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The global food industry is undergoing a profound transformation. As consumers become more health-conscious, environmentally aware, and digitally connected, the demand for nutritious, transparent, and functional food is reshaping how products are developed, labelled, and consumed. From precision fermentation to smart packaging and ancient botanicals, a new generation of innovations is redefining what it means to eat well.

Senior leaders from across the food value chain will gather in London on September 24-25 for Future Food-Tech. Ahead of the summit, we caught up with experts to discuss how cutting-edge technologies, evolving consumer expectations, and scientific breakthroughs are converging to redefine the future of nutrition.

Simplifying Labels Through Technology and Transparency

One of the most visible shifts in the food industry is the move toward cleaner, simpler labels. But as Jennifer Moss, Chief R&D Officer at Pladis, points out, this is not just about reducing ingredients, it’s about making information meaningful.

“Today’s labels often reflect complex regulatory requirements rather than consumer clarity,” Moss explains. “That’s why we’re investing in innovations that allow us to use fewer and simpler ingredients, but also those that make information more accessible and meaningful for consumers.”

Pladis is exploring connected packaging, smart packs that link directly to digital platforms, offering consumers real-time, science-backed insights into what they’re buying. Moss also calls for modernised labelling regulations that prioritise simplicity and transparency, helping shoppers make informed choices with confidence.

Vanessa Delmer, General Manager of Sweet & Beverages at Prosur, agrees that the future of clean-label innovation lies in a fusion of nature and technology.

“The future of genuine and trustworthy clean-label solutions will be shaped by a synergy of sustainable natural ingredients, an innovative R&D mindset, and evolving technologies,” she says.

Precision Fermentation: A Disruptive Force in Food Innovation

Among the most transformative technologies in food today is precision fermentation. John Krzywicki, CEO of Checkerspot, believes it will revolutionise how ingredients are sourced and produced.

“Precision fermentation is the innovation that every food and nutrition company should be paying attention to,” he says. “If you can create almost any ingredient at scale, including those that are hard to produce agronomically and do that at a reasonable cost with supply chain certainty, that fundamentally changes the entire ecosystem.”

Checkerspot is applying this technology to fats and oils, enabling the creation of healthier, high-performing ingredients that simplify formulations and meet clean-label demands without significant cost increases. Krzywicki likens its disruptive potential to that of artificial intelligence, warning that companies not prepared for its rapid evolution may be left behind. 

Navigating the Ultra-Processed Food Debate

The classification of ultra-processed foods (UPFs) has become a contentious issue, with growing consumer concern but limited scientific consensus. Moss emphasises the need for evidence-based reformulation.

“The current UPF debate is largely based on observational studies, which don’t establish causality,” she notes. “We support the development of a science-led, globally aligned classification system, one that helps consumers make informed choices without compromising on enjoyment.”

Pladis is modernizing its heritage baking methods, some dating back over two centuries, to reduce the need for additives while preserving product integrity. Meanwhile, Checkerspot is tackling the issue from a formulation perspective, using precision fermentation to design triglycerides that reduce reliance on additives and strengthen clean-label claims.

“The challenge with UPF classification is that it paints with too broad a brush,” Krzywicki says. “Reformulation requires solutions that don’t just replace but improve core building blocks of food.”

Functional Beverages: Delivering Health in Every Sip

Functional beverages are emerging as a key category for delivering targeted health benefits. Alexandre Bastos, Head of Front-End Innovation at Givaudan, highlights the role of advanced delivery systems such as nano-bubbles, clean-label encapsulations, and volatile carriers.

“Some emerging brands are leveraging these technologies to deliver on sustainability, efficacy, and taste, making great powder tech, drops, and even volatile delivery formats,” Bastos explains.

He sees a growing opportunity to incorporate health benefits into everyday food and drink experiences, particularly as consumers seek convenient ways to support gut health, cognition, and overall wellness.

Scientific Rigor in Functional Foods

While functional ingredients are gaining popularity, delivering tangible health benefits remains a challenge. Alexandra Boelrijk, Global Senior R&D Director ProActive Health at Kerry emphasises the importance of clinical validation.

“Scientific validation is essential when it comes to demonstrating health benefits, with human clinical studies the gold standard,” she says. “At Kerry, we’ve completed over 100 randomised, double-blind, placebo-controlled human clinical studies, with more ongoing.”

Boelrijk also points to the sensory challenges of functional ingredients, which can introduce bitterness, astringency, or metallic aftertastes. Balancing efficacy with sensory appeal is critical to ensuring consumer acceptance and repeat consumption.

The GLP-1 Effect: Nutrition Meets Biochemistry

The rise of GLP-1 medications, such as semaglutide, is reshaping consumer behaviour and prompting a new wave of product innovation. Dager Florez, Global Business Head of Health & Beauty at Alianza, sees this as a pivotal moment for the industry.

“When a medication reshapes consumer behaviour as dramatically as GLP-1s, the ripple effect across the food industry is inevitable,” he says. “CPG companies are already designing foods that actively work with these medications, enhancing nutrient absorption, balancing side effects, and redefining eating occasions altogether.”

Florez believes functional ingredients will play a central role in this evolution, particularly those that support satiety and weight control. But he stresses the need for scientific proof.

“The future is about targeted, high-performing ingredients that may not replace pharmaceuticals, but get close enough to give consumers real, science-based options.”

Rediscovering Ancient Ingredients for Modern Wellness

In the search for new functional ingredients, some innovators are turning to the past. Delmer highlights carob, a naturally sweet, fibre-rich ingredient as an example of an underutilized resource with significant potential.

“Carob is naturally rich in D-Pinitol, a compound studied for its role in sugar metabolism and metabolic balance,” she explains. “When combined with modern fibre solutions, they broaden the potential to address key areas such as gut health, cognition, and women’s wellness.”

This approach, revaluing traditional resources through modern science, offers a sustainable path forward for nutrition innovation.

Conclusion: A New Era of Food Innovation

The future of food is being shaped by a convergence of science, technology, and consumer values. Whether it’s simplifying labels through smart packaging, designing healthier fats through precision fermentation, or unlocking the potential of ancient botanicals, the innovations emerging today are redefining how we think about nutrition.

As Moss puts it, “Innovation in this space must serve the consumer first, not just tick regulatory boxes.” The companies that succeed will be those that combine scientific rigor with creativity, delivering products that are not only functional and transparent but also enjoyable and accessible.

The conversation will continue at Future Food-Tech London, on September 24-25 at the InterContinental – the O2. Lumina Intelligence will also be unveiling the results of a global report commissioned by FoodNavigator. The report will reveal exclusive insights into how the UPF debate is reshaping consumer behaviour. Download a free sample of the Lumina Intelligence report today. Future Food-Tech attendees can also receive 50% off the full report.