NEW TECH FOODS

On behalf of Swiss vegetarian organisation Swissveg, YouGov conducted a representative survey to assess the level of acceptance of products made via precision fermentation. 31% of respondents said they were willing to purchase and consume products made using this technology, while 11% were undecided. To ensure the validity of responses, the survey included text explaining what the questionnaire was about: Today, it is possible to make animal substances, such as lactose or whey protein, without cow's milk, using a technique called precision fermentation that uses microorganisms. Would you buy or eat a cheese that contains animal ingredients but is made without cow's milk? Age was an important factor in the results. While 31% of all respondents said they were prepared to consume precision-fermented products, the percentage rose to 44% in the 15-29 age group. On the other hand, only 18% of people aged between 60-79 would consume products produced by precision fermentation. The results also showed that vegans and vegetarians were more in favour of the technology. The survey concluded that precision fermentation is welcomed by the majority, at 53%, by vegans and vegetarians, with 44% of flexitarians also willing to try these products. The omnivore group was more reserved with only 26% of respondents in favour. #Switzerland Top image: ©Swiss cultivated meat company Mirai International's cultivated beef steak

Through its Swiss affiliate, Danstar Ferment, Lallemand has completed an equity investment in Livzym Biotechnologies. Livzym is Turkey's ‘first and only’ domestic industrial enzyme producer. Over the last nine years, the firm has successfully developed a range of enzymes for food and animal feed applications based on its fungi-based technology platform. The investment from Lallemand, alongside equity raised from Turkish investors, will contribute to financing the expansion of Livzym's recently built plant in Tuzla, Turkey, to meet the growing demand for enzymes. As part of the strategic collaboration, Lallemand will market and distribute Livzym enzymes to customers worldwide and will involve cooperation around the development and production of the enzymes in Turkey. Lars Asferg, president of Lallemand Bio-Ingredients, said: “Lallemand is a major global producer of yeast and, in 2019, entered the baking enzyme market with our proprietary ‘LallZyme’ range based on our yeast technology. We have since expanded our enzyme presence with acquisitions of the BASF Nutrilife food and Spartec bio-fuel enzymes businesses.” He continued: “The strategic collaboration with Livzym and its fungal development and production platform perfectly complements our position within the enzymes sector. The Inclusion of Livzym’s enzymes within Lallemand’s portfolio will enable us to provide our customers with an exciting range of high-performance enzymes.” Serdar Uysal, founder and CEO of Livzym, commented: “The future of food and agriculture is vital for global sustainability, with biotechnology playing a key role in transforming production technologies. Livzym is the first industrial enzyme producer to be based in Turkey enabling us to service customers across the Europe, Asia, Middle East and African regions.” “We are very excited about our strategic investment partnership with Lallemand, a leading global fermentation company, seeing it as a significant opportunity to advance sustainability and enzyme and alternative protein technologies through our precision fermentation capabilities.” In January, Lallemand's Danstar Fement subsidiary acquired Swiss biotech business Evolva from Evolva Holding.

