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Phoebe Fraser

Phoebe Fraser

29 November 2024

Food Ingredients Europe 2024: Highlights from Frankfurt

Food Ingredients Europe 2024: Highlights from Frankfurt

Frankfurt’s charm lies in its contrasts: a mix of modern skyscrapers and historic buildings, bustling urban energy and tranquil green spaces, all underpinned by its role as an international financial hub and cultural melting pot. This year, our journey to Food Ingredients Europe 2024 took us from Bath to Frankfurt on the Eurostar. Unlike last year’s snow-blanketed arrival, the city welcomed us with clear skies, offering a fresh perspective on this dynamic destination. Sian Yates and Phoebe Fraser recount their time at this year's bustling event.


The event opened on Tuesday morning with a slightly slower start, as plane delays and challenging weather affected some attendees. However, by the afternoon, Frankfurt Messe had come alive, its bustling aisles, engaging demonstrations and vibrant networking opportunities creating a dynamic hub of activity.


Exhibitors showcased advancements in areas such as food as medicine, AI applications in food production, sustainable solutions and sourcing practices. Transparency and regulatory compliance were also key topics, reflecting the industry's evolving priorities.


Emerging trends in nutrition and innovation also took centre stage. Weight management solutions were prominently featured, driven by the rising global demand for anti-obesity medications. ADM explored this space with offerings aimed at addressing muscle loss and digestive challenges often linked to these treatments. Meanwhile, all-in-one solutions are gaining traction, marking a shift from single-function products to those combining multiple benefits – FrieslandCampina led the way with products integrating protein, vitamins, collagen and fibre, all while meeting low HFSS requirements.


Cocoa alternatives also sparked interest, with companies like Cargill leveraging grape seeds for chocolate production and Biospringer by Lesaffre enhancing cocoa flavours with yeast extracts, addressing challenges tied to climate change and supply chain pressures.


Let's take a look at some of our key highlights.


Beneo: Pioneering plant-based

At Beneo’s booth, we met with Rudy Wouters, head of Beneo’s Technology Centre, and Fréderic Fernandes, product manager for functional proteins. Together, they shared insights into Beneo’s latest advancements, showcasing how its texturates and faba bean protein concentrate are shaping innovative ingredient solutions.


These technical samples highlighted ingredient and recipe development, primary processing components, as well as semi-finished and final products. Among the standout offerings was the hybrid beef burger featured on Beneo’s Meatless Hybrid menu. Comprising 80% beef and 20% Meatless Textured Rice Flake, this innovation enhanced sustainability credentials, improved juiciness and meat-like texture, and offered cost efficiencies.


Another highlight was the plant-based feta cheese balls, made with Beneo’s protein concentrate, starch-rich flour from faba bean, rice starch, rice flour and Orafti Inulin chicory root fibre. The result was a crispy yet creamy product with high fibre content and a pleasing taste profile. Beneo’s egg-free meringues were equally impressive, leveraging its faba bean protein concentrate to create a stable foam and aerated texture that closely resembled traditional meringues, offering both performance and consumer appeal.



 

Revyve: Reviving the egg-free market

At this year’s event we had the chance to sit down with the Netherlands’ Revyve to discuss its latest innovations, where we sampled a blueberry American-style pancake and a burger bun, both made without egg.


The products tasted identical to traditional egg-based pancakes and burger buns, but instead contained Revyve’s egg replacer, a powdered, non-GMO, vegan egg substitute made from upcycled baker's yeast. Revyve said it's the first ‘clean, minimally processed’ egg replacer to be available on a large scale. It's designed to mimic the binding and emulsification qualities of eggs and can be used in plant-based meats as well as in baked goods.


The ingredient is said to have excellent texturizing functionalities while being fully neutral in flavour and colour. This makes it ideal for use in flavour-sensitive products such as sweet baked goods. The baker’s yeast is grown on molasses, a co-product of the sugar industry, in line with Revyve’s commitment to circular economy principles, and is allergen-free. It can also be used in sauces, spreads, meringues and macaroons.



