Fi Europe 2025: Agrana highlights next-gen food preparations for dairy and bakery
19 Dec 2025 | Agrana Group
On the tradeshow floor, Isabella Kraxner from marketing at Agrana Group highlighted the company’s latest food preparations for dairy, bakery, and flavor applications. Agrana showcased mandarin yogurt with bamboo fibers, innovative oat “boba-style” spheres, and emerging flavor concepts, including coffee yogurt with lemon zest and a bell pepper–cashew spread.
Hello everybody, this is Brad Nichols with Food Ingredients First, and we are here at Food Ingredients Europe in Paris, France, and today we are talking with Isabelle Kraxner from marketing at Agrana Group.
Hello Isabelle, how are you today?
Nice to meet you.
I'm fine, thank you.
You have some very interesting looking concepts here.
Can you tell us about those today and what they are?
Yes, of course.
So as a Fruit, one of our main businesses is fruit preparations for All different types of industries and applications and fruit is fair.
We try to show a little bit of everything, so one of our main parts is preparations for dairy, so for yogurt, for example, but not only fruit preparations, also savory preparations, for example, for cream cheese, but we can also do preparations for ice cream or even bakery.
And yes, we'll try to show a little bit of all of our capabilities at the show.
Can you tell me about the ingredients that go into these and what sort of applications they can be used for.
Yes, so our most innovative product at this show is our mandarin yogurt with bamboo fibers to reach a fiber claim, and then we have our Very innovative oat spheres in it.
It's similar to the popping bobas that are very popular for some time now, but instead of a liquid core they have oat grain inside.
So this makes it to be a very new type of texture.
It brings a very new taste and flavor experience into the product.
So this is our Innovative product for this show, but we also have some flavor trends like coffee yogurt with lemon zest as inside and also we show our savory capabilities with bell pepper cashew spread and of course we also have big stable preparations, so we have puff pastry with a vanilla raspberry filling as.
Can you tell me a little bit about the trends that these ingredients and concepts would speak to?
Of course, so we see a very big trend in texture.
People try to play a lot with different types of textures.
We see this trends strongly in Asia, but slowly but surely we see this trend coming also to Europe.
And the US, so that's why we think that this new project of ours will be like a big hit on the market.
And yes, we're very interested to see where the journey takes us with our new innovation.
Isabella, thanks so much for sharing all this with us today, showing us.
