Fi Europe innovation: Overview
- Fi Europe 2026 will spotlight AI, advanced nutrition, clean-label reformulation and alternative proteins
- AI is moving from hype to practical R&D applications, helping speed product development
- Health innovation is becoming more sophisticated, with a focus on appetite, microbiome and longevity
- Suppliers are tackling clean-label challenges including artificial colour replacement and sugar reduction
- Alternative protein players are focusing on improving taste, consumer acceptance and commercial scale-up
The pressure to innovate has never been greater and bringing together thought leaders and experts creates an invaluable hub of knowledge. At Fi Europe 2026, suppliers, buyers and R&D experts from across the food and drink industry will gather in Frankfurt from 17-19 November to discover the future of ingredients.
Here’s a snapshot of some of the burning topics being explored in 2026...
AI in R&D
The headlines are dominated by AI, but speakers at this year’s Fi Europe are bringing fresh perspectives. From how to avoid the pitfalls of pilot AI trials in R&D and protect sensitive formulation data, to how to use it for designing ingredient alternatives for commodity shortages and emerging health needs. Its ability to identify waste by-products and underused biomass to create viable new products will also be explored.
Analogue R&D with long trial periods will soon be a relic of the past and speed-to-market will be transformed if AI is harnessed with the right expertise.
Sophisticated formulations
As the science of appetite and the microbiome advances, product formulations will need to keep up. It’s no longer enough to simply add in nutrients – manufacturers now need to understand how well they’re absorbed, their impact throughout the digestive system and what specific health outcomes they have. The latest science and data on precision nutrition will be shared across the three days.
The changing face of health and longevity, with prevention at its heart, is also on the agenda with experts discussing the ingredients that will drive the next five years of innovation, and what claims F&B can make about them.
Cleaning up labels
Clean label sounds simple but the reality of replacing or reducing ingredients is one of the biggest challenges facing the food industry. Fortunately, ingredient innovation is speeding up and experts will be discussing how to replace artificial colours, especially in sectors that rely on bright and varied colours such as confectionery. As with all clean label reformulations, it’s not a case of just swapping one ingredient out for another. The alternatives will be explored as well as what to consider when using them.
Sugar reduction is another challenge and how it’s going to be met, whether through sweeteners or lower sugar formulations, will be delved into.
Alternative lessons
After a bright future was forecast, plant-based meat and alt proteins are having mixed success with consumer acceptance and commercial scaling. Working out why is the industry’s immediate challenge so that alternatives can flourish and become part of the solution for a food system that’s facing a climate crisis.
From the gaps in what consumers say they want from plant-based meat and what they actually taste, to scaling mycelium and biomass fermentation as key technologies for unlocking new alt proteins, the latest science and consumer data will advance understanding on which direction to take for progress and success.
