Expo West 2026 live: Inside FrieslandCampina Ingredients’ high-protein, GLP-1 solutions

FrieslandCampina Ingredients is showcasing its range of “protein-first” concepts at Natural Products Expo West 2026 in California, US (Mar 3–6), as rising consumer demand for high-protein F&B creates opportunities for innovations that bridge healthy positioning with indulgent sensory appeal.

Fermented whey protein bites and flavored functional sodas are some of the applications the Dutch company is exhibiting at the trade show for manufacturers aiming to formulate consumer products aligned with current industry trends. These trends include GLP-1 companion products that support satiety, muscle health, and overall wellness.

The company is offering a “fresh twist” on better-for-you snacks with a combined focus on indulgence and flavor, Floor van der Horst, global marketing director for Performance and Active Nutrition at FrieslandCampina Ingredients, tells Food Ingredients First on the show floor.

“At our booth, visitors can discover a Dubai chocolate-inspired crispy indulgent protein bar, a limited edition key lime pie protein bar, chocolate chip cookie dough protein bites, and a high-protein vanilla café latte. We developed these delicious concepts to meet consumer preferences for the latest flavor trends and demonstrate what’s possible with the right proteins.”

With growing numbers of consumers seeking multi-functional, high-protein products, the protein and prebiotics supplier is also putting “protein-plus” concepts in the spotlight. Nearly 42% of consumers say that protein is their most important ingredient, according to Innova Market Insights research.

Dubai chocolate-inspired crispy indulgent protein bar with 45% protein is one of the company’s concepts on display at Expo West 2026.FrieslandCampina Ingredients is responding to consumers’ nutrition demands with concepts designed to deliver on “multiple fronts.”

“Our blueberry-lemon fermented whey protein bites and ‘FermentiPop’ functional sodas in citrus punch and peaches-and-cream flavors are crafted to support the emerging gut-muscle axis conversation,” says Van der Horst. “By combining high-quality protein with fermentation-driven functionality, these concepts speak to a growing awareness of the connection between digestive health and muscle performance.”

Tapping fermentation for gut benefits

These applications feature the company’s Biotis Fermentis ingredient that combines the benefits of whey protein, prebiotic GOS, and probiotic cultures through fermentation to target the gut-muscle axis.

While brands have traditionally approached gut health and muscle support as separate categories, Van der Horst explains that Biotis Fermentis bridges that gap by supporting digestive comfort while maintaining muscle health in a single, convenient solution.

This “dual benefit” is increasingly important since consumer expectations have evolved. Active consumers seek products that improve performance, recovery, and overall well-being simultaneously, while intense exercise and stress can “disrupt gut comfort.”

“In fact, 86% of athletes report gastrointestinal issues linked to training and competition. By combining high-quality protein with targeted pre- and postbiotics, Biotis Fermentis is designed to help rebalance the gut environment while supplying the amino acids needed to support muscle maintenance,” explains Van der Horst.

However, she flags that this shift is moving beyond elite or highly active consumers amid rising health awareness. More mainstream consumers are recognizing the link between nutrition, digestive health, and muscle health and long-term well-being.

Overcoming formulation challenges

In the US, nearly 85% of US consumers cite taste as the most important factor driving their food choices, above both price (76%) and health (65%), according to the International Food Information Council’s Food & Health Survey (2024).

FrieslandCampina Ingredients’ Excellion Textpro ingredient enhances softness and optimizes firmness control in high-protein bars for improved consumer appeal.Elevating taste while developing fermented whey protein bites presented the FrieslandCampina Ingredients team with technical challenges. “One of the key challenges was working with the unique flavor profile of fermented whey. It has a kefir‑like acidity, so selecting complementary flavors was essential to create prototypes that tasted balanced and appealing,” Van der Horst shares.

The taste and texture were top priority since today’s consumers “simply won’t compromise on sensory experience.” Improving nutrition while maintaining taste and texture is a major challenge across the F&B sector, especially as younger consumers increasingly explore social media and global cuisines to satisfy their taste buds.

“To elevate the complete sensory journey — from the first bite to the final chew — this formula incorporates Excellion Textpro, which enhances softness, optimizes firmness control, and helps maintain a consistently indulgent texture throughout shelf life in high protein bars and bites.”

Meanwhile, the functional soda concept’s challenges included maintaining protein stability, minimizing sedimentation, and ensuring clarity in a carbonated, acidic environment.

“By leveraging Biotis Fermentis, we were able to deliver these properties while also providing the functional benefits of fermentation, resulting in a drink that is both visually appealing and nutritionally valuable,” says Van der Horst.

Targeting GLP-1 demands

Protein and gut-friendly ingredients help manufacturers create products for active adults focused on gut health. They are also important for GLP-1 users concerned with maintaining muscle mass and reducing potential digestive side effects.

Van der Horst describes the rise of GLP-1 medications as “one of the most significant shifts in eating habits” the industry has seen in decades.

“Since users typically experience reduced appetites, they’re consuming smaller portions and fewer calories overall. While this can support weight loss, it can also mean missing out on essential nutrients, particularly high-quality protein.”

“As a result, the body may lack the nutritional building blocks needed to preserve muscle during rapid weight loss. Studies suggest that as much as 40–60% of total GLP-1-supported weight loss may come from reductions in lean body mass.”

FrieslandCampina Ingredients’ protein-forward concepts — featuring whey and casein proteins — are designed to help close that nutritional gap. These proteins help support muscle development and maintenance, and boost satiety during and after GLP-1 use.

“These formats are nutrient-dense, so they are easy to incorporate into convenient, compact applications. Crucially, we’ve paired functionality with indulgence, recognizing that consumers want to enjoy their favorite foods and drinks without sacrificing their weight management goals,” says Van der Horst.

Proteins — from niche to mainstream

FrieslandCampina Ingredients observes a “significant headroom” in the protein-forward space — particularly as protein moves from a niche performance ingredient to a mainstream nutritional priority.

Protein integration in everyday eating is expanding, moving beyond pre- or post-workout moments.“Our future plans focus on advancing solutions that balance high-quality nutrition with functionality and sensory appeal. That means helping manufacturers move beyond traditional protein bars and powders and into familiar, convenient formats like soft bites and café-style drinks.”

Van der Horst expects the category to move in three key directions.

“First, protein is becoming more integrated into daily eating occasions, rather than confined to pre- or post-workout moments. Second, consumers expect more from protein than muscle support alone, seeking benefits such as satiety, weight management, and metabolic health.”

“And third, taste and texture are non-negotiable. The future of protein-forward foods lies in products that deliver credible health benefits, fit seamlessly into daily routines, and feel like an upgrade to everyday favorites rather than a functional compromise.”

FrieslandCampina Ingredients will showcase its innovations alongside more than 3,000 exhibitors at Expo West 2026, which is expecting over 60,000 visitors in Anaheim.

With additional reporting by Jolanda van Hal at Expo West 2026 in California, US