News Update from the Nordmann Food & Health Lab
Sabrina, you’ve been with Nordmann since late last year. How has your experience been during your first few months at the company?
Sabrina: My first few months at Nordmann were very intense yet very positive. I found the company to be open, dynamic, and highly application-oriented—with plenty of room for new ideas and close collaboration between the lab, sales, and partners. What I find particularly exciting is how quickly we can jointly develop concepts and how practically oriented our work on new product solutions is.
Sabrina Erb, Application Specialist Food & Health at Nordmann
Energy, Beauty & Wellness: Functional shakes are all the rage — a promising trend. What have you been working on lately?
Sabrina: Functional shakes offer the opportunity to specifically combine taste and functionality. Over the past few months, I’ve developed various concepts for energy, beauty, and wellness shakes that clearly follow the “longevity” approach. We rely on natural functional ingredients such as prebiotic fibers, for example GOFOS® P95 and GOS Bimuno® Powder. But also on fruit and vegetable powders from our partner Rabeler, as well as plant extracts from Layn. For example, our Energy Shake is enhanced with MCT oil powder WITARIX® MCT AC8CN from IOI Oleo, providing a clean and readily available source of energy. In addition, a modern sweetening system for sugarfree applications is applied, based on the newly approved monk fruit decoction (aqueous monk fruit extract) supplied by Hunan Huacheng Biotech.
Keyword “sugar-free and plant-based”: Which formulations are particularly important here?
Sabrina: Sugar reduction and plant-based nutrition play a central role in many new product developments. A key focus of my work is therefore on vegan, sugar-free gummies, which are well-suited for functional themes such as the immune system, well-being, or longevity.
I have also implemented new ideas in the traditional food sector—for example, sugar-free Choc Drops enriched with algae oil and other functional ingredients such as vitamin C, zinc, and dietary fiber. My goal is to develop recipes that are nutritionally sound while also being appealing in taste.
Sabrina, would you like to add anything else?
Sabrina: We have a very diverse portfolio. This includes, for example, vegan dressings and sauces, often with a mild spiciness—in line with the ongoing spicy trend. Through our collaboration with our partner Ulrick & Short, we can also draw on clean-label starches that enable optimal emulsions and textures without eggs. In short: a colorful bouquet of possibilities.
Thank you very much, Sabrina, for the interview.
Would you like to learn more about functional, sugar-free product concepts or further develop your own ideas? Feel free to contact us—we’ll support you every step of the way, from concept to application.
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News Update from the Nordmann Food & Health Lab
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