Track III: Health-Driven Innovation: From Science to Consumer Trends

• Yeast Protein: Optimising Nutrition, Elevating Product Performance - Marion Alexandre, Biospringer

Today’s consumers demand more than just protein quantity, they seek high nutritional quality, digestive comfort, allergen-free options, and sustainability, all without compromising on taste or texture. Traditional plant and animal proteins often struggle to meet all these expectations, creating a strong opportunity for innovative solutions tailored to these evolving expectations.

Proteissimo™: A Next-Generation Solution

1. Complete Nutrition

Yeast protein offers a complete nutritional profile, naturally rich in essential amino acids (including BCAAs) to support muscle recovery and overall health. Highly digestible and gut-friendly, it meets the growing demand for allergen-free, low FODMAP, and clean-label products.

2. Functional Versatility

Ideal for applications such as protein bars, baked goods, snacks, and protein shakes, yeast protein delivers:

• A soft texture without dryness.

• A clean, neutral taste free of off-notes, simplifying flavour development.

3. Sustainability

As a yeast-based fermentation product, it offers a low environmental footprint, perfectly aligning with consumer demand for sustainable, planet-friendly choices.

Unlocking New Possibilities for Innovation

Yeast protein empowers brands to create nutritious, delicious, and sustainable products that address the needs of health-conscious consumers. From snacks to active lifestyle nutrition, it paves the way for a new generation of high-protein applications.

• Panel: Exploring Health Trends and The Future of Functional Nutrition - Dr. Marriette Abrahams, Qina, Matthieu Vincent, DigitalFoodLab & Jurij Hirniak, TasteWise

This panel discusses:

- Beyond Protein: Are consumers reaching protein fatigue — and could fibre and functional ingredients become the next major health driver?

- The GLP-1 Effect: How are weight-management drugs reshaping consumer interest in satiety, nutrition density, and “purposeful” eating?

- Functional Beverages on the Rise: What does it take to build credibility in this crowded, health-claims-heavy space?

- Evidence vs Perception: How can brands communicate complex health benefits without overpromising or confusing consumers?

- Designing for Longevity: What does a truly “health-forward” product look like — nutritionally, sensorially, and emotionally — to today’s consumer?

• Using Process to Maximise the Health Benefits of Plant-Based Foods - Dr. Frédéric Baudouin, IMPROVE SAS

Numerous studies have shown that increasing the proportion of plants in our diets have significant health benefits, which has contributed to the growth of the plant-based market in last decade. As the consumption of these novel plant ingredients grows, so does the risk of misconceptions about them. In 2025 French safety agency ANSES recommended to ban soy-based foods from schools because of the alleged negative impacts of soy isoflavones on human health. This decision went against a decade of efforts to reduce the proportion of meat in French diet and challenged the soy-based dairy and meat ecosystem.  

As plant-based foods becomes mainstream, the sector must prepare to avoid such crisis. It should highlight the positive effects of plant molecules and eliminate the ones potentially causing problems. This presentation will explore some common and lesser-known plant molecules and explore their possible risks, but also their health benefits: phenolic compounds, antinutrients, fibres, micronutrients and other phytonutrients. It will then illustrate how process can either maximise the recovery of beneficial molecules or eliminate undesired ones. Examples will be taken from either traditional culinary techniques (soaking, fermenting, toasting…), minimal processing, and innovating technics (membrane filtration, solvent washing) for plant-based ingredients and plant-based foods.