NEW TECH FOODS

Hosted at the Underground Cookery School in central London, Umami Bioworks' first UK tasting event offered a behind-the-scenes experience of what may well become the future of seafood. Led by CEO Mihir Pershad, the event brought together industry guests and media in an intimate setting to sample the company’s cultivated white fish and caviar. The session wasn’t just about flavour, it offered a comprehensive briefing on Umami’s long-term vision, technological approach and the challenges of scaling cultivated seafood from pilot phase to plate. Founded in 2020, Umami Bioworks is focused on solving what Pershad described as one of the world’s most urgent protein supply challenges – overfishing and the declining viability of wild-caught seafood species. “Unless we solve how to make these kinds of products a different way, they may well disappear from our plates in the next 10 to 15 years,” he said, citing Japanese eel and bluefin tuna as prime examples. The company’s platform is built around optimising and industrialising cell culture for seafood. Using mesenchymal stem cells, the team can differentiate between fat and muscle cells to achieve desired nutritional and sensory profiles. Blending cultivated cells with plant-based components, they aim to offer structured whole cuts rather than only minced formats. Pershad explained that Umami’s strategy focuses on creating ingredients that perform and taste like conventional seafood, while avoiding the environmental and health drawbacks. “Nobody really goes out of their way to eat microplastics and heavy metals,” he said. “If we can remove some of those negatives and still produce an experience people already enjoy, that’s compelling.” The company’s manufacturing strategy does not rely on building massive factories. “We don’t want to be the manufacturer ourselves,” he said. Pershad highlighted that Umami’s strategy is to work with co-manufacturing partners, because customers will need help to actually make production work at scale. The start-up has already partnered with Malaysia-based Cell AgriTech for pilot-scale (200-litre) production runs and is aiming to eventually scale to 10,000 tonne-scale distributed sites. The tasting experience The highlight of the session was the tasting itself – offering guests the chance to try Umami’s cultivated white fish in a fish-and-chips format and two samples of cultivated caviar, one plain and one served canapé-style. White fish The white fish, served with chips and tartare sauce, came close to traditional fillets in appearance – clean, neutral-toned and gently golden. Its taste was impressively mild and versatile, with none of the overtly 'oceanic' or artificial notes. However, I felt the texture could benefit from further refinement. While the flavour and aroma of the cultivated white fish were on point, the fillet didn’t quite replicate the flakiness of conventional white fish. The texture leaned more towards being slightly rubbery, rather than naturally breaking apart under the fork. That said, the Umami Bioworks team acknowledged this as an area for improvement, sharing that texture remains a key development focus and that work is ongoing to achieve better fibre alignment and a more familiar mouthfeel. “Texture is the biggest thing," a team member admitted. "We’re still trying to get a little bit flakier, more alignment of fibres… definitely a work in progress." "We're looking into a novel process using existing machinery that can create the fibre alignment needed for that natural flakiness." Caviar While the white fish highlighted Umami’s focus on creating a versatile, everyday option, the caviar gave a taste of what the company can do at the premium end of the market. The caviar avoided the dense, popping texture typical of plant-based imitations and instead mimicked the soft and creamy mouthfeel. “We’ve retooled it… using a different mix of ingredients and a different production process to give you that same melty texture you get with conventional caviar,” explained Lou Kutzler, Umami Bioworks’ culinary lead. Pershad also stated that caviar is trending among Gen Z – driven in part by TikTok influencers pairing it with unconventional snacks like Doritos. “People are buying it for the experience,” he observed. “They want indulgence, but they also care about the ethics and traceability.” Strategic outlook Despite the buzz around cultivated meat and seafood, regulatory hurdles remain a significant barrier – particularly in the UK and EU. While cultivated chicken and beef have received approvals in the US and Singapore, seafood is still waiting its turn. Umami is already in review for pet food products in Europe and sees that route as a faster-to-market pathway – leveraging the novelty and nutrition of cultivated seafood for premium treats. For human food, the route to market will likely be through the foodservice channel first, in line with the company’s go-to-market strategy. Restaurants offer a more flexible and feedback-rich environment, allowing rapid iteration, limited batch runs and direct consumer engagement. If the London tasting was any indication, fish counters of the future might look very different – and at the same time, very familiar – as innovative start-ups like Umami Bioworks continue to make waves, changing the game for seafood as we know it.