Swedish alt-fat start-up Melt&Marble has been selected to receive a €2.5 million grant and potential future equity investment by the European Innovation Council (EIC). Additionally, the start-up has also secured a further €260,000 grant from the Horizon Europe Framework Programme, part of the EU’s ‘Farm to Fork’ strategy. The funding will accelerate Melt&Marble’s journey to commercialise its fermentation-based fats. The EIC's recognition underscores the nature of Melt&Marble’s precision fermentation and microbial engineering platform, which promises to deliver healthy energy- and resource-efficient, low-emission foods. Selected as part of a competitive process that saw 969 companies submit a full grant proposal, Melt&Marble is one of 68 European deep-tech start-ups the jury chose to receive the blend of grant and equity funding unique to the EIC Accelerator. Melt&Marble will focus on developing dairy fats to enhance the organoleptic properties of dairy analogues. This initiative will accelerate the company’s ‘DairyMarble’ programme, aiming to provide superior dairy fats for the next generation of cheese, butter and bakery products. The EIC funding will enable the alt-fat firm to scale up its process further and advance to pre-commercial levels. The grant will also support the application development of the company's first product, MeatyMarble, while reducing production costs in preparation for a commercial launch. MeatyMarble is a solid, meat-like fat designed to replicate the properties of animal-derived fats for use in alternative meat products, resulting in a more delicious and sustainable alternative. The start-up is exploring the potential of MeatyMarble in other industries, including personal care, where there is a growing demand for sustainable speciality fats driven by evolving consumer preferences. Melt&Marble’s chief business officer Thomas Cresswell commented: ‘’These grants mark a significant milestone for Melt&Marble, enabling us to decrease production costs, scale our innovative technology and bring sustainable fats to market. We are excited about the opportunities this creates for us to progress on our mission to enable the transition to a more sustainable agri-food system.’’ #MeltandMarble #Sweden #EIC

Chicago, US-based alt-seafood start-up Aqua Cultured Foods has obtained self-GRAS status in the US, following a recent review by an independent panel of qualified scientific and toxicology experts. GRAS independent conclusion gives Aqua the green light to sell its products to consumers in the US. Aqua’s first products – tuna and scallops – are made with clean-label formulations and short ingredient lists. They are optimised for raw applications such as sushi, tartare and ceviche, and will be available to restaurants at either the same price or cheaper than conventional seafood at wholesale. Aqua employs a low-capex production process that grows cellulose fibre into whole-cut fillets that resemble the appearance and texture of raw seafood. The firm then pasteurises the fillets and combines them with plant-based flavours and colours to replicate conventional seafood products. Aqua Scallops are made from water, cellulose and plant-derived flavours that 'mimic the oceanic notes' of scallops. Aqua Tuna includes a natural, beet-derived colour to match the deep red colour of fresh ahi or bluefin tuna. The products are vegan, allergen-free and provide a good source of fibre, while having a six-week shelf life. Aqua Culture Food's CEO and co-founder Brittany Chibe said: "Fermentation is a growing pillar of the alternative protein industry, and biomass fermentation in particular is poised to scale. Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off – we’re excited to bring that momentum to seafood." Chibe continued: "Aqua's products not only match the taste and texture of traditional seafood but will be sold at or below price parity (depending on region and species) to raw seafood at wholesale. By targeting premium, raw cuts of seafood, we can achieve positive unit economics, which is largely unheard of at our scale." "Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. Aqua has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with Aqua tuna and scallops." In March, Aqua partnered with Ginkgo Bioworks to optimise its fermentation tech, leveraging Ginkgo's microbial characterisation and analytics to elevate the quality of its fish-free seafood products. #AquaCulturedSeafood #US #seafood

Polish cultivated meat company LabFarm has been awarded €2 million from Poland’s National Centre for Research and Development (NCBR). LabFarm is Poland’s first firm focused on developing cultured meat, with a focus on cell-based chicken. The company was founded by Jarosław Krzyżanowski, the creator of Polish meat firm KPS poultry group, who sees cultivated meat as an addition to the existing meat sector. LabFarm presented its first prototype of cultivated meat in Poland in June at the New Food Forum, organised by ProVeg Poland. “Obtaining the grant means that LabFarm will be able to implement a research plan to increase production capacity and scale up production, optimise bioprocesses, work on proprietary nutrient formulations, structure the food product and increase employment," LabFarm stated in a Linkedin post. The post continued: “We are also planning a prototype of wet food for animals, which is a result of the decision made by the company's management to develop the company's activities in the pet food sector. The plans also include the development of its own brand under which LabFarm will introduce its products to European markets.” Marcin Tischner, public affairs coordinator at ProVeg Poland, said: “To reach [cell-based meat’s] full potential, the collaboration of all stakeholders is required, so we are thrilled to see such leadership from the Polish government in extending their support with this funding”. He continued: “We are delighted that Poland is joining the ranks of countries investing in alternative protein sources to ensure food security in Europe. The success of LabFarm is an example of how strategic initiatives and support can lead to real change in the food industry.” #LabFarm #Poland #ProVeg

Paris, France-based cultivated meat start-up Gourmey has filed 'Europe's first' submission to sell its foie gras product made from cultivated duck cells. This EU submission is one of five simultaneously filed worldwide including Singapore, the US, UK and Switzerland. The firm filed applications with the United States Food and Drug Administration (FDA), the Singapore Food Agency (SFA), the Food Standards Agency (FSA) in the UK, the Swiss Federal Food Safety and Veterinary Office (FSVO) and the European Commission (EC) and European Food Safety Authority (EFSA). Regulatory bodies in the US, Singapore and Israel have already approved the sale of certain cultivated products. In the EU, this is the first time a company is seeking novel food approval for cultivated food from the European Commission. As Gourmey does not use gene-edited or genetically modified cells, its application falls in scope of the novel food regulation. To support the application, the start-up prepared a dossier in accordance with the relevant regulations and EFSA guidance. Gourmey’s CEO Nicolas Morin-Forest said: “We look forward to continuing to work closely with the regulatory authorities to ensure full compliance with safety requirements throughout these procedures. We are confident that our products will meet these highly demanding standards, so that everyone who wants to can enjoy new gourmet experiences all around the world.” He continued: “The premium segment has always been at the forefront of food trends, where the most exciting innovations occur. We are witnessing thrilling commercial traction for our first product in many regions where chefs want to keep serving high-quality foie gras. Diversifying protein production is crucial for sustaining food security and contributing to sustainability objectives such as decarbonisation and biodiversity.” “Integrating cultivated food production into existing agrifood value chains provides a complementary protein source that will contribute to resilient food systems. This important milestone for our ecosystem was achieved thanks to fabulous teamwork. Now a new chapter for Gourmey begins – the chapter of bringing French food innovation to the global stage." Seth Roberts, senior policy manager at the Good Food Institute Europe, said: “It’s fantastic to see the first application to sell cultivated meat in the EU has been submitted. This demonstrates that food innovation can coexist alongside our culinary traditions, providing consumers with foie gras made in a way that could reduce environmental impacts and animal welfare concerns, support investment and provide future-proof jobs.” “Experts can now get to work, using one of the world’s most rigorous regulatory processes to assess the safety and nutritional qualities of cultivated meat.” The EU regulatory process Before a cultivated meat product can be sold in Europe, it needs to be approved by the European Commission. The market authorisation of cultivated meat is governed by the Novel Foods Regulation, which is one of the most robust food safety frameworks in the world. Once the European Commission approves a cultivated meat product, it can be sold across all 27 EU countries. The approval process will include a thorough and evidence-based assessment of the safety and nutritional value of cultivated meat and is estimated to take at least 18 months. During risk management and the public consultation phase of the process, it also enables the consideration of the potential social, economic and environmental impacts of the food in question. The European Commission and member states have a role in the approvals process alongside scientific experts at the European Food Safety Authority, to ensure authorisation decisions are representative and retain the buy-in of all stakeholders. Gourmey’s submission comes almost a year after Aleph Farms applied to Swiss and UK regulators to sell its cultivated beef . Two cultivated chicken products were approved for sale in the US in 2023 – Good Meat and Upside Foods – following safety evaluations, and regulators authorised cultivated meat for sale in Singapore in December 2020. #Gourmey #duck #UK #Europe #Switzerland #US #Singapore #approval

