By Grégoire Crochet, Funding Innovation Consultant
The agri-food sector faces growing challenges related to the nutritional fortification of products. Demand for essential nutrients – proteins, fibre, vitamins and minerals – is rising sharply. This is driven particularly by the combined effect of public health concerns, regulatory changes and new consumer expectations regarding ‘healthy’ and functional foods.
In France, these issues are addressed by the National Nutrition and Health Programme (PNNS). This is a strategic framework launched by the health authorities to improve the nutritional status of the population. It sets concrete targets for reducing deficiencies (iron, iodine, vitamin D, etc.) and encourages manufacturers to review the nutritional quality of their products.
Within this context, Nutri-Score plays a central role. Indeed, this simplified nutritional labelling system, based on energy density and the presence of beneficial or detrimental nutrients, influences both consumer choices and companies’ product formulation strategies. It is fully in line with the trend towards greater transparency and the nutritional optimisation of products.
Nutritional fortification is thus becoming a key tool for meeting market expectations: improving health profiles, ‘clean label’ positioning, and promoting natural ingredients. This takes the form of the targeted addition of nutrients (fibre in wholemeal bread, calcium in mineral water, protein in dairy or cereal products, etc.), under the scrutiny of European regulations to prevent overdoses and ensure consumer safety.
In this context, superfoods are enjoying a real boom. Driven by their exceptional nutritional profiles and growing research support, they offer manufacturers innovative and differentiating solutions. Rich in micronutrients, antioxidants, essential fatty acids and bioactive compounds, these ingredients – whether spirulina, chia seeds, acai berries or mycelium – represent a new generation of functional foods. They are thus able to meet the requirements of the PNNS whilst positioning themselves at the heart of tomorrow’s nutritional trends.
In this context, the concept of superfoods is playing an increasingly significant role in agri-food innovation. Superfoods (spirulina, baobab, chia, quinoa, etc.) are perceived as concentrated sources of nutrients (antioxidants, vitamins, minerals) offering health benefits that go beyond simple nutrition. French consumers, mindful of their health and the environment, are therefore seeking to incorporate these ingredients into their daily diet. According to an Innova report, 75% of new products launched in France in 2024 highlight at least one health claim (heart health, vitality, weight management, immunity, etc.). This trend is reflected in an increase in product availability. For example, functional drinks are being launched containing botanical extracts (acerola, guarana, seaweed) rich in vitamins, fibre and antioxidants for nutritional enrichment.
This momentum is reflected in the market figures. In France, the share of alternative proteins is growing strongly. According to AgriN News and The Good Food Institute, the French market for ‘plant-based and alternative proteins’ reached €648 million in 2023, up 18% since 2021. Sales of plant-based products (plant-based drinks, meat and cheese substitutes) are rising (for example, +165% for vegan cheeses).
Overall, the global superfoods market is set to reach nearly $188 billion in 2024 and is expected to double by 2032. This growth is being driven by a wide range of players, from agri-food giants (Danone, Nestlé, etc.) to innovative start-ups. In France, the agri-food sector comprises more than 19,000 companies and processes 70% of the country’s agricultural output. Within this sector, nutritional enrichment is now emerging as a strategic priority to combine health and competitiveness.
Manufacturers are exploring new processes for food fortification. Plant extraction (from peas, lupins, field beans, camelina, etc.) enables the concentration of proteins and fibre. Conventional and precision fermentation opens up new avenues (microorganisms, yeasts, insects), as does microencapsulation (coating nutrients to protect their stability or mask flavours). Biotechnologies (enzymology, cell culture) enable the production of innovative ingredients.
For example, the start-up Verley (formerly Bon Vivant, Lyon) uses precision fermentation to generate ultra-pure lactic proteins for fortification (sports nutrition, senior nutrition, medical nutrition). Its FermWhey Native ingredient contains 11% more leucine than a standard whey isolate and 50% more than soya protein. It thus offers a highly effective nutritional profile. This company is described in more detail in the examples of innovative cases at the end of the article.
