FiE 2017: Sugar reduction, proteins and performance dominate in Frankfurt


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  • The Almond Board of California presented a flavor tree where all of the almond tree is used for ingredients or innovation. California Almonds, joined by chef Stephan Schmitz revealed the latest consumer, sustainability and market research. Chef Schmitz showcased flavor and versatility of almonds through a range of innovative snacks, demonstrating why almonds continue to be the number 1 nut for new product introductions in Europe. 
     

  • Olam Cocoa presented their deZaan D11BK cocoa powder, which is the first ever nib alkalized, black cocoa powder that provides both intense cocoa flavor and very dark color, without added sodium. Excessive salt intake remains a serious health concern globally, with the majority of it consumed unknowingly in processed foods. Unlike other dark cocoa powders, which are typically processed using sodium alkalizing agents, D11BK uses potassium instead, reducing the sodium in the formulation while maintaining the flavor and color impact benefits of a typical dark cocoa powder.

  • Unicorn Grain Specialties BV exhibited their puffed grain burger concepts aimed at the alternative meat market. Grains included are puffed quinoa and rice, which create a very interesting mouthfeel, texture and alternative to meat burgers. 

  • Limagrain Céréales Ingrédients presented their new solutions at FiE, including their Bricks bread improver and their Moods, a unique concept on the snack pellet world, featuring emoji faces, such as happy, sad or love emojis.

  • Ingredia showcased their new “Via Lacta” milk range. The logo symbolizes the milk with a drop of milk, the environment with a tree and man with a smile. As a dairy cooperative, Ingredia is made up of farmers and are very involved in the processes associated with every stage of milk production. 

  • DDW displayed their NaturBrown range at FiE. They range in hues from light golden-brown to dark red-brown. For sweet applications, options include apple, pear, and pumpkin. For savory applications, options include onion, garlic, mirepoix, savory vegetables, and tomato. In Europe, these ingredients may be considered “coloring foods” (no E numbers).

  • Elite athletes are calling for the development of natural sports nutrition solutions, where they can eat less and keep more of the benefits that are in the food inside. This was a key learning from an interview with Germany’s javelin world champion and European Men’s Athlete of the Year 2017, Johannes Vetter, who would like to be able to add more solutions to his intense dietary regimen. Vetter was present at the Innova Market Insights booth at this year’s FiE, as part of a new marketing campaign for the market research firm. The company has highlighted the mainstreaming of natural sports nutrition that meets the demands of so-called “weekend warriors.”

  • Cargill offered innovative solutions combining the needs for sustainability and cost optimization, healthier reformulation and label friendliness. The focal point of Cargill’s stand was an inviting “Market Plaza” where food manufacturers were able to interact with dedicated specialists and discover how Cargill helps fuel sustainable business growth by implementing new ideas and helping customers create successful new products integrating emerging market trends. Concepts available for tasting included a pain au chocolat with a bake stable dark filling. The product offers an indulgent smooth creamy texture and a luxurious dark full body even after baking.

  • Last year, Firmenich acquired Essex Laboratories, one of the world’s leading producers of natural mint essential oils. At FiE, Firmenich highlighted applications of these mint ingredients, with options such as Fresh Duo, which contains a double layer of cucumber & mint candy. And Pure Sparkle with the richness and diversity of reinvented premium peppermint. Frosty Kick contains the soft freshness and green purity of the company’s premium peppermint Arvensis pills. 

  • Rousselot has developed SiMoGel, a new gelatin-based solution for the starchless production of gummies. The ingredient is promoted as the perfect solution for state-of-the-art jelly production on starchless confectionery equipment. SiMoGel allows manufacturers to produce innovative gummies with 3D shapes, stripes and fillings in a clean and hygienic environment, while significantly optimizing production processes and reducing costs.

