Formulating recipes with alternative proteins, natural sweeteners and colorants

BARENTZ’s work in ingredient innovation reflects ongoing efforts to integrate scientific advancement with sustainability goals in the food and nutrition sector. As a global life science ingredients distributor operating in more than 70 countries, the company combines technical expertise, market insight, and a collaborative approach to help brands create products that meet modern consumer values—nutritional, clean-label, and sustainable.

During Fi Thailand 2025, held from September 17–19 in Bangkok, Barentz drew attention with its seven new prototypes, six available for tasting, each reflecting the company’s passion for delivering solutions that balance health, taste, and functionality.

We interviewed Marc Duchene, CEO Asia Pacific, who leads Barentz’s regional growth and strategic expansion, and Christian Barker, Global CCO & Head of Human Nutrition Division, a seasoned expert driving innovation and global partnerships in nutrition solutions. Together, they shared their perspectives on emerging trends, from the growing demand for alternative proteins and natural sweeteners to the market’s decisive shift away from synthetic coloring.

Marc Duchene, CEO Asia Pacific Barentz and Christian Barker, Global Head of Human Nutrition and Executive Board Member, Barentz

How is Barentz helping customers create alternative protein solutions that deliver both nutrition and taste?

Barentz combines its strong sourcing capabilities in high-quality non-dairy proteins with formulation expertise and a broad library of prototypes. This allows us to co-create with our customers, helping them translate concepts into market-ready solutions.

Where do you see the most promising innovations emerging in protein development?

We see proteins evolving toward more specialized functions, such as targeted peptides. These are gaining strong consumer interest due to their potential health benefits. Many of these peptides are derived from fermentation, a process that is both sustainable and increasingly central to ingredient innovation.

As consumers seek low- or reduced-sugar options, how does Barentz approach the use of natural and alternative sweeteners?

At Barentz, we take a holistic approach to sugar reduction by combining natural and alternative sweeteners with complementary ingredients such as fibers or texturizers to replicate the sweetness, mouthfeel, and functionality of sugar. This ensures that the final product maintains the desired taste and texture, while also meeting regulatory requirements and cost expectations.

What strategies do you recommend balancing the demand for clean-label sweetening solutions cost efficiency?

We often recommend blending different natural sweeteners to achieve the desired taste and functionality. As a global distributor, we can leverage our network to consolidate volumes and secure cost advantages through our partnerships with key principals. Equally important is helping customers understand the marketing and category benefits of clean-label sweetening solutions.

As concerns around synthetic coloring grow, what trends do you see in the adoption of natural colorants?

We are seeing a sharp rise in inquiries about natural color replacements, even in traditionally cost-sensitive segments. This reflects a broader shift driven by consumer preference and increasingly by regulatory pressure from the EU and recently also the US. As a result, natural colorants are playing a bigger role in product development pipelines across categories.

How will sustainability and regulatory frameworks influence the future of proteins, sweeteners and natural coloring across the APAC market?

In Asia Pacific, we see rapid progress in both sustainability and regulatory frameworks. Barentz combines deep local understanding with global experience to guide partners through complexity. Rising sustainability awareness, especially among younger consumers, is fueling demand for natural and responsible ingredients, a transformation we actively support.

Prototypes at showcased at Fi Asia 2025

• Thai-flavored ice cream
• Carbonated drinks
• Corn soup (for aging nutrition)
• Sea salt popcorn
• Shio bread
• Whipped cream
• Concepts for pet food