This week, Dutch cell-based meat pioneer Mosa Meat held ‘Europe’s first’ tasting of cultivated beef. Participants were invited to try the company’s Mosa Burger, marking the first time cultured beef had been tasted in Europe after a ‘ code of practice’ was introduced in the Netherlands last year. The code of practice made tastings of cultivated foods under controlled conditions possible before receiving EU-wide approval for sales. Participants at the event included Dutch cattle farmers, food product developers and industry representatives who shared their tasting feedback with Mosa Meat. The goals for these tastings include assessing market readiness of products and collecting feedback from culinary experts for product development purposes. Mosa Meat CEO, Maarten Bosch, said: "We are delighted to finally share our burgers with experts outside of the company, so they can help us create the best burgers possible. In this first tasting we specifically evaluated the potential of cultivated beef fat as an ingredient in a blend with plant-based ingredients, as we know it is responsible for the flavour, aromas, mouthfeel and even sizzle people love from beef.” He continued: “We’ve been able to conclude that our cultivated fat has a very positive impact on the product quality This means that in addition to the cultivated beef for which we have submitted a regulatory approval request in Singapore, we can also elevate the culinary experience of plant-based products and delight more beef lovers faster.” One participant at the private tasting stated: “The burger really tasted like meat. Usually I don't eat meat, but I miss the taste of meat a lot and this is the way to ultimately add it back to my diet, I hope.” Another taster shared: “I thought the burger was delicious. It was juicy, nice and succulent”. After the Netherlands introduced legislation making pre-approval tastings of cultured meat legal last year, Mosa Meat is the second company to hold such an event. In April, Dutch food-tech firm Meatable held a tasting of its hybrid pork product in the Netherlands. #MosaMeat #theNetherlands #tasting

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Simon Dusséaux, CSO and co-founder of Denmark-based EvodiaBio, a bio-industrial firm that produces sustainable, natural aromas for the F&B industry. What inspired the establishment of EvodiaBio, and what is the company's main focus? The idea behind EvodiaBio started at the University of Copenhagen, where myself and co-founder Sotirios Kampranis were conducting research aiming to find better ways to produce aroma compounds. Historically, it has been tough to make aroma compounds using biological methods because they are composed of structurally complex volatile molecules that are hard to produce and harvest. Among those, terpenoids are some of the most common aromas found in nature, present for example in basil, mint or other aromatic plants, like hops, and used in food and drinks. We are driven by sustainability and have our hearts set on tackling issues that are important for society and have an impact on everyday life, such as responsible drinking. To achieve both of these overarching goals, we have decided to focus on producing non-alcoholic beer hop aromas. Can you explain how precision fermentation is used in EvodiaBio’s aroma production? Our patented platform technology is composed of carefully engineered strains that can convert sugar at high yields into the desired aromas. Until now, there were no effective ways of producing aromas in cell factories. After years of research, we now have developed and patented a technology that significantly improves aroma production over any other current biotechnology, bringing them within our reach. How does your approach to cellular agriculture differentiate EvodiaBio in the aroma market? Current options for aroma production are based on old technology used for decades, and the industry hasn’t had many new alternatives. Our aromas are made biologically and are not based on chemical synthesis or unsustainable plant harvesting, as is the case today. We aim to innovate the aroma market by proposing high-quality and biologically produced aromas, that circumvent the limitations of the current methods in terms of sustainability, consistency, supply chain and customisation. What specific strains or microbes are key to your fermentation process? The key micro-organism that we use is Saccharomyces cerevisiae (baker’s/brewer’s yeast), which has been repurposed to achieve the production of those aroma molecules. As this microbe is safe and well-recognised in the fermented beverage industry, it is well-suited to be used within existing practices and processes. How do you ensure consistency and quality in your aroma products through fermentation? Our fermentation process is carefully controlled and monitored to ensure maximum reproducibility and has been extensively tested for robustness and consistency. Moreover, we have designed a purification strategy that ensures that the aromas we use in our products are of high quality and purity and meet the industry standards. What are the environmental impacts of using precision fermentation compared to traditional methods and how do you envision EvodiaBio's impact on the aroma market? The Danish Technological Institute has compared the environmental impact of aroma delivery in IPA-style beer production using traditional hops