Bon appétit

More than 23,000 international visitors from every sector of food and drink manufacturing are expected to descend on 1,500 exhibitors from 94 countries for Food Ingredients Europe (FIE). Leading lights taking part in the event include Döhler; Naturex; FrieslandCampina and Glanbia.

This year, like the Eiffel Tower, the show is built on four pillars: a high-powered conference programme; a range of concise seminars; the Food Ingredients Excellence Awards and the new product zone.

FIE having reached its 25th year, there will be an historical and futuristic aspect to the new product zone. It will explore how the food industry has changed in the past quarter century as well as how the next 25 years could pan out.

The number 25 also dominates the seminars, which are all a snappy 25 minutes long, covering topics such as research and development and novel processing methods.

New and extended show features include innovation tours; a tasting bar; and pavilions dedicated to areas including new business, safety and services and different countries.

For an in-depth sweep of issues, 20 conference modules will tackle topics ranging from stevia and natural antioxidants to sustainable raw materials and weight management.

So what can we expect from the exhibitors?

milking opportunities​

Among the dairy ingredients players seeking to milk opportunities, Dairygold Food Ingredients will promote its expansion in cheese powder product solutions. "Our French manufacturing facility at Nantes has doubled cheese powder volumes over the past 18 months as the business broadens its range of products to better address customer needs,"​ says divisional marketing manager Svitlana Binns.

Keen to churn up the industry, EPI Ingredients, which specialises in milk powder, caseinate and other whey formulations, will present a range of innovations. New powders made from yogurt and fromage blanc, which are suitable as fillings for chocolates, cheesecakes or ice creams, will be available at a taster session. And demonstrating its capability to deliver Halal- or Kosher-certified powders, EPI has developed milk powder with low flora levels using gentle heat treatment, guaranteeing safety and integrity of protein content.

Speaking of protein, Volac is targeting nutrition bar manufacturers with its Volactive ProCrisp whey protein, which it says can deliver bars with great taste, crunchy texture and low calorific content. "Our customers realise they need to meet growing demand for low calorie bars which offer protein to provide a nutritionally balanced snacking option," ​says head of lifestyle ingredients Mark Neville.

It's not all about a Soy​

The surge in interest in plant-based proteins, driven by demand for vegetarian and vegan diets, which some argue are more sustainable, is reflected in a broader range of exhibitors plugging such solutions.

ADM will be introducing Clarisoy, which is designed for use in low pH beverages such as sports and recovery drinks to the European market after its successful launch in the US earlier this year. In addition, ADM Specialty Food Ingredients will be spreading the joy of soy with new additions to its growing portfolio of Arcon functional soya protein concentrates. This includes a new hybrid technology that can be used in emulsified meat options, such as sausages and kebab meat.

Alternatively, Solbar is launching soy-derived textured vegetable protein blend Supertex for vegetarian and meat-replacement options. It's offering canapés with Supertex, which, it says, has excellent textural and chewing qualities, superior water-holding capacity, a neutral taste, and suits a wide array of flavour profiles.

If pea is more to your taste, Roquette has lined up prototype desserts, such as panacotta and ice cream, featuring its Nutralys pea protein. Or go nuts for the American Peanut Council's peanut flour. It's billed as a weight management tool, full of nutrients and dietary fibre and trans-fat and cholesterol free and it contains 40–50% protein.

HEALTHY AGEING​

Protein used to be all about sports nutrition and there's no denying that remains a big part of the market. But as more people are living longer, interest is also rapidly growing in protein's role in addressing age-related issues.

It's an area of intense interest for Gelita and Rousselot, both of which will be promoting their collagen peptides for functional foods. The companies claim studies support the beneficial effect on bones and joints of these protein-based components, as well as their moisturising and anti-ageing influence on the skin.

Similarly, exhibitor Carbery is stressing the benefit of its range of whey protein concentrates, isolates and hydrolysates to fortify foods and beverages targeted at consumers aged over 50. They are especially useful in fighting muscle wastage a natural part of ageing says the company.

Protein won't be the only thing on show to help fight the effects of ageing. Take Coenzyme Q10, which Kaneka Pharma Europe claims represents the next logical step after omega-3 products. The firm says the vitamin-like substance, which is produced through a natural yeast process, protects cellular stability and helps our body convert food into energy. Its concentration in cells decreases with age, so topping it up through our diets reinvigorates the body and fights off oxidative damage, which can lead to cancer. CoQ10 can be built into products ranging from nutritional bars and energy drinks to olive oil, says Kaneka.

