (64 %) of consumers, followed by plant protein and minerals. Meanwhile, many ingredients not traditionally associated with sports nutrition also scored highly. Sixteen per cent of consumers looked for products containing fibre, shortly followed by omega-3 (14 %), botanicals (13 %), probiotics (9 %), and oats (9 %).
Prinova believes the findings reflect the growing body of research on non-traditional ingredients for sports nutrition, and the new diversity of the sports nutrition consumer base.
Tony Gay, Technical Sales Director, Nutrition, at Prinova Europe, said: “Not so long ago, sports nutrition was seen as synonymous with protein, but the landscape is already looking very different. The market has exploded as scientific research has revealed the value of a far wider range of ingredients for athletic performance, and that has cut through to consumers. For example, there’s growing awareness that a deficiency of B-vitamins can reduce athletes’ ability to perform high-intensity exercise, while Vitamin C offers benefits for recovery as well as immune health, and minerals can offer benefits in areas like hydration.”
The research also suggests that the plant-based trend has had a major impact on the sports nutrition space. More than four in ten (42 %) consumers named plant proteins as one of the ingredients they most looked for, compared to 26 % who looked for whey or dairy protein, 15 % who looked for egg protein and 8 % who looked for meat protein.
Prinova offers the world’s largest inventory of food-grade single vitamins and is the leading supplier of Vitamins B and C. Its Aquamin range of marine multimineral-complex products is supported by more than 40 peer-reviewed scientific publications.
It is also a leading distributor of natural high-quality plant proteins from sources such as rice, pea, lentil, and fava bean, and with Europe’s largest inventory of food-grade amino acids, offers a range of BCAAs, EAAs and NEAAs, from single ingredients to bespoke blends.
The full research is available in a new Prinova White Paper, ‘State of Play: New insights into the changing sports nutrition market’. It can be downloaded at: www.prinovaglobal.com/eu/en/
The tastemakers of the world will come together when Fi Europe returns to Frankfurt from 28-30 November
Food & beverage professionals are invited to step inside a microcosm of the ingredients world at this year’s Fi Europe. With 135 countries represented, over 25,000 visitors and 1,200 exhibitors are expected to come together under one roof, resulting in a rich, immersive opportunity to experience the energy of invention and profitable connection.
This year’s event blends real-world and digital interactions through the Fi Europe Event Platform, which will be open online pre- and post-show, extending the possibilities for exhibitors and visitors to discover new business opportunities, connect with the right people and be inspired by the latest industry trends and innovations. It also allows attendees to maximise their time in Frankfurt and prepare for the on-site event by planning a personalised agenda, bookmarking sessions they want to attend and reaching out to suppliers to set up meetings.
Fi Europe’s winning formula combines a bustling show floor with an insightful conference line-up. In the exhibition hall, attendees can access an unrivalled breadth of products spanning the entire food & beverage supply chain. The global exhibitor base includes many high-profile names such as Cargill, ABF Ingredients, Prinova, Brenntag and Lesaffre.
The Fi Europe Conference (28-29 November) and Future of Nutrition Summit (27 November) will provide exclusive, paid-for content that cannot be accessed elsewhere. It is focused on addressing current challenges and identifying immediate opportunities in the F&B industry. Its stellar speaker line-up includes Kalina Doykova, Senior Research Analyst at Euromonitor International, and Cyrille Filott, Global Strategist at Rabobank.
The Future of Nutrition Summit offers a deep dive into disruptive technologies and solutions that have the potential to reshape the industry. Delegates will hear from presenters such as Floor Buitelaar, Managing Partner at Bright Green Partners; Mario Ubiali, Founder & CEO of Thimus; and Christine Gould, Founder & CEO of Thought For Food. Free-to-attend content will be offered at the Innovation Hub and Sustainability Hub.
The growing importance of sustainability as an industry challenge will be reflected in the event highlighting issues such as sustainable sourcing, labels and transparency, regulatory compliance, ESG, gender equity, and more. As part of its ongoing commitment to sustainability, Informa has recently partnered with the international civil society organisation Solidaridad. Through the Sustainability Hub, visitors can find out how Solidaridad’s work in creating sustainable supply chains globally can help with ethical and sustainable ingredient sourcing.
