IFE Manufacturing 2026 live: Lallemand Bio-Ingredients on savory innovation, clean label & flavor enhancement
31 Mar 2026 | Lallemand Bio-Ingredients
Lallemand Bio-Ingredients spotlights its latest savory innovations in London, UK. Flavio Meola, global applied R&D manager, explains how yeast-derived ingredients are helping developers achieve clean label goals, enhance flavor depth, and unlock new opportunities across plant-based, snacks, and next-generation food applications.
Flis first reporting from 2026 in London.
I'm here at the Lullerman stand with Flavio Meola, who is a global applied R&D manager.
Welcome to you.
So can you walk us through the key savory solutions you're showcasing today and what makes them stand out in today's?
So what we are showcasing today is reflecting basically what we are proposing on the market and we are moving away from the single ingredient solution to a more sensory nutritional package solution.
As a we have a wider range of portfolio that includes the yeast extract, inactive yeast, authorized yeast, and address different needs on the market, especially in flavor modulation, flavor functionality, but also nutritional contribution, but without the functional constraints.
OK, so can you tell us more about how your yeast derived ingredients help food developers address current challenges like the one you just mentioned, specifically clean label demand and flavor flavor depth.
So clean labels and flavor depth are often seen as an opposite objective in the market.
But however, our yeast is actually addressing them both completely in the same moment.
As you know, this is a naturally rich in compounds.
There are like glutides, peptides, and glutamate that are very helpful in addressing clean label and supporting the flavor depth in a formulation.
Think about what is umami, kokumi, flavor building in.
Yeast does not only have flavor but supports what is already in the combination in bringing up the whole field of fire.
Interesting.
So looking ahead, what trends in savory flavor enhancement do you think will shape product innovation over the next few years?
So what we see in the market is moving from the flavor quality over intensity we see trends in more rounders, more complete balanced formulation that are able to address the full package and not just one specific element.
What we also see is a marketing perception.
So we are now seeing sensoring and texture as working more together than before as a whole package of.
The full flavor experience and of course what is the application specificity so when we go into more technical solutions to address the specific needs in that application.
So how is Vladimir leveraging consumer insights or sensory science to guide the development of these new savory ingredients?
Sensors Very big part of our development process.
We use that as a standard tool to develop our product.
We use internal and external panels, sensory panels.
We use customer feedbacks to understand better our ingredients and products and then fine tuning according to this feedback and see really what is the final solution.
We want to deliver, making sure that what we are delivering is exactly what the customer is expecting.
So as a final question, are there any application areas or categories like for example, plant-based proteins or snacks where you see particularly exciting opportunities for the technologies you're showcasing today?
So what we see is alternative protein and dairy alternative is a major opportunity, especially with our , both from a flavor perspective, but also from a nutritional contribution perspective.
That offer really exciting, , markets and, and challenging, from a development standpoint.
And of course, what is the whole, we call it flavor.
Functionality approach.
So really bringing up on a market something that really still delivers the full flavor experience, but always in a more healthy clean label solution for the consumers.
Thanks for your time today.
Thank you very much.