Hoxton Farms has announced a partnership with Sumitomo Corporation aimed at introducing Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. The collaboration aims to address public health and food security challenges, marking a step toward the broader adoption of innovative fat alternatives in food manufacturing. The Asian food landscape is undergoing a number of changes, driven by increasing meat consumption and shifting dietary patterns that have raised alarming obesity rates. Recent reports indicate that over 40% of adults in the Asia-Pacific region are classified as overweight or obese, with substantial healthcare expenditures – up to 12% of total spending – attributable to obesity-related conditions. Asia's demand for meat is anticipated to escalate by 78% by 2050, fuelled by rising incomes, urbanisation and population growth. This surge in demand has already resulted in heightened food prices and exacerbated concerns about supply chain stability, particularly in light of climate change and disease outbreaks. For instance, the 2018 African Swine Fever epidemic led to the culling of 225 million pigs in China, representing roughly 25% of the global pig population, and incurred an economic loss of $111 billion. As a response, both consumers and manufacturers are increasingly seeking healthier, sustainable alternatives that do not compromise on taste or culinary traditions. Hoxton Farms, a London-based start-up, aims to meet this demand through its flagship product, Hoxton Fat. This cultivated pork fat is produced from pork stem cells and is designed to offer a healthier profile compared to traditional animal fats. Hoxton Fat is versatile, customisable and scalable, providing food manufacturers with a drop-in solution for various applications, including soups, sauces and processed meats. The innovation pipeline at Hoxton Farms includes ongoing research to enhance the nutritional profile of Hoxton Fat, focusing on reducing saturated fat content and increasing beneficial components such as omega-3 fatty acids. These efforts are directly aligned with addressing the public health issues associated with rising obesity rates and inadequate nutritional quality in many diets across Asia. Before Hoxton Fat can be commercialised in Asia, it must navigate the regulatory landscape. Hoxton Farms and Sumitomo Corporation are committed to collaborating with food safety regulators and consulting with the Japan Association for Cellular Agriculture (JACA). This non-profit think tank plays a pivotal role in shaping policies and industry guidelines for the responsible implementation of cellular agriculture technologies in Japan. JACA president Megumi Avigail Yoshitomi highlighted the partnership's potential benefits: “The collaboration between the Sumitomo Corporation and Hoxton Farms presents significant benefits for Japan, as it enables Japanese stakeholders efficient access to groundbreaking technologies, production facilities, and essential information regarding safety and taste in addressing challenges in food supply". She continued: "We hope that this partnership will serve as a key pillar in strengthening bilateral cooperation between Japan and the UK in the field of food technology”. Read The Cell Base's ‘ Start-up spotlight ' with Max Jamilly, CEO and co-founder of Hoxton Farms. The partnership leverages Sumitomo’s extensive expertise in agri-food and supply chain management to facilitate the integration of Hoxton Fat into existing food products. Both companies are also dedicated to promoting educational initiatives that underscore the importance of cultivated fats in enhancing food quality, nutrition, and sustainability. Max Jamilly, CEO and Co-founder of Hoxton Farms, commented: “This partnership with Sumitomo represents a huge step forward in our mission to create a deliciously fatty future. With Sumitomo’s unmatched expertise and network, now is the time to bring our cultivated fat to Asia and set a new standard for food innovation.” Takeo Kojima, head of Sumitomo Corporation’s Agri-Innovation Unit, added: “Cell-based foods are an innovative source of protein that can help address future food security challenges without the need for animal sacrifice and with a lower environmental impact". "We see Hoxton Farms’ cultured fat as a groundbreaking ingredient that contributes not only to better taste but also to sustainability. We look forward to continuing our collaboration to accelerate R&D in Asia, including regulatory development and supply chain expansion.” Collaborating with industry leaders, regulators and consumers, Hoxton Farms and Sumitomo Corporation are committed to building a more resilient and responsible food system that meets Asia's increasing demand for healthy, delicious and sustainable food.

Ishida has launched the IX-PD-Poultry (IX-PD-45A2-P), a high-performance x-ray inspection system designed to enhance bone and contaminant detection in poultry processing. Engineered for high-volume plants, the system leverages Ishida’s proprietary Photo-Counting Dual Energy (PD) technology to deliver greater accuracy and efficiency. With a twin-lane configuration, the IX-PD-Poultry can inspect a range of cuts – including breast, deboned thigh and inner fillets – detecting not only wish, rib and fan bones but also small foreign objects such as metal fragments and steel wires. At its core is a photon-counting detector that bypasses the traditional scintillation process, a frequent wear point in conventional x-ray systems. The result is sharper imaging, reduced maintenance and a lower total cost of ownership, offering poultry processors a future-ready solution focused on quality, compliance, and operational efficiency. Glen Oxborough, business manager for x-ray inspection at Ishida Europe, commented: “We understand the importance poultry businesses place on the quality of their product and the rigorous standards they uphold to guarantee it. Even the smallest contaminant, like a bone fragment or metal wire, can seriously damage a brand’s reputation." "The IX-PD-Poultry was developed with that in mind – offering enhanced detection and brand protection through leading-edge image processing.” This new launch adds to Ishida’s extensive suite of inspection solutions, offering poultry manufacturers a robust new option for maintaining safety and quality in a competitive market, with the IX-PD range currently available for order.