 

Prinova: Thinking outside the box

This year, we spoke with Michael Robbins, technical sales executive at Prinova, who showcased a range of concepts designed to demonstrate how manufacturers can tap into new ‘mega-trends’. The company’s work-out cookies caught my eye, crafted for pre- or post-workout, they contained a blend of pomegranate, panax ginseng root and lychee extracts for recovery, oxidative stress reduction and endurance capacity.


Prinova also introduced a kiwi and lime electrolyte beverage, which offers a natural way for consumers to replenish and energise. The drink contained electrolytes from Aquamin, amino acids for recovery, and B-vitamins and minerals for energy. For gamers, Prinova’s gaming gummies offered a convenient solution to boost mental and physical performance without the jitters of energy drinks. The gummies addressed focus, memory and attention through the inclusion of L-tyrosine, taurine and natural caffeine.



 

Cosun: Plant-based soft-serve

We had the chance to sit down with Cosun to discuss its latest development, Tendra. Tendra is a plant-based protein made with fava bean protein isolate. Its neutral taste makes it highly suitable for dairy alternative applications – we tried Cosun’s plant-based soft serve ice cream, and we had to double check that it was not dairy! It had the look, taste and mouthfeel of a traditional dairy soft serve. The company said this was due to the fava bean protein isolate’s neutral taste, high solubility and high protein content, which provide a neutral and soft flavour.



 

IFF: Feeding curiosity

We spoke with Simon Bird, IFF’s global business director of food enzymes, to discuss the company’s 2024 highlights. Bird explained that IFF’s mission is to provide solutions for today, as well as for the challenges of tomorrow, adding that the global F&B space has seen “more innovation in the last two years than the last two decades”.


IFF’s enzymatic innovations in the brewing industry were a key focus. The latest product, Diazyme NOLO, launched in September, is an enzyme solution designed to enhance the taste, efficiency and production capacity of no- and low-alcohol beverages without requiring capital investments. This product taps into the growing global demand for NOLO beverages and aligns with increasing consumer preference for more sustainable products.


Diazyme NOLO works by converting fermentable maltose into non-fermentable isomalto-oligosaccharides, enhancing mouthfeel without contributing to alcohol production. This conversion process results in a lower real degree of fermentation, allowing brewers to produce NOLO beverages that offer a full-bodied mouthfeel and enhanced flavour profiles, delivering the experience of full-strength beers.



 

Martino Rossi: From field to packaging

Martino Rossi showcased a variety of plant-based solutions for various corners of the F&B market. From natural protein concentrates made with white bean or yellow pea, designed for bakery, biscuits, snacks and pasta, to roasted pulses flour that can be used in soups and sweet spreadable creams. It also offers legume-based mixes for egg alternatives and plant-based mixes for vegan mayo and vegan cream cheese.


What stood out most is how Martino Rossi operates the whole value chain. Beginning with market analysis and supply chain planning, the company then carefully selects farms used for the cultivation of its ingredients, as well sourcing the ‘best’ seeds and supplying farmers with the products and technical means necessary for production. Each phase is followed by Martino Rossi’s agronomists, who monitor compliance and offer technical support to ensure high quality standards.


The company’s internal team is involved in threshing and transport, to avoid any contamination risk, and, once checked and selected, the harvest is then dried, cleaned and stored, managed directly by the firm. Finally, Martino Rossi’s plants also carry out the grinding, heat treatment and processing of the raw materials, up to product packaging for both B2B and B2C channels.



 

LBG Sicilia Ingredients: Locust bean gum

At LBG’s booth, we had the chance to try its newly launched Syfruit carob syrup. Syfruit – a high intensity natural sweetener – is a pure deionised carob juice concentrate, made from water infusion of carob fruit. The syrup is a clear viscous liquid and is free from carob flavours or aromas and provided the taste of a traditional sucrose sugar syrup.


