SunOpta has announced the opening of a newly expanded production line for ‘better-for-you’ fruit snacks at its facility in Omak, Washington, US. The expansion represents an investment of over $25 million and is expected to increase fruit snack production capacity by 25%. Consumers are increasingly seeking natural snack options made with real fruit and no artificial colours, with significant regulatory developments in the US targeting synthetic food ingredients in recent years. SunOpta aims to meet that demand with its fruit snacks, which use an apple base and juice concentrates from other fruits such as strawberries, blueberries, lemon and pomegranate to achieve the desired flavour and colour without artificial additives. Its snacks are produced in a range of formats including ‘bits, twists, sandwiches and strips,’ with the company focusing on continued innovation across flavours, textures and shapes. The company’s R&D team crafts products with as few as five real fruit ingredients, no high-fructose corn syrup and none of the ‘top nine’ common allergens. Options range from classic berry flavours to tropical and seasonal varieties. SunOpta operates seven manufacturing plants in six markets, with fruit snacks production on both North American coasts. The company employs more than 260 people at its facility in Omak, which produces the fruit snacks for sale across the retail club, foodservice and e-commerce channels. Brian Kocher, CEO of SunOpta, said: “Demand for better for you fruit snacks continues to accelerate, and this expansion positions us to meet that momentum head on”. “By investing in our existing footprint and capabilities, we’re strengthening our ability to support customers with the scale, flexibility and reliability they need today and well into the future. Our fruit snacks platform reflects what SunOpta does best: combining innovation, quality and operational excellence at scale.” SunOpta, which also offers beverages and broths within its portfolio, was recently acquired by Refresco in a deal worth around $1 billion. Top image: © SunOpta

Warrior has expanded its range of creatine offerings with a new Creatine Gummies product, available at 164 Morrisons stores across the UK. The listing follows the strong retail performance of the sports nutrition brand’s broader product range, sitting within Morrisons’ healthcare aisle and marking an expansion of Warrior’s partnership with the supermarket. The gummies have been developed to offer over 3g of pure creatine monohydrate in an on-the-go format. Warrior noted that this responds to growing demand for convenient ways for consumers to integrate creatine into their daily routines. Creatine is rising in popularity across a broad range of shoppers, with the gummies offering a quick and easy option that sits alongside the brand’s existing powder format – which Warrior reported strong performance for in Morrisons. Each tub of gummies provides a 30-day supply. The gummies contain zero sugar and are vegan-friendly, aligning with demand for cleaner-label and lifestyle-led nutrition. Warrior acknowleged that many gummy supplements on the market fall short of active ingredient levels, confirming that its gummies are HPLC-tested and independently verified by third-party laboratories Precision Analysis and A&T Global. The testing confirmed potency of 24-27g of creatine per 100g, with no deviations. Kieran Fisher, Warrior’s founder and CEO, commented: “The demand for creatine right now is unlike anything we’ve seen before. It’s evolved from a niche gym supplement into one of the biggest ingredients in health and nutrition, and the consumer buying into the category today is far broader than it was even two years ago.” FoodBev explored this broadening of the market in its most recent cover feature, highlighting how awareness is growing of the wider benefits of creatine supplementation beyond sports, tapping into trending areas such as women’s health and longevity. “The response to our wider creatine range has been incredible, so expanding further with Morrisons is a huge milestone for the brand,” added Fisher. “This launch is about making creatine more accessible to everyday shoppers by offering a format that feels approachable, enjoyable and easy to use consistently.” Warrior Creatine Gummies are available in Morrisons stores and online, priced at £20 for 30 servings.

