Arla Foods Ingredients and DMK Group will showcase dairy-based solutions for protein bars, bakery snacks and confectionery at Fi Europe in Frankfurt from 17 to 19 November. Announced on 3 November 2026, the exhibition plans follow the merger of their parent cooperatives on 1 June.
It will be the first trade event at which Arla Foods Ingredients and wheyco, DMK Group’s whey business, exhibit together. The companies will occupy stands opposite one another, with wheyco represented on the Arla Foods Ingredients stand.
Functional protein formats
Arla Foods Ingredients will present AirBar, an aerated milk protein bar developed to offer a lighter texture. The concept provides an example of how manufacturers can differentiate high-protein snacks through eating experience, rather than protein content alone.
The company will also demonstrate Variolac whey permeate through its Unlock Permeate concept. Manufactured using nanofiltration, Variolac has a mild milky taste and contains calcium, magnesium and potassium. Arla says the ingredient can support cost efficiency and sensory performance in bakery and confectionery applications, both important considerations for snack product developers.
Indulgent bakery applications
DMK Industry will highlight its TOPPICS, FATTICS and BATTICS fat-filled ingredients, alongside its sweetened condensed milk portfolio. Applications on show will include chocolate caramel cookies, cupcakes with aerated toppings and chocolate espresso fudge.
The examples will demonstrate how dairy ingredients can contribute to aeration, mouthfeel, stability and caramel notes in sweet snacks and baked treats. For manufacturers, these are formulation factors that influence both product quality and processing requirements.
Arla Foods Ingredients will also showcase yoghurt and high-protein shot formats associated with its Targeted GLP-1 Companion Nutrition concept, although these sit outside conventional snacking categories.
The joint appearance gives snack manufacturers and ingredient buyers an opportunity to examine the companies’ approaches to texture, taste and cost management following the merger.
