Fi Europe 2025 preview: Inside the next wave of sugar reduction & healthier snacking innovation

Fi Europe 2025, to be held in Paris (Dec 2–4), is set to spotlight how the F&B industry is reinventing sweetness and snacking as consumers’ demand for less sugar, reformulation pressures, and new regulations collide. From umami-based yeast extracts for sugar reduction in beverages to upcycled ingredients in puffed snacks, companies are preparing to unveil the tools reshaping how brands approach reformulation.

Reformulations aimed at reducing sugar usage are gaining traction as EU regulators tighten regulations on foods High in Fat, Sugar, or Salt (HFSS), and public strategies focus on combating obesity and diet-related diseases.

In the EU, reducing sugar helps brands improve their Nutri-Score outcomes, as the algorithm lowers the score in the presence of excess sugars. The label helps consumers make informed and healthier choices and encourages manufacturers to improve the nutritional composition of their products.

F&B innovators are raising the bar on healthy formulations, as evidenced by snack launches featuring health claims, which grew 22% year-over-year between April 2023 and March 2025, according to data indicated by Innova Market Insights.

Food Ingredients First speaks with Givaudan, ADM, and Biolev by Levapan ahead of Fi Europe 2025, for an inside look at their upcoming innovations and how they approach sugar reduction and healthier snacking as key themes at the show, which is expected to bring over 1,550 F&B ingredients exhibitors under one roof next week.

Next generation snacking solutions

Givaudan will spotlight next‑generation better‑for‑you snacking through the lens of “the power of synergy” at the event.

“Over the past year, we’ve seen a clear acceleration in demand for multifunctional products: those that reduce sugar while adding tangible well-being benefits, such as fiber, mood support, and plant‑based functionality,” says Margit Van Hasselt, global marketing manager, Functional Solutions at Givaudan Taste & Wellbeing.

Demand is rising for multi-functional products that cut sugar while adding real well-being benefits, says Van Hasselt.“We’re showcasing how natural ingredients, colors, and flavors combine to deliver indulgence with functionality, helping brands bridge the gap between wellness and pleasure. Visitors will experience snack prototypes that combine functional botanicals, natural colours and flavors to create healthy, emotionally engaging treats.”

Meanwhile, ADM will showcase “experience zones” featuring innovative solutions to create products with nutritional value, indulgent tastes, appealing textures, and clean labels, Bastian Hörmann, global marketing director, Sweet Goods, Dairy & Specialized Nutrition at ADM, tells us.

“In the sweetening and texturizing solutions experience zone, we’re highlighting our pantry of sweetening solutions to support sugar reduction without compromising on taste, such as our SweetRight Reduced Sugar Glucose Syrup (RSGS) and SweetRight Stevia Edgility.”

Manufacturers can use RSGS to obtain “up to 30% sugar reduction,” which can be further increased when combined with ADM’s other sweeteners.

Revamping sugar reduction

As consumers continue to actively limit their sugar intake, Daniel Felipe Lopez Ramirez, marketing manager at Biolev by Levapan, emphasizes that sugar reduction demands have evolved over the past year, shifting from a critical pivot from “reduction at all costs” to “holistic sensory quality.”

“While regulatory pressure — like sugar taxes and front-of-pack labeling — started the trend, the consumer has become the ultimate gatekeeper. We’ve seen the market reject products that use high-intensity sweeteners that leave a noticeable aftertaste.”

A 10% sugar cut helps brands meet health or tax targets in beverages without artificial sweeteners or sensory changes, says Ramirez.Producers have also moved away from the “one-size-fits-all” sweeteners, such as only stevia or only monk fruit, toward stacking solutions. The approach involves combining a high-intensity sweetener for core sweetness with a flavor-modulator, such as Biolev’s bio-ingredient Flavormax, to restore body and balance — critical sensory attributes that sugar typically provides.

At Fi Europe 2025, Biolev will spotlight “The Power of Umami in Wellness,” through Flavormax for sweets and better-for-you beverage applications.

Ramirez describes the innovation as “not a replacement sweetener” but an enhancer, which leverages yeast’s natural umami potential to optimize the entire flavor profile and achieve “up to a 10% sugar reduction” in beverages, like teas and functional waters.

Meanwhile, Givaudan will highlight functional beverage enhancement through a talk session at Fi Europe 2025. “The discussion will focus on how integrating sensory design with scientific validation enables developers to craft drinks that not only taste exceptional and look appealing but also deliver perceivable well-being benefits,” says Van Hasselt.

Propelling healthy snack innovation

ADM will display its postbiotic and fiber solutions for use in functional snacks, which can motivate consumers to reach their wellness goals, says Hörmann.

“ADM research finds eight in 10 European adults intentionally avoid or reduce sugar in their diets. Across regions, 69% and 66% of consumers look to increase their intake of fiber and protein, respectively.”

ADM/Matsutani’s prebiotic dietary fiber Fibersol provides added fiber and supports reduced sugar by building back integrity through structural and binding qualities that can be lost when sugar content is decreased.

Hörmann expects healthy snacks to keep expanding as nutrient-dense options that replace or supplement meals while lowering sugar.Manufacturers can also utilize ADM’s postbiotics in formulating personalized healthy snacks, including the Lactobacillus gasseri CP2305 postbiotic, which is a finalist in this year’s Fi Europe Health Innovation Award category.

Givaudan will also bring its healthy snack concepts to the event, such as protein bars enhanced with acerola (a natural Vitamin C source), puffs made with upcycled Green Banana Powder, and Oatwell oat beta‑glucan to “demonstrate how botanicals, fiber enrichment, and color cues can drive perceived health benefits while maintaining taste and texture,” notes Van Hasselt.

“These technologies are already paving the way for new product launches across bakery, confectionery, and nutrition categories, especially in Europe, where consumers increasingly expect snacks that support gut health and balanced energy while feeling indulgent.”

Blurring the lines between “functional and feel good”

Looking ahead, Givaudan’s Van Hasselt anticipates healthy snacking and sugar reduction innovation to centre on integrating “science‑backed botanicals” with ingredients offering nutritional appeal.

“This evolving demand will drive reformulations that combine technical performance (texture and taste) with emotional resonance, supported by data‑driven consumer insight and sustainable ingredient sourcing. The boundary between ‘functional’ and ‘feel‑good’ foods will continue to blur, shaping a new era of holistic snacking solutions.”

Meanwhile, Hörmann at ADM expects the healthy snacks category to continue to expand. They will “replace or supplement” traditional meals by providing increased nutritional value while supporting targets for decreased sugar consumption.

For Ramirez at Biolev, precision fermentation, upcycling, and a “convergence of sweetness and functionality” will push reformulation beyond sugar reduction.

“We will see ingredients derived from precision fermentation, like our yeast extracts, gain immense traction because they offer a sustainable, traceable, and highly functional alternative to traditional sourcing. This aligns with the massive trend of upcycled ingredients, maximizing resource efficiency.”

“We anticipate a surge in launches that pair reduced sugar with gut health (prebiotics/postbiotics) and cognitive benefits (nootropics).”