LBG’s marketing director Daniela Mariani told us how Syfruit can be used in almost every food and beverage application, particularly when the recipes are required to be gluten- and GMO-free, allergen-free, and need a low glycaemic index or clean label.



 

Syensqo: Rosemary extract

Syensqo demonstrated the versatility and functionality of its rosemary extract. The rosemary-based range is designed for diverse food applications and was developed in response to consumer demand for more natural ingredients.


Riza is a plant-based range of antioxidants and flavours derived from rosemary. The launch of this range follows Syensqo’s majority share acquisition of Moroccan rosemary extraction company Azerys, which took place in July this year.


Based on ethically-sourced wild rosemary harvested in Morocco’s Atlas mountains, the large variety of endemic species ensures that the Riza range contains no pesticides or heavy metals and provides a reliable supply. As an antioxidant, rosemary helps to preserve omega-3 fatty acids – such as DHA – for longer, in addition to stabilisation of flavour and colour properties, and maintenance of product quality and shelf life. The Riza range can be used in the bakery, meat, oil and snacking sectors.



 

GoodMills: Fortifying the bakery space

This year, GoodMills placed a strong emphasis on the bakery industry, offering ingredients designed to enhance baked goods without compromising their traditional qualities – a crucial challenge in a sector dominated by legacy products and recipes.


A standout innovation was the company’s Snow Prebiotic Fibres, a unique blend of seven prebiotic fibres, including acacia, oat, rye bran, citrus, chicory root, pea and fermented wheat bran. Together, these fibres support a healthy microbiome by fostering diverse intestinal flora and improving gut resilience. We sampled GoodMills’ chocolate chip cookie enriched with Snow Prebiotic Fibres, and it delivered the same taste and texture as a classic cookie – an impressive feat considering its added gut health benefits.


The GoodMills team also introduced GoWell Tasty Protein, a carefully formulated blend of four plant-based proteins – fava bean, yellow pea, sunflower seed and wheat. Designed to maintain the taste and texture of finished products, this innovative mix boasts a high protein content of 60% and a well-rounded amino acid profile, making it a versatile option for bakery applications.


We had the opportunity to try this in GoodMills’ protein bagel paired with rosemary butter. Thanks to GoWell’s neutral flavour, the bagel tasted indistinguishable from a traditional one, showcasing its seamless integration into recipes. Specifically developed for light-coloured baked goods, this functional protein blend offers bakers a simple yet effective way to enhance nutritional value without compromising product quality.



 

HTBA: Taste modulation

Spanish specialist in flavonoids and vitamin B12 derivatives, HTBA displayed various solutions that can enhance flavour and mouthfeel, reduce salt, sugar and bitterness, and can boost functional health benefits. Its latest formulation, Citrosa+, is a natural origin sweetener derived from upcycled flavonoids – HTBA extracts these from the peels of immature oranges, baby oranges that naturally drop to the ground.


Citrosa+ helps food and beverage manufacturers reduce sugar and calories, while delivering a full taste experience. It works especially well in sports nutrition beverages and soft drinks as it uses encapsulation technology that enables controlled sweetness delivery and rapid solubility. Designed to optimise sweetener formulation, Citrosa+ also fine tunes the sweetness profiles of high-intensity sweeteners and can enhance mouthfeel in reduced sugar applications, as well as masking off notes.



 

FoodChain ID: Regulatory compliance and consulting

During the event, we connected with FoodChain ID, a provider of technology and insights for the food sector. Its comprehensive service portfolio includes product development, food safety certification, regulatory compliance, ingredient safety and sustainability solutions tailored to the needs of food manufacturers and brands.


