ADM will exhibit its latest solutions for food, beverage, and nutrition ingredients at Fi Europe 2026, with a focus on innovation in reformulation, protein development, sustainability, and research-driven health and wellness.
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At Booth 31G90, the company will showcase natural flavours and colours, plant-based and hybrid proteins, functional systems for texture and stability, prebiotics, probiotics, postbiotics, and technologies for sugar reduction.
The Future of Nutrition Hub will address how manufacturers can adapt to shifting consumer expectations and formulation challenges, emphasizing the need for enhanced nutritional profiles, diverse protein sources, and targeted health benefits. ADM will also explore opportunities linked to the increasing awareness and use of GLP-1 medications.
Sustainability efforts will be highlighted, particularly a collaboration with pizza oven manufacturer Ooni, aimed at incorporating wheat grown through regenerative agriculture into flour production. This partnership supports ADM's UK regenerative agriculture programme, launched in 2023, which assists farmers in adopting practices to enhance soil health, biodiversity, and water resources.
During the event, ADM will showcase ingredient applications at its Taste Atelier, featuring concepts like hybrid meatballs, postbiotic and pea protein ravioli, an ice cream panini, and focaccia made with wheat flour from the Ooni collaboration.
On 17 November, ADM experts will participate in discussions, with Marjolaine Meyer addressing the potential of postbiotics for pet health at the Pet Food & Nutrition Forum at 12:30 PM CET, and Bastian Hörmann presenting a case study on reformulation at 4:10 PM CET at the Fi Conference Theatre.
Through this showcase, ADM aims to illustrate how ingredient science, application expertise, and supply-chain capabilities can assist manufacturers in developing products that meet the evolving demands for nutrition and formulation.