From imaginative flavours to planet-friendly initiatives, innovations come from all corners of Europe and give just a taste of the buzzing NPD happening around the continent. Here are just a few of the innovations that caught our eyes…
Reimagining sushi
KING Konjac – a Finnish company creating a sushi rice substitute – takes one of SIAL’s top awards for innovation.
The konjac plant has been cherished in Japan for centuries and is packed with soluble fiber instead of starchy carbohydrates, making it ‘virtually calorie-free’ at 2 calories per piece (for comparison, 100g of cooked rice contains around 120kcal; whereas KING Konjac contains 9 kcal per 100g).
But it’s also about being more planet-friendly: traditional rice farming produces significant methane emissions and consumers a large amount of water.
KING Konjac sushi bases are made from organically grown konjac plants which produce no methane emissions and require very little water compared to rice.
Edible cutlery
Have your cutlery – then eat it. French start-up Koovee has created edible biscuit cutlery.
Taking on the huge problem of single-use disposable plastic cutlery, it took entrepreneurs three years to bring this innovation to market.
Edible cutlery has to be tasty and easy to chomp on, but also sturdy enough to withstand the rigors of serving food.
Koovee remains resistant to water for more than five minutes at more than 65°c , and can be used for a variety of dishes from salads to dishes with sauces.
The cutlery is made from wheat flour and rapeseed oil, and comes in several savory flavours.
Based in Marseille, Koovee ships across Europe.
Soilmates: Rescuing ugly avos
Europeans love avocados: shipping them in to the continent in their masses. And yet more than 20% of avocados are wasted because they don’t meet retail standards.
Enter Dutch start-up Soilmates. Based in Rotterdam – the largest port in Europe – the start-up rescues ugly avocados that are a little worse for wear after their journey across the seas (those classified as category two).
It then squeezes out the good stuff, and creates ‘the superhero of cooking oils’.
The resulting avocado oil can be used in everything from salads and stir-fries to smoothies and steaks.
Long potato chips
Balsnack International brings a refreshing twist to the snack isle with Long Potato Chips.
Crafted in Estonia – where Balsnack has been a family-run operation since 1992 – the unique shaped chips are today exported to more than 50 countries, with international sales now comprising half its revenue: testament of the global appeal of these snacks.
Long Chips are made from potato flakes and extruded into elongated, wafer-thin sheets, then flash-fried for just 10 seconds in rapeseed oil. This unique process results in an exceptionally crisp, clean and hygienic snack that feels more like a cracker but delivers the satisfying crunch of a traditional potato chip. Available in a variety of flavours to cater to a range of taste preferences, including Sour Cream & Herbs, Smokey BBQ, Cheese & Onion, Vinegar, Spicy Wasabi and Chili & Lime.
Long Chips contain no palm oil or GMOs and boast a balanced nutritional profile with 560 kcal per 100g, making it on point for indulgent but conscientious snacking.
L’Antica Cascina’s terracotta-encased cheese
Italian cheese producer L’Antica Cascina demo’d its latest innovation in cheese maturation: clay-encased pecorino.
The method, which hails from Sardinia, speeds up maturation while also allowing the cheese to be stored at ambient temperature until it’s ready to be ‘cracked open’ and moved into a refrigerator.
With pecorino typically requiring 8-12 months of maturation, L’Antica Cascina’s terracotta treatment cuts this down significantly – with the company showcasing one, two and three-month old cheese at SIAL. Flavour – from smooth and crumbly to intensely sweet and dry – is also influenced.
Date innovation
True Gum began as a startup in Copenhagen, creating plastic-free chewing gum.
New from the Certified B Corp brand is True Dates: dates which are covered in the flavours of beloved candy classics to create ‘an innovative taste sensation that’s even better than candy’.
The dates contain no added sugar, are rich in fiber and come in compostable packaging.
Flavours include cookie dough, licorice, watermelon, peach, creamy peanut butter, sour cola and more.
Organic power elixirs
Dutch start-up Sapinca is drawing on ancient, forgotten roots and fruit to create an ‘organic power elixir’ and alcohol-free alternative.
Largely originating from Latin America, these ingredients – such as roots like yacon, galanga, ashwagandha and maca, and fruits such as camu camu, acai, pink pitaya and guarana – were known for the medicinal properties and powerful flavours back in the time of the Incas.
