Fooditive
People sharing many dishes around a long table, seen from above

All applications

Find the ingredient for your product.

Every Fooditive technology, where it works and what stage it is at today.

Book a technical call Browse by application

What can you license?

We develop food ingredients by precision fermentation, enzymatic bioconversion and upcycling. Our flagships, Fooditive Sweetener® Keto-Fructose (5-keto-D-fructose, 5-KDF) and non-animal casein, are available for licensing now. Bee-free honey, the FAOX-C enzyme and next-gen ingredients follow in partner projects.

We license the technology and work with each partner from the first trial to production, in its own plant or at a CDMO near it.

How the Fooditive Engine works

Our ingredients and technologies

  • A hand holding a small bowl of white sweetener powder above sliced apples

    Licensing now

    Keto-Fructose sweetener

    About 70% of the sweetness of sucrose at 1.5 kcal/g. For bakery, dairy, beverages and confectionery.

  • A heap of cream-coloured protein powder with a wooden spoon

    Licensing now

    Non-animal casein

    Casein made by precision fermentation, for cheese that melts and stretches.

  • A glass jar of clear, honey-like liquid on a wooden coaster with a wooden spoon

    Project-based

    Bee-free honey

    The steps bees use to make honey, recreated by fermentation.

  • Halved red and green apples arranged on a large green leaf

    Project-based

    FAOX-C enzyme

    An enzyme that converts fructose into 5-KDF inside the food during processing.

  • Whole potatoes beside a bowl of white starch powder on a wooden surface

    Project-based

    Next-gen ingredients

    Emulsifier, preservative, fat replacer, thickener and low-salt, from food side streams.

Next-gen ingredients · Project-based

Made from food side streams

  • Emulsifier

    Patatin from potato peels, to replace synthetic emulsifiers.

  • Preservative

    Beta-carotene from carrot side streams, by fermentation.

  • Fat replacer

    A fat alternative from avocado seeds.

  • Thickener

    A natural thickener from banana peels.

  • Low-salt

    Lower sodium that still tastes right.

Project-based. We develop each application together with a partner that brings a product and a market.

What each ingredient does in your product

Choose your application. See which Fooditive ingredient brings which function, and how far each one is.

Three crumb-topped muffins stacked on a dark surface

Bakery

Cakes, cookies, muffins, fillings and glazes with less sugar, and the structure and colour you expect.

  • 5-KDF sweetenerLicensing now

    Replaces the sweetness and the bulk of sugar. Keeps structure, volume and crumb, and browns less than sucrose, for precise colour control.

  • FAOX-C enzymeProject-based

    Converts the fructose already in the product into 5-KDF. Designed for high-heat bakery processes.

  • EmulsifierProject-based

    Stable emulsions and a creamy texture, from patatin in potato peels.

  • Fat replacerProject-based

    The flavour, texture, mouthfeel and volume of fat, from avocado seeds.

  • PreservativeProject-based

    Designed to slow microbial growth and keep baked goods fresh.

A hand holding a soft-serve ice cream cone with a red swirl

Dairy and frozen desserts

Yogurts, ice cream and frozen desserts that stay creamy and scoopable with less sugar.

  • 5-KDF sweetenerLicensing now

    Lowers the freezing point for a scoopable texture, and replaces the solids of sugar.

  • Non-animal caseinLicensing now

    Body and mouthfeel in yogurt, from the casein micelle structure.

  • FAOX-C enzymeProject-based

    Designed for sugar reduction in pH-sensitive dairy products.

  • EmulsifierProject-based

    Stable emulsions and the right texture in frozen desserts and ice cream.

  • ThickenerProject-based

    Viscosity and mouthfeel, designed to keep texture stable over shelf life.

A board of assorted cheeses with grapes

Cheese

Mozzarella, pizza cheese and cheese-style products with real melt and stretch.

  • Non-animal caseinLicensing now

    Forms casein micelles, the source of melt, stretch and body in cheese. The function comes from casein, rather than starches and gums.

Colourful drink bottles close up

Beverages

Soft drinks, acidic drinks and shelf-stable protein drinks.

  • 5-KDF sweetenerLicensing now

    Dissolves quickly, with about 200 g/L soluble at 25 °C. Stable from pH 3 to 9, so it suits acidic drinks.

  • Non-animal caseinLicensing now

    Stays functional through UHT and retort, for shelf-stable protein drinks and plant-based or hybrid milks.

Pieces of dark chocolate with nuts on a dark surface

Confectionery and chocolate

Candies, frostings, chocolate and bars with less sugar.

  • 5-KDF sweetenerLicensing now

    Takes up less moisture than fructose, so less stickiness. Helps control water activity for shelf life, and is heat-stable up to 180–200 °C.

  • Fat replacerProject-based

    Fat function in chocolate and protein bars: flavour, texture and mouthfeel.

A spoon lifting red sauce from a white bowl

Sauces, dressings and soups

Smooth, creamy and stable through heating and storage.

  • Non-animal caseinLicensing now

    Creamy, heat-stable sauces, and stable emulsions in sauces and creamers.

  • EmulsifierProject-based

    Stable emulsions for smooth sauces and dressings.

  • ThickenerProject-based

    Designed to give viscosity without synthetic additives, and to prevent separation.

  • Fat replacerProject-based

    Designed to give the creamy mouthfeel of fat.

  • 5-KDF sweetenerLicensing now

    Replaces the sweetness and the bulk of sugar in sauces and dressings.

Milk being poured into a glass

Plant-based and animal-free foods

Dairy alternatives, hybrid products and plant-based meat.

  • Non-animal caseinLicensing now

    Real casein function in animal-free dairy: melt, stretch and body in plant-based and hybrid products.

  • Bee-free honeyProject-based

    A honey-like ingredient for products that use no animal-derived ingredients.

  • EmulsifierProject-based

    A creamy texture in dairy alternatives.

  • ThickenerProject-based

    Consistency and stability in dairy alternatives.

  • Fat replacerProject-based

    Fat function in plant-based meat: flavour, texture and mouthfeel.

  • PreservativeProject-based

    Designed to keep dairy alternatives fresh.

Find solutions for your industry

Tell us what you want to make.

We match your product to the right ingredient and set up a first technical call.

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Grow-NY 2026 Finalist

Fooditive is coming to the U.S.

Fooditive has been named a finalist in the $3 million Grow-NY business competition. Meet Fooditive United: our plan to bring our full technology portfolio to U.S. food manufacturers.

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