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FiE Innovation Awards: Bunge’s sustainable fat system shines while Cargill wins on “indulgence redefined”
FiE Innovation Awards: Bunge’s sustainable fat system shines while Cargill wins on “indulgence redefined”The Fi Europe Innovation Awards, held last night in Frankfurt, Germany, celebrates people, companies, and organizations breaking new ground across the F&B industry. The nine categories showcased the diversity of the food industry. We spoke with some of the winners following their category success.
“Wildly inventive” flavors to dominate in 2025 as “swicy” & nostalgic tastes drive innovation
“Wildly inventive” flavors to dominate in 2025 as “swicy” & nostalgic tastes drive innovationImaginative and playful, limited-edition, sweet heat and nostalgic flavors are all expected to be at the forefront of taste innovation in the forthcoming year. In line with Innova Market Insights’ number three trend for 2025, “Flavors — Wildly Inventive,” creativity and excitement in product innovation are expected to take center stage.
Scientists tap AI to elevate plant-based meat texture for enhanced consumer appeal
Scientists tap AI to elevate plant-based meat texture for enhanced consumer appealResearchers at Stanford University in the US are working to close the texture gap between plant-based meat and animal meat by combining a three-dimensional mechanical technique and AI to mimic human sensory experience. The team aims to enhance consumer acceptance of plant-based meat and encourage open-access data to accelerate innovation in the segment.
Formulating Healthy Bakery
Formulating Healthy BakeryFoodology by Univar Solutions is committed to redefining bakery goods with healthier, tastier options. As nutrition and self-care gain focus, we aim to innovate with new ingredients and solutions to meet formulating challenges. Our extensive portfolio supports enhancements in fiber, protein, shelf life, and more, ensuring sustainable, efficient production, and reduced acrylamide levels. This Technical Paper is brought to you by Foodology by Univar Solutions.
FiE 2024 live: Roquette addresses accelerated consumer demand for sustainable plant-based options 
FiE 2024 live: Roquette addresses accelerated consumer demand for sustainable plant-based options 

Roquette’s Valérie le Bihan discusses how consumers are looking for a diverse mix of sustainable plant-based options without compromising on taste. The company sees a growing demand for protein and fiber enrichment as well as sugar management.  Roquette also showcased a plant-based taco with a strong nutritional profile and a plant-based yogurt with the company’s fava protein.

2024 Fi Europe preview: Natural and healthy ingredients to take center stage
2024 Fi Europe preview: Natural and healthy ingredients to take center stageFood ingredients Europe (FiE) in Frankfurt, Germany (November 19–21), is expected to attract over 1,500 exhibitors and 25,000 attendees from around the world. This year’s key themes include natural and organic ingredients, next-gen nutrition and alt-protein innovation. As always, we will bring you the biggest stories and big-name interviews directly from the show floor.

Latest headlines

Savory ingredient specialists serve up nutritional solutions for globalized markets
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Food ingredients leaders are eyeing up new opportunities in the savory food space as human and planetary health demands spur innovation in an increasingly globalized world. But producing clean label solutions with optimal taste and texture can be challenging, especially amid sometimes conflicting international regulations and rising food prices.
FiE 2024 live: ICL Food Specialties unveils soy protein to “bridge taste, texture and price gaps”
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ICL Food Specialties is presenting a textured soy protein that tackles sensory challenges facing the plant-based meat and seafood space at the ongoing trade show FiE in Frankfurt, Germany (November 19-21). The ingredient solutions provider partnered with food tech start-up DAIZ Engineering to leverage its germination technology in the Rovitaris SprouTx product.
FiE 2024 live: Beneo eyes faster and cost-effective plant-based launches amid supply chain volatility
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Beneo is demonstrating how producers can streamline their hybrid and fully plant-based development processes to facilitate faster market launches. Using texturates from Dutch company Meatless and faba bean protein concentrate, Beneo has created a selection of product samples that showcase the company’s solutions. These include technical samples highlighting ingredient and recipe development, primary processing components, as well as semi-finished and final products.
Sydney-based start-up Vow launches cultured foie gras sourced from Japanese quail
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Cultured meat company Vow has unveiled “Forged Gras,” a cultivated quail foie gras developed without animal intervention. The product is a play on the French delicacy, which is traditionally made from the liver of a duck or goose. Production of the controversial dish — which involves force-feeding ducks to increase fat deposits in their liver — is banned in multiple countries.
Azelis reinforces presence in the Nordic region through Haarla Oy acquisition
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Specialty chemicals and food ingredients business Azelis has signed an agreement to acquire 100% of the shares of Haarla Oy, a distributor of food ingredients and industrial chemicals based in Finland. After fulfilling customary closing conditions, the transaction is expected to be completed by the end of 2024.
Robert F. Kennedy Jr.’s nomination for US health secretary garners mixed industry reactions
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Nutrition Insight

President-elect Donald Trump’s selection of Robert F. Kennedy Jr. as secretary of the US Department of Health and Human Services (HHS) has resulted in contrasting industry responses. Some stakeholders welcome Kennedy’s promise of reform to the department and its agencies, like the FDA. Others raise serious concerns regarding his lack of medical training and “anti-scientific positions.” Kennedy has shared several plans for the department, aiming to “make America healthy again.” For example, he called for reforming the FDA and eliminating its nutrition department, banning food additives, removing ultra-processed foods from school lunches, making nutrition education mandatory in medical schools and systemic fixes in the food system instead of relying on anti-obesity drugs. 
Highlighted features

Ingredient focus

Extending shelf lifeNov2024

Innova Market Insights data reveals a +5% increase in food and beverage launches containing preservatives from October 2019 to September 2024. Europe led the market, accounting for 42% of these launch...

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Kerry - Food Protection & Preservation

Product innovation

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Savory solutions Nov 2024

According to data from Innova Market Insights, food and beverage launches featuring spice and seed or smoked and roasted flavors grew by 7% from October 2019 to September 2024. Of these launches, 32% were in the Sauces and Seasonings category. There was also a 10% increase in savory influences within the Meat Substitutes sector, presenting new opportunities for innovation.

Trend analysis

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Meat & Dairy Alternatives innovationNov 2024

Innova Market Insights data reveals a 10% annual growth in Meat & Dairy Alternatives (July 2019 to June 2024). Dairy Alternative Drinks led with a 38% share of launches, while Fish & Seafood Substitutes had the fastest growth.

Multimedia

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FiE 2024 live: Roquette addresses accelerated consumer demand for sustainable plant-based options 

Roquette’s Valérie le Bihan discusses how consumers are looking for a diverse mix of sustainable plant-based options without compromising on taste. The company sees a growing demand for protein and fiber enrichment as well as sugar management.  Roquette also showcased a plant-based taco with a...

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Deep Planet: Monitoring soil and crops to cut costs and carbon in agriculture
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SuperMeat: Achieving cultivated chicken price parity with cost-effective animal-free media 
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Parry Nutraceuticals: Exploring spirulina’s potential in F&B innovation amid taste and texture challenges
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