Growing consumer scepticism towards complex ingredient lists and ultra-processed foods is putting pressure on the food industry to find new paths forward. For Novonesis, this opens the door to a broader rollout of biological alternatives to chemical additives.

As the debate over ultra-processed foods intensifies and studies link industrially processed products to health risks, the ingredients sector faces a far-reaching challenge. Consumers are increasingly gravitating towards “clean label” products, where E-numbers and hard-to-pronounce ingredients are replaced by more natural alternatives.

This trend places Novonesis in a favourable position. According to analysts, the company’s portfolio of enzymes and cultures could be key to addressing the industry’s need to reformulate popular products so they appear more natural.

Enzymes as an invisible aid
A key advantage of Novonesis’ technology is its ability to simplify ingredient declarations. Many of the company’s enzymes function as processing aids that do their job during production and then become inactive. As a result, they often do not need to appear on the ingredient list, even though they help ensure both texture and shelf life.

This gives food manufacturers a powerful tool to meet demands for fewer additives without consumers experiencing any deterioration in product quality or longevity.

Balancing biology and cost
Although biotechnological solutions are gaining momentum, the shift from chemistry to biology is not without obstacles. Price remains a decisive factor in a food industry characterised by tight margins, and biological solutions are often a more expensive investment than traditional E-numbers.

Novonesis’ success will therefore depend on its ability to act as a strategic partner in the complex reformulation processes facing food companies. The challenge will be to demonstrate that the value of a shorter ingredient list can outweigh the higher costs of natural ingredients.

By Maja Løvstrup
Source: Børsen
Photo: Colourbox