FrieslandCampina Ingredients to power protein innovation for sports and medical nutrition at FiE 2023

Published: 7-Nov-2023

FrieslandCampina Ingredients is set to return to Fi Europe 2023 (28-30 November) in Frankfurt, Germany, to showcase its latest developments in adult nutrition

At its booth (hall 3.0, stand D40), the company will highlight opportunities for brands to target the gut-muscle axis with its cutting-edge Biotis Fermentis, created to support athletic performance and holistic health.

FrieslandCampina Ingredients will also share plant-based inspiration with its delicious Plantaris protein bar applications, as well as unveil a brand-new whey protein ingredient designed to step up medical nutrition innovation.

Biotis Fermentis for gut health goodness

Consumers worldwide are increasingly looking to improve their health by being more active; two-thirds of people say they now exercise at least three times a week on average.  

FrieslandCampina Ingredients to power protein innovation for sports and medical nutrition at FiE 2023

At the same time, research demonstrates that intensive exercise and related dietary habits can cause gut discomfort — leading to negative effects on overall well-being and impacting sports performance.

At Fi Europe, FrieslandCampina Ingredients will showcase its game-changing Biotis Fermentis ingredient for sports nutrition. By fermenting protein, prebiotics and probiotics together, this first-of-its-kind solution boosts the properties of its individual ingredients, effectively targeting the gut-muscle axis.

Biotis Fermentis has been shown to deliver multiple health benefits, including improved gut health and muscle support, as well as perceived improvements to wider well-being, including mood and energy levels. 

Plantaris: unlocking the full potential of plant-based proteins

At FrieslandCampina Ingredients’ stand, visitors will be able to taste the company’s latest plant protein bar applications, made with Plantaris pea or faba protein ingredients.

Providing a protein content of more than 15 g per serving, these concepts show how brands can leverage neutral-tasting ingredients to address the challenges associated with the taste, texture and shelf life of developing high-protein plant-based bars, delivering on consumers’ sensory expectations. 

“We’re thrilled to be back at Fi Europe. It’s always a great chance to meet with customers new and current, as well as build valuable wider industry connections,” comments Vicky Davies, Global Marketing Director for Performance, Active & Medical Nutrition at FrieslandCampina Ingredients.

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