Natural and clean-tasting lead the way

Flagship exhibitors include ADM, Beneo, Brenntag, Cargill, DSM, FrieslandCampina, Gelita, Kerry, Naturex, Roquette and Symrise.

There will, however, be plenty of other exhibitor stands to visit. While FiE is very much for the forward-thinking, GoodMills Innovation​ (hall 11, stand F30)​ will be turning back the clock by showcasing an ancient grain. Described as a “real alternative”​ to modern bread, 2ab Wheat is said to offer a full-bodied taste and a soft, golden crumb.

Grains also feature heavily at Limagrain Céréales Ingrédients’ ​(LCI’s) stand (hall 8, P23)​. It will be pushing its Bricks concept, which allows customers to adapt their bread improvers with LCI’s technical advice. Another area of focus for LCI will be vegan and high-protein markets, which it is catering for with its four-strong Westhove pulses range, featuring chickpea, faba bean, green lentil and red bean.

‘Clean-tasting’ pulse proteins, rice flours and clean-label starches will be on show at Ingredion’s ​stand (hall 8, H37)​. Using a mixture of these, it will cook up a selection of high-protein, high-fibre, low-cost street food-style recipes, including falafel, chicken kebabs and lamb kofta.

Protein is likely to feature heavily at FiE, and Carbery’s​ flavours division will be unveiling the latest addition to its hydrolysed whey protein range (hall 8, Q65)​. Optipep has been formulated for use in protein bars, where it is said to deliver a softer texture throughout the shelf-life.

Visitors to the stand will also have the chance to taste high-protein ready-to-drink beverages, protein water with flavour combinations such as cucumber and apple, and a high protein berry smoothie.

Anything that claims to be natural is also a leading food trend, so expect a variety of ingredients based on real fruit and vegetables. SVZ​ (hall 8, L50)​ will be celebrating its 150th anniversary by showcasing its range of natural fruit and vegetable purées, juices and concentrates.

Taura Natural Ingredients​ (hall 11, F98)​ is to show how its Ultra-Rapid Concentration technology can create real fruit and vegetable pieces, flakes and pastes. Visitors to the stand will be able to compare a 30% reduced sugar cookie containing the company’s real fruit pieces with a full-sugar cookie.

Dried champignon mushrooms will be available to taste at Worlée NaturProdukte’s​ stand (hall 11, A104)​. Developed on a novel belt dryer at the company’s new site in the Netherlands, the mushrooms are claimed to offer incomparable quality.

Dried ingredients will also be available to view at Taiyo’s stand​ (hall 8, H67)​. It will display microwave-dried ‘crunchies’ in the form of strawberry and lemon crisps, along with silicone-free anti-foaming agents and fat stabilisers.

By being microwave-dried, Taiyo says its crunchies are much more stable than their freeze-dried counterparts, which tend to crack during processing or storage.

Sugar reduction will be another area of focus at FiE. Herza​ (hall 8, stand C61)​ will showcase vegan chocolate pieces, sugar-free chocolate inclusions based on xylitol, and unconventionally-flavoured chocolates designed to stimulate creativity in product development. One of the  vegan chocolate pieces is made with rice drink powder and amaranth, while a second variety is based on coconut milk powder.

Tereos​ (hall 8, A37)​ will be promoting its sugar reformulation service. Sweet&You aims to optimise nutritional profile, cost-efficiency, taste and texture in customers’ product formulations.

Along with masking solutions for proteins, Sensient Flavors​ (hall 8, C21)​ will have on show a number of sugar reduction ingredients for beverage, bakery and dairy products. Two are claimed to be industry exclusives – petrichor is the scent of rain on dry earth, while cucamelon is a Mexican miniature watermelon with a lime and cucumber taste.

Natural preservation is expected to be another theme at this year’s show. Corbion​ (hall 8, K41)​ will use FiE as a platform to showcase its range of preservatives for savoury foods, meat, confectionery and fresh produce. On display will be Verdad, a natural preservative that eliminates the need for artificial preservatives.

Other highlights include the launch of a texturising ingredient derived from algae at Algaia’s​ stand (hall 11, F10)​; a new shea- and coconut-based filling fat line from IOI Loders Croklaan ​(hall 8, J27)​; and a range of natural calcium carbonates from Omya​ (hall 8, P29)​.

Please click ​here​​ to sign-up for our free monthly Food Ingredients, Health & Nutrition (FIHN) newsletter.​