dsm-firmenich brings its highly acclaimed longevity experience to Vitafoods Europe 2026
Designed to help brands respond quickly and confidently to growing market needs for healthy longevity products, the solutions target key hallmarks of aging, including cellular senescence, chronic inflammation, gut dysbiosis, and mitochondrial dysfunction. Visitors of Vitafoods Europe (5 – 7 May, 2026) will find the 'The Longevity Shift'—the company’s highly acclaimed interactive installation making its European debut at the show.
Designed to spark a fundamental reframing of how the industry thinks about longevity, the experience highlights the nutrition industry’s need to shift from life expectancy to health expectancy and focuses on science-backed approaches to support health in later life and ensure that later years are some of the best. The company will spotlight two new innovations from its health expectancy portfolio.
Age Slower targets chronic inflammation—one of the key hallmarks of aging—and is supported by landmark DO-HEALTH trial research demonstrating that life's® OMEGA 60 and Quali®-D combined can slow biological aging by approximately three months over three years.
Its second innovation—Cellular Repair—targets cellular senescence. It features natural flavonoids with senolytic properties that selectively eliminate senescent “zombie” cells without harming healthy ones. Cellular Repair will be available for visitors to sample in an innovative on-the-go format using the ‘Easy Snap’ one-hand opening technology at the Tasting Centre.
“The science we're presenting at Vitafoods Europe 2026—from slowing biological aging to targeting the hallmarks of aging—represents a genuine leap forward for the category, and we want attendees to experience what that means in practice in our immersive experience. Our ambition is to lead the longevity category globally, and Barcelona is where we're going to continue building on our global position within Europe," commented Giovanni Calderoni, VP of Dietary Supplements EMEA at dsm-firmenich.
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Launched in 2011, specialist journal sweets processing(sp) keeps confectionery business professionals informed about all the latest confectionery industry supply sector developments and features detailed articles about international companies and suppliers.
sp is the sister publication of SWEETS GLOBAL NETWORK’s SG-Magazine, the highly regarded and well established international confectionery business journal. sp covers all stages and aspects of the value added chain from material sourcing to production and packaging.
sp readership includes leaders and decision makers in charge of production, R&D, QM, purchasing and supply chain management, as well as chief executives and senior managing partners.
sp appears every two months in English and German. Circulation currently stands at 5,500. 3,000 of our subscribers are based abroad, mostly in other European countries. sp is now also available as an E-paper.
About Us
International confectionery association SWEETS GLOBAL NETWORK e. V. (SG) is an established network of over 300 member companies based in ten countries. SG is the leading communication platform for confectionery professionals in German-speaking countries (Germany, Austria, Switzerland) and beyond. Meanwhile, most companies involved in manufacturing and retailing confectionery (wholesalers, specialist retailers, importers, brokers, producers) are members. All enjoy huge benefits, such as a range of high quality services and invitations to exclusive, member only events. There are an additional 40 supporting members active in the confectionery industry supply sector.
The International Sweets Business Forum in Berlin has taken SG well beyond the traditional territory of conventional training seminars and workshops. Social events, such as the New Year Reception in Munich or the ISM WARM UP held on the eve of the ISM in Cologne now rank as must-attend fixtures in the confectionery business year.
While acknowledging the growing significance of the global information and knowledge community, SG never loses sight of what’s going on at a local level. Articles in SG-Magazin and sweets processing, the SG-Newsletter (several times a week), annual publication of the SG-Directory and worldwide contacts bear witness to the pronounced internationality of the association.