New research from gut health science company Zoe found that of 2,000 UK consumers surveyed, 90% do not know the recommended daily fibre target, while 66% feel misled by ‘deceptive’ marketing claims on food packaging. The survey highlighted a ‘dangerous fibre gap’ across the nation, with public awareness of the issue and faith in the government to address the problem found to be low. Zoe said this ‘fibre gap’ is fuelling a rise in gut-related health issues such as constipation, as well as an increased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke and even some cancers. The average UK adult consumes just 16.4g of fibre, with only 5% of the population meeting the recommended daily target of 30g. Tim Spector, scientific co-founder of Zoe, is calling for greater action from the government and food industry to tackle the country’s current ‘ultra-processed food environment,’ with 60% of British diets now consisting of UPFs. Notably, the survey points out that poor diets have now overtaken smoking as the leading preventable cause of death and ill health. Fewer than one in four survey respondents identified this, with more than one in three (35%) still believing smoking is the leading cause, compared with poor diet (22%), alcohol consumption (17%), physical inactivity (8%) and air pollution (9%). The survey also reveals consumers are struggling within ‘a confusing UPF environment’: with two-thirds feeling misled by food marketing claims, and around seven in ten (69%) saying they would make different food choices if they had access to clearer guidance on which foods support their health. This was particularly true for Millennials (75%) and Gen Z (74%). Only 9% of respondents believe the government is taking the nation’s diet ‘very seriously,’ while more than half (52%) said the government could be doing more to address the issue. Spector called the survey’s findings a “wake-up call for a nation trapped in a broken food system”. He commented: “It is staggering that despite poor diet overtaking smoking as the leading cause of preventable death, fewer than a quarter of adults recognise the danger on their plates. This isn’t a failure of personal willpower; it’s a failure of policy.” “People want to make healthier choices, but they are being thwarted by deceptive marketing and a lack of clear guidance.” Spector argues that we cannot rely on “voluntary industry shifts,” adding: “We need urgent, systemic intervention now, including mandatory warning labels on UPFs, an expanded sugar tax, and a radical reduction of these foods in our schools and hospitals. Nutrition must be treated as the major public health priority it is.”

Mondelēz International's Clif brand has expanded its Builders protein bar line with the launch of a new White Fudge Oreo-flavoured variety. The bar is aimed at consumers seeking post-workout recovery products with an indulgent taste profile. Inspired by the White Fudge Oreo sandwich cookie, it features a crunchy texture, a white fudge coating and a dark cocoa drizzle. Each bar contains 20g of plant-based protein, alongside carbohydrates designed to support recovery after exercise and training. Saurabh Kaushik, head of Clif & Builders innovation at Mondelēz International, said: “Following the strong success of our Builders Oreo-flavoured launch in 2025, we're expanding the partnership platform in 2026 with a new White Fudge Oreo-flavoured protein bar." "This innovation continues to deliver what fans expect from Builders: high-quality ingredients, delicious taste and high protein to help support post-workout recovery.” The new product joins the Builders portfolio, which includes flavours such as Chocolatey Peanut Butter, as well as the brand's reduced-sugar crispy protein bar range, available in varieties including Almond Salted Caramel. According to the company, the bars are gluten-free, contain no artificial sweeteners and are individually wrapped for on-the-go consumption. Like all of Clif's products, the bar is made with 100% plant-based ingredients. The White Fudge Oreo-flavoured Builders protein bar is now available through Amazon and selected US retailers, including Albertsons, Meijer and Hy-Vee, with a suggested retail price of $1.99-$2.29 per bar.