versus our product – named yops – produced with precision fermentation. Their life cycle analysis reveals that our technology leads to an 83% reduction in CO2 emissions, 86% reduction in water usage, 84% reduction of energy consumption and a 94% reduction in land usage compared to traditional aroma hops. How scalable is your fermentation technology for larger production volumes? Our fermentation technology has been already successfully upscaled from 5 litre to 300 litre bioreactors and production volumes will be further increased with a new 4000 litre production unit that is currently being installed at our facility. Brewer’s yeast is well known for its high scalability, and we strongly believe that our technology is well-suited for large-scale production. What regulatory challenges have you encountered in bringing your fermented aromas to market? From the start, we have designed our technology to work together with the existing regulatory standards in the industry, minimising potential regulatory roadblocks. Using a well-recognised GRAS organism such as Saccharomyces cerevisiae and only food-grade raw material in all our processes has been key in that. All aroma molecules produced by EvodiaBio to date are already approved on the market and our main focus has been to ensure that our production meets the quality and purity criteria set by the different regulatory bodies for each of them. Can you discuss any collaborations or partnerships that have been crucial to your technological development? The constant support of the University of Copenhagen has been instrumental in the development of the technology and ensured continued R&D efforts, especially in the very early stages. We also had a crucial collaboration with the Novo Nordisk Foundation Center for Biosustainability that allowed us to successfully conduct our first larger-scale trials, thus demonstrating the scalability of our technology. #EvodiaBio #StartupSpotlight #Denmark

Biotech firm Steakholder Foods has signed an MoU with frozen food manufacturer and institutional market distributor Premazon. The partnership will introduce a new line of plant-based fish products, developed with Steakholder Foods’ proprietary SH-Fish premix blend and made commercially available through Premazon’s manufacturing capabilities and distribution network. Under the deal, Premazon will integrate Steakholder Foods’ SH-Fish premix blend into a new plant-based white fish kebab line. Premazon currently produces and distributes its products across Israel, selling to hotels, restaurants, catering services and other foodservice establishments. The agreement will leverage Premazon’s distribution network, introducing the new line of plant-based white fish kebabs to these diverse channels in the Israeli market. The partnership is set to enhance Premazon’s product portfolio while tapping into the rapidly growing market for plant-based foods. Arik Kaufman, CEO of Steakholder Foods, said: “This newest agreement is the next step, after Wyler Farms and Sherry Herring, in our commercialisation strategy, which focuses on aligning with companies that can elevate Steakholder Foods’ profile and expand our product reach to new geographies and consumers.” He continued: “By leveraging Premazon’s manufacturing and distribution capabilities, we will not only broaden our market presence but also unlocking monetisation opportunities that will drive our growth in the alternative protein sector”. This is the latest in a number of partnerships for Steakholder Foods. In May, the firm announced a royalties and raw materials supply agreement with Israel’s Wyler Farm . Under the agreement, Wyler Farm manufactures alternative proteins on a commercial scale using Steakholder Foods' premixes and knowledge, in return for the payment of royalties from sales. The following week, Steakholder Foods partnered with Taiwan's Industrial Technology Research Institute, to develop and commercialise a range of food products tailored specifically to Taiwanese cuisine. Last month, Steakholder Foods signed an MoU with Israeli seafood company Sherry Herring, with the aim to launch a line of vegan fish salads developed with Steakholder’s SHFish premix blends. #Premazon #SteakholderFoods #Israel

Dutch biotech start-up NoPalm Ingredients has closed a €5 million seed funding round led by venture capital firm Rubio Impact Ventures. The round was co-led by Oost NL, Fairtree Elevant Ventures and Willow Capital, and saw participation from The Netherlands Enterprise Agency (RVO) and other private investors. The funding will accelerate NoPalm’s mission to provide a local, circular and sustainable solution for the global palm oil market. Founded in 2021, NoPalm employs a unique fermentation process using non-GMO proprietary yeasts combined with low-capex technology. This process transforms upcycled, locally sourced agri-food sidestreams, such as potato peels and whey permeate, into yeast oils. NoPalm’s oils act as a drop-in replacement for palm oil, meaning recipes do not need reformulating. The firm has achieved price parity, made possible by the use of agri-food sidestreams and an asset-light technology that is quick to scale. The tech also boasts a 90% reduction in CO2 emissions and a 99% decrease in land use compared to