Today’s consumer expects much more than just nutrition from the foods they consume. Yes, of course, they want the essential vitamins and minerals and the products to taste good, but they are also rapidly opting for snacks that support – and even optimise – their health and wellness.
Using ADM’s industry-leading technology, the Valencia facility will produce a wide array of science-based probiotics and postbiotics designed to tackle weight management and enhance gut and immune health, along with skin health, oral health and fertility, among other needs, that can be incorporated in various food and beverage applications.
“Consumers today are thinking about the things they eat and drink in entirely new ways,” said Ian Pinner, chief strategy & innovation officer, and president of ADM’s Health & Wellness division.
“They expect food and beverages that are not only delicious, but support health and wellness, come from sustainable ingredients, and are produced by companies that share their values.”
The expansion represents a five-fold increase in ADM’s probiotic production capacity through Biopolis, a leading provider of microbial technologies based in Spain.
The plant will be co-located with ADM’s flavour production facility in Valencia and is expected to be online in 2022.
“Our facility will feature leading-edge technology and dramatically enhance our ability to meet fast-growing demand for products and solutions from nature designed to target the microbiome and help improve metabolic health.”
“Consumers today are increasingly focusing on the foundational role food plays in supporting health and wellness, and the growth investments ADM has made in recent years put us in an unparalleled position to meet these changing needs.”
ADM boasts an award-winning portfolio of pre-, pro- and postbiotics, including Bio-Kult Migréa (NutraIngredients’ 2020 ‘Probiotic Product of the Year)’; Bifidobacterium lactis BPL1 (2020 Ingredient of the Year in the Weight Management category); and Bacillus subtilis PXN21, a live microbial strain shown to reduce the aggregation of α-synuclein, paving the way for future research in Parkinson’s disease (2020 Editor’s Award winner for Functional Food Innovation).