One area of focus was FoodChain ID’s Deforestation-free Services, introduced in response to the European Union’s new Deforestation Regulation (EUDR). This legislation, set to take effect in December 2025, prohibits the sale of products within the EU linked to deforestation or forest degradation. It requires companies to conduct rigorous due diligence across their supply chains, affecting a wide range of commodities such as cattle, cocoa, soy, palm oil and coffee.


FoodChain ID’s services are designed to help businesses meet these regulatory demands efficiently. They include supply chain documentation reviews, geolocation data acquisition, deforestation risk assessments using advanced remote sensing technology, and the identification of risk mitigation strategies. Leveraging their extensive expertise in food industry supply chains, FoodChain ID offers practical solutions to ensure compliance and support sustainable sourcing practices.



 

ADM: Supporting the weight management journey

Weight management emerged as a key theme, driven by the growing consumer use of medications like Ozempic and GLP-1. These medications, already popular in the US, are now beginning to gain traction in European markets, prompting innovation in specialised nutrition to meet the evolving needs of these consumers.


ADM has embraced this trend, placing specialised nutrition at the heart of its strategy. We had the opportunity to speak with Divya Mohan, director of CD&D global health and wellness at ADM, who highlighted the critical health considerations for weight management products. These include:


  • Gastrointestinal issues, such as bloating and abdominal discomfort

  • Muscle mass loss, a common challenge for those using weight management medications

  • Hydration, as reduced fluid intake can become a concern for users


Mohan also touched on the importance of aftercare for users of anti-obesity medications, explaining that these drugs may temporarily suppress hunger, but when discontinued, "the food noise returns". Additionally, sensory perceptions – like a diminished sense of sweetness – may shift, influencing product development in this space.


Beyond weight management, ADM is a leader in digestive health, connecting the gut to overall wellbeing. ADM is keenly focused on the gut-brain axis, which plays a pivotal role in brain function, influencing not just mood but also physical health. Their approach extends to skin, hair and other vital systems, demonstrating the holistic approach ADM takes to nutrition.



 

Roquette: Fun with formats

Roquette showcased a range of concepts, each promoting the functionality and versatility of their ingredients. One standout was a plant-based fermented blueberry dessert made with faba beans. The team noted that this dessert offers a superior mouthfeel compared to pea-based alternatives and provides a higher protein content. Faba beans were highlighted for their clean taste, digestibility and the added benefits of being used in a cultured product.


Another notable innovation was plant-based tacos made with texturized pea protein and spices. The product not only met a NutriScore of A but also maintained a crunchy texture that stayed firm in the mouth, showcasing the potential of plant-based ingredients in creating satisfying alternatives to traditional meat products.


Roquette also introduced a Mediterranean-inspired savoury cake, featuring bits of feta cheese and tomato, offering a new twist on traditional formats. This product was designed to meet consumer demand for positive nutrition, permissible indulgence, and holistic wellbeing. An algal-based DHA gummy was another highlight. Algae-based DHA offers a sustainable, plant-based solution to the challenge of masking omega-3’s natural taste, and Roquette’s innovative approach could set a new standard for ethical and nutritious alternatives.


Lastly, Roquette presented a high-protein snack made using its Nutralys protein solution, paired with Nutrose fibre as a binder. This aligns with the increasing consumer focus on protein and convenient snack options.


 

DSM-Firmenich: Positive nutrition for all

Positive nutrition took centre stage at DSM-Firmenich's presentation. We had an insightful conversation with Martin Mei, DSM-Firmenich’s global head of health benefits and solutions, who explained the three main types of malnutrition:


  • Undernutrition, leading to stunted growth and cognitive issues

  • Micronutrient-related malnutrition, with deficiencies in vitamins and minerals like iodine, iron and vitamin A

  • Overnutrition, which leads to obesity and chronic illnesses


Mei noted that fibre is a significant micronutrient deficiency, while iron is another key issue in women’s health. The company’s CanolaPro solution, a high-protein ingredient derived from rapeseed, aims to address these gaps by offering a complete amino acid profile with minimal processing.