Swiss high-purity oil and fat specialist Nutriswiss has opened a state-of-the-art sensory laboratory at its headquarters in Lyss. Designed to provide neutral, accurate conditions for sensory evaluations, the facility underscores the company’s focus on safety and scientific precision in food manufacturing. The launch follows Nutriswiss’ certification under the latest FSSC 22000 food safety management system and approval from local authorities. Michèle Béatrice Suter, laboratory manager at Nutriswiss, said: “Smell and taste are critical in determining whether fats and oils meet the high expectations of our customers. With our new sensory lab, we can now evaluate products under completely neutral conditions – free from any external influences, such as ambient odours, ensuring the most accurate results possible.” The lab has been built to meet the most current recommendations from the German Society for Fat Science, a leading authority in lipid research and sensory standards. The design and implementation of the facility were developed in collaboration with the Food Sensory Research Group at the Zurich University of Applied Science, which also trains assessors for the Swiss Olive Oil Panel. The facility will support the company’s broader efforts in R&D, product development and customer-specific formulation.

Domino Printing Sciences has launched the Cx150i, a new piezo inkjet printer designed to print durable, high-resolution product codes on non-porous surfaces such as shelf-ready and secondary packaging. The printer addresses growing demand for reliable coding solutions as manufacturers move from traditional brown cardboard to branded, coated packaging. The Cx150i uses UV-curable inks for strong adhesion and resistance to scratching and rubbing – key challenges for packaging that comes into contact with food or undergoes frequent handling. Capable of printing small characters (as small as 1mm) and dense 2D barcodes like QR codes, the printer offers up to 600dpi resolution. Ink options include formulations that meet GMP and EuPIA standards for use on food packaging. Compared to traditional methods, the Cx150i’s UV ink system delivers high-quality results with low emissions and reduced waste. The printer features LED curing lamps, a low-waste ink pouch system, and requires no regular cleaning, purging or factory air. The system can operate standalone or integrate into automated production lines, with support for ERP and label software integration. It is also compatible with Domino’s cloud services for remote monitoring and performance tracking. Paul Clarke, director of printers and consumables at Domino, commented: “We are very pleased to be able to present the Cx150i to the market. We recognise the challenges manufacturers have faced regarding printing on coated and non-porous shelf-ready food packaging and are delighted to offer a low-impact, compliant solution that provides both great print quality and durability.”

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase. The study, titled ‘Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins’ has been published in the Royal Society of Chemistry journal Sustainable Food Technology. Scientists deployed vitamin D2 as a test cargo in spray-dried plant protein encapsulates to demonstrate how fat-soluble ingredients in microscopically sized particles can be added to convenience foods and beverages. The research team, including Xampla’s founding scientist Tuomas Knowles, found that added ingredients contained within Xampla microcapsules maintain their stability in transit, storage and through gastric digestion, significantly releasing once they reach the small intenstine. According to researchers, the plant protein capsules remain physically robust even after contact with boiling water, which emulates pasteurisation conditions. Tests showed that the vitamin D cargo remained intact without degradation, despite high temperatures and vigorous mixing. The research could unlock significant potential for next-generation functional food and beverage products, such as vitamin-enriched drinks, plant-based supplements and shelf-stable probiotic foods, without compromising taste, texture or ingredient stability. Traditionally, it has been challenging for nutrient delivery systems to maintain the viability of sensitive ingredients such as vitamins, which are prone to degradation from light, pH stresses and pasteurisation before they reach the consumer. These limitations mean manufacturers often rely on costly overage practices to meet on-pack nutrition claims. Marc Rodriguez, chief technical officer at Xampla, said: “This paper provides the clearest evidence yet that our plant protein microcapsules solve a major challenge in the functional food and supplement industry”. “We can take oil-based additional ingredients and ensure they remain stable through processing, transit and storage, all the way to digestion. The additional nutrients are substantially released where they can be most effectively absorbed, in the small intestine.” Testing was undertaken using industrial spray-drying equipment, demonstrating that the technology is directly scalable to a full-size commercial dryer. The research was conducted in collaboration with the Quadrum Institute Bioscience and part-funded by Innovate UK. Pete Wilde, emeritus fellow in food structure, colloids and digestion at the Quadrum Institute Bioscience, commented: “Our collaboration with Xampla represents a significant development of what is possible in nutrient and probiotic delivery. This study shows how a scalable approach with natural polymers can overcome traditional formulation challenges and help bring more effective functional products to market.”