Sapinca has rediscovered these unique species and worked them into perfect flavour combinations: with the name ‘Sapinca’ coming from ‘Sap’ and ‘Inca’ – juice of the Incas.
Sapinca can fit many occasions: drunk as a shot or with hot water for a spicy tea; or served on the rocks or in mocktails.
The drinks are organic and vegan friendly.
Nutritional yeast
Taking SIAL’s Organic & Wellness Award is Yusto: a nutritional yeast with umami flavour.
Umami flavours ‘act as the brushstroke for salt reduction’, potentially allowing salt reduction in recipes by 50%.
Launching in France next month, Yusto can be used with all types of foods including animal free meat, snacks, sauces and specialized nutrition products.
Yusto is rich in proteins and contains all essential amino acids, alongside B vitamins and functional fibers.
Insect specialities
Essento has been busy developing, producing and marketing specialities made from insects since 2013: targeting retail, gastronomy and the online trade.
The Swiss company’s ranges include insect snacks (where insects look like insects) and protein bars based on insect flour.
Upcycling ingredients
Taking the ‘grand prix’ for drinks at SIAL this year is Coeur de Pom’s ‘Les Confisades’, a French finely sparkling drink brand made with candied fruit extracts.
The drink is made from by-products from candied fruit production, and is set to hit shelves at the beginning of next year.
The Coeur de Pom brand already extends across various fruit juice, vegetable juice, sparkling fruit drinks and fruit infusions.
Ramp up your veggie intake
The golden starlet of the SIAL Innovation Awards this year was a range of versatile dry mixes that offers producers a unique approach to creating plant-based cakes.
Known for its focus on nutritious convenience, Sabarot’s new range is crafted to help bakers, foodservice and meal-prep companies easily introduce veggie-rich options to their menus. Each dry mix combines high-protein legumes and grains with carefully selected herbs and spices to create flavour-packed veggie cakes or plant-based patties.
The mix options include split peas with basil; a trio of Indian lentils; and quinoa and bulgur with Mediterranean-inspired sun vegetables. Designed for flexibility, each pack makes 4-5 patties, ready in just eight minutes. Sabarot’s products are gluten-free and feature a balanced nutritional profile, including plant-based protein and fibre to support digestive health and keep diners satiated.
Boost wellness with Care Bars
The nutrition bars are crafted with scientifically-backed ingredients to support two of today’s most pressing wellness needs: immunity and mental performance.
Care Bar IMMUNITY provides a targeted boost for gut health and immune support. It contains a unique blend of postbiotic IMMUSE, probiotics, zinc, selenium and vitamin D3, which work together to support immune response and a balanced microbiome. It’s perfect for those looking to fortify their immunity, especially during peak cold and flu seasons. Its mix of pre-and postbiotics also makes it a gentle choice to promote gut health: a daily wellness boost in a convenient snack format.
Care Bar COGNITIVE includes Cognizin Citicoline, L-theanine, L-tyrosine and MCT oil, all known for their brain-boosting properties. The unique formula supports memory, focus and mental clarity, making it an excellent option for students or anyone needing a mid-day mental lift.
Both Care Bars serve as multifunctional snacks that marry taste with purpose, bringing advanced nutrition into the modern snacking experience.
Yogoody’s Shake
Portuguese maker of powder-based dairy shake Yogoody claims it’s created a solution that challenges the functional drinking yogurt category while providing a clean-label alternative to mainstream ultra-processed powdered shakes.
Yogoody’s Shake doesn’t major on high-protein protein claims; rather, it focuses on gut health by packing 7 probiotic strains, natural flavours and colors, oat fiber and skimmed and fermented milk powder. The probiotics become ‘live’ once the product is prepared with water and contribute to the growth of other beneficial bacteria in the gut, we were told. Due to the clean-label nature of the product, shelf life is limited to 1 year.
The company first launched the Shake range in 2023 and is selling both D2C and through retail as well as in pharmacies and vending machines. It’s sold in Portugal, the UK, Angola and Venezuela.
Vitamin-enriched gouda
Dutch cheesemakers Van der Heiden Kaas B.V. highlighted its Dilano Black Lemon gouda, a charcoal-blended, Vitamin D-enriched affair that tastes of lemon.
This gouda was made to address the ‘blackened food’ trend, we were told but also to attract consumers who are not entirely familiar with Dutch cheeses but would willingly add some Instagrammable flair to their cheeseboards.
