Over 24,000 visitors and 1,500 exhibitors gathered in Frankfurt to present products and explore innovative trends in food and beverage ingredients. FI Europe is the key platform for shaping the future of the food ingredients industry. Increased focus and interest have been on sustainability and plant-based protein innovations this year.
A special moment at AUSTRION Stand: Hendrik Becker (triathlon world champion, Malaga 2024) shared insights on how plant-based proteins such us AYACA Bio Smart Proteins support his endurance and recovery. Thank you Hendrik, for joining us and sharing your experience!
Many thanks also to our partners and visitors who took their time at AUSTRION Stand duirng those 3 days. We enjoyed the discussions and were pleased to contribute with our expertise in the field of starches, proteins, sweeteners and flavours!
At AUSTRION, we empower food innovation with plant-based proteins and functional starches – delivering clean-label solutions for the next generation... read more
We took a moment to pause, reflect, and celebrate this year with a wonderful Christmas lunch surrounded by the incredible AUSTRION team.
Delicious... read more
📍 Hall [5], Booth [178]!
Are you passionate about sustainable, smart solutions powered by plant-based protein? At Austrion.at and Ayaca.at, we’re... read more
The FIE Paris 2025 is currently demonstrating impressively that innovative foods must be not only delicious but also future-proof.
At AUSTRION,... read more
Agriculture bridges tradition and innovation: climate protection, new technologies, and international markets are opening up opportunities for quality and growth.
However,... read more
Say goodbye to traditional mixing limitations!
With the patented technology of Rapidojet, we deliver:
✅ Instant & continuous mixing – No metal... read more
With AYACA Bio Smart Proteins, AUSTRION demonstrates how innovation, enjoyment, and sustainability come together perfectly.
AYACA is produced through a special... read more
Increased focus and interest have been on sustainability and plant-based protein innovations this year.
Thank you Hendrik, for joining us and sharing your experience!