traditional palm oil production. NoPalm has partnered with industry giants including Colgate-Palmolive, Unilever and international baker Zeelandia to pilot its ingredient. Lars Langhout, CEO and co-founder of NoPalm Ingredients, said: “Palm oil is cheap, incredibly versatile and widely used in almost every fastmoving consumer good, from your toothpaste to my newborn’s infant formula. The problem is that global demand for palm oil grows by 4% annually, and there’s no strategy to meet the additional 22 million tons needed by 2030 without clearing rainforests 1.5 times the size of Ireland.” Langhout continued: “With new regulations banning deforestation-related products, European companies can only source sustainably certified palm oil, which excludes 83% of current supplies. This will drive price increases that will affect every family in Europe.” "This funding is pivotal for us to demonstrate large-scale production and solidify our role as a trusted partner in the food and personal care industries. We are on track for industrialisation and commercialisation in 2025." Tijl Hoefnagels, venture partner at Rubio Impact Ventures, stated: “Rubio is excited to back NoPalm Ingredients’ mission to enable palm-free and sustainable alternatives for billions of everyday supermarket products. Palm oil driven land use change threatens catastrophic loss of richly biodiverse equatorial rainforests and is responsible for more emissions every year than the entire airline industry. Companies like NoPalm Ingredients are critical to preventing further pressure on our strained planetary boundaries.” David Evans, managing director at Fairtree Elevant Ventures, commented: “NoPalm Ingredients has demonstrated the ability to make a cost-effective drop-in replacement for palm oil and other lipids that we believe will revolutionise the industry, address the massive environmental challenge of palm oil production and harvesting as well as solve myriad supply chain pain points for customers.” #NoPalmIngredients #fermentation #palmoil #theNetherlands

Students from the Faculties of Science and Mathematics at the University of Waterloo in Canada have received over $700,000 in grants from Good Food Institute (GFI), Mitacs and New Harvest. The funding will be used to expand research in advancing cultivated seafood with AI. The research is part of Waterloo University’s ‘Alt Protein Project’, a global network of over 60 student-led organisations supported by the GFI, which aims to establish the large-scale production of cultured seafood. Using AI, the researchers hope to predict and enhance cell behaviour and create genomic and proteomic profiles, employing multi-omics technologies and using single-cell RNA sequencing to gain insights into the cellular makeup of fish. The collected data will be used to develop models for gene regulation, cell growth and development – these models will help address challenges in cultured seafood production, including formulating optimised animal-free serum media, inducing cell immortalisation and improving cell proliferation and differentiation on a large scale. Nathan Ahlgrim, a member of GFI's Alt Protein Program team, said: "We are so proud of the Waterloo APP team. A number of news outlets have already shared the university's press release about the project. In brief, these students enacted the best possible scenario for what we hope for in our 'research' objective. They identified a whitespace in alternative protein research and built a network around them to grow the research project beyond what any student group could do on their own." The researchers will publicly share all collated data on a ‘cultivated meat atlas’ platform to support broader research efforts. #UniversityofWaterloo #Canada #AI

'Oral disintegration' involves a technology where solid products dissolve quickly in the mouth upon contact with saliva. From functional powder sticks to popping candy, products designed to dissolve on the tongue offer a convenient and enjoyable way to ingest a variety of nutrients and flavours. The benefits of this technology include ease of use, rapid absorption and versatility, making it especially advantageous for children, the elderly and those with busy lifestyles. FoodBev explores. Oral disintegration products (ODPs) are those designed to dissolve rapidly in the mouth without needing water or chewing. This technology relies on precise formulation to ensure quick breakdown upon contact with saliva, facilitating the convenient and effective delivery of nutrients and flavours. This approach enhances ease of consumption and the taste experience, finding widespread application across the pharma, nutraceutical and confectionery industries. The main advantages of oral disintegration technology are its ease of use, rapid onset of action and improved patient compliance. These attributes make it particularly suitable for paediatric and geriatric populations, who may have difficulty swallowing traditional foods. “Consumer demand for products that seamlessly integrate into their daily routines will continue to drive brands to innovate in the supplement market to combat pill fatigue,” said Cellan Davies, head of marketing at ProBiotix Health. “For example, nutraceutical formats that offer instant solubility – specifically those that dissolve directly on the tongue – while providing a pleasant mouthfeel, represent an innovative concept that resonates well with consumers.” Additionally, the rapid absorption of active ingredients through the oral mucosa can lead to faster therapeutic effects, which are beneficial in conditions requiring prompt intervention, such as allergies or pain management. Formulating for health The success of OPFs hinges on their formulation. These products are typically composed of highly soluble excipients, superdisintegrants and sometimes effervescent agents. Ingredients such as mannitol, lactose and sorbitol are used to create a palatable and pleasant mouthfeel. Superdisintegrants like crospovidone, sodium starch glycolate and croscarmellose sodium play a crucial role in accelerating the disintegration process by rapidly absorbing saliva, swelling and causing the tablet or powder to break apart. Effervescent agents, when included, enhance the dissolution process through the release of carbon dioxide, which can further aid in the breakup of the dosage form and improve the sensory experience by creating a slight fizzing sensation. These ingredients must be carefully balanced to achieve the desired disintegration time, typically within 30 seconds to a minute, while maintaining the structural integrity of the product until it is used. Paolo Moroni, innovation director at DSM-Firmenich, cautioned that “not all ingredients are suitable for such formats due to taste and application challenges”. He emphasised the need for expertise in mixing, taste masking and flavouring to create an enjoyable product, noting that while some vitamins are well-suited, others are not. During Vitafoods Europe 2024 in May, DSM-Firmenich and botanical company Indena showcased their range of collaborative supplement innovations. Two of their ODPs included: Quercefit, which uses Indena’s Phytosome technology to optimise biological performance; and Ampli-D, a highly bioavailable vitamin D ingredient proven to rapidly increase levels of the ‘sunshine vitamin’. “Ampli-D is particularly relevant for ageing populations, where it could assist in compensating for reduced liver efficiency in normal vitamin D absorption and conversion, as well as for the general population, where vitamin D deficiencies are prevalent,” said Andrea Bulbarello, global application and MRS director at DSM-Firmenich. Quercefit, meanwhile, is a phospholipid-based delivery system optimising quercetin bioabsorption, which enhances biological performance and improves organoleptic properties. “It is especially well suited for convenient on-the-go formats like orodispersible sachets, designed to be taken directly in the mouth,” explained Serena Tongiani, chief portfolio officer at Indena. She continued: “These sachets feature a sweet orange profile complemented by a spicy hint of ginger, effectively masking the bitter taste of quercetin. The rapid dissolution of the powder in the mouth enhances flavour and minimises exposure to botanical taste notes.” Overcoming ODP obstacles Formulating an ODP demands meticulous consideration of ingredient combinations, particularly regarding taste and mouthfeel. “This requires significant scientific expertise, especially when incorporating probiotics, which are highly sensitive to moisture and environmental factors like heat,” said ProBiotix Health’s Davies. “Ensuring stability and maintaining product integrity becomes crucial in achieving a high-quality oral dispersible powder. Therefore, dedicated formulation and manufacturing expertise for probiotics are essential,” For its efforts, ProBiotix has introduced InstaMelt, designed for brands aiming to enhance their health and wellness product offerings with new options. This formulation includes a unique dosing technology that allows for novel delivery methods, coupled with high-quality organoleptic properties. Davies told FoodBev: “The formulation features our patented probiotic strain, LPLDL, which has been used in multiple studies to demonstrate its efficacy to support cardiometabolic health. Together with fruity flavours, our solution is a tasty supplement that instantly dissolves on the tongue and has been developed to be best utilised in a stick pack as its main application format.” “For the technology and processes we use to create our solutions, it should be noted that there it is a delicate operation when working with probiotics due to their live nature, so precise testing, analysis and evaluation are required before a product is routed to market.” A question of taste One of the biggest challenges facing producers lies in the name itself – orally disintegrating products. Unlike traditional tablets, where the excipient primarily binds the formulation into a stable whole, these products must hold together before administration and rapidly disintegrate upon contact with saliva. Overcoming this hurdle requires manufacturers to choose a multifunctional excipient that balances mechanical strength, processability, disintegration performance and palatability effectively, as Steve Amoussou-Guenou, technical developer manager for Europe at Roquette, pointed out. “Palatability is particularly crucial for ensuring consumer satisfaction,” he commented. “For