Muu, an animal-free dairy start-up based in Bangkok, Thailand, has secured strategic investment from A2D Ventures, Leave a Nest Japan and several other firms. The company uses precision fermentation to produce bioidentical milk proteins that replicate the taste and nutritional value of cow’s milk, without animal involvement. Muu’s technology is built on a four-stage process: strain development, fermentation, purification and formulation. Its proteins are free from lactose, cholesterol, hormones and antibiotics. According to the start-up, its process uses 90% less greenhouse gas emissions, land and water compared to conventional dairy. The company has signed a Memorandum of Understanding with Lotte Fine Chemical, aiming to unlock future distribution channels and deep market insights. It has received sample requests from coffee chains and F&B producers across Thailand, Singapore and Japan, planning to scale across Asia and expand globally. In addition to A2D Ventures and Leave a Nest, it has also been supported by investment firms Glocalink Singapore, Brinc, and an unnamed Japanese food conglomerate. Ankit Upadhyay, general partner at A2D Ventures, said: “Muu is uniquely positioned at the intersection of food, biotech and climate impact”. He added that the company’s vision of animal-free dairy for Asia is “bold, timely and deeply needed, given 80% of Asians are lactose intolerant”.

Biotech start-up TurtleTree has received a ‘No Questions’ letter from the US Food and Drug Administration (FDA), validating the safety of its precision-fermented lactoferrin ingredient for use in food. The ingredient, LF+, is produced through TurtleTree’s proprietary precision fermentation process. It aims to provide a scalable, animal-free source of lactoferrin now available for application across adult nutrition, wellness supplements and functional food. According to TurtleTree, the milestone marks the first time any regulatory body worldwide has approved this bioactive milk protein produced through precision fermentation. The company said its GRAS (Generally Recognized As Safe) dossier underwent an extensive review process, encompassing structural, functional and genomic studies alongside compositional data. Lactoferrin is a rare iron-binding glycoprotein that provides immune system and gut health support, as well as iron regulation. It is traditionally only available in trace amounts and mainly for the infant nutrition market due to its high extraction costs. Fengru Lin, CEO and co-founder of Turtle Tree, said: “This is one of the most significant milestones in TurtleTree's journey. Having our science and technology validated by the FDA is a powerful moment, not just for us, but for the entire precision fermentation space.” She added: “What excites us most is the opportunity to bring this remarkable ingredient to more people, through more products, and into everyday lives”. TurtleTree, based in Singapore and the US, revealed it is already in conversations with several partners, with the regulatory breakthrough expected to accelerate the roll-out of products containing LF+ in the near future. It also strengthens the company’s position as it pursues regulatory pathways in other key markets, including Europe and Asia.

With the gap between food and medicine narrowing, the nutraceuticals market is exploding with innovative, flavour-packed solutions that promise wellness without compromising taste. And with Vitafoods Europe 2025 just around the corner, we are seeing some innovative solutions and ingredients shaping the sector this year. From healthy gummies to botanical-powered powders and functional snacks, this sector is transforming how we think about health, with science-driven convenience and indulgence leading the way. FoodBev explores. As the concept of ‘food as medicine’ gains ground, the nutraceuticals market is rapidly evolving into a dynamic sector, blending health and wellness with indulgence and convenience. With consumers increasingly seeking proactive health solutions through food and beverages, the call for evidence-based, clinically validated products is louder than ever before. Whether it is brain-boosting beverages, immunity-supporting snacks or stress-relieving gummies, today’s nutraceuticals are not just functional – they are fun, flavourful and formulated to fit seamlessly into busy modern lifestyles. With the market expected to reach $722.49 billion by 2027, according to Grand View Research, the way forward is clear: food is no longer just nourishment, it is medicine, too. Personalisation and plants 2025 has seen nutraceuticals shaped by trends such as personalisation, plant-based innovation and the growing popularity of the overall health and wellness industry, particularly on social media. Jennifer Toomey, head of new product development US at TopGum, has observed a clear shift in nutraceutical trends, noting: “The nutraceutical sector is rapidly evolving, driven by consumer demand for holistic wellness, personalised nutrition and functional convenience”. Personalised nutrition is set to be a major trend in 2025, with tailored supplements and diets helping individuals achieve better health outcomes. As technology advances and consumer interest in personalisation grows, this trend is becoming essential in both the healthcare and food industries. This growing awareness has fuelled the rise of personalised nutrition, with start-ups like ADM-backed Remedy Health making waves. Its Nourished brand delivers 3D-printed, customisable nutrition stacks, tailored to individual wellness goals and available in a variety of flavours and functions – marking a new frontier in supplement innovation. “It is all about the experience,” added Willy van Arkel, product management and business development director at ingredients company Corbion. “Whether through personalised, tailored formulations or innovative taste and texture combinations, consumers will continue to seek new indulgent moments and try new things.” According to Brian Appell, product manager at Givaudan’s health and functional business unit, popular areas for targeted nutraceutical formulation include sports nutrition and cognitive health, as well as relaxation or stress support. “Moving