New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought. The analysis is based on independently verified, primary data from 1,262 farms across 331,600 hectares in France. It focused on commonly grown European arable crops, including winter wheat, winter barley, winter rapeseed, spring barley, grain corn and potato. Built through Soil Capital’s regenerative farming transition programme, the dataset combines information on farming practices, yields and soil conditions at field level – data which, according to the organisation, has not previously been available at such a scale or level of granularity. Until now, evidence linking regenerative agriculture to resilience has been largely limited to individual farm studies or theoretical modelling, Soil Capital said. In the area where the most detailed evaluation was conducted, yields of the majorly affected crop fell by 22% on the least regenerative farms following the 2023 droughts, compared with only an 8% decline on the highly regenerative farms. The dataset for the whole of France shows the trend scales, and is statistically significant when other potential drivers such as soil type are controlled. Across cereal crops specifically, 82 of the 96 French regions experienced significant drought in the period. Within these, regenerative practices reduced drought-related yield losses by at least 10% in around 85% of cases. Andrew Voysey, chief impact officer at Soil Capital, said: “For the first time, we are moving beyond anecdote or modelling to show, through large-scale independently verified field data, how regenerative agriculture can help protect production. That begins to move resilience from a high-level concept towards something that can be understood and managed as a financial risk factor.” Following the positive early findings, Voysey confirmed that Soil Capital is now collaborating with industry and academic partners to help convert the insights into “more informed, risk-adjusted decision-making”. Erik Mathijs, head of agricultural, food and resource economics at KU Leaven in Belgium (the initiative’s first academic partner), commented: “There has long been academic interest in how different farming practices can moderate the damaging effects of climate stress on farm output, but what has held us all back is the lack of robust field-level data across large geographies and multiple successive years”. He added: “Soil Capital’s dataset is unusually strong in this regard and creates an important opportunity to combine our economic and statistical expertise with their agronomic and data science capabilities”.

Fungi start-ups Infinite Roots and Bosque Foods have joined forces under one roof, with Bosque announcing its acquisition by Infinite Roots last week. Both food-tech companies were founded in Germany, each focusing on developing sustainable, plant-based food products from mycelium (the root-like structure of fungi). Since its establishment in 2020, Bosque Foods expanded with a team of 25 food scientists and engineers, working across New York, US, as well as Berlin. The company uses mycelium to develop clean-label and high-fibre plant-based alternatives to whole-cut meat products. The company’s founder and CEO, Isabella Iglesias-Musachio, shared a statement on LinkedIn announcing the news. She wrote: “This journey was the most challenging and rewarding of my career. The climate tech sector faced real headwinds over the past few years, and navigating that required resilience from everyone involved. Through it all, I was surrounded by people who believed in what we were building.” © Bosque Foods She thanked the company’s workforce, partners and advisors, as well as its investors – which include FoodLabs, ProVeg Incubator, SOSV and others. “Infinite Roots offered the right home for Bosque's technology to continue developing at scale,” she added. “As the mycelium category matures and consolidates around companies with the infrastructure to industrialise, their platform gives what we built a strong path forward – and that's exactly the outcome I hoped for.“ Infinite Roots said it will integrate Bosque Foods’ intellectual property and knowledge in solid-state fermentation, and whole-cut meat alternative development, into its food-tech platform. Founded in Hamburg in 2018, Infinite Roots (formerly named Mushlabs) aims to make mycelium a ‘staple ingredient’ around the world. The company introduced its first mushroom-based food product under the MushRoots brand in Germany last year, a meatball-style format making its debut in the country’s foodservice market. © Infinite Roots Founder and CEO Mazen Rizk said: “The next phase of mycelium will not be won by isolated breakthroughs alone, but by companies that can integrate biology, process data, IP and industrial execution”. Top image: © Bosque Foods

