We’re two days into Food Ingredients Europe in Frankfurt, Germany and it has already provided lots of ideas for upcoming articles in the magazine.
Among the key ingredients trends companies want to talk about at the show is protein. Highlighting issues around maintaining shelf life with high protein products, Carbery discussed the importance of weigh protein in keeping products softer for longer. The company has also revealed that it is looking into the loss of flavour impact in high protein products.
Moving away from texture, Synergy explored the split between natural i.e. botanical and fresh tasting, and indulgence in flavour solutions. Consumers are now choosing products they believe are healthier, but offer the same level of indulgence as they’re used to, according to a spokesperson from the company.
Meanwhile, Sensient focused on natural products and their functionality – being able to recover taste in high protein products, for example. Provenance is also becoming important as consumers expect to know where the raw ingredients in their products have originated from, the company emphasised.
Lu Ann Williams, director of innovation at Innova Market Insights, discussed the top ten food and drink trends she believes will become important in 2018. Among them is ‘from snacks to mini meals’, with her noting, “there is still huge interest in snacking”, adding that fruit and vegetables are now becoming more popular as snacks. Touching on the variety of new flavours emerging in the market, she says, “We expect all the choices everywhere we go.”
We’ll have a full show review in our upcoming December/January issue, but in the meantime follow @confectionprod for live updates from the show.
With just one more day to go, drop by stand S24 in hall 8 to speak to the Confectionery Production team or one of our sister publications, including Food & Drink Technology, Dairy Industries International or Tea & Coffee Trade Journal.
Enjoy the rest of the show.