Fi Europe 2025 live: Inside Biospringer by Lesaffre’s upgrade to flavor, fermentation & formulation

Biospringer by Lesaffre is spotlighting its developments in yeast-based ingredients, fermentation-derived solutions, and sustainability-oriented offerings at the Fi Europe 2025 trade show in Paris, France (Dec 2-4), along with Biorigin and Lesaffre Savory Ingredients under the Lesaffre umbrella.

The collaboration reflects a growing trend toward integrated ingredient solutions as manufacturers face pressure to improve the taste, nutrition, and environmental performance of their F&B products. Innova Market Insights reports that globally, 40% of consumers agree that rich flavor and taste make their food and beverage experience “impressive.”

The yeast specialist is also unveiling a new identity and a coordinated strategy at the trade show. Alongside the rebrand, the company is unveiling its new vegan natural flavor — Springer Signature SF 101 — to help manufacturers fulfill the growing demand for ocean-inspired taste profiles, such as fish and crustacean notes, in plant-based and hybrid seafood formats.

Live from the Fi Europe 2025 show floor, Jatin Sharma, global head of customer innovation and marketing at Biospringer by Lesaffre, speaks with Food Ingredients First about the company’s evolving yeast-based ingredient strategy amid growing clean label, authentic savory flavors, and scalable fermentation solution demands.

Tell us about your big reveal at this year’s event and why it is positioned as a significant moment for the company.

Sharma: This year’s reveal marks a pivotal moment for Biospringer by Lesaffre as we introduce a new identity shaped by our belief that we are “Food Lovers.” Food today is not only about nourishment; it is about joy, emotion, and meaning — and manufacturers are looking for partners who can help them deliver experiences that truly resonate with consumers.

Our new identity expresses this evolution. Built on the combined expertise of our teams in France, the Netherlands, and Brazil, and strengthened by Lesaffre’s 170 years of fermentation mastery, we are stepping into a more collaborative, customer-centric role.

This transformation is not just visual; it signals a renewed promise to co-create solutions that elevate taste, nutrition, texture, and preservation, and to help our partners bring new food experiences to life.

Three key yeast ingredient producers are coming together in a significant new way. What can you share about the strategy behind this evolution and what it means for partners and customers globally?

Sharma: Our evolution is driven by a simple but powerful idea: when we come together as Food Lovers, we can serve our customers with more depth, agility, and inspiration.

Springer Signature SF 101 offers a clean, oceanic character in applications like plant-based fish fillets and vegan tuna, says Sharma.Unifying three iconic companies from France, the Netherlands, and Brazil, we can bring together natural fermentation expertise, sensory excellence, and biotechnology into a seamless platform. For customers, this means: a broader and more integrated ingredient offering, consistent global support, faster co-creation across applications, and access to our worldwide network of sensory labs and Culinary Centers.

This strategic alignment helps us deliver cleaner, tastier, nutritious, and more sustainable food solutions — and ensures that every partnership creates shared value. Because when our customers grow, we all flourish.

The company is also introducing a new natural flavor at Fi Europe. What inspired its development, and how does it reflect current market trends or unmet needs?

Sharma: As Food Lovers, we listen closely to how consumer preferences are shifting — toward naturalness, authenticity, and sustainability, without compromising enjoyment. This guided the creation of our latest innovation, Springer Signature SF 101, a 100% vegan, natural flavor that delivers the authentic taste and aroma of fish and seafood without taking anything from the ocean.

Developed through natural fermentation and currently available only in Europe, Signature SF 101 offers a clean, oceanic character — from fish and crustacean notes to delicate shellfish nuances — and performs efficiently at low dosages. It enhances a wide range of applications, from plant-based fish fillets and vegan tuna to hybrid seafood formats or snacks, sauces, soups, broths, and instant noodles.

It provides depth, umami, and authenticity, supporting cleaner labels, low-sodium formulations, and more sustainable food innovation. Signature SF 101 is a perfect expression of our new direction: a blend of fermentation mastery, culinary insight, and customer co-creation — all aimed at helping manufacturers craft memorable, ocean-friendly savory experiences.

Biospringer has unveiled a new logo this year. What does it represent, and how does it reflect your new direction?

Sharma: Our new logo is a symbol of the transformation we are embracing. The bold circular core reflects our solid foundations in yeast, fermentation, and Biospringer by Lesaffre’s scientific heritage. The fine particles expanding outward represent energy, movement, and shared creation — showing how we take our expertise and radiate it into new ideas, new applications, and new partnerships.

It tells a story of progression: from tradition to innovation, from local expertise to global reach, and from ingredients to complete food experiences. The movement in the mark reflects a food world that is constantly evolving — and our readiness to evolve with it.

Most importantly, it embodies our belief that we are “Food Lovers” — people passionate about shaping the future of food together with our customers.

With additional reporting by Joshua Poole at Fi Europe 2025 in Paris, France