Fi Europe 2026: Flavor Applications in Beverages, Bakery, Confectionery and Ice Cream
In Frankfurt, trends are made to be tasted.
Mango-chili beer, calamansi kombucha, filled doughnuts, trompe-l’œil marshmallows and customizable ice cream: join us November 17–19, 2026, to explore our expertise in flavorings and fillings.
November
17–19, 2026
Fi Europe · Messe Frankfurt
Booth 30C80Trends you can taste
At our booth, several trends will take shape as products you can taste. Mango-chili beer explores the “sweet and spicy” trend, marshmallow soda borrows a note from confectionery, and the ube-filled doughnut brings Asian inspiration to bakery. Calamansi kombucha offers another flavor direction in a fermented drink. Our trompe-l’œil marshmallows combine visual surprise with yuzu, blueberry and marshmallow flavors.
The range of fillings at the ice cream bar opens up another conversation: texture and formulation. These tastings will be a starting point for discussing your product development projects.
From “sweet and spicy” to indulgent flavors
The three drinks explore different directions: fruit and spice, indulgent notes, and calamansi in a fermented beverage. Our team will be on hand to discuss flavoring possibilities for your project.
Filled doughnuts and trompe-l’œil marshmallows
We will present our fillings in speculoos- and ube-filled doughnuts. Speculoos brings a familiar spiced-cookie profile; ube introduces an Asian-inspired flavor. Through these two tastings, we will show how the choice of filling can give distinct identities to the same bakery format.
Trompe-l’œil marshmallows
Three trompe-l’œil marshmallows round out the tastings, with yuzu, blueberry and marshmallow flavors. They offer another way to play with indulgence and visual surprise in confectionery.
Create your ice cream at our booth
Start with a vanilla ice cream base and explore six options. Hover over a flavor to watch its topping flow over the ice cream, or click to keep your selection.
Choose a toppingBuild your ice cream.
The tasting also provides an opportunity to discuss different ways to use these solutions in frozen products: as a topping, a filled center, a swirl or a bottom layer. Our caramels for frozen applications are formulated to remain stable when frozen and retain a smooth texture.
Meet us at our booth
Developing a beverage, bakery product, confectionery or frozen dessert? Taste our creations and meet our team November 17–19, 2026, at Messe Frankfurt.
Let’s talk about your project