Sustainable fats and oils start-up Sun Bear Biofuture has completed its first successful production run at less than 10% of the industry’s average set-up cost, utilising its new £25,000 automated pilot facility. The new plant has production capacity for dozens of kilos of sustainable oils per month, aiming to meet demand for more resilient and stable lipid ingredient supply chains for the food and cosmetic sectors. While a conventional precision fermentation pilot plant typically costs in the range of £350,000 to £1 million, providing a significant barrier to the food-tech industry, Sun Bear Biofuture’s approach harnesses lower-cost brewery and dairy equipment – enabling the start-up to compete with commodity products like cocoa butter. Founded in 2022 in Oxford, UK, Sun Bear Biofuture’s mission is to dramatically reduce the impact that fats and oils have on the planet. According to the start-up, its ingredients cut land use by up to 95% and reduce the carbon emissions of similar tropical ingredients, such as palm oil and cocoa butter, by 90%. Tropical oils have seen significant supply fluctuations in the last five years, fuelling industry efforts to find alternatives with more resilient supply chains. Cocoa butter prices increased by six times in 2025. In 2024, Sun Bear Biofuture achieved a record cell lipid content of 78%, reflecting the amount of the yeast cell made up of fat, helping to cut production costs. Multiple iterations of designs for the fermentation tank and wider facility took place over the last 18 months, with the final fermentation tank costing less than £1,000 and the downstream yeast biomass processing engineered for efficiency. Innovation around the downstream processing method of oil extraction has helped drop production and scale-up costs by removing multiple industry-standard pieces of equipment. Additionally, use of solvents such as hexane is not required. A study last year from Greenpeace found that in two thirds of a sample of 56 supermarket products selected, solvents were present. This month, Sun Bear Biofuture will carry out sensory testing with the Centre for Nutrition and Health at Oxford Brookes University, testing consumer responses to its ingredients in food and cosmetic product applications. Validation of its low-capex approach unlocks further opportunities to scale and expand its range of fats and oils, such as developing replacements for palm oil. The company is planning its demo plant for 2027, with capacity for hundreds of tonnes annually. The goal is to scale to industrial levels by 2029, then commence global franchising of its process. Ben Wilding, CEO of Sun Bear Biofuture, said: “Proving our low capex expansion plan was a key goal for this year and we’ve smashed it… The scope to meet customer demand for stable supply chains by producing our cocoa butter and oil range locally, whilst dramatically reducing the impact the industry has on the planet, is hugely exciting.”

Food allergy charity Natasha’s Foundation has today (1 June 2026) announced the launch of Natasha’s Prize, a £10 million investment into global research to ‘create a future without food allergy’. Natasha’s Foundation (previously named The Natasha Allergy Research Foundation) was established by Tanya and Nadim Ednan-Laperouse in 2019, after their teenage daughter Natasha died due to an allergic reaction to sesame. Ten years later, the charity is launching this £10 million prize in her name, aiming to unite global scientists to develop solutions to tackle food allergies – which impact around 220 million people worldwide. With a focus on food allergy prevention, the five-year investment represents the largest fund for food allergy research ever awarded in the UK. The prize will explore interventions that could be made from conception to age two that could prevent food allergy from developing. The first 1,000 days have been chosen as this represents a critical window of opportunity for prevention, the charity said. Research has linked rising food allergy rates over the last two decades to several potential environmental factors, including industrial farming methods, climate change and pollution, heavily ultra-processed diets and immune system changes. Scientists worldwide – including allergists, AI data analysts, dieticians, engineers, social and environmental scientist, microbiologists and epidemiologists – have been invited to apply to the Natasha’s Prize initiative from today. Applicants selected by the prize’s scientific advisory panel will be united later this year to brainstorm solutions in a multidisciplinary, collaborative approach. The most promising ideas will then be invited to submit detailed proposals. The foundation’s trustees and advisory panel will select the successful research, with winners to be announced on 1 June 2027. Several retailers have made donations toward the initiative, including Tesco, Sainsbury’s, Asda and Marks & Spencer. The foundation is actively seeking additional investment beyond the £10 million, with ambitions to drive bigger impact. Tanya Ednan-Laperouse said the prize offers a “once-in-a-generation opportunity,” adding: “It will fund research focused on turning back the dial on a disease that affects millions of people both in the UK and around the world, leaving many living in fear”. “We want this prize to galvanise the best science to stop food allergy before it starts, so no other families have to go through the heartbreak we will always endure.” Sir Stephen Holgate, Natasha’s Prize director and clinical professor of immunopharmacology at the University of Southampton, said: “With a complex condition like food allergy we need a completely new approach, involving people from all different disciplines and that is what Natasha’s Prize is seeking to achieve”. “There have been so many encouraging new developments in our understanding of food allergy over the past few years. However, we will launch Natasha’s Prize with open minds. The solution could be an intervention that primes the immune system to avoid food allergy, or preventative lifestyle changes. But we don’t want to prejudice the brainstorming process. We want to think creatively, boldly and without constraints. We could go in a completely different direction that we cannot yet anticipate.” Top image: Founders Nadim and Tanya Ednan-Laperouse © Natasha's Foundation

Raisio has secured €1.8 million in funding from Finnish innovation agency Business Finland to support a four-year research project aimed at developing functional fibre ingredients from grain processing side streams. The company will invest a further €2.7 million into the initiative, bringing the total value of the project to €4.5 million. The funding forms part of a wider Finnish consortium involving 16 companies and research organisations focused on advancing a sustainable bioeconomy. Collectively, the consortium’s projects are valued at around €12 million and are linked to the international Global Center for Sustainable Bioproducts network, which connects universities, research institutes and industrial partners across Europe, North America and Asia. Raisio’s project, titled 'Valorisation of Grain Sidestreams for Functional Fibres,' will focus on creating new ingredients and production technologies from grain-based side streams. The company aims to develop fibre ingredients that offer both nutritional and technological benefits while improving the resource efficiency of grain processing. As part of the project, Raisio will scale up side-stream valorisation technologies at its new pilot plant at the Raisionkaari industrial site, completed earlier this year. The company will also evaluate commercial applications and market opportunities for the resulting ingredients. The pilot plant has previously received support through NextGenerationEU funding administered by Business Finland. Demand for fibre-rich and functional food ingredients has grown rapidly in recent years, driven by consumer interest in gut health, weight management and more sustainable nutrition options. According to Raisio, the new funding represents a significant boost to its innovation activities. The company reported research and development expenditure of €3.2 million in 2025. “Fibre is becoming one of the most important areas in future food innovation, and we see significant international potential in turning grain side streams into high-value ingredients,” said Reetta Andolin, chief innovation officer at Raisio. “This supports both our sustainability targets and our ambition to build new business.” The consortium is coordinated by Åbo Akademi University and also includes University of Turku, Aalto University and 13 industry partners. Raisio said the collaboration will strengthen its international innovation network and support its strategy of becoming a leading European innovator in fibre ingredients. The project is scheduled to begin in 2026 and run until the end of 2029, supporting the long-term growth of the company’s New Business operations.

Food-tech company Phytolon has secured $23.6 million in Series B financing to accelerate the commercialisation of its fermentation-derived natural food colours in the US, as consumer brands increasingly seek alternatives to synthetic dyes. The three-stage financing round was led by an undisclosed strategic investor and reflects mounting global demand for high-performing, sustainable natural colour solutions. Existing investors participating in the final stage of the round included Millennium Foodtech, NextGen Nutrition Investment Partners (NGN), Colorcon Ventures and Yossi Ackerman. The funding comes on the heels of a major regulatory milestone for the company. Earlier this year, the US Food and Drug Administration approved “Beetroot Red,” Phytolon’s first fermentation-based natural colourant, although the effective date remains subject to FDA administrative procedures. Phytolon’s Beetroot Red is produced by fermenting baker’s yeast and is designed to address several persistent challenges associated with conventional natural colours, including cost, supply reliability and performance stability. The company says the ingredient meets the clean-label expectations increasingly demanded by both consumer packaged goods (CPG) manufacturers and consumers. Halim Jubran, co-founder and CEO of Phytolon, said: “This new funding will be allocated to support sales and supply to CPGs and to distribution partners in the US and beyond. I am excited to see our portfolio of strategic investors increase, enabling us to grow our business and establish our footprint in the market.” The investment highlights continued momentum behind fermentation-enabled ingredient technologies as food manufacturers respond to tightening regulatory scrutiny of artificial dyes and growing consumer preference for naturally sourced ingredients. James Cali, general partner at NGN, said: “Phytolon is at the nexus of two mega-trends, consumer and regulatory demand to remove artificial dyes and advances in fermentation to offer natural ingredients with better functionality, cost and sustainability. With a strong network of strategic partners and recent FDA approval, Phytolon is well-positioned to capitalise on the transition toward natural dyes across food and supplement products.” Founded in Yokne’am, Israel, Phytolon develops precision fermentation-based colour systems using two core pigments – yellow and purple – that can create a broad range of shades spanning yellow, orange, red, pink and purple.