Elsewhere, Biovelop will be hailing a new contract with Hans-Günter Berner, which sees the German health drink firm use Biovelop's PromOat oat beta glucan in its Cellagon aurum brand. In addition to boasting gut health benefits and the ability to slow the release of sugar into the bloodstream, it helps stabilise and lower cholesterol levels, so fights this problem among ageing consumers.

colours and flavours​

Of course, healthy products that don't look good won't sell. Given the high demand for solutions enabling firms to reformulate food using naturally derived colours, it's no surprise this area will excite intense activity.

This will include natural red, vegetable-derived anthocyanins from Kalsec and Chr Hansen's Red Strawberry Fragaria pigment, which targets fermented milk and fruit preparations. The latter sits in Chr Hansen's wider natural colours range for beverages and confectionery.

Israel's LycoRed is plugging a new line of colours naturally sourced from carotenoids and DD Williamson will display its colours portfolio.

On the flavours side, among the most innovative exhibitors is England's TasteTech. The firm has developed and trialled a process of using sweetener, flavourings and colours to produce small particles that burst with a chosen flavour when chewed.

"This technology and process can be integrated in multiple sectors including chewing gum and confectionery,"​ says TasteTech technical manager Dr Gary Gray. "At FIE we will be showcasing peppermint breath fresh tablets and we welcome people to come and sample this burst release innovation."​

DSM is launching Maxavor natural flavours, which can be declared as yeast extracts. As 'ingredients from nature', they will add to 'life'sDHA', an algae-derived omega-3 product born out of recent DSM acquisition Martek Biosciences, and new natural carotenoids from Vitatene, another recent acquisition.

For others seeking a natural taste hit, Culinar will introduce delegates to Culinar Intrude, which it claims is the first extruded product with built-in 100% natural colours and flavours.

And Israel's LycoRed will launch tomato concentrate-based Sante, which can be used as a non-monosodium glutamate flavour enhancer in many food categories. It can, for example, enhance the taste of salt, delivering the same taste with a reduced amount.

Or, if tea and herbal extracts take your fancy, Martin Bauer Group's Plantextrakt Business Unit will showcase new flavours using these as a base for beverages, dairy products or confectionery. The 'enjoy taste, enjoy diversity' range will be split into: 'fresh taste', using lemon grass and peppermint; 'herbal taste', using extracts such as cinnamon; chamomile and lemon balm; 'exotic taste', using baobab or acerola. An additional category will examine the use of tea in products, using a prototype black tea chocolate.

The dark side of events​

Chocolate and cocoa are a focus for processors aiming to naturally enhance flavour and retain sweetness.

Barry Callebaut has it all going on. It's promising to unveil its latest premium chocolate range Terra Cacao, which uses sustainably sourced cocoa; new fillings and decorations; and a chocolate that uses natural sweetener.

ADM is keen to promote its latest line in deZaan premium cocoa powders, while Sternchemie in collaboration with sister business Herza Schokolade is offering sunflower lecithin as a natural emulsifier. As an alternative to soy lecithin, it requires up to 8% less cocoa butter in the chocolate recipe to deliver equivalent taste and texture and reduces fat blooming over time, enhancing shelf-life.

Sunflower also carries no risk of contamination by genetically modified crops, whereas soy does, which is of increasing concern to retailers, Sternchemie claims.

Sternchemie's sunflower lecithin can be used in other foods, from margarine to baked goods.

BAKED GOODS​

In bakery, Sternchemie's parent company Stern-Wywiol Grüppe has something for all from its other specialist firms.

From DeutscheBack there's new concentrates for making high quality sponges and muffins and new products that optimise production and enhance product quality while requiring lesser quantities of ingredients. Plus the firm is offering TopBake, a new wholemeal spelt mix.

Muhlenchemie will be plugging its flour improvers, 'gluten booster' EMCEglutenPlus and enzyme regulator Rowelit for wheat and rye flours. And SternEnzym will give information on enzyme compounds that enhance the properties of dough for biscuits, crackers and wafers. They are also aimed at adding to the appearance and stability of finished products and saving time and energy during production.

Outside of Stern-Wywiol Grüppe, DSM will be chatting about its new baking enzyme range CakeZyme, which it has created to improve the quality and shelf-life of cakes.

For those chasing high fibre, wholegrain bread, Kampffmeyer Food Innovation will present its Optigrain flours. Or, if calcium fortification is more to your liking, Innophos will display Cal-Rise, its calcium-based, sodium-free leavening agent, which it says can cut sodium in finished goods by up to 25%.

