Cosun Ingredients showcases GLP-1 fiber-protein concepts in Frankfurt

Cosun Ingredients will display new food concepts at the upcoming Food Ingredients (Fi) Europe 2026 trade show, which will take place from November 17 to 19. The company’s portfolio of protein, fibers, prebiotics, and texture solutions will be showcased through various products.

According to Margriet van Gurp, manager of application and technical sales at Cosun Ingredients, visitors can sample a wide range of concepts at the event in Frankfurt, Germany. These concepts include hybrid meat products, bars, beverages, gummies, and freshly baked Dutch stroopwafels.

Van Gurp points to four key trends leading the industry: functional nutrition, gut health and fiber, protein, and GLP-1. Cosun Ingredients will display multiple GLP-1 concepts that combine fiber and protein, such as a crunchy peanut bar and a ready-to-mix ube protein shake.

The company will also present fiber-focused products, including gummies and prebiotic fiber water. Van Gurp notes that consumers are looking for products that combine different nutritional benefits, such as protein, fiber, and prebiotics, while still tasting good and having the right texture.

Cosun Ingredients observes a trend in functional nutrition where multiple nutritional needs are combined. Van Gurp notes that protein is considered more than a trend, and it’s about quality, source, functionality, and sensory experience.

The use of GLP-1 medicine is growing rapidly, and the demand for products that meet these consumer needs is growing even faster. Cosun Ingredients expects the F&B industry to adapt to the growing demand for GLP-1-friendly products that deliver both nutritional value and sensory appeal.

Van Gurp sees opportunities in more convenient products that combine multiple needs into one product. For example, the company will showcase a Dutch stroopwafel with its chicory root fiber to reduce the sugar in the syrup by 50%.

According to Van Gurp, meeting consumer needs and helping them make healthier choices without compromising on taste, texture, and sensory experience represents the largest opportunity in the industry. Consumers are looking for products that combine different nutritional benefits, and developers can create products that have a lower carbon footprint by combining plant-based ingredients with animal-based ingredients.

Cosun Ingredients will showcase several protein concepts at Fi Europe 2026, including a bar that combines chicory root fiber and fava bean protein. The company’s focus on ingredient innovation and combining different nutritional benefits can help developers create products that meet the growing demand for healthier and more convenient food options.