In addition to the numerous informal and impromptu interactions that an industry gathering on this scale provides, there will be several organised networking opportunities. Data-driven matchmaking offers a scientific approach to making connections, and female professionals can look forward to inspiring others and being inspired at the popular Women’s Networking Breakfast.
As well as encouraging diversity in all forms, Fi Europe champions innovation and excellence through its award programmes. The Fi Innovation Awards celebrate individuals and businesses breaking new ground and making a difference in the industry. They culminate in an evening awards ceremony held on Tuesday, 28 November. The Startup Innovation Challenge offers a springboard for young companies with disruptive potential. Attendees can watch these startups pitch their concepts to a panel of investors, accelerators and influential industry players at the Innovation Hub on 28 November.
Alvinesa Natural Ingredients has successfully acquired Genosa. This acquisition marks a significant milestone in Alvinesa’s growth strategy and strengthens its position as a key player in the upcycled natural ingredients market.
Alvinesa Natural Ingredients is a “circular economy” leader of sustainable plant-based ingredients. Alvinesa upcycles and transforms agricultural coproducts from wine industry into valuable natural ingredients for the Food, Beverage, Animal Health and Nutraceutical industries. With a rich heritage and years of expertise, Alvinesa has established itself as a trusted provider of high-quality natural ingredients to customers worldwide.
Alvinesa’s portfolio of natural ingredients is the result of years of research and development, driven by its belief in harnessing the power of nature to deliver valuable ingredients. Among its esteemed offerings is the flagship brand, Vintera™, which focuses on grape extract rich in polyphenols. The Vintera™ brand has gained recognition for its exceptional quality, food protection capabilities and the numerous health benefits associated with its polyphenol content. In addition, its portfolio includes natural colour, grape seed oil, natural flavour (wine concentrate) and natural tartaric acid.
Genosa stands as a global leader and trailblazing company in the production and commercialisation of upcycled natural hydroxytyrosol (Hytolive®) derived from olive fruit. Since its establishment in 2001, the company has made substantial investments in human expertise and financial resources, prioritizing the production of premium natural extracts and delivering added value to its valued customers.
A true pioneer, Genosa was the first to introduce high-purity natural hydroxytyrosol extracts derived from olive fruit. Their patented international process utilises only physical and mechanical methods, ensuring the utmost quality and environmental responsibility by abstaining from the use of solvents in the extraction of hydroxytyrosol.
This acquisition presents a unique opportunity for Alvinesa Natural Ingredients to further expand its ingredient range and leverage the synergies between both companies to drive innovation and customer value.
As part of the integration process, Alvinesa will be exploring ways to leverage Genosa’s expertise and technologies to enhance its existing product range.
Doehler, a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the food, beverage and lifescience & nutrition industry strengthens its portfolio in red fruit and vegetable ingredients and extends its market presence in the USA and Asia with the acquisition of SVZ.
Doehler, a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions announces the acquisition of SVZ, subject to regulatory approval. This strengthens Doehler’s portfolio of natural red fruit and vegetable ingredients and its global market presence, expanding the operations in the USA and Japan.
SVZ is known for its high-quality purees, concentrates and ingredients of sustainably sourced vegetables and red berries. With production sites in the USA, Spain, Poland and Belgium, SVZ has established a strong global presence and successfully built a base of premium customers in the food, beverage and lifescience & nutrition industry. SVZ’s experience and operational excellence perfectly complements Doehler’s sourcing, production and supply chain capabilities. With this acquisition, customers will benefit from an even broader ingredient portfolio and larger raw material base.
Consumers’ interest in healthier nutrition creates a rising demand for ingredients that offer better nutritional value and superior sensory experiences from sustainable raw materials. SVZ’s portfolio contributes to this trend by offering a variety of low-calorie, high-fiber and nutrient-rich fruit and vegetable ingredients that enhances the overall nutritional content of food and beverages. SVZ’s products seamlessly integrate with Doehler’s portfolio of natural ingredients and ingredient systems.