forward, nutraceutical, food and beverage manufacturers are likely to focus on stress management, brain and gut health solutions, as these areas continue to gain further interest among consumers,” he highlighted. “Consumers are now taking a more proactive approach to their health, seeking personalised solutions based on their life stage and lifestyle,” explained Peggy Diby, head of corporate affairs at Nestlé’s nutrition division. “As a result, nutrition products that focus on specific aspects of health – such as metabolic health, healthy longevity, gut microbiome balance and women’s health – are trending.” In recent years, there has been a surge in products specifically targeting women’s health, with ingredients like iron, folate (and other B vitamins) and magnesium leading the way. These ingredients are closely tied to mental wellness and cortisol imbalance, which have become hot topics among social media influencers. Nestlé has unveiled its Ferri Pro technology – an innovative food fortification solution that, according to Diby, “delivers effective iron fortification to tackle one of the world’s most prevalent nutritional deficiencies – all without sacrificing taste or texture”. Originally developed by the Riddet Institute at Massey University, the technology was acquired by Nestlé in December 2018. In 2022, the company introduced Bunyad Iron+ in Pakistan – an affordable, dairy-based drink fortified with this unique iron source, which offers three times greater absorption than conventional alternatives. Within its maternal health portfolio, Nestlé has launched Materna Pre, the first product in its Materna range inspired by insights from the pioneering NiPPeR study – the largest nutritional intervention trial improving pregnancy outcomes through preconception supplementation. “This patented nutritional blend has been shown to reduce time-to-conception and improve the nutritional status of women during the preconception period,” explained Diby. Additionally, as veganism and flexitarianism continue to rise, the trend for plant-based formats is also reshaping the nutraceutical landscape. In the gummies space, gelatin replacements and other plant-derived materials are becoming increasingly popular, allowing brands to meet ethical, dietary and environmental expectations. Corbion’s van Arkel told FoodBev: “Plant-based alternatives are booming – particularly pectinbased gummies as a substitute for gelatin, along with natural colours and flavours derived from fruits and vegetables. However, formulators must carefully manage pH to balance stickiness, sourness and overall flavour integrity.” Corbion supports manufacturers with Purac CLM 30 – a buffered acid blend tailored for higher pH levels and particularly effective in pectin-based confectionery. This solution is designed to enhance sourness and stability during production, while also improving processability in applications such as extruded snacks by making them easier to cut. Unlike gelatin, which provides a firmer texture, pectin is more hygroscopic and prone to moisture absorption, which can result in stickiness if not properly managed. Achieving the desired chewiness and structural integrity often requires careful pH control, typically through the use of acidulants. “Choosing the right acid blend – such as Purac CLM 30 – alongside predictive formulation tools like the Corbion Sourness & Stability Calculator, can help manufacturers accelerate product development, ensure consistent texture and flavour release, and maintain quality throughout shelf life,” said van Arkel. “Plant-based remains relevant, but consumer needs have evolved even further,” added Diby. “Instead of just looking for alternatives to animal protein, consumers are demanding complete solutions that balance taste and nutrition.” Format, flavour and function With trends leaning into personalised nutrition and holistic wellness – all without compromising convenience and taste – nutraceuticals are edging ever closer to everyday food and beverage formats. “Reimagined nutraceutical ingredients are driving innovation in this space,” commented Nikki Kennedy, director of insights and content at Glanbia. “Whether it’s uncovering new health benefits of creatine, the tidal wave of interest in collagen or the renewed focus on colostrum for holistic health, many of today’s most in-demand ingredients aren’t new – but they’re being approached in entirely new ways.” According to Nestlé’s Diby, convenience is a key driver of format choice. “Given the increased pace of life, on-the-go consumption is becoming increasingly relevant,” she said. “Consumers are looking for ways to consume and benefit from nutraceuticals in ways that fit into their lifestyles and habits.” Sara Lesina, general manager at dietary supplement manufacturer Sirio’s Europe and Americas divisions, added that “pill fatigue” is shifting the format landscape, with gummy consumption projected to increase by 70% this year. Valued at $1.7 billion globally, nutraceutical gummies are now a serious contender to capsules and tablets. “Gummies continue to be one of the most sought-after delivery formats, driven by their convenience, enjoyable taste and ability to mask the bitterness of active ingredients,” noted TopGum’s Toomey. “Unlike traditional pills and capsules, they offer an appealing sensory experience.” It is not hard to see the appeal. Gummies are easy to consume, require no prep and can be taken on the go – qualities that make them ideal for today’s time-poor consumer. For manufacturers, “gummies provide a palatable delivery vehicle that masks bitterness and enhances compliance,” Toomey added. To ensure great taste without compromising function, TopGum has developed a proprietary microencapsulation technology designed to work with challenging ingredients. Its IronGum formulation delivers 30mg of iron in a sugar-free gummy, using its TopCap system to mask metallic aftertastes and reduce common gastrointestinal side effects. “This innovation makes iron supplementation more accessible and enjoyable – particularly for women with increased iron needs during menstruation, pregnancy and menopause,” said Toomey. Sirio is innovating with its vegan softgels. “Traditionally, individual oils are encapsulated within the shell,” Lesina explained. “But through our advanced formulation and processing technology, Sirio can create suspensions that blend oils with vitamins and botanicals. These suspensions not only deliver additional nutrients but also incorporate flavour notes, enhancing both the functional value and sensory appeal of the final product.” Meanwhile, Sirio’s XtraGummies range is designed to overcome the often-conflicting challenges of high dosage, stability, taste and convenience. “XtraGummies enable brand owners to offer powerful nutraceutical solutions with maximum nutritional impact in minimal doses,” said Lesina. One standout in the range is Sirio’s Xtra Magnesium solution, which delivers 150mg of magnesium in a single gummy – one of the highest doses available – offering consumers a more convenient way to meet their daily requirements.   