example, some liken the taste of ashwagandha to eating soil!” Roquette offers a wide range of ingredients for both ODPs and nutraceutical applications. One standout product is its Pearlitol mannitol range. “Pearlitol ProTec co-processed mannitol-starch is our latest innovation specific to nutraceuticals and the ODP segment,” Amoussou-Guenou explained. “It is composed of approximately 80% mannitol and 20% extra white maize starch, and its exceptional dispersibility profile and chemical inertness allow for the formulation of supplements with a reliable disintegration time that remains stable throughout their shelf life.” He added: “It also offers a sweet, pleasant taste and subtle cooling sensation in the mouth – another popular attribute for orally administered applications”. Redefining confectionery Confectionery is another area where ODPs thrive, redefining how sweet treats are enjoyed and tapping into a deep sense of nostalgia. These solutions are transforming the typical ‘chewing’ experience, with treats like meringues that melt delicately on the tongue and popping candy that tantalises taste buds with its tingling sensation, becoming increasingly popular. US-based cannabis company Ripple has launched Ripsticks – likened to Pixy Sticks – (straws filled with coloured powdered candy), but for adults – offering a blend of childhood nostalgia with “adulting fun” through the implementation of THC and other cannabinoids. Consumers simply pour the flavoured powder onto their tongues. Ripsticks are designed to be melt-proof, discreet and portable, serving as the ultimate pocketable THC companion. They are available in three flavours: Blue Razz, Watermelon and Live Rosin, with each sachet containing 10mg of THC. Justin Singer, CEO of Ripple, discussed some of the challenges the company has faced with ODP formulation: “There’s a balancing act. Maltodextrins and starches dissolve more slowly in the mouth compared to sugars or high-intensity sweeteners. Consumers expect ODPs to dissolve quickly, typically within seconds. Products that take too long to dissolve or leave a film behind can lead to consumer dissatisfaction.” Moreover, Singer highlighted that powders produced using a spray dry process often result in subpar user experiences. These powders tend to provide minimal flavour initially and can leave a lingering bitterness afterwards. “The morphology of spray-dried powder particles is more akin to salt crystals than snowflakes,” he commented. “Like salt crystals, they take a long time to moisten and dissolve on the tongue. "Furthermore, spray drying involves high temperatures that can catalyse chemical reactions in many functional ingredients, particularly cannabinoids and terpenoids, potentially degrading the product experience.” The company’s first generation of Ripsticks consisted of a dry mix combining unflavoured dissolvable powders (Ripple Dissolves) with powdered flavouring. Recently, they launched a second generation featuring an ‘integrated’ powder approach. This new version starts with a liquid slurry containing actives, emulsifiers and flavour, which is then agglomerated at low temperatures to maintain the integrity of their functional ingredients. “The result is brighter flavours up front, reduced bitterness on the backend and rapid absorption of bioactives – an all-around better consumer experience,” added Singer. Pop goes the mouthfeel Popping candies provide another playful twist on traditional sweets. These dynamic candies dissolve rapidly in the mouth, releasing tiny carbon dioxide bubbles that create a fizzy sensation and popping sound, delighting both children and adults alike. Jenny Baillie, digital, channel sales and marketing manager at food and topping manufacturer Pecan Deluxe Europe, explained: “Popping candy is made from a mixture of sugars treated with CO2 under pressurised conditions so that the gas becomes trapped in the sugar pieces. When the sugar gets wet and starts to dissolve in your mouth the gas rapidly escapes, causing that characteristic crackling noise and popping sensation.” Tara Gonzales, marketing manager at Pecan Deluxe, added that popping candy is still a trendy addition and topping for ice creams, frozen treats and beverages. “Value-added innovation such as coated, colour-changing popping candies for use atop a milkshake or in a yogurt application provides both visual appeal and a sensational textural experience. More recently, and as snack food demands increase, we are seeing them used as a poppable, bite-sized snack.” She continued: “Popping candies, blended with another component such as rice crisps, which are then coated to create the perfect small bite, satisfy both the taste buds and the consumer’s desire for ‘eater-tainment’”. From childhood nostalgia to cutting-edge health innovations, ODPs are shaking up how we consume nutrients and enjoy sweets. With rapid dissolution and enhanced sensory experiences, these products cater to diverse consumer preferences, whether for health or indulgence. As brands continue to innovate and refine formulations, oral disintegration technology promises to redefine convenience and taste across multiple applications, ensuring an exciting future ahead. #confectionery #snacks #oraldisintegration #technology #mouthfeel #taste