About SVZ
SVZ supplies high quality fruit and vegetable ingredients to food and drink manufacturers around the world. Its long heritage in agricultural supply and accredited sustainability initiatives ensure a consistent, premium quality ingredient supply. With more than 100 years’ experience in the global fruit and vegetable agribusiness, SVZ represents quality leadership throughout the whole supply chain. Headquartered in Breda, SVZ has state-of-the-art production facilities in Belgium, Poland, Spain and the US, where it has built strong partnerships with local growers to ensure fruit and vegetables are cultivated, harvested and processed to the highest standards. Strategically positioned at the heart of the fruit and vegetable supply chain, SVZ is committed to enacting positive, sustainable change in the fruit and vegetable ingredient industry by Growing better, together.
Arla Foods Ingredients will serve up innovative concepts for high-protein ready-to-drink (RTD) tea and coffee at Vitafoods Europe (May 9th to 11th).
The market for functional RTD teas and coffees is predicted to grow 6 – 7 % by 2026,* creating opportunities for both sports nutrition manufacturers and mainstream health brands. To support them, Arla Foods Ingredients has created two inspirational new RTD concepts:
A cold brew coffee that works as either a morning caffeine boost or a pre-workout energiser. High in protein, calcium and caffeine, but low in sugar and fat, it will appeal to the 58 % of consumers who choose functional food and beverages that increase their energy levels.*
A refreshing RTD tea, designed as the perfect mid-afternoon pick-me-up. Flavoured with yuzu and high in protein and calcium, it’s tea but with an invigorating new twist, and is ideal for the 57 % of consumers who choose products that support strong and healthy bones.*
Both concepts owe their high protein and calcium content to Lacprodan MicelPure®, a micellar casein isolate produced using gentle membrane filtration technology. As well as allowing on-pack nutrition claims, its benefits include a mild milky taste and low viscosity throughout a product’s shelf life. During production, Lacprodan MicelPure® offers outstanding heat stability, unlocking a range of processing, packaging and flavour options.
Troels Nørgaard Laursen, Director for Health & Performance at Arla Foods Ingredients, said: “Consumers are increasingly seeking out beverages that are novel and convenient and also offer a nutritional boost. RTD teas and coffees with functional benefits are riding a major wave right now, and these concepts demonstrate how they can deliver an on-trend combination of protein, calcium and caffeine.”
Arla Foods Ingredients will exhibit at Vitafoods Europe on Stand G30. Other concepts on show will include a multi-textured bar with protein in every layer, a special edition of which has been created for Vitafoods, and Rehydrate & Restore – a clear refreshing RTD beverage solution which combines protein with electrolytes.
*Innova Market Insights
IFF announced it has entered into an agreement to sell its Flavour Specialty Ingredients (FSI) business to Exponent, a leading UK-based private equity firm, for USD 220 million in cash proceeds. FSI reports through IFF’s Scent division and is a leading manufacturer of synthetic and natural base aroma chemicals used in the flavour market. Cash proceeds from the transaction, net of taxes and expenses, will be used to reduce outstanding debt.
“Aligned with our strategy, we’re continuously evaluating our portfolio to identify opportunities to strengthen our financial profile,” said IFF CEO Frank Clyburn. “The sale of FSI will improve our capital structure while allowing us to focus on our core businesses to enhance growth and returns. We appreciate the contributions of our FSI colleagues, who have shared our commitment to quality and customer service. We will work closely with Exponent to have a successful transition and look forward to FSI’s bright future.”
IFF’s FSI is a leading manufacturer of specialty base aromas with a broad range of more than 1,000 aroma chemicals and natural extracts, which provide inputs primarily to the flavour market. FSI includes four dedicated manufacturing and distribution facilities at Teesside and Hartlepool, United Kingdom; Cincinnati, United States; and Pucheng, China, with additional points of distribution in Mexico, Brazil and Hong Kong. With approximately 340 employees, IFF’s FSI business serves more than 970 customers and generated more than USD 100 million in revenue over the last 12 months.
IFF and Exponent expect to close the transaction by the end of Q3 2023, subject to customary closing conditions. Centerview Partners LLC acted as financial advisor to IFF, and Cravath, Swain & Moore LLP provided legal support.
Arla Foods Ingredients has developed a solution that allows the creation of fermented drinks that are both clear and high in protein – a new innovation in the healthy beverage space.
As demonstrated by the continuing popularity of kombucha, drinking yoghurts and clear protein drinks, there is high demand for novel ready-to-drink products. Recent innovations include fermented protein beverages, which offer synergistic health benefits because protein supports the growth and viability of probiotics.
