As the food & nutrition industry undergoes a rapid shift towards healthier and more sustainable choices, innovation in formulation has never been more important. Caldic’s food technologists stand out as key drivers in this transformation. With a combination of scientific precision and creative problem solving, Caldic delivers advanced solutions in plant-based, non-alcoholic and shelf-life formulations. Our Application and New Product Development Specialists at Caldic Italia, Stefano Runci and Eliana Esposito, further elaborate on their work in creating solutions and formulations that align seamlessly with their customer’s end-consumer needs.
With the rapid surge in the demand for plant-based food alternatives, a delicious vegan burger may seem like a simple, eco-conscious indulgence, but behind its succulence lies a complex formulation. “There are a lot of ingredients in a plant-based burger, and the main challenges are always texture and taste,” Eliana explains. As she incorporates soy or pea protein into the formulation, she must consider how each ingredient affects the structure, flavor, and mouthfeel, individually and in the combined ingredients' formulation matrix. This kind of precision requires both technical expertise and a deep understanding of consumer expectations - two areas where Caldic excels.
Within the innovation scope, Stefano’s current projects include enhancing the shelf-life of bakery products, a challenge that hinges on identifying the right emulsifier. “Searching for the right ingredient, demonstrating its application, and showing results helps us build strong, trust-based relationships with our customers,” he explains. It’s this dedication to hands-on collaboration and tangible outcomes that has positioned Caldic as a trusted partner to food and beverage manufacturers across the region.
Meanwhile, Eliana is exploring the world of non-alcoholic beverages, one of the fastest-growing categories in the beverage market. As more consumers seek mindful drinking options without compromising taste or experience, Eliana experiments with new flavor profiles that match the taste and sensory experience of their alcoholic counterparts.
Having access to a wide and versatile ingredient portfolio is one of the team’s greatest assets. It enables Stefano and Eliana to quickly prototype and refine formulations that align with market trends and meet specific consumer demands. “Having such a broad ingredient portfolio means we can move fast and co-create with our customers,” says Stefano. “It allows us to develop unique formulations that address both market trends and specific challenges our customers bring to us.” This flexibility is crucial in a market that’s evolving as quickly as today, where trends such as plant-based and clean-label products, and non-alcoholic beverages continuously reshape consumer expectations.
Nevertheless, at Caldic, innovation really begins with understanding the customer. “Market opportunities, customer requests, and sensitivity to customer needs are what guide our daily work,” explains Stefano. With this approach, they make sure to provide more than a supply of ingredients. They build a partnership where they understand each client’s formulation challenges and tailor solutions that enhance functional performance, taste, and sustainability profile.
Through their expertise in plant-based innovation, shelf-life enhancement solutions, and non-alcoholic formulations, the team is helping shape a more sustainable, health-conscious and forward-looking European food industry - an effort that will be showcased when Eliana’s latest non-alcoholic beverage developments are presented at Food Ingredients Europe (FiE) in Paris on December 2-4, 2025.
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