And gummies are not the only innovation on the menu. “Beyond gummies, functional beverages like coffees, carbonated drinks and mocktails are emerging as alternative delivery formats offering diverse health benefits,” Givaudan’s Appell pointed out. Traditionally used for high protein delivery, bars are also evolving to support immunity, cognition and relaxation, reflecting broader shifts in consumer priorities. Meanwhile, Europe is seeing a rise in dissolvable powders and functional beverages. No matter the format, flavour is king. “Products outside of traditional pill formats must taste exceptional to ensure repeat purchase,” Glanbia’s Kennedy emphasised. “There’s a growing convergence between health-driven products and emotionally positive flavours, such as botanicals, teas and fruits.” According to Innova Market Insights’ Lifestyle & Attitudes Survey 2024, 42% of global consumers now place greater emphasis on flavour than in previous years. Rich, indulgent profiles are in demand, paving the way for ‘candyceuticals’ – candies infused with pharmaceutical properties that provide health benefits beyond basic nutrition. “Nearly one in two consumers globally value traditional foods that reflect their heritage, and 64% express a desire to see old and traditional recipes appear on supermarket shelves,” TopGum’s Toomey explained. “This signals a growing opportunity for nutraceutical brands to introduce gummies and functional confectionery inspired by regional flavours, nostalgic ingredients and artisanal taste profiles, making supplementation a more immersive experience.”   Fruity flavours remain a staple, while nostalgic tastes continue to top the bestseller lists. “Younger consumers are responding to exciting twists, such as extreme sour and hot-cold flavour combinations, especially on social media,’ said Corbion’s van Arkel. Meanwhile, “older consumers are seeking comforting, nostalgic flavours,” noted Nestlé’s Diby. Sirio reports a growing demand for botanicals, florals and warm ‘brown’ notes like nutty and caramel, suggesting broader creative opportunities for brands. Botanicals are shaping up to be the flavour and function heroes of the future. “They offer multi-functional benefits and versatile applications,” Lesina noted, with turmeric gaining traction across wellness categories from joint health to cognitive support. Diby also highlighted mulberry leaf extract, for its positive impact on glucose metabolism. Clean, complex and in-demand Nutraceutical formulation, particularly for gummies, is extremely complex – and this is one of the reasons that manufacturers whose roots lie in the confectionery industry find it almost impossible to add such products to their portfolios – especially high-quality ones, as Sirio’s Lesina pointed out. “The factors to consider fall broadly into four categories: raw materials, recipe design, process and finished product specification,” Lesina explained. “From active ingredient particle sizes and compatibility issues to texture and solvent choices, evaporation profiles to taste masking requirements and finished product specification, there are numerous decisions to make correctly and parameters to perfect.” Glanbia’s Kennedy highlighted some of the other challenges in this space: “Key industry challenges include protecting active ingredients, managing their release profiles, ensuring efficacy throughout shelf life and masking unpleasant odours or flavours – all while meeting clean label demands”. She continued: “To increase functionality in food, beverage and supplements, Glanbia has developed TechVantage Functionally Optimised Nutrients – a powerful portfolio of vitamins, minerals, botanicals, amino acids, sweeteners, carbohydrates, fats (oils), fibres and acids. These solutions are created using in-house technologies to improve the functionality of nutrients in food, beverage and supplement products.” When incorporating botanical or nutraceutical ingredients, unwanted aftertastes can often compromise the consumer experience. Givaudan has proactively addressed this challenge by identifying and removing the off notes commonly found in botanical extracts across its portfolio. “In their place, we have developed more sophisticated and refined flavour solutions – ensuring that non-pill delivery formats remain both effective and enjoyable for consumers,” said Appell. Manufacturers must find innovative ways to maintain product quality and shelf life while avoiding artificial additives and preservatives. Nutraceuticals are increasingly being marketed as clean solutions, opening the door for innovation. Appell added: “The demand for clean label and sustainable products has never been higher. Young consumers are more inclined to buy products that support environmental and social causes, and many are even willing to pay a premium for products that align with these values.” Givaudan’s portfolio includes Cereboost, a clinically proven American ginseng extract that supports mental and cognitive wellbeing. It can be used across various nutraceutical formats – including tablets, capsules, sachets and gummies – and is sustainably sourced under Givaudan’s Sourcing4Good programme. Similarly, OatWell, a natural prebiotic fibre supporting gut, heart and blood glucose health, is also responsibly sourced in line with the company’s sustainability commitments. Kensing, a