A standout moment for me was learning about the potential for energy milks, a concept already popular in Switzerland and some European markets. These milk-based beverages are designed to provide energy-boosting nutrients, and I was curious to see how this trend may evolve globally.


DSM-Firmenich is also focusing on sustainable solutions to tackle depleting fish stocks. Its algae-based products, such as omega-3 alternatives, offer an ethical solution to the challenges facing the fishing industry.



 

Corbion: Improving shelf life stability and safety

Corbion’s work on extending shelf life and improving food safety in fast-growing sectors, particularly bakery, was a key highlight at FiE. The company presented an AI-powered model that predicts mould growth, taking factors like pH, water content and temperature into account to assess the potential for mould in products like bread and wraps.


Additionally, Corbion is working on improving the performance of lactic acid bacteria and addressing the challenge of Listeria contamination in plant-based food production, areas where safety remains a key focus.


 

FrieslandCampina: Protein plus

ProHeat, FrieslandCampina’s innovative product, was initially developed for the medical and clinical nutrition space but has now found applications in sports and active nutrition.


I had the opportunity to sample its yogurt drink formulation, which combines whey protein to enhance mouthfeel and improve viscosity. The protein also helps to boost the amino acid profile, making it ideal for post-workout recovery.


The company also explored the 'protein plus' trend, focusing on products that not only bridge the protein gap but also incorporate additional functional ingredients, providing a more holistic solution for consumers.


 

Cargill: Cocoa alternatives for a better tomorrow

Cargill is gearing up for a year of innovation partnerships in 2025, with a focus on collaborations between start-ups and established customers. Katie Wiles, senior media relations specialist for EMEA, shared insights into how Cargill aims to bring new solutions to market, particularly in the realm of sweeteners and cocoa alternatives.


Given the challenges in sourcing cocoa, due to climate change and geopolitical factors, Cargill is collaborating with Voyage to develop chocolate coatings, fillings and spreads using upcycled grapeseed byproducts from the wine and grape juice industries.


Cargill is also utilising personas to better understand regional preferences in taste, from salt to sweetness, and is using an ingredients tracker to monitor consumer interactions with its products.



 

GNT Group: Colour trends and perceptions

GNT Group’s focus on clean label and natural colour solutions was evident in its presentation, which tied in with broader consumer trends towards sustainability and ethical sourcing. The company also shared exciting trends around how flavour and colour are increasingly being linked, with insights into how chefs, start-ups, and bartenders are driving innovation in the food and beverage space.


Dieuwertje Raaijmakers, marketing communications specialist, shared that the 'regeneration rising' trend, which focuses on sustainability and consumer impact, is influencing colour trends. Earthy tones, including greens, are becoming more prevalent as consumers seek out products that reflect wholesome values.


"Colour trends were traditionally identified by manufacturers and food companies," said Raaijmakers. "However, today, we’re drawing inspiration from a variety of sources, including start-ups, chefs and bartenders. Green is particularly trendy right now, while a sense of wholesome nostalgia is likely to inspire many colour developments in the food and beverage world."



 

Nexira: Back to botanicals

At Nexira, botanicals took centre stage, with a particular emphasis on hibiscus and lemon balm. Hibiscus, known for its antioxidant properties, is also emerging as a popular ingredient in weight management products due to its draining effects. Meanwhile, lemon balm is gaining attention for its calming properties, making it a popular choice in relaxation and wellness beverages.


Julie Impérato, marketing manager for ingredients, shared that we are now seeing more "foodification of nutraceuticals," such as using botanicals in functional food and beverage formats. Nexira also introduced a new probiotic ingredient derived from carob and acacia that can be added to fruit juices, plant-based yogurts and even low-sugar muffins.

 

Ingredion: Taste and texture are key

Ingredion showcased a range of innovative products, including a mayo made with Vitessence Prista P360, a faba bean-based egg replacement. This product not only provides a clean label but also offers an affordable alternative to traditional egg-based mayo.


