FIE 2025: Experiencing the trends on the show floor

Last week, Paris hosted a vibrant edition of Food Ingredients Europe (FIE), bringing together suppliers, brands, and formulators to discuss what’s next for the global F&B industry. Across the show floor, three themes clearly stood out: the growing importance of texture and indulgence, the acceleration of functional food & beverages, and the rising demand for fiber.

As a leader in natural ingredients, Nexira used this year’s FIE to exchange with partners, share applications, and explore how its portfolio can help address these major trends. From Pitch & Coffee sessions to mocktail tastings and fiber-enriched biscuits, the booth served as a practical illustration of the topics driving the industry forward.

1. Texture at the heart of Innovation

Texture was clearly one of the most discussed topics at FIE 2025. Brands are increasingly looking for clean-label, plant-based texturizing solutions that deliver indulgence without compromising naturality.

During one of our Pitch & Coffee sessions, the focus was on texture and indulgence, highlighting how brands can achieve the balance between “Tasty & Healthy”—creating products that are both enjoyable and aligned with clean-label expectations. The session sparked lively discussions about the challenges and opportunities in formulating plant-based and reduced-sugar products without compromising on creaminess, viscosity, or overall sensory appeal.

Pitch & Coffee
Marie-France Roth & Anneli Martensson

At Nexira, the spotlight was on naltive™ Locust bean gum:

• Excellent texture enhancement even at low dosage
• Broad range including specialties
• Clean-label, 100% plant-based texturizers
• Wide versatility across dairy alternatives, plant-based desserts, ice-cream, and more

Naltive™ locust bean gum was highlighted for its contribution to creamy, stable, and premium textures across dairy alternatives, frozen desserts & ice creams, sauces, and beverages. The conversations demonstrated that texture continues to be a key differentiator in product development.

On the booth, we also showcased the use of Acacia gum as a natural emulsifier to replace E471 in ice cream, demonstrating an effective clean-label solution without controversial additives. Discussions with industry professionals revealed strong interest in this approach, confirming that natural, multifunctional ingredients are increasingly sought after to achieve both performance and label transparency.

2. Functional F&B continues to boom

The functional F&B category continues to expand rapidly, with consumers increasingly expecting added wellness benefits in everyday food and beverage formats. During FIE, formulators were particularly interested in natural sources of energy, focus, calm, and detox—benefits they see as both relevant and market-ready.

Our mocktail bar attracted steady interest throughout the show, offering visitors a concrete way to experience how natural ingredients can support today’s most sought-after functional benefits. Three concepts were featured:

• “I Gut the Power”, formulated with acacia fiber, illustrated the growing demand for gentle, well-tolerated prebiotic solutions for digestive wellness.
• “Bloom & Detox”, featuring hibiscus extract, reflected strong interest in natural detox and antioxidant botanicals in modern beverage innovation.
• “Lavender Dream”, enriched with lavender extract, showcased the rising appeal of calming and relaxation applications, especially in non-alcoholic formats.

Bar Instant Paris – FIE 2025

These mocktails helped spark discussions around how brands can integrate natural, multifunctional ingredients into appealing sensory formats that meet consumer expectations for both taste and wellness.

Nexira presented a selection of botanical extracts that directly address these demands:

• Guarana, known for its natural caffeine content, supporting energy and alertness,
• Ginseng, appreciated for its adaptogenic properties,
• Hibiscus, for detox & wellness properties,
• Lemon balm, valued for its calming and soothing effects,
• Green tea, recognized for its antioxidant profile and balanced stimulation.

These ingredients continue to inspire a broad range of concepts, particularly in non-alcoholic beverages, functional shots, and wellness-oriented snacks.

3. Fibers Remain a Central Trend

The high-fiber movement continues to shape product development, with fiber increasingly seen as a key differentiator in F&B innovation. As highlighted during one of our Pitch & Coffee sessions, “Fiber is the new protein” reflects how brands are now positioning fiber as both a nutritional and functional asset.

At FIE Paris, natural fibers were a clear focus across the show: formulators are actively seeking clean-label, plant-based fibers that deliver digestive wellness, prebiotic benefits, and versatility in a variety of applications.

Nexira showcased a wide portfolio of 100% natural fibers, including:

• Acacia Fiber (Inavea™ & Fibregum™ ranges)

• 100% natural, sourced from acacia trees
• High digestive tolerance
• Prebiotic effect demonstrated
• Ideal for beverages, nutrition bars, bakery & snacks, nutritional powders

• Acacia & Baobab fibers

• Baobab, a natural superfruit ingredient
• Supports energy and vitality concepts
• Adds tangy notes and fiber content

Fiber-enriched acacia biscuits on the booth allowed visitors to taste firsthand how easily these ingredients can be incorporated into real applications.

The Future of F&B: Trends to Watch

FIE 2025 highlighted a market steadily moving toward cleaner labels, enhanced functionality, and more refined sensory profiles. Texture, functional botanicals, and dietary fibers remain central to today’s innovation, but looking ahead, several emerging trends are set to shape the future of food and beverages.

Brands and formulators are increasingly exploring concepts such as the gut-brain axis, linking digestive wellness to mood and cognitive function, and the use of natural texturizing solutions that combine clean-label appeal with sensory indulgence. Functional beverages and foods with targeted well-being benefits continue to gain traction, while precision nutrition and personalized approaches are beginning to influence formulation strategies.

For manufacturers, staying ahead will require understanding not just current consumer expectations, but also the innovations and scientific insights that will drive the next generation of products. Discussions on the booth demonstrated the appetite for natural, functional, and sensory-focused solutions that anticipate tomorrow’s trends.

Discover FIE 2025 in a few short videos! Our three videos cover the essentials on texture, functional botanicals, and fibers—watch to see how these trends were brought to life on our booth.

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