  • Sauté Végétal is Tereos’ new plant-based, high-protein food. It is a clean label gourmet specialty based on wheat and chickpea. The product addresses the population’s nutritional needs with its sustainable plant-based formulation, long shelf life and wide industrial and culinary possibilities. Sauté Végétal is made from locally grown natural ingredients, and it’s easy to use. So it’s not only promoted as tasty and convenient, but it supports sustainability across the board as well. A 100g portion of Sauté Végétal provides 25-30% of the daily protein requirement.

  • FrieslandCampina DMV revealed their latest new product innovation Nutri Whey Hydro to further strengthen their extensive dairy protein portfolio of intact and hydrolyzed proteins specifically developed for performance and lifestyle nutrition. Nutri Whey Hydro was developed to meet a specific market demand for a pure and clean whey protein with fast absorption and superior taste which would be easy to use across a range of product applications.

  • Mane & Kancor showcased a full range of flavor products including natural antioxidants and natural colors. OxiKan R Plus is an enriched extract of selective antioxidant molecules from rosemary with a superior application efficacy.

  • Volac exhibited their Volactive UltraWhey Velicious ingredient, which is a specifically engineered whey protein concentrate powder that can be used in everyday products such as ice cream, baked goods, ready to drink shakes, smoothies, soups and many more. Volac also exhibited their Volactive Pro²O, an undenatured, complete whey protein isolate, specially formulated for clear protein beverages. Volactive Pro²O brings all the benefits of whey protein to one clear solution.

  • Meurens Natural produces a wide range of natural (Natu), organic (Sipal) and tailor-made ingredients offering a multitude of sweetening and technical functionalities for all agri-food sectors, including spelt syrup which they displayed at FiE. 

  • Emsland Group uses renewable crops like potatoes and peas to produce high-quality starches, flakes and granules, special derivatives as well as proteins and fibers. At FiE, the company presented Emden ET 50, a unique starch for wide confectionery applications. Furthermore, their Empro pea protein isolate range provides important nutritional and functional benefits. Also new clean label product solutions like their Empure AKJEL 200 were shown. 

  • Nigay presented its range of aromatic caramels, caramel colors, burnt sugars and caramel specialties. A “clean label,” thickened, aromatic caramel for ice-creams under layer, filling and ripples was presented. A 2-in-1 caramel filling low in calories: sugar-reduced and rich in fibers was displayed, as were bake stable caramel flakes and fillings for biscuits. 

  • Glanbia Nutritionals showcased its beverage expertise in developing tailored solutions for ready-to-mix (RTM) applications, with a high-protein chai latte drink. Targeting active women, the spicy hot beverage contains up to 10g of ProTherma hydrolyzed whey protein, offering a number of nutritional and beauty benefits, including muscle maintenance, skin, nail and hair health, as well as antioxidative cell protection. The functional and nutritional benefits of ProTherma were also demonstrated in a high-protein vegetarian soup. 

  • At FiE 2017, Symrise Flavor and Symrise Diana Food embarked with their visitors on an interactive journey into taste and food. Onion. Vanilla. Citrus. Banana. Beetroot. The excursion starts with a selection of natural raw materials at the Experience Center. It demonstrates how Symrise lives backward integration sustainably. Using modern techniques and comprehensive customer knowledge, Symrise turns these into popular concepts for food and beverages, and baby food – also meeting the demand for low-sugar, low-sodium or low-fat products.  The journey ends in the gastronomy area where guests can sample product concepts à la Symrise: craft grill burgers, caramelized onion soup, trendy veggie dishes, craft colas, chocolate, banana smoothies, to name just a few. For example, the company presented the Grillin’ Me Softly concept with a solely food declaration ingredient list.

  • ABFI presented two of their businesses at FiE. Ohly showcased a demonstration of Japanese Miso Soup which incorporates SAV-R-FULL, a new high efficiency, completely soluble yeast extract for powerful taste and aroma impressions, as well as Non-GMO project compliant PRODRY Cayenne Pepper Sauce Powder on crisps. AB Enzymes celebrated the 60th anniversary of VERON baking enzymes. These enzymes obtain the best results in different cereal-based industries and application segments.