Vitessence proteins are a line of pulse concentrates and flours designed to offer taste and functionality. Consumers tend to be drawn to products with claims like 'protein,' 'plant-based' and 'gluten-free,' as these labels can enhance the perception of healthiness. However, to encourage repeat purchases, products must also meet expectations for taste, texture and mouthfeel. The team says that this range offers broader application opportunities, higher levels of plant protein, and the inclusion of pulses in instant and ready-to-eat products


Meanwhile, Ingredion's Purecircle offers a range of stevia flavour modifiers and sweeteners that help reduce sugar content. The company’s plant-based stevia ingredients are derived from proprietary stevia varietals, sustainably grown, minimally processed and traceable to the farming communities.



 

Rousselot: Collagen at the centre

At Rousselot, collagen and gelatin continue to be a core offering, with a particular focus on the functional benefits of collagen for joint, skin and bone health. Its Nextida range is aimed at addressing specific health needs, offering targeted solutions for the growing demand for functional ingredients.


"I think we'll start seeing more beverages with collagen," said Gaetan Noiret, global director for health and nutrition. "In the future, you’ll be able to walk into a coffee shop or café and order a collagen shot in your drink."


For its gelatin products, Rousselot has developed a sugar-reduced marshmallow that meets a high Nutri-Score. Meanwhile, its Simogel capsules feature a soft centre, making the gummy consumption experience more enjoyable and appealing.


 

Biospringer: Say yes with yeast extracts

Biospringer introduced the Springer Mask 102, a fermented yeast extract designed to enhance the sensory experience in food and beverage applications. It offers a clean, off-note-free profile and helps to block bitterness, making it ideal for use in products such as iced teas, biscuits, cereal bars and plant-based beverages. The primary function of Springer Mask 102 is to mask undesirable taste notes that can impact the overall sensory experience of these products.


Meanwhile, the company’s Springer Cocoon 4105 is a yeast-based ingredient extract that enhances flavour, texture, and mouthfeel while also reducing fat and salt content. This versatile ingredient can be used in plant-based dairy, cereals, seasonings, vegan nuggets and mayonnaise, and is particularly effective in boosting creaminess in a wide range of applications.


Additionally, Springer Signature BR101 is a yeast ingredient designed for use in cocoa-based products. It enhances the flavour and overall quality of cocoa-based products, while also reducing the amount of cocoa needed in formulations, resulting in cost savings for manufacturers.



 

Food Ingredients Europe 2024 provided a comprehensive view of the ongoing transformation within the F&B sector, with a strong emphasis on innovation, sustainability and responding to the dynamic demands of global consumers. Key themes such as plant-based innovation, sustainable sourcing and the integration of functional ingredients were took centre stage, demonstrating the industry's shift towards more sustainable and health-conscious solutions.


The event underscored the critical need for agility and strategic foresight, as companies navigate an increasingly complex market landscape. Looking ahead, it is evident that emerging technologies and evolving consumer preferences will continue to drive the industry forward, with ingredient suppliers playing a pivotal role in shaping these developments.


A special thanks to Arla Foods Ingredients, Carbery and Synergy, Agrana, Alland & Robert, Cargill, Loryma, Mitsubishi Gas Chemical, Lasenor, Bunge, CP Kelco, GNT and Exberry, Edlong, Mycotechnology, Chick P, Jungbunzlauer, Rasio, Valio, Glanbia, Meurens, Plantaneers, Angel Yeast, Mane, Faravelli, Prova and many more who invited us to discuss the latest ingredients and sample concepts, application formats and flavours for their latest solutions.


Keep an eye out for some exciting features containing interviews with some of these ingredient companies throughout 2025, in FoodBev, The Plant Base, Refreshment and The Cell Base.


#FoodIngredientsEurope #review #2024

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