Fi Europe 2026 Highlights Plant Proteins and Mycelium in German Market

The food ingredients show in Frankfurt features plant-based proteins and mycelium as key trends, with industry players showcasing new formulations and supply chains for sustainable food systems.

Food Ingredients Europe (Fi Europe) returns to Messe Frankfurt from 17 to 19 November 2026, with several exhibitors and speakers using the show to present plant-based ingredient systems, high-protein formulations and new raw material sources. Organiser Informa Markets expects more than 1,650 exhibitors, alongside a conference programme spanning four themes, from health and wellness to tech-led ingredient development. Crespel & Deiters debuts new identity and European soy plans Ibbenbüren-based ingredients producer Crespel & Deiters will use the show to present its new brand positioning, following the integration of its food subsidiary Loryma into the parent company earlier this year. The company now describes itself as a “refinement expert”, putting its extrusion and starch modification technologies at the front of its offer. Its raw material base already extends from wheat to pea and fava bean. Crespel & Deiters is also working with Veprona GmbH, based in Germany’s Münsterland region, to secure supplies of single-variety, European-grown soy for future functional soy ingredients. On the stand (Hall 3.1, A20), the company will show its extruded Lory IsoCrisp range, with the wheat-based version reaching 65.4g of protein per 100g and the fava bean version 50.5g, as well as Lory Tex Granules, a textured pea ingredient for meat alternatives. “What matters for product development is not only which raw material is used, but which function needs to be achieved in the end product,” said Philipp Deiters, Executive Board member and CSO Food. RAPS targets plant-based savoury applications Kulmbach-based ingredient manufacturer RAPS (Hall 5.1, 51C28) will present seasoning systems, texturising and binding ingredients, and all-in-one compounds for plant-based burgers, mince, meatballs and sausages, including clean-label versions free from E numbers. The company is also expanding its CO₂ extraction capacity with investment in a new plant. RAPS employs more than 900 people across seven European production sites and produces around 40,000 tonnes of ingredients and additives annually. “Our customers today expect more than individual ingredient solutions. What matters is that taste, functionality and technology work together in the application,” said Agneta Hoffmann, Chief Marketing Officer of the RAPS Group. Sunflower seed flour at Nordmann’s tasting bar Hamburg-based distributor Nordmann (Hall 4.1, 41K27) will serve three low-sugar concepts developed at its new Life Sciences Lab in Hamburg: a vegan spread combining plant proteins with prebiotic fibre, a vegan cake batter, and a high-protein, high-fibre vegan shake. Co-exhibitor Ulrick & Short, the UK clean-label specialist whose ingredients Nordmann has distributed in Germany, Austria, Switzerland and France since February 2025, will launch Fazenda Lieto, a sunflower seed flour containing 54% protein and 21% fibre, according to the company. Fazenda Lieto C is designed for savoury bakery such as protein breads and wraps, while Fazenda Lieto F targets sauces, dips and beverages. BALPro puts German policy under discussion On 17 November, the German Association for Alternative Protein Sources ( BALPro) will host a Community Hub session on the German market with chair Fabio Ziemssen, Kristal Golan of the AgriFoodTech Venture Alliance, Givaudan’s Jan Eckhardt and BALPro’s Mailin Zanke. Topics include long-term industrial offtake commitments for domestic pulses, Givaudan consumer research on why products that only mimic meat fall short with German shoppers, and EU restrictions on meat-related names. The panel will also address VAT: cow’s milk is taxed at 7% in Germany, while plant-based drinks are taxed at 19%. Lallemand brings yeast protein and new yeast extracts Montreal-based Lallemand Bio-Ingredients (stand 30H32) will present Engevita HiPRO Beyond, its yeast protein derived from Saccharomyces cerevisiae, which the company has previously positioned for dairy alternatives. Lallemand describes the ingredient as non-functional, meaning it can add protein to complex formulations with limited interference in gelling, emulsification or thickening. A Lallemand project built on the ingredient has been shortlisted in the Alternative Protein Innovation Award category at the Fi Europe Innovation Awards 2026. The company will also formally launch two yeast extracts under its High-Lyfe brand. High-Lyfe 580 A provides umami with a neutral profile for savoury and selected sweet applications. High-Lyfe 583 A adds savoury, poultry-style notes intended for meat alternatives and other robust savoury products. The following day, vegconomist will moderate Mycelium at Scale: Unlocking the Next Generation of Sustainable Protein (18 November, 13:00 to 13:40), with Carlotte Lucas of the Good Food Institute, Thijs Bosch, CEO of The Protein Brewery, and Mette Lübeck, co-founder of BiomassProtein ApS. “It is a high-quality and versatile resource with interesting nutritional and…

Read source: Vegconomist