  • NZMP presented new solutions for medical nutrition. NZMP is the ingredients brand of Fonterra and has over 160 sales people operating in more than 140 countries around the world, providing exceptional customer service. 

  • Vika BV exhibited its cheese range: cheese powder, processed cheese and cheese replacers as well as grated cheese. The company can supply these products in paste or powder, clean label and reduced salt. 

  • Paradise Fruits Freeze Dried presented their range of premium freeze-dried fruits.The company offers products are suited for bakery products, cereals, snack bars, chocolate and confectionery, tea and beverages as well as fruit snacking products. On display, the company presents their Smoothie Drops and Whole Strawberry Slices. 

  • GoodMills Innovation showcased its product range for the baked goods, frozen convenience food, soups, sauces and snacks industries. The products combine functionality and naturalness and offer many benefits from high processing tolerance and texturizing properties to the replacement of chemical additives. Demonstrating their ability to respond to today's megatrends – clean label, health and well-being – this year's product presentations also include the new brand 2ab Wheat - the gut-friendly ancient wheat, YePea, WHEATMEAT Flakes and the wholegrain-range SNOW WHEAT & SNOW SPELT (pictured). 

  • Naturex focused on culinary creativity and indulgence, with an onsite kitchen, where chefs were able to cook up mouth-watering recipes with ingredients from the company’s various ranges. Among them were innovative ice rolls in a rainbow of colors, tasty sweet or savory waffles and a vitalizing water made with Panax ginseng and Yerba Mate. Visitors were able to see the full range of possibilities from tasty crunchies and eye-catching natural colors to functional botanicals.

  • Fiberstar Inc. has launched Citri-Fi 125, a natural citrus fiber used to improve tomato-based food products by replacing starches and gums in sauces, condiments and spreads. Today, more than ever, consumers connect ingredients to the foods they eat by reading food labels. As a result, consumers expect recognizable, short and transparent labels, which are driving the need for clean label ingredients. “We are in an excellent position to grow with the projected clean label demands and we continue to invest in new clean label technologies and additional production for the future,” says Fiberstar President and CEO, John Haen. “This new use for our flagship Citri-Fi product comes timely, as our customers are looking to replace starches and gums in various foods such as meats, sauces, beverages and baked goods to improve label declarations,” he explains.

  • Ingredia showcased their new “Via Lacta” milk range. The logo symbolizes the milk with a drop of milk, the environment with a tree and man with a smile. As a dairy cooperative, Ingredia is made up of farmers and are very involved in the processes associated with every stage of milk production. In order to meet current consumption trends shifting towards healthier products with sustainable development, Ingredia’s “Via Lacta” range of ingredients, comes from its own responsible milk collection.

  • Fruisec is an expert in nut-based products for the food industry. The company produces specific ingredients made from walnuts, almonds, pistachios, hazelnuts, pecans, cashews, macadamias, pine nut, cocoa nibs, as well as some dried fruits, grains and cereals. Pictured are some of the ingredients they supply at FiE. 

  • Dutch Spices is a producer of herbs, spices, blends, marinades, sauces, chutneys, stocks and bouillons, bread crumbs and gravy. Dutch Spices launched innovations to improve the quality in the food chain, as Dutch Spices excludes the 24 most known allergens: 14 allergens with compulsory labeling following the European legislation and 10 additional allergens from the LeDa-list. These allergens are not present in the recipe and neither through cross-contamination, in accordance with the VITAL standard. 

  • The NATU range, produced by Meurens Natural, presents a new range of spelt syrups with a wide variety of functionalities (sweetening, natural flavoring & coloring, texture, crunchy, etc.) for biscuits, cereal bars, breakfast, crackers, drinks, desserts, etc. Thanks to a natural production process (no use of chemical additives & process), the company preserves the original characteristics of the raw materials allowing to offer a cleaner & shorter labelling: “spelt syrup” instead of “glucose syrup” or “sugar.” NATU range: rice syrups, oat syrups, date syrup, date puree & tailor-made solutions using cereals and dried fruits.