FoodBev Media was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany, where plant-based innovation was among the key focus areas. Read on to discover what the ingredients giant had in store for us, from global-inspired dishes to familiar comforts with a modern twist. At ADM’s Berlin facility, tucked away in the historic borough of Spandau, the spotlight is on flavour. The site produces solutions such as taste systems, extracts and speciality ingredients for use across a wide range of food and beverage applications, spanning sweet and savoury categories. When we arrived at the facility, ADM’s vice president of flavours for EMEA, Alexander Lichter, welcomed us with an overview of the company’s activities at the site, key focuses and some of ADM’s notable recent developments. These include significant investments into expansion in Africa, Eastern Europe and Dubai, as well as its recent acquisitions of UK flavour house FDL and hop extract specialist Totally Natural Solutions (TNS). He explained that the company’s focus is “rooted in nature,” rather than rooted in chemistry – “where nature meets precision” is a philosophy the company follows, embracing the “fusion between science and creativity” while aligning with consumer demand for naturally derived, clean-label ingredients. Meeting consumers where they are The company emphasised a focus on supplying not only ingredients, but flavour ‘systems’ at the site – beverage compounds, food preparations and systems across savoury and bakery categories that can support manufacturers in meeting the needs of today’s consumers. Today, food industry trends are evolving in line with shifting consumer priorities as the world around us changes. For manufacturers, the role is to keep up the pace and offer food products that are one step ahead, aligning with the next big trends while offering something fresh and unique to the market. Before we sat down for lunch, ADM’s Coralie Garcia Perrin, senior flavour product marketing manager for food EMEA, highlighted some of the top trends currently resonating deeply with consumers. At a time of significant geopolitical instability and ongoing uncertainty, Garcia Perrin noted the growing interest in ‘newstalgia’ – products that tap into consumer emotions and evoke memories from childhood, reimagined with today’s modern flavour trends. Consumers are seeking comfort in uncertain times, but are also drawn to novelty and adventure, reinforcing interest in such offerings. This desire for novelty and adventure is also driving growing interest in global flavours and culturally inspired dishes – Asian flavours, for example, are booming in the West, particularly in Europe, she noted. Fermentation enables the development of products with bold and umami flavour profiles, such as miso and gochujang, with Western consumers eager to experiment with new taste experiences or be reacquainted with flavours they enjoyed on their travels. Global fusion, in which flavours and traditions from different regions around the world are blended, are also proving popular as food businesses bring together much-loved elements of different regional cuisines to provide unique options that resonate with shoppers. Mochi ice cream is a notable example of this – a market valued at over $1.5 billion in 2025, it pairs traditional Japanese mochi (made from glutinous rice dough) with an ice cream (or plant-based alternative) filling, booming in Western retail with brands like Little Moons and Bubbies innovating in the space. Wellness is another major driver of innovation as consumers begin to place more emphasis on holistic wellbeing that encompasses mental and physical health. Flavour profiles associated with health and wellness are therefore on the rise, such as those with citrus and botanical notes. Garcia Perrin also acknowledged the rise in GLP-1 medication use for weight management, as consumers on these medications seek smaller portions: with each bite now worth more, nutrition and food quality is being centred over quantity. Additionally, mindful drinking is driving innovation in botanical-led alcohol alternatives, such as bitter, aperitif-style spirit alternatives and canned alcohol-free cocktails made with adaptogens, as interest in wellbeing remains a driving force behind alcohol moderation trends. Tasting today's trends To highlight the breadth of ADM’s solutions portfolio and how it can respond to these current trends, we were treated to a tasting menu cooked up by research and development chefs Amay Borle and Philipp Weiler. To begin, we were treated to a delicious plate of ‘veggie bites’ made from wholesome plant-based ingredients such as chickpeas and mushrooms, served with a curry aioli sauce for dipping. These were paired with a roasted cumin, lime and mint-flavoured beverage, complementing the flavours