When exposed to a novel diet during food transition, pigs often decrease spontaneously their feed intake, which can lead to impaired growth. The related experiment was conducted by the INRA team of UMR1079 SENAH (Saint Gilles, France). The objective was to identify blends of sensory functional ingredients based on aromatic active principles and plant extracts, formulated by Laboratoires Phodé (Terssac, France), that were likely to improve feed intake during food transitions. The spontaneous feed intake of 24 juvenile female pigs, housed in individual pens, was assessed during a food transition. After 9 d during which they were fed with a familiar starter diet, the pigs were divided into 3 experimental groups and fed with an unfamiliar grower diet added with either the N1 blend, the N3 blend, or without supplementation (control: C). The mean amount of food consumed and the mean body weight of the animals were compared between treatments using non-parametric Kruskal-Wallis tests. After the transition day, no difference in the mean feed intake and in the mean body weight per week was observed between the groups (P > 0.05). On d 10 (i.e., the transition day), compared with the consumption of the starter diet on d 9, the consumption of the C diet was 10.31% lower, while the consumption of the N3 diet was only 5.46% lower and the consumption of the N1 diet was 3.77% higher. However, the difference of consumption between d 9 and 10 was not significant (P > 0.05), due to high inter-individual variability. Albeit the adjunction of the functional ingredients in the novel diet did not increase feed intake or weight gain in these experimental conditions, N1 was likely to maintain a normal consumption the day of the food transition. Further investigations using an increased number of pigs would have counterbalanced the effects of individual variability and would have been likely to result in more significant results in terms of food intake and references.