Corbion Identifies Key Developments for Food Innovation in Annual Analysis  

Corbion, a global player in sustainable food-ingredient solutions focused on advancing natural preservation and nutrition with science and innovation, states that the European food industry is going through major changes, from new consumer demands to cost pressures that come from trying to improve and adapt to regulations.

The company has gathered information from market intelligence, customer insights, consumer trends and industry expertise, identifying five key developments shaping innovation across food categories.

The first subject tackled by Corbion is artificial intelligence, specifically how it’s becoming a new innovation partner. With AI being capable of influencing product design, consumer understanding and purchasing choices, flavor development, quality control, and personalization, the company states that nowadays almost 30% of European consumers say they would be likely to purchase food or beverages based on recommendations from artificial intelligence.

Even though companies are using increasingly sophisticated data analysis tools to gain deeper insights into consumer preferences, the growing use of AI raises important questions around transparency, trust, and how consumers interact with food brands in an increasingly digital environment. As AI becomes more integrated into food innovation and retail experiences, companies will need to find the middle ground between utilizing AI to improve their business and still having their customers’ trust and staying authentic.

Soledad Santarosa, Sr Manager of Global Insights at Corbion, shared the company’s plans for using artificial intelligence: “We believe AI will increasingly help food companies move from reacting to consumer needs to anticipating them. The real opportunity lies not only in greater efficiency, but in creating smarter innovation processes that connect consumer insights, product development and purchasing behavior more closely than ever before.”

Even though indulgence has been a buzz word throughout the entire year, it is still a powerful driver of food purchasing decisions, but its definition is starting to shift. The company’s analysis states that consumers are not only seeking to enjoy a small treat, but looking to feel rewarded with textures, flavors and sensory enjoyment while still getting a clean and high-quality product.

Corbion expects texture combinations, layered flavor delivery and contrasting sensory experiences to become increasingly important differentiators in confectionery development during 2026 and 2027. Sour flavor profiles continue to attract attention, while clean-label expectations are reshaping how manufacturers approach product development and formulation.

Confectionery Manager EMEA at Corbion, Jasper Kappelle, stated: “Consumers are no longer looking for indulgence alone. They are looking for an experience. Texture, flavor layering and sensory contrasts are becoming just as important as taste itself. Brands that can combine those experiences with recognizable ingredients and clean labels will be best positioned to stand out in a crowded confectionery market.”

Looking at the protein situation, Corbion concluded that the next chapter of alternative proteins is likely to look very different from the first. Although the alternative protein category has faced commercial and formulation challenges, consumer expectations of taste, texture, nutrition and value have continued to rise.

According to GlobalData consumer research, 46% of consumers prefer products with as few ingredients as possible, while concerns about processing and transparency are increasingly influencing purchasing decisions.

As a result, manufacturers are facing pressure to simplify formulations, improve sensory appeal to create new consumer experiences, and communicate product benefits more clearly. At the same time, hybrid approaches that combine plant and animal proteins are emerging as a promising pathway for consumers seeking a balance between nutrition, familiarity, affordability and sustainability, states the company.

Stephan Dobbelstein, Senior Director of Business Development at Corbion, tackled the subject: “The alternative protein market is entering a more mature phase. Consumers are no longer willing to compromise on taste, texture or simplicity of ingredients. Going forward, the winners will be those companies that can deliver products that perform as well as traditional options while providing clear nutritional and sustainability benefits.”

Another topic the analysis sheds light on is food safety when it comes to ready-to-eat meat industry. Corbion states that the demand for ready-to-eat meat products keeps growing and explains how manufacturers are now preparing for a major shift in food safety requirements across Europe.

The new European regulations which came into force on July 1st are increasing expectations around Listeria control and placing greater emphasis on product safety throughout the entire shelf life of ready-to-eat foods, and these changes are prompting manufacturers to rethink formulations, preservation strategies, packaging, and shelf-life management while continuing to meet consumer expectations for convenience, freshness, and taste.

Lastly, also in the meat sector, almost half of consumers globally report preferring products with as few ingredients as possible, while growing scrutiny of processing methods, ingredient transparency and product provenance is pushing manufacturers to simplify formulations without sacrificing performance, states the study. Across Europe, manufacturers are reportedly exploring new ways to address demand for cleaner labels while maintaining the functionality that traditional preservation systems have historically provided. The real question is how manufacturers can meet these expectations without compromising product quality, safety, or consumer experience.

Senior Manager of Marketing at Corbion, Linda Tomaselli, discussed what food producers should do from now: “Whether discussing artificial intelligence, confectionery, meat products, alternative proteins, or culinary applications, a common thread connects all categories. Consumers increasingly expect products that are transparent, understandable, and aligned with their personal values […] At the same time, they continue to demand enjoyable eating experiences, convenience, affordability, and strong product safety. The companies that successfully balance these competing priorities will shape the future of food innovation in Europe. As the industry evolves, the ability to combine scientific expertise, consumer understanding, and formulation capabilities will become increasingly important in helping manufacturers navigate a more complex and demanding marketplace.”