The new solution, which is based on 100 % whey-based hydrolysates Lacprodan®HYDRO.365 and Nutrilac® FO-8571, opens up new ways to give fermented protein beverages a twist. Because it significantly minimizes cloudiness and sedimentation, it can be used to create high-protein fermented beverages that are just as clear as alternatives without protein.
Manufacturers can use it with thermophilic cultures for fermented drinks, or mesophilic cultures for kombucha-style beverages, both of which are high in probiotics – meeting a key consumer need – and lactose-free. They can also be produced on a standard yoghurt processing line.
Barbara Jensen, Sales Development Manager at Arla Foods Ingredients, said: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success. Our goal is always to help our customers lead innovation and now we’re giving them opportunities to offer consumers a new twist on fermented protein beverages – a category that’s already very exciting. With this new solution they can create on-trend beverages that are not only high in both protein and probiotics, but also stand out from the pack because of their clear, refreshing appearance.”
Arla Foods Ingredients has launched a new concept that brings together whey protein and electrolytes, targeting two of the most important sports nutrition goals.
With fluid loss of just 2 % reducing athletic performance by around 10 %1, and awareness of the importance of replenishing electrolytes growing, rehydration is fundamental to sports nutrition. Science also demonstrates the importance of restoration, with protein intake between sessions driving optimal muscle recovery.2
Unsurprisingly, active consumers are heavily focused on rehydration and restoration, with 43 % looking for added protein in exercise related-products and 28 % favouring those with electrolytes.3
Arla Foods Ingredients’ new ‘Rehydrate and Restore’ concept demonstrates how brands can meet both needs without sacrificing on taste. The clear refreshing RTD beverage solution features Lacprodan® SP-9213, a whey protein isolate that retains its functionality when combined with electrolytes.
Packing 25 g of whey protein into a convenient 500 ml bottle, it allows on-pack claims such as high-protein4, as well as “contains electrolytes”, low sugar and low lactose. With a light refreshing taste, it is optimised for a range of different flavours.
Mathias Toft Vangsoe, Sales Development Manager, Health & Performance Nutrition, at Arla Foods Ingredients, said: “The high-protein and hydration trends are two of the most important drivers in sports nutrition right now – as demonstrated by the popularity of functional waters. This inspirational new concept shows how brands can help consumers simultaneously rehydrate and recover with beverages that contain both electrolytes and high-quality protein. This is a combination that many of our customers have asked us for, and we’re delighted to help them meet two of the biggest needs in the sports nutrition space.”
1James, L. J., et al. (2017). “Hypohydration impairs endurance performance: a blinded study.” Physiological Reports 5(12) 2Kato, H., et al. (2016). Protein requirements are elevated in endurance athletes after exercise as determined by the indicator amino acid oxidation method. PLOS ONE, Public Library of Science. 11. 3HealthFocus® International, Global Trend study, 2020 4EU Regulation (EC) 1924/2006 and 21 CFR Part 101
Fi Europe co-located with Hi Europe returns to France this year from 6-8 December. For the first time, the leading ingredients exhibition will take place at Paris Expo Porte de Versailles – occupying four halls with more than 1,200 exhibitors, ranging from leading ingredients suppliers through to highly specialised newcomers. The in-person show will be framed and supported by an extensive online event, giving attendees countless opportunities and greater flexibility to source, connect and innovate – be it virtually, in-person or both.
In Paris, Fi & Hi Europe is set to attract exhibitors and attendees from over 135 countries around the world. Located in the heart of the city, Paris Expo Porte de Versailles is within walking distance of many hotels, restaurants and bars – making the event more visitor-friendly than ever before.
Fi & Hi Europe is the culmination of a year of Fi Global engagement with the ingredients industry, including a series of webinars, in-person events around the world, and the marketplace solution Ingredients Network.
Digitally enabled event concept
With this year’s show, Informa Markets continues its hybrid journey, setting the bar even higher with more advanced technology. The combination of online and in-person events offers attendees the best of both worlds, covering a huge variety of live and on-demand content, as well as data-driven matchmaking options, enabling a seamless all-round show experience. For example, all exhibitors will have an online profile that allows them to connect and network ahead of the event and gather leads onsite using the integrated lead scanning system. This means it has never been easier to find and connect with relevant contacts and schedule virtual or in-person meetings using the online event platform.