of the bites with a zingy and slightly spiced taste profile. Next, further drawing inspiration from Asian flavours, we enjoyed a plant-based chicken drumstick made from ADM’s soya protein, served with a Korean cucumber salad, spicy gochujang mayonnaise and caramel sesame seeds. This was paired with a refreshing jaboticaba and kumquat-flavoured energy drink, elevating the dish further into global flavour fusion to provide a refreshing accompaniment. Following this was a mini plant-based smash burger – with an option for a hybrid version, containing 50% meat and 50% soya – demonstrating the versatility of ADM’s soya ingredients. The chefs delivered a juicy patty that stood up to traditional meaty burgers, served with basil-flavoured mayonnaise, salad and fries. The dish was accompanied by a date, pomegranate, rose and jallab-flavoured beverage, offering a light and subtly sweet taste profile that contrasted with the savoury flavours of the food. Finally, dessert offered a ‘newstalgia’-inspired crème brûlée with a popcorn flavour, topped with popcorn for the ultimate combination of indulgence and familiar, childhood memories. This was served alongside crisp vanilla tuile biscuits and a flavourful mango sorbet dusted with tajin, tapping into the rise of ‘swicy’ (sweet and spicy) flavour profiles. A behind-the-scenes look To end the day, we toured the facility and were offered a first-hand insight into where some of the company’s solutions are developed for both sweet and savoury product applications. In sweet innovation, this included the company’s ice cream labs, where it develops creamy ice cream bases for use across various formats including soft serve and bars. Meanwhile, its confectionery innovation lab focuses not only on more indulgent confectionery formats like chocolate – it is also a hub for responding to the growing wellness boom with the development of functional gummy formats. During the day, we were able to taste a unique, dual-flavour format gummy with a basil and strawberry taste profile, with options of both pectin and gelatine formulations – satisfying demand for both vegan-friendly and non-vegan varieties. Clara Faustina, senior marketing manager for sweet goods and bakery EMEA at ADM, said: “Consumer demand for functional confectionery is increasingly shaped by a dual focus on achieving wellness goals while still delivering enjoyable sensory experiences”. “ADM’s research reveals that the ideal gummy product is expected to feature simple, naturally sourced ingredients, contain no artificial flavours or colours, and deliver added functional value – particularly high fibre content with sweetness derived from fruits. While lower-sugar and lower-calorie options are welcomed, consumers remain unwilling to compromise on taste and texture, underscoring the importance of smart formulation strategies.” In savoury, we gained an insight into where ADM develops plant-based and hybrid meat solutions based on its extensive range of plant protein ingredients. From soya to wheat and pea, ADM’s protein solutions are available in various formats, from powders to chunks, providing versatility for manufacturers across product applications like burger patties, mince and nuggets. Nicolas Koch, junior product marketing manager at ADM, noted that the company does not see plant-based and hybrid products as competing with each other – rather, they are viewed as complementary ways for consumers to incorporate more of the benefits of plant protein into their diets. “Hybrid and meat extension applications are currently seeing strong interest because they allow producers to enhance products with plant-based ingredients while maintaining the familiarity, taste and functionality of meat,” he told FoodBev. “This makes them an accessible and scalable option for reaching flexitarian consumers.” “At the same time, fully plant-based solutions continue to play an important role, particularly where customers are targeting specific consumer needs, dietary preferences or product concepts. Over recent years, demand for plant-based has become more focused and intentional, with greater emphasis on taste, nutritional value and realistic positioning.” Built for the long-term ADM’s work at the facility demonstrates how sustainability, health and flavour innovation intertwine, with the company emphasising a focus on developing nature-inspired solutions that are built for the long-term – not just for now. Garcia Perrin explained that ADM’s technology enables the replication of complex and seasonal flavours at scale by decoupling flavour creation from the limitations of raw materials, while preserving authenticity. "We use advanced techniques such as extraction and distillation to capture the key aromatic compounds of ingredients at their natural peak, when flavour is most vibrant,” she