  • PB Gelatins/PB Leiner showcased its latest premium product offering: the SOLUGEL BD SERIES. As agglomerated collagen peptides produced from high-quality bovine materials, they result in improved dispersibility and solubility. This reduces the risks of dust and/or lump formation to the greatest extent possible, making it an ideal ingredient for applications in which instant solubility is a key factor. The SOLUGEL BD SERIES is very neutral in regard to both odor and flavor, which contributes to clean label innovations. The excellent organoleptic performance, as well as their outstanding nutritional value, make them the perfect ingredients for innovative formulations of healthy products.

  • Chocolate and cocoa experts Barry Callebaut has created five wholesome sugar solutions in response to the worldwide trend of consumers’ reducing their sugar intake. As sugar consumption in declining across international markets, Barry Callebaut has developed a range of solutions to reduce sugar in confectionery products without compromising on taste. The company presented a diverse range of sugar reduced concepts at FiE 2017.

  • Beneo marked the ten-year anniversary of the company at FiE 2017 in Frankfurt. Originally launched at FiE 2007 in London, Beneo has built its business on a versatile portfolio of scientifically-backed functional ingredients that deliver a wide range of nutritional benefits, with the tagline “connecting nutrition and health.” As well as marking the anniversary, the company launched a new on-pack prebiotic logo to further support the promotion of digestive health and wellness achievable through its prebiotic chicory root fibers.

  • IOI Loders Croklaan has launched a “breakthrough” chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30 percent while maintaining excellent texture stability and delivering a superior cool-melting effect. The oils and fats specialists introduced this pioneering new ingredient, Creamelt 600 LS. The idea is to cut saturated fat content without losing the chocolate indulgence, in a bid to keep pace with demand for healthier confectionery products with a lower fat content.

  • Sweet&You is a 360° reformulation service to optimize nutritional profile, cost-efficiency, taste and texture in customers’ product formulations. Thanks to this new offer, Tereos intends to turn market challenges, such as sugar reduction or consumers’ ever-changing eating habits, into opportunities. To do so, Tereos delivers, with Sweet&You, a high-level service and a fast time-to-market. Sweet&You allows the company to leverage their global presence, wide expertise and extensive R&D capabilities, to create unique formulas tailored to one’s needs. As a market leader, Tereos has the widest range of plant-based sweetening solutions available. Today, Tereos offers more than 400 different sweetening ingredients: from sugar and cereal sweeteners to stevia, from reduced to no calories sweetening products.

  • GNT has introduced the EXBERRY range of coloring foods to the savory market with its first full range of true natural colors based exclusively on vegetable and plant concentrates. The new EXBERRY Savory Solutions are ideal to give any desired shade to all types of applications in the segment, while offering excellent performance and easy handling.

  • Avebe promoted new texture and nutrition solutions for plant-based and healthy foods. Avebe takes an active role in the development of appealing, nutritional and healthy food products with potato-based solutions. The company shows some of its innovative plant-based concepts, such as gelatin-free foamed confections, dairy-free fruit desserts, sandwich slices and pizza toppings. Avebe launched the first microwaveable risotto based on their Eliane product. This is a “waxy potato” starch containing more than 95% amylopectin. With its potato protein Solanic100, Avebe combines quality with better sustainability and a “free-from” label. Formulating plant-based foods, such as meat and dairy alternatives, brings up many challenges, in order to deliver a texture and taste which appeals to the consumer. Avebe claims that these can be solved by using the Avebe Perfectasol range.

  • With Chr. Hansen’s second generation FreshQ, more dairies can rely on natural freshness and contribute to reducing food waste, according to the company which has just launched the new product five years after debuting its FreshQ portfolio five years ago. Today 17 percent of the European yogurt production goes to waste – in 80 percent of the cases because the use-by-date expires somewhere in the supply chain. An extension of shelf life by seven days, which is a conservative estimate of the possible impact by FreshQ, would translate into a potential of reducing yogurt waste by 30 percent in Europe alone, claims the company.

