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Ingredion will demonstrate specialist functional ingredients at Food Matters Live 2014

Demonstrating how food science and culinary arts can be expertly blended to create healthier food, Ingredion UK Limited will be preparing a range of restaurant quality desserts at Food Matters Live next week. CULINOLOGY® Lead, Chris Lightfoot, will be joined by the Head Pastry Chef of Pennyhill Park Hotel, Denis Drame, to demonstrate how speciality starches and flours can be used to meet the growing demand for healthier foods.

Food Matters Live is a three-day event which will feature conferences, seminars and practical demonstrations to tackle one of the most important challenges in the food and drinks industry at the moment, the relationship between food, health and nutrition. It is set to bring together 450 speakers, 200 exhibitors and thousands of visitors from across the food and health sectors.

As sponsors of the Catering for Health attraction of the event, Ingredion will host narrated cooking demonstrations across the three days to create healthier desserts which the audience will be invited to taste.

Chris Lightfoot, CULINOLOGY® Lead for EMEA at Ingredion, comments:

“Manufacturers and food service providers often face issues when developing food and drinks which are healthier and more nutritious. Retaining the same mouthfeel, consistency and quality that consumers expect can be a challenge. At Ingredion we carry out extensive sensory analyses and testing to help our customers overcome these challenges and create consumer-winning recipes."

“We will be presenting a gluten-free lemon loaf, a modernist reduced fat cheesecake and a high-fibre choux bun. We aim to show how food science and culinary arts come together to create not only healthier recipes, but also recipes designed to meet special dietary requirements without compromising taste or texture.”

The high-end desserts demonstrated will be formulated using two of Ingredion’s latest products. The gluten-free lemon loaf contains PRECISA® Bake GF, a highly functional gluten-free texturising system consisting of three components, perfectly balanced to enable manufacturers to optimise the texture of their products.

NOVATION PRIMA® 340 starch will be used to create the reduced fat cheesecake and the choux buns. This clean label starch helps maintain texture in foods whilst undergoing extended ambient, refrigerated or frozen storage.

Editor’s note: 
About Ingredion
The Ingredion group of companies is a leading global ingredient solutions provider, specialising in nature-based sweeteners, starches and nutritional ingredients. With customers in more than 100 countries, the Ingredion group of companies serve approximately 60 diverse sectors in food, beverage, brewing pharmaceuticals and other industries. The main trading companies within the EMEA Region are Ingredion UK Limited, Ingredion Germany GmbH and Ingredion South Africa Pty Limited.  For more information, visit www.emea.ingredion.com

For further press information, please contact: Katie Bucknell at Stein IAS, Clarence Mill, Clarence Road, Bollington, Cheshire, SK10 5JZ, UK. Tel