producer of plant-based phytochemicals, is expanding its natural vitamin E portfolio with the introduction of Sun E – a sustainably sourced, upcycled tocopherol derived from sunflowers. Following its acquisition of Advanced Organic Materials (AOM), Kensing is now bringing the clean label, non-GMO ingredient to new international markets. Sun E offers a vitamin E solution that reduces waste and minimises environmental impact while meeting the growing demand for traceable, plant-based alternatives. “Sun E is sourced exclusively from an upcycled side-stream of sunflower oil production,” said Serge Rogasik, CEO of Kensing. “We create tangible value by harnessing the full potential of a precious byproduct of the food industry. Our approach not only maximises process efficiency but also significantly contributes to sustainability by ensuring nothing goes to waste.” Regulation, reformulation and the race to stay relevant “Nutraceutical manufacturers face challenges such as ensuring ingredient efficacy, maintaining product stability and complying with varying regulatory standards across markets,” Nestlé’s Diby told FoodBev. Retaining efficacy and taste amid tightening global regulations is a key concern. Authorities such as EFSA (EU), FDA (US) and TGA (Australia) are increasing scrutiny on health claims. “The category must adapt to clearer distinctions between nutrition and supplement labelling, while continuing to meet functional expectations,” Appell warned. In many markets, including the US and parts of Europe, nutraceuticals are regulated as dietary supplements or functional foods rather than pharmaceuticals. While manufacturers are responsible for product safety and accurate labelling, they are not always required to prove efficacy before launch. This creates a grey area around health claims: products can claim to ‘support immune health,’ for example, but cannot state they prevent or cure disease without prior regulatory approval. Diby highlighted the lack of global harmonisation as a barrier to innovation: “More countries are following a similar approach to the EU, whereby they are not only requiring authorisation but are also setting a high bar for scientific substantiation”. What qualifies as a nutraceutical in one country may be treated as a drug or food additive in another. Packaging regulations are also tightening. In the EU, new rules mandate that all packaging must be recyclable by 2030. Corbion’s van Arkel noted: “This shift towards paper-based packaging requires the development of more stable candyceuticals that do not stick together and have more effective moisture control”. Packaging must now serve both function and form. “Protection of active ingredients is paramount,” said Sirio’s Lesina. “Regulatory compliance must be met without compromising consumer appeal or product efficacy.” While social media continues to drive interest in ingredients like collagen, ashwagandha, algae and sea moss, it also creates new pressures. Misinformation, poor quality control and influencer-drivenmarketing have led regulators to demand clearer labelling and stricter oversight. But these challenges also open doors for science-backed solutions that meet the demand for wellness with integrity. The consumer demand for convenient, enjoyable and effective products shows no signs of slowing. While gummies are leading the charge, powders, functional drinks and plant-based formats are quickly gaining traction.   As Toomey puts it: “We believe that the future of wellness isn’t just about what goes into a product, but also how it’s made, sourced and consumed. By combining clean label innovation with smart, high-dosage efficiency, we’re setting new standards for sustainable, next-generation nutraceuticals.” With science, sustainability and sensory appeal converging, the future of nutraceuticals is shaping up to be not only functional – but delicious. Featured image credit: Nourished

FrieslandCampina has initiated a three-year pilot project involving 30 dairy farms across the Netherlands, with financial backing from Lidl and support from the National Growth Fund Programme ReGeNL. This collaboration aims to establish a framework for regenerative agriculture focused on enhancing soil health, biodiversity and creating a sustainable income model for dairy farmers. The primary goal of the pilot is to develop an open-access standard for regenerative agriculture, focusing on measurable impacts on both ecological and economic fronts. The project will explore various regenerative practices, including herb-rich grasslands and rotational grazing, to assess their contributions to soil restoration and sustainable food production. Tuncay Özgüner, president of FrieslandCampina retail and Americas, highlighted the necessity of collaboration within the supply chain to facilitate the transition to regenerative practices. “An increasing number of dairy farmers want to make the transition to regenerative agriculture, but they can’t do it alone,” he said. “Farmers require access to knowledge, guidance and a viable income model.” Supermarket giant Lidl is participating in this initiative, which seeks to establish a sustainable food system that addresses the needs of farmers, consumers and the environment. Erik van den Hoogen, CCO/director of purchasing and marketing at Lidl Netherlands, commented: “By collaborating in the supply chain on solutions such as regenerative agriculture, we can turn today’s challenges into tomorrow’s opportunities”. Wouter-Jan Schouten, programme director of ReGeNL, emphasised the potential of regenerative agriculture to provide long-term benefits for farmers and the environment. He noted that Lidl’s financial support, combined with FrieslandCampina’s expertise, enables dairy farmers to implement regenerative practices effectively. "This is a key step towards ReGeNL’s goal: transitioning 1,000 farmers to resilient agriculture by 2031,” he said. The pilot project will unfold over three years, beginning with the development of tailored farm plans in the first year. In the subsequent two years, the implementation of these plans will be closely monitored, focusing on ecological outcomes such as soil health and biodiversity, and economic viability for farmers.