said. “These compounds are then transformed into stable flavour ingredients with significantly longer shelf lives than the original raw materials. This allows us to consistently recreate precise flavour profiles year-round, regardless of seasonality or variability in harvest conditions.” In some cases, she noted that the company can reconstruct profiles without relying on the original ingredient entirely. “This approach plays a critical role in addressing current environmental and supply chain challenges.” Additionally, the company’s research and development work centres around responding to long-term food flavour trends that will influence innovation and product development across wide-ranging applications for years to come. When asked how ADM identifies a flavour trend with long-term potential, rather than something more fleeting, Garcia Perrin told FoodBev that the answer is grounded in real consumer behaviour. “These flavours are already embedded in everyday eating habits, making them more than just a point of discovery – they deliver on repeat consumption,” she pointed out. “They also tend to travel well across regions, adapting to different culinary traditions, and scale across multiple categories such as beverages, snacks, dairy and savoury applications. She offered yuzu as an example – rooted in Japanese culture, she noted that this popular East Asian fruit has gained global traction in applications such as sparkling drinks, sauces and desserts, due to its versatility and alignment with broader preferences for citrus-forward profiles. “In contrast, short-lived trends are often driven by viral moments rather than sustained consumer demand,” she said. “These flavours or concepts may generate initial excitement due to their visual appeal or uniqueness, but they lack the depth needed for long-term adoption. They are frequently confined to a single format or occasion, and fail to drive repeat purchase.” An example she offered was the ‘angel hair’ chocolate trend tied to ‘Dubai-style’ confectionery – while it captured attention because of its striking appearance, its appeal is “more rooted in hype than a flavour profile that integrates into everyday consumption,” Garcia Perrin said. “Flavours that endure are those that fit naturally into how people eat, while hype-driven trends tend to fade quickly as they rise.” This fascinating day at ADM's facility brought with it a real appreciation for how influential flavour development can be in evoking emotion, providing comfort and indulgence, and delivering social and cultural connection during eating occasions. Sending a huge thankyou to the ADM team in Berlin for hosting FoodBev – for allowing us to gain insight into their creation process, for the valuable insights into today’s big opportunities in flavour, and, of course, for the delicious and thoughtfully curated tasting menu. We’ll hope to visit again one day!

Bridge2Food Europe 2026 will bring together leading experts, brands and innovators for three days of insight, connection and action focused on unlocking what drives real consumer success in food. Following the opening technical course, the event continues with a two day summit designed to connect market insight, scientific thinking and practical industry application. The programme addresses one of the most important challenges facing the industry today: how to create products that consumers choose, enjoy and return to. The summit opens with a high level plenary exploring the forces shaping consumer choice and commercial relevance. Speakers from Innova Market Insights, Behavior Global, ReD Associates, Green Queen Media, Wageningen University and Research and Spora will share perspectives on global trends, behavioural science, health, policy and the wider narratives influencing food systems. Across three content tracks covering consumer and market trends, product development and processing, and health driven innovation, attendees will gain a comprehensive understanding of the opportunities shaping next generation food. Contributions from organisations including IFF, Oatly, Novonesis, ADM, Mondelēz, Nestlé, Euromonitor, Max Burgers and Wageningen Food and Biobased Research will deliver practical insight and real world experience to help attendees turn ideas into action. Alongside the content, the event offers multiple opportunities to connect, including structured networking sessions and a dedicated networking dinner. These moments are designed to encourage meaningful conversations, build partnerships, and strengthen connections across the food ecosystem. Bridge2Food Europe 2026 provides a unique platform to learn, collaborate, and move innovation forward with confidence in a fast changing market. Register now to join the conversations shaping the future of food and secure your place in Copenhagen.