Research focuses on alternative plant-based proteins (peas, wheat, seaweed, microalgae, insects, etc.) and precision fermentation (fermented proteins). Companies are producing a growing number of prototypes: Algama (Paris) is developing chlorella microalgae as a sustainable protein source, Innovafeed and Ÿnsect are producing insect proteins on a large scale, and Verley is marketing fermented whey proteins.
Furthermore, French biotech companies are launching non-animal proteins produced through fermentation. For example, Standing Ovation is developing cheese casein obtained through yeast fermentation to create nutritionally complete dairy substitutes. These advances aim to meet the growing demand for protein whilst reducing the environmental footprint.
Superfoods are also finding a variety of applications. Spirulina, a cyanobacterium consumed as a supplement, is particularly rich: over 60% high-quality protein and countless micronutrients (iron, beta-carotene, omega-3). Manufacturers are incorporating it into energy bars, frozen desserts and smoothies. Similarly, baobab powder (from a West African fruit) is popular for its exceptional vitamin C content (up to six times that of oranges) and calcium. It is found in fortified drinks and jellies, combining a tangy taste with a nutritional boost. Other ‘ancestral’ ingredients (chia seeds, quinoa, moringa, acai or goji berries) are being incorporated into snacks, biscuits and drinks for their high antioxidant and fibre content. These innovations draw on emerging sectors involving algae, plants and microalgae cultivated specifically for food.
Formulating fortified foods remains complex, however. The added nutrients must remain stable (protected from heat and light), must not alter the texture or flavour (for example, the bitterness of certain extracts), and must be incorporated without compromising the product’s acceptability. The cost of ingredients (whether exotic or derived from biorefineries) can be high, hindering their widespread adoption. From a nutritional perspective, the bioavailability of nutrients (the amount actually absorbed) must be demonstrated. Plant-based iron, for example, is generally less well absorbed than haem iron, and certain antinutrients can limit the absorption of minerals.
Manufacturers must also precisely calibrate fortification levels to avoid deficiencies (insufficient dosage) or overdoses (the cumulative effect of different fortified products). Finally, any health claim requires robust clinical evidence to comply with European regulations. This involves funding studies on the effects of fortified food. Despite these challenges, innovation continues to advance to offer optimized nutritional solutions to consumers.
To support players in the agri-food sector with their innovation projects, a range of national and European public funding schemes are currently available. To help identify the most relevant opportunities based on project maturity and type, ABGi has published its guide to public funding for the agriculture and agri-food sector.
Verley, a Lyon-based start-up founded in 2022, specializes in the development of highly enriched functional dairy proteins through precision fermentation. Their FermWhey range offers fermented proteins with optimized nutritional profiles. Notably, these have a leucine content far higher than that of conventional isolates, making them ideal for sports, senior and medical nutrition. These proteins offer high purity and stability, meeting the needs for targeted food fortification. Thanks to this innovative technology, Verley produces high-performance, sustainable dairy proteins with a significantly reduced environmental impact. The company is aiming for international expansion, particularly in the US market, to meet the growing demand for fortified and functional nutritional ingredients.
Algama, another French start-up based in Paris, utilizes microalgae, particularly chlorella, to create functional ingredients that substitute for animal proteins. Thanks to its expertise in biorefining and pastry formulation, Algama has developed alternatives that can completely replace eggs in doughs and sauces. Backed by €3.5 million in funding and a Bpifrance grant, the company has launched several B2B products, including ‘TheGoodSpoon’, an egg-free plant-based mayonnaise rich in protein and fibre, marketed in partnership with FoodingCompany.
Algama is also targeting other segments such as energy drinks and confectionery, offering sustainable and nutritious ingredients. Their B2B model opens up opportunities in infant, sports and health nutrition, whilst contributing to the plant-based transition. This success illustrates French innovation in superfoods and alternative proteins, attracting investors and manufacturers.
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