Sun Chemical has unveiled a new edible algae cultivation facility in California, US, operated by its subsidiary Earthrise Nutritionals. This facility aims to integrate sustainable smart farming practices into the production of spirulina, a blue-green algae known for its nutritional benefits and applications in food colouring and dietary supplements. The newly established 420,000 m² facility employs advanced agricultural technologies designed to enhance crop yields and quality through real-time monitoring of environmental conditions. By using a supervisory control and data acquisition (SCADA) system, the facility centralises data management, enabling efficient analysis and visualisation of growing conditions. This approach is expected to bolster sustainability efforts by promoting energy and water conservation. The facility's design incorporates collaborative robotic arms to facilitate safe operations while reducing labour costs. Additionally, an AI-driven system and drone technology are employed for facility analysis, ensuring optimal algae growth, high-quality production and compliance with regulatory standards. Notably, the facility is engineered to purify over 1,200 tons of CO2, which is utilised during photosynthesis to support spirulina growth. This process not only enhances the sustainability of production but also aligns with broader environmental goals. More than 50% of the energy required for spirulina cultivation is sourced from renewable energy provided by the Imperial Irrigation District, a public utility in Southern California. A state-of-the-art water control management system is also integral to the facility's operations, enabling the production of Sun Chemical's Linablue spirulina extract – a naturally derived blue food colouring. This system achieves zero discharge of industrial wastewater, ensuring that the facility maintains high product quality while minimising its environmental footprint. Yangyang Jin, business manager for food and nutrition at Sun Chemical, highlighted the company's commitment to sustainability: "By combining smart farming techniques with sustainable solutions, this new facility ensures our California-grown spirulina will remain a superior environmentally-friendly solution to our customers around the world".

Cultivated meat producer Mosa Meat has submitted its first application for market authorisation in the UK, marking a significant step in the commercialisation of cell-cultivated food products. The application focuses on the use of cultivated fat, which aims to enhance the flavour profile of various beef-based foods, including hamburgers and meatballs. This submission follows Mosa Meat's recent participation in the Food Standards Agency's (FSA) regulatory 'sandbox' programme, designed to facilitate innovation within the food sector. According to Maarten Bosch, CEO of Mosa Meat, the company benefited from pre-submission consultations with the FSA, which provided valuable feedback that was incorporated into their application. Mosa Meat's cultivated fat is positioned as a key ingredient that can be blended with plant-based components to replicate the sensory experience of traditional beef. Bosch highlighted the importance of fat in flavour development, stating that "fat is the soul of flavour," and suggesting that this innovation could elevate both cultivated and plant-based products in a competitive market. The request for market authorisation comes at a time when the global food system is under pressure to adapt to increasing demand while addressing sustainability concerns. Cultivated meat production presents an opportunity to reduce reliance on conventional meat sources, potentially enhancing food security and resilience in the supply chain. Independent studies indicate that cultivated beef production could generate up to 93% fewer greenhouse gas emissions, utilise 95% less land and consume 78% less water compared to traditional meat production methods. This aligns with broader industry trends aimed at minimising environmental impact and promoting sustainable agricultural practices. Furthermore, the sterile environment of cultivated meat production significantly reduces the risks associated with pathogens and foodborne illnesses common in traditional animal farming, while also decreasing the need for antibiotics. Mosa Meat has demonstrated considerable momentum in recent months, having submitted its first cultivated beef application to the EU and Switzerland, while also surpassing its crowdfunding target within minutes earlier this year. This recent application in the UK highlights the company’s commitment to adhering to rigorous safety standards and regulatory compliance. The introduction of cultivated meat products could reshape the landscape of the F&B industry, particularly in Europe and the UK, where there is a growing appetite for innovation in food technology. As Mosa Meat prepares for potential market entry, its focus on combining cultivated and plant-based ingredients may appeal to a diverse consumer base seeking sustainable and ethical food options.