However, if you're more interested in cutting costs than in cutting salt, ABF Ingredients will launch an economical enzyme replacement for yeast-raised, baked products. And if it's egg rather than enzymes you are looking to replace, Denmark-based Arla Food Ingredients will be joining DKSH France to showcase a range that does just that. The two companies have just signed a deal to distribute it in France.

FUNCTIONAL INGREDIENTS​

Functional benefits and cost savings are equally available through developments in stabilisers, starches and replacers highlighted at FIE.

One launch promising to achieve cost savings of up to 40% is an addition to Fayrefield Foodtec's Geltec range of egg replacers, Geltec 10505, which it has created to support mayonnaise manufacturers. The dairy-derived product can slash fat, cholesterol and calorie content and is suitable for vegetarians.

And to help combat spiralling cocoa prices, Fayrefield Foodtec is introducing Baketec 10632, a natural cocoa replacer, which can be used in products such as sponge cakes; cookies and hot chocolate sauces.

Meantime, Stern Wywiol-Grüppe's Hydrosol is marketing fresh functional systems for cultured specialities based on milk. It will also be showing stabilising systems for freeze-thaw resistant mayonnaises with a fat content of 2060%. Other highlights include new cheese preparations and ingredients that simplify the production of fresh meat, sausage and surimi.

Effective stabilisers enable foods to remain fresher for longer, minimising waste and maximising sales, so are of great interest. Wacker will be launching a solution using vegetarian-friendly alpha-Cyclodextrin that covers mayonnaises, salad dressings, dessert creams and margarine.

Wacker produces its alpha-Cyclodextrin from renewable raw materials including corn or potatoes, using bioengineering. The natural degradation product of starch is also free of cholesterol and allergens.

Watch out for prototype products made using a new starch obtained from the yellow pea at the Roquette stand. Neutral in taste, its strength lies in its textural advantages as well as its value for money, the firm claims.

Syral will be appearing under the new name Tereos-Syral to reflect its close work with Tereos to grow activity in products such as starches and starch derivatives.

Another commercial move led Corn Products International to buy National Starch Food Innovation in 2010. National Starch will be showing off prototype products in categories ranging from speciality breads to beverages, demonstrating its expanded solutions and services following the acquisition.

SERVICES​

If the exhibitors in all these product areas haven't whetted your appetite, there's a host of others offering technical support and equipment.

Growing interest in kosher foods is reflected in the show, with Kashrut London Beth Din (KLBD) promoting its offering alongside Kudos Blends, Lionel Hitchin and Tate & Lyle.

KLBD specialises in kosher certification of everything from ingredients to finished products and packaging. "We are seeing increasing interest in certification of new ingredients, including super fruits; fish oils and omega-3, as well as finished products and health supplements," says the company.

Manufacturers looking to incorporate the benefits of fruit and vegetables into products need look no further than Taura, which is extending its URC JusFruit fruit into vegetable ingredients. "All are formulated from 100% fruit or vegetable-derived ingredients, including pureés and non-deionised juices, helping manufacturers of snacks to create nutrient-rich, clean-label composite products," says Mattias Van Uffelen, Taura's head of European sales.

Sample products incorporating a spread of nutrient premixes to convey a variety of health benefits will be displayed by Fortitech. They include an antioxidant-fortified salsa targeting heart health using vitamins, CoQ10, lycopene and selenium and an energy-boosting gum fortified with taurine, guarana and B-vitamins.

Among the industry shake-ups in the past year, Azelis Food and Health acquired FIT, Finkochem and S&D Group in Europe. The firm will be explaining how this has widened its geographical reach and product base.

Tate and Lyle is also covering a lot of bases, presenting gluten-free products, concepts for no added sugar sauces and dairy prototypes optimising costs, simplifying ingredients and offering premiumisation possibilities.

Elsewhere, Stern-Wywiol Grüppe subsidiary SternMaid has invested in fluid bed kit, taking it into coating, agglomerating, granulating and drying, which is particularly suitable for heat-sensitive areas, such as enzymes, vitamins or flavourings.

Or for even more technical services, Stable Micro Systems is showcasing new Exponent texture analysis software, including improved data analysis suited to a wide range of product categories. Technical experts will be on hand to discuss its use.

Applications manager Jo Smewing says the software "will enable manufacturers to carry out objective assessment and repeatable testing of ingredient and end product characteristics even more quickly and simply"​.

Yes, there's something for everyone for FIE and just as when you leave you may take something of Paris with you, you may take more than a little from the show as well.