FI Europe 2025: ICL Food Specialties to debut ‘beany-free’ plant protein and zero-drip marinades

ICL Food Specialties will showcase next-generation ingredient systems — including award-nominated soy protein ROVITARIS SprouTx and waste-reducing TARI Smart Marinades — designed to solve taste, texture, and yield challenges for meat, seafood, and alternative protein producers.

ICL Food Specialties is set to highlight its latest functional ingredient innovations at Fi Europe in Paris (2–4 December 2025), focusing on advanced solutions for the growing demand in alternative proteins and efficient meat/seafood preparation.

The company, exhibiting at stand 71K18, will feature its core portfolio, including Phosphate Technologies, Stabilising Systems, Texturisers, and Taste Solutions, all aimed at helping food and drink producers deliver exceptional texture, stability, and flavour.

A major highlight will be ROVITARIS SprouTx, which has been nominated as a finalist in the Plant-Based Category of the Fi Europe Innovation Awards. This unique textured soy protein addresses the primary consumer barrier in the alternative protein market: taste.

Using proprietary germination technology, ROVITARIS SprouTx removes the characteristic ‘beany’ or bitter off-notes typically associated with soy, allowing formulators to create nutritious, better-tasting plant-based meat and seafood products. Attendees can sample a Blended Beef & Soy Meatball featuring the ingredient, showcasing its ability to create nutritionally balanced and cost-optimised hybrid products.

ICL will also launch TARI Smart Marinades, a revolutionary line of products designed to improve yield and handling in meat, seafood, and vegetable applications.

Utilising a gelling technology, the marinade adheres directly to the food, preventing it from dripping into the packaging. This ‘zero-drip’ benefit ensures:

• Less waste: the marinade stays on the product, not in the tray.
• Cleaner handling: easier and neater for both processors and consumers.
• Improved yield: retains moisture and weight during processing.

These marinades, which increase viscosity for easy application, will be showcased in samples of Savoury Chicken Breast featuring TARI MARINADE Smart Compound.

The ICL stand will offer a tasting menu of applications from key market segments demonstrating the versatility of their ingredient systems, including:

• Alternative seafood: a plant-based calamari alternative based on sunflower protein, engineered with ROVITARIS HS 1003 and TAROMA to achieve authentic seafood-like flavour and crispy, tender texture.
• Dairy: a Dubai Style High-Protein Dairy Dessert (15g protein per 100g) using JOHA SE for a perfectly creamy, smooth texture.
• Meat: a Winter Bratwurst showcasing clean-label and sodium-reduced solutions (TARI COMBI K 26 NP and SALONA) without sacrificing seasonal flavour.
• Bakery: sweet loops featuring SAPP FR-2 for rapid gas release, resulting in a soft, fluffy baked treat with perfect volume.

Food and drink producers are invited to visit stand 71K18 to explore ICL’s portfolio and discuss bringing successful, sustainable products to market.