Barentz will present prototype applications at IFT FIRST 2026 designed to help manufacturers tackle key product challenges, including protein enrichment, sugar reduction, clean-label formulation, and taste optimization. The specialty ingredient supplier will occupy Booth #1310 in South Hall A at McCormick Place during the July 13–15 event. The five prototype concepts on display are: - Swicy Protein Puffs – combining high-protein nutrition with bold sweet-and-spicy flavors
- High Protein Pork & Plant Dumplings – hybrid protein solutions balancing nutrition, texture, and cost
- Protein & Fiber Café Cookie – better-for-you snack format with added protein and fiber
- Functional Berry Mocktail – featuring prebiotic fiber, collagen peptides, and electrolytes
- Sugar Reduced Dark Chocolate – demonstrating sugar reduction while maintaining sensory appeal

The Business Case "Food and beverage innovation today requires more than access to great ingredients," said Andrea Carlson, President Human Nutrition North America at Barentz. "Brands need solutions that balance consumer expectations, technical performance, and commercial realities. At IFT FIRST, we're showing how Barentz helps customers turn trends into commercially viable products through ingredient expertise, formulation support, and strong supplier partnerships." Barentz operates in more than 70 countries with approximately 2,900 employees and annual turnover of €2.38 billion. The company holds an EcoVadis gold rating, placing it in the top 5% of assessed companies globally.

Why It Matters

For product developers and manufacturers, the Barentz booth offers hands-on exposure to working solutions for four of the industry's most persistent challenges: meeting protein targets, reducing added sugars, achieving clean-label status, and delivering compelling sensory experiences. The prototypes underscore how ingredient selection and formulation expertise can compress the pathway from trend identification to market-ready product.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors