Ingredion's team of culinologists and technical experts will be at this year's Food Ingredients Europe (Stand 6M39) to advise visitors on the latest food technology integral to taking successful on-trend food and beverage strategies to market in 2016.
The company will be bringing CULINOLOGY - the art of combining the culinary arts and food science - to life through a range of deliciously balanced burgers, baked goods and drinks using its latest product innovations including pulse proteins, gluten-free texturising system, clean label starches and processed cheese solutions.
'At FiE we're bringing the delicious balance to life in an exciting format that taps into major food industry trends. We want to show food and drinks manufacturers that they can overcome processing challenges and meet changing regulatory and consumer demands without compromising the overall eating or drinking experience. It's about achieving the perfect balance between quality, taste, texture and cost,' explains Martin Sonntag, Vice President and General Manager, Ingredion EMEA.
'From our affordable burger to recipes favouring specific health and nutritional benefits, all our concepts incorporate one or more new products to show how you can deliver consumer-winning recipes and help you get to market more quickly and profitably,' he added.
One of the burgers to be featured on stand is the Healthy Veggie Burger, which will incorporate Ingredion's VITESSENCE pulse protein, and the latest addition to the NOVATION starch portfolio, NOVATION PRIMA 340 starch.
In addition to the gourmet burgers, there will also be a range of drinks and cakes, including a super berry smoothie, a pressed mango juice drink and a banana and pecan cake. Each of the recipes will be perfectly balanced by Ingredion's specialty starches, pulse proteins, flours and sweeteners to meet the growing demand for healthier and/or clean label foods.
'We are excited about getting live feedback from attendees on the deliciousness rating of our new products and look forward to sharing our CULINOLOGY expertise to help manufacturers and retailers on their food and beverage quests,' added Martin. 'We hope those that visit our stand and taste our recipes will see that reformulating products and recipes doesn't mean you have to sacrifice taste, nutrition or affordability.'
With more than 20 years of experience helping food and drink manufacturers to create successful clean label products, technical experts from Ingredion will also be participating in the FiE conference modules on Clean Label. On day two (2 December), Ingredion representatives are participating in a speaker slot and panel discussion centred on the challenges surrounding clean label.
Find out more about the business case for clean label and the results of Ingredion's research findings into 'Clean label 2020: The Future of Clean and Simple Food.' Topics include defining the clean label narrative, maintaining flavour and functionality while extending shelf-life, the consumer and clean label and how clean label supports strategies for salt and sugar reduction.
