Beneo spotlights protein, fiber and sugar-reduction innovations at FI Europe 2025

Beneo used this year’s FI Europe exhibition to highlight how its functional ingredients can help food and drink manufacturers improve nutritional profiles in response to shifting consumer expectations. With weight management increasingly viewed as a long-term lifestyle goal rather than a short-term intervention, the company said demand is rising for products that deliver more protein and fiber while reducing sugar.

According to Beneo, European shoppers are paying far closer attention to the quality of the nutrients they consume. The number of people monitoring protein intake has grown sharply in the past two years, and more than half of consumers now say 'high in protein' or 'source of protein' claims influence their purchasing. Sugar awareness has also strengthened, with over half watching their intake and responding to 'low sugar' messaging. These trends, the company said, are shaping how brands approach formulation and reformulation in multiple categories.

At FI Europe, Beneo presented a collection of 'protein in' and 'sugar out' prototypes designed to show manufacturers how its portfolio can support cleaner labels, improved nutrient density and better satiety. The samples incorporated plant-based proteins, prebiotic fibers and low-glycaemic carbohydrate solutions as tools for building healthier recipes that still deliver on taste and texture.

Imen Ouerdiane, Sales Director EMEA at Beneo, said the rise of GLP-1 therapies has accelerated consumer interest in foods that naturally support satiety and metabolic health. “GLP-1 drugs have redefined the weight management landscape, reshaping how consumers approach nutrition, satiety and lifestyle choices. Reducing sugar, as well as increasing protein and fiber, are key strategies in supporting sustainable weight management and a healthy lifestyle overall. We have invested in production facilities to support manufacturers to meet these demands. Our functional ingredients are a perfect fit to achieve these goals, offering a versatile portfolio that allows for holistic, value-added solutions.”

To demonstrate practical application, Beneo unveiled three concept products.

The first was a high-protein sandwich, developed to show that nutrient density and indulgence can coexist. The bread, formulated with faba bean and rice proteins, provided a complete essential amino acid profile while maintaining an appealing crumb structure. It was paired with a hummus enriched with faba bean protein concentrate and chicory root fiber for a 'high fiber' claim. A plant-based cold cut made with faba bean protein added juiciness, elasticity and additional protein.

Beneo also introduced a sugar-reduced vanilla custard designed to satisfy sweet cravings while cutting sugar by 30%. The reduction was achieved using short-chain fructooligosaccharides combined with flavorings that modulate sweetness, replacing sugar and increasing fiber content. The company said the approach enabled the custard to improve its Nutri-Score from C to B without compromising texture or flavor.

Finally, Beneo presented a ready-to-drink chocolate meal replacer, positioned as a plant-based option that balances taste with nutritional functionality. The drink included faba bean protein for satiety and prebiotic chicory root fiber for a 'high fiber' claim. It also featured Palatinose, Beneo’s low-glycaemic carbohydrate, to deliver a more stable blood glucose response. The company noted that Palatinose has been shown to trigger the body’s own GLP-1 release.

Beneo invited visitors to sample the concepts at its booth and experience live cooking demonstrations that showcased how these ingredients perform in real-world applications. The company said its goal was to give manufacturers practical inspiration as they navigate intensifying consumer interest in nutrient-forward product development.