News Update from the Nordmann Food & Health Lab

At the same time, I’m working on numerous new formulations that specifically address current market trends. Highlights include the Algae Choc Bites, Longevity Gummies, the Energy & Health Shake, and the Beauty Antioxidant Shake. These concepts address key consumer needs—from plant-based alternatives to healthy aging and functional high in fibre beverages. This offers clear added value for our customers.

Chocolate sounds particularly exciting — can you tell us more about the Algae Choc Bites?

Sabrina: I developed algae oil‑based omega‑3 chocolate bites in different flavors, delivering additional functional benefits. 

Take the Omega-3 Choc Bites White as an example: They are sugar-free and support mental health, vision, and the immune system. Just 8 g (4 pieces) cover the recommended daily intake of DHA (250 mg), vitamin C (80 mg), and zinc (10 mg). DHA supports normal brain function and vision. Vitamin C helps strengthen the immune system and support mental function, while zinc promotes cognitive performance, maintains vision, and is also beneficial for the immune system.

What overarching trends are currently shaping your work?

Sabrina: There is a clear focus on functional foods. Concepts such as high-fiber, high-protein, and sugar-free are still in high demand. In this work, I draw inspiration from themes like “fiber maxing,” “snacking for moments,” and “worth every bite” — that is, the combination of enjoyment, functionality, and mindful consumption. 

In addition, I am working on GLP-1-related formulations. GLP-1 is a natural mechanism in the body that regulates satiety, blood sugar, and metabolism, and is currently one of the most important drivers in the food and health sector. Based on this, I develop concepts using selected ingredients from our portfolio that specifically support aspects such as satiety, blood sugar regulation, and metabolic balance—always within the framework of regulatory possibilities, of course.

And what role do functional ingredients play?

Sabrina: Functional ingredients are central to product development. There is a particular focus on optimizing sensory characteristics, texture, and nutritional profiles, especially in complex formulations. 

For example, I work with special fats from AAK and functional starches from Ulrick + Short. They enable an improved mouthfeel, a stable structure, and, at the same time, optimized nutritional properties. This is particularly evident in reduced-sugar applications or protein-enriched snacks, where traditional recipes often reach their limits. 

Thank you very much, Sabrina, for the insightful interview. 

Would you like to learn more about our product concepts or further develop your own ideas? Feel free to contact us — we’ll support you from concept to application.