Is Your Favorite Snack Hiding 30% More Sugar? Discover the Shocking Truth Now!

As the global food and beverage (F&B) landscape evolves, the upcoming Fi Europe 2025 in Paris from December 2–4 is set to highlight crucial shifts in how sweetness and snacking are being redefined. Driven by consumer demand for reduced sugar, regulatory pressures, and innovative reformulations, this year's exhibition will feature over 1,550 exhibitors presenting pioneering solutions to meet these challenges.

With European Union regulators tightening rules on foods high in fat, sugar, or salt (HFSS) as part of public health strategies to combat obesity and diet-related diseases, the spotlight on sugar reduction has intensified. By reducing sugar content, brands not only improve their Nutri-Score outcomes—an algorithm that penalizes excess sugars—but also align with consumer preferences seeking healthier choices.

According to data from Innova Market Insights, snack launches featuring health claims have surged, growing 22% year-over-year between April 2023 and March 2025, indicating a clear market shift towards products that prioritize health without compromising on taste.

In exclusive interviews, industry leaders from Givaudan, ADM, and Biolev by Levapan provided insights into their innovative approaches to sugar reduction and healthy snacking, showcasing a commitment to reformulation as a key theme at Fi Europe 2025.

Next Generation Snacking Solutions

Givaudan will focus on “the power of synergy,” emphasizing the growing consumer demand for multifunctional products. According to Margit Van Hasselt, global marketing manager at Givaudan Taste & Wellbeing, “Over the past year, we’ve seen a clear acceleration in demand for multifunctional products: those that reduce sugar while adding tangible well-being benefits, such as fiber, mood support, and plant-based functionality.” Visitors can expect to see snack prototypes that integrate natural ingredients, colors, and flavors, designed to enhance both indulgence and functionality.

Meanwhile, ADM will introduce “experience zones” that highlight innovative solutions for creating products with nutritional value and appealing textures. Bastian Hörmann, global marketing director for Sweet Goods, Dairy & Specialized Nutrition at ADM, shared that their showcase will include solutions like SweetRight Reduced Sugar Glucose Syrup (RSGS) and SweetRight Stevia Edgility, which allow for up to 30% sugar reduction without sacrificing taste.

Revamping Sugar Reduction

As consumers actively limit sugar intake, Daniel Felipe Lopez Ramirez, marketing manager at Biolev by Levapan, noted a shift in the demand for sugar reduction. “The market has evolved from a critical pivot of ‘reduction at all costs’ to a focus on ‘holistic sensory quality.’” He explained that while regulatory measures like sugar taxes have sparked the trend, consumer preferences are now steering the ship. Products utilizing high-intensity sweeteners that leave an unpleasant aftertaste have been rejected by the market.

Biolev will demonstrate its innovative approach at the event, particularly with their bio-ingredient Flavormax, which enhances flavor profiles and can achieve up to a 10% sugar reduction in beverages like teas and functional waters.

Additionally, Givaudan plans to explore functional beverage enhancement strategies at the event. Van Hasselt remarked, “Integrating sensory design with scientific validation enables developers to craft drinks that not only taste exceptional but also deliver perceivable well-being benefits.”

Propelling Healthy Snack Innovation

ADM will showcase its postbiotic and fiber solutions aimed at encouraging healthier eating habits. Research indicates that 80% of European adults intentionally avoid or reduce sugar in their diets, with significant interest in increasing fiber and protein intake—69% and 66% respectively. Their prebiotic dietary fiber Fibersol enhances texture and maintains product integrity even when sugar content is lowered.

Givaudan will also present health-focused snack concepts, including protein bars enriched with acerola, puffs made from upcycled Green Banana Powder, and oat beta-glucan, demonstrating how botanicals and fiber can drive perceived health benefits while maintaining taste and texture. “These technologies are paving the way for new product launches across bakery, confectionery, and nutrition categories,” Van Hasselt remarked, noting the rising consumer expectation for snacks that support gut health and energy balance.

As the F&B industry navigates this transformation, experts predict further integration of science-backed botanicals with nutritional ingredients, allowing for a seamless blend of functional and feel-good foods. The evolution of healthy snacking will continue to blur lines between indulgence and wellness, creating opportunities for innovative reformulations that excite both consumers and manufacturers alike.

Looking ahead, the upcoming Fi Europe 2025 promises not only to unveil cutting-edge solutions but also to set the stage for enduring trends in health-conscious eating. With both regulatory and consumer pressures driving change, the future of snacking is poised for a significant overhaul, where sustainability and health take center stage.