IFT First 2025: Spotlight on nutraceutical innovations and “better-for-you” solutions

At the recent IFT First 2025 trade show in Chicago, Illinois, US, clean label and health-forward natural ingredients took center stage. Food and nutrition companies presented their “better-for-you” solutions in functional beverages, protein bars, nutraceuticals, and gummy supplements with gut health, weight management, and sports performance benefits. 

On the showroom floor, Nutrition Insight discussed product innovations with Ayana Bio, Nexira, Gelita, and Jungbunzlauer. 

Frank Jaksch, CEO of Ayana Bio, detailed how the company’s plant cell cultivation platform may make nutrition more accessible. He cautioned that agriculture’s industrialization over the last 50 to 100 years has successfully increased crop yields but, as a consequence, resulted in lower nutritional value of those crops. 

“You have to find a way to put that nutritional value back into the food chain to prevent long-term public health consequences.” 

Jaksch said the company’s primary goal is to determine how to cost-effectively add nutrition to food products, especially processed or ultra-processed foods. “These foods are calorie-dense, and people often eat them because they can’t afford anything else.” 

Plant cell tech

Ayana Bio “tricks” plants into growing as single cells, explained Jaksch. The company grows these cells sourced from plants in a controlled environment. 

“This allows us to control every parameter the plant cell is exposed to — everything from the type and amount of sugar it gets to the plant hormones and stressors we introduce to elicit a response.” 

“One key advantage is that we don’t need genetic modification; these plant cells are not genetically altered. They are indistinguishable from the cells you would pull off a plant.”

Comet Bio’s CEO, Loula Merkel, detailed how its prebiotic Arrabina fiber supports gut health, alpha diversity, and blood sugar balance.At IFT First, the company launched rosmarinic acid, a clean label antioxidant from sage, produced with its plant cell technology. Jaksch underscored that this technology allows Ayana Bio to develop desirable bioactive compounds similar to plant sources but at much higher levels than when grown in the soil. 

“Under good conditions, a sage plant will produce 1% of the bioactive rosmarinic acid. Our plant cells will produce 20% of rosmarinic acid — you’ll never be able to get that by growing a plant in the ground.” 

Jaksch said that agricultural practices aim to create environments for optimal plant growth. However, although this may make “happy plants,” he noted these don’t create rich bioactives. 

“Bioactives are a protection mechanism produced by plants when they experience stress. “If plants are grown in controlled environments where everything is ideal — no pests, insects, or fungal infections, and optimal water — they don’t need to produce bioactives because they don’t need to defend themselves anymore.” 

“Happy plants make big fruit, but they don’t necessarily make nutritious fruit,” he cautioned.

Prebiotic acacia for functional drinks

Charlotte Wallart, Nexira’s food product manager, told us there is a huge demand for functional beverages and highlighted the company’s ingredients for that market. 

“Our comprehensive portfolio addresses prebiotic fibers, botanical extracts, and natural texturizers, particularly for plant-based drinks. These ingredients improve taste while also providing health and nutritional benefits.”

Balchem highlighted high-protein, gut-friendly, and GLP-1-aligned prototypes designed for active and health-conscious consumers.The company showcased its prebiotic kombucha concept, which combines Acacia fiber and probiotics to enhance gut health. 

“We also have other formulations with botanicals, like an adaptogenic drink with ginseng and a focus drink with lemon balm and ginseng,” Wallart added. “These concepts are designed to align with consumer demands.” 

She pointed to the benefits of acacia fiber, a core ingredient for Nexira throughout its 130-year history. Acacia fiber is stable, easy to use, and FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) friendly. 

“It’s a versatile ingredient that works well in ready-to-drink beverages or powders, like in a blend with protein and fibers.”

Nexira also offers organic and carbon-neutral certifications for its Inavea acacia fiber, highlighting its core values of sustainability, local sourcing, farmer partnerships, and transparency. 

At the trade show, Nexira also featured its range of clean label, natural texturizers for a “perfect sensory experience,” derived from seeds. Wallart explained these are crucial to achieving tasty and healthy plant-based alternatives to dairy and meat. 

Targeted collagen peptide solutions

Gelita showcased its gelatin and Bioactive Collagen Peptide solutions, which can enhance the texture, flavor, and health benefits of food and beverages. 

“Gelita’s Bioactive Collagen Peptides offer targeted health benefits for the beauty, active aging, and sports nutrition markets,” said Angie Rimel, marketing communications manager at the company

We also discussed Beneo’s solutions for satiety, sugar control, and muscle health with the company’s regional product manager.“Gelita’s Bioactive Collagen Peptide portfolio includes various collagen peptides, each designed to address specific health needs, such as joint health, muscle mass, bone density, tendons, and ligaments. These peptides are supported by numerous clinical studies and health claims worldwide.”

Moreover, she noted it is easy to formulate with these peptides. “They have neutral organoleptic properties, are natural protein powders, are clean label, and blend well with other ingredients for combination products.” 

At IFT First, the company featured two solutions: Soluform and Optibar. Rimel explained that Solubar enriches protein and reduces sugar in gummies without compromising texture or taste. At the same time, the special collagen peptide Optibar is designed for high-protein and reduced-sugar bars. 

“This collagen peptide helps maintain ideal texture and shelf life stability, which can be challenging when formulating these products,” she detailed. “Optibar can help manufacturers meet consumer demand for better-for-you bars, offering healthy indulgence.”

With Beneo and California Natural Color, Gelita also presented a clean label, milk-based sports drink at the show with “scientifically proven benefits for improving performance.” The partners say it delivers sustained energy, enhances the effects of endurance training, and promotes efficient fat burning. 

The beverage included Gelita’s Bioactive Collagen Peptide PeptEndure for endurance performance, Beneo’s carbohydrate Palatinose for sweetness and sustained energy supply, and California Natural Color’s Pure Brown Carrot color. 

Bioavailable mineral gummy innovations

Businesses also featured the latest developments in the supplement space. Switzerland’s Jungbunzlauer presented its latest innovations in gummy supplements: a range of formulation solutions built on its organic mineral salt portfolio. 

These solutions include zinc and calcium citrates, plus a newly developed, finer magnesium citrate granulation for a smoother texture, improved flavor, and enhanced bioavailability. 

Rousselot displayed gelatin and collagen peptides for fortified gummies, protein bars, and drinks supporting joint and skin health.Markus Gerhart, category lead for minerals and solutions at Jungbunzlauer, highlighted the importance of taste in gummy supplements. “If you add ingredients, they must taste great to keep consumers coming back.” 

However, he cautioned that if high fortification levels are required, this can affect gummies’ mouthfeel and texture. 

“To address this, we developed mineral salts with super fine particle sizes, typically under 20 microns. In the US, this would be a 625 mesh. The human tongue can’t detect particles smaller than 20 microns — so the fine particles won’t affect the taste or texture.”

The technology combines the appropriate fine-micronized granulation with tuned processing parameters, enabling formulators to achieve better sensory profiles and more effective nutrient delivery in pectin- and gelatin-based products. 

“This technology allows us to provide our customers with products that deliver a great taste, smooth texture, and pleasant mouthfeel,” detailed Gerhart. 

In addition to improving the sensory experience, the technology enables high bioavailability, high dosage, and good dispersibility.