Many trends underpin the food and drink industry. These include growing demand for clean label and healthier products, recognisable and simple ingredients, nutritious snacks with reduced sugar and fat content and free-from products that also deliver on taste.
With these aspects in mind, Ingredion will cook up a selection of healthy and affordable street food-style recipes, including falafel, chicken kebabs and lamb kofta.
According to Charlotte Commarmond, Ingredion EMEA's senior director of marketing and innovation, "The food and beverage sector faces more challenging and diverse demands today than ever before. Dietary requirements and lifestyle choices mean that food has to do so much more, creating an increasing demand for reformulation. However, it is vital that taste, texture and the overall eating experience is not compromised during this process.
Dietary requirements and lifestyle choices mean that food has to do so much more... However, it is vital that taste, texture and the overall eating experience is not compromised.
"At Food ingredients Europe (Fi Europe), Ingredion's 'tour of tasty trends' will show food and drinks manufacturers that they can overcome processing challenges, and meet consumer and industry demands, while retaining the deliciousness of their products.
"The company's concepts will tackle challenges including specific health and nutritional requirements, affordability and clean eating."
The chicken kebab and the lamb kofta feature Ingredion's new clean label, potato-based functional native starch, NOVATION Uno 190, which can help manufacturers to improve yield by 10-20%, while reducing costs. Suitable for processed meats, chicken nuggets and meat-based ready meals, it makes processing easier and increases water binding for firmer, juicier textures. It also reduces moisture loss in vacuum-packed products, to ensure less water is released following refrigerated storage, enhancing succulence and texture stability.
Similarly, N-CREAMER 2230 starch is designed to help manufacturers of mayonnaise, dressings and creamy sauces create affordable recipes, particularly for low-fat formulations, without compromising the eating experience. The all-in-one emulsifier and viscosifier delivers a slow, melt-away texture, while also helping to simplify formulations. In addition, the new modified starch also provides excellent texture stability.
Delegates are invited to come on a journey of delicious discovery as each recipe - from the fabulously healthy falafel with high-fibre flatbread to the cost-effective lamb kofta - is freshly made on Ingredion's stand.
Fi Europe, which takes place in Frankfurt on 28-30 November 2017, is the leading global meeting place for food and beverage innovation, and is hosted in Europe's largest food and beverage market.
Attendees can expect to find out about the latest industry developments in growing markets. This includes clean label; natural/functional ingredients; salt, fat and sugar reduction; health claims; free from; and processing and packaging. To find out more about Ingredion, please visit stand 08.0H37 at the show.
The future of protein is plant-based. Seize the opportunity and meet growing consumer demand for foods and beverages rich in plant protein. Ingredion is strongly invested in helping you navigate the new plant-based world with our full formulation and applications capabilities, and continuously growing portfolio that includes pulse flours, concentrates and isolates. We've invested in new manufacturing facilities for safe, sustainable plant protein sourcing and processing. Count on Ingredion to anticipate and deliver high-quality ingredients and market shaping innovations.
More at www.ingredion.us/plantprotein