“We’re looking forward to welcoming thousands of visitors and exhibitors from around the world to an event which all those involved in the ingredients industry simply cannot afford to miss,” says Julien Bonvallet, Brand Director at Informa Markets. “After many months of disruption and uncertainty, there’s a strong aspiration for meeting in-person again, and so the excitement is already gathering pace. But for those who would prefer to join online, sophisticated technology means our online event will merge seamlessly with the in-person show.”
Packed conference programme
The online event will begin on 28 November, the week before doors open at Paris Expo Porte de Versailles. It features a packed conference programme covering the hottest industry topics including plant-based, health & wellbeing and reformulation, as well as category updates on some of the key trending segments. These include bakery and snacks, dairy & dairy alternatives, sustainability and much more.
The physical show will once again include popular features such as the Innovation Hub, the New Product Zone in collaboration with Innova Market Insights, and the Fi Europe Innovation Awards. The all-new Sustainability Hub will focus on sustainable food solutions from farm to fork, giving visitors the opportunity to learn about food waste, circular economy, regenerative agriculture and more.
Unique gathering of suppliers
Lots of key ingredients suppliers have already confirmed their attendance in Paris, including ADM, Beneo, Brenntag, Cargill, DSM and Ingredion, to name just a few. The four halls at the venue are already 85 per cent booked with a variety of exhibitors – both old and new – all eager to showcase the latest trends and products driving the industry. There will also be more country pavilions than ever before.
Julien adds: “I am so excited that Fi & Hi Europe will once again open its doors in Paris – this time at an impressive new venue. Bringing the world of food and beverage ingredients together has always been our main purpose, and our entire team is looking forward to providing the perfect platform for both visitors and exhibitors to source, connect and innovate.”
Symrise is presenting its broad range of diana foodTM blueberry ingredients and active compounds. Like other products from the portfolio of natural ingredients, it features various characteristics and performance benefits. They include competitiveness, various organoleptic properties, application-specific high-quality standards as for baby food, distinct certification like organic, and the option to claim health benefits.
Consumers around the world like blueberries for their indulgent properties and healthy image. These berries come with a delicious taste profile of fruity, sweet, and acidic notes. Also, they can contribute to maintaining health thanks to their content in antioxidants and phenolic compounds.
To always meet consumers’ expectations, Symrise leverages on its worldwide network of selection, sourcing, and processing facilities. For blueberry, the company responsibly sources three different species, from three distinct geographical regions, and processes the fresh fruits at locations close to the growing sources.
Symrise processes blueberry ingredients in France, Canada, and Chile. The production preserves the fruit’s inherent beneficial properties by using different technologies: concentration, to obtain juice concentrate; spray drying and roller drying technologies, to obtain various product formats (powders, flakes, and crunchies); and extraction, to concentrate the actives compounds.
Three blueberry species with distinct properties
Vaccinium myrtillus, also known as bilberry, grows in Eastern & Northern Europe. It has become popular for its distinctive blueberry taste and goes predominantly into sweet goods applications. Bilberry often goes into eye health products, thanks to its anthocyanins content.
Vaccinium angustifolium, wild blueberry (lowbush) is one of the oldest native berries in North America. It successfully grows in the harshest climatic conditions, which results in fruit with three times the phenolic compounds and twice the antioxidant power of blueberry (highbush). Wild blueberry (lowbush) stands out for varied health benefits. Findings from several clinical studies indicate that wild blueberry may provide benefits for delayed memory, mood, learning performance, and executive functions. With its range of wild blueberry (lowbush) extracts, highly concentrated in polyphenols, Symrise brings these health benefits into convenient formats for dietary supplement applications.
Vaccinium corymbosum is a blueberry cultivated in Latin America. Its intense dark purple color offers an interesting visual contrast and allows fruit recognition, particularly appreciated in food applications. They taste sweet and offer low acidity. As a cultivated crop, this species offers the most cost competitive solution of the three varieties.
Manufacturers can use the solutions from the three blueberry species in many applications, from RTD drinks and smoothies to breakfast cereals, bars, dessert toppings, baby and toddler snacks, sports nutrition products, and dietary supplements. With more than twenty distinct product references, Symrise offers solutions ranging from powders over flakes to crunchies.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
You are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