  • Essentia Protein Solutions has launched an expansion to its line of multi-species Broths, Stocks, Fats and Extracts to include, Reduced Sodium Chicken Broth. Now available in both conventional and organic forms, these reduced sodium chicken items will further expand Essentia’s line of clean label ingredients. Reduced Sodium Chicken Broth can add brothy, roasted chicken notes for the foundation of a soup, sauce, or gravy application or be used as a high protein, reduced sodium building block for nutritional drinks, bars, or snack application. Being able to provide high protein broth with a reduced sodium content and a clean label provides numerous desirable attributes for food developers to work with, the company notes.

  • Key themes that dominated the FiE 2017 in Frankfurt included a sustained focus on high protein, organic, plant-based foods and clean label, but sugar reduction was the focus for many exhibitors, even in indulgent applications. Sourcing and sustainability continued to be much-discussed topics in Frankfurt this year. FoodIngredientsFirst looks at some of the innovations on offer on the FiE 2017 show floor. 

  • Ingredion exhibited a number of products at FiE this year from functional flours to clean label starches to create clean label products in a variety of concepts by combining the consumer trends in the industry. Ingredion had a food truck on their stand and one of the products on display, was a high-fiber flatbread, with a high protein falafel, combined with a low-fat yogurt, This concept is healthy and answers to the needs of today’s consumer.  

  • Muntons are a global player in the supply of malts, malt extracts, flours and flakes and many other malted ingredients relevant to the food and drinks industry exporting around half of its production. On display at FiE, Muntons showcased their range of whole and flaked malt. 

  • Omya exhibited their Calcipur brand when producing plant-derived drinks based on soy, rice, oat, coconut or almond. As the demand for calcium and mineral fortification grows due to evolving lifestyles trends, Omya’s platform offers an array of opportunities within the vegan space as well as several major consumer groups. Calcium deficiency is a growing concern and Omya are responding to those requests with their bone health concepts. 

  • Dutch Spices launched solutions to improve the quality in the food chain, as the company excludes the 24 most known allergens: 14 allergens with compulsory labeling following the European legislation and 10 additional allergens from the LeDa-list. 

  • SureProtein Fast MPC 4868 is NZMP's new Milk Protein Concentrate that has already been recognized for its innovation at FIA Bangkok in September. Fast MPC 4868 significantly increases the rate of amino acid digestion and absorption after consumption and offers a new science story from which to engage consumers.

  • Indena presented new research on Oplodex, a platform of optimized botanical combinations, specifically tailored to assist the food industry in its quest for effective, safe and natural solutions. 

  • ICL Food Specialties introduced a number of meat replacement ingredients that satisfy the ever-changing market and consumer trends. ICL Food Specialties is a global leader in providing ingredient systems that deliver texture and stability to food and beverage products. Their application experts partner with customers to create innovations that satisfy the ever-changing market and consumer trends. 

  • SVZ, a leading supplier of premium fruit and vegetable ingredients, celebrated 150 years of expertise at this year’s FiE.  The company showcased its premium portfolio of high-quality, natural fruit and vegetable purees, juices and concentrates. SVZ’s wide range of ingredients, from raspberry and strawberry purees to spinach and carrot concentrates, is cultivated in the world’s finest growing regions for a variety of applications, from beverages and baby food to dairy products and baked goods. Visitors could sample SVZ’s natural and nutritious ingredients, either on their own or in the form of a specially-made cocktail, while accessing the agro supply chain, sustainability and applications knowledge of the SVZ experts. 

  • Dr. Paul Lohmann develops and optimizes minerals and quality levels according to customer’s requirements. The company presented a number of solutions, including a post-workout shot. 

  • Kemin launched its new frying solution FORTI-FRY, a powerful combination of natural antioxidants which improves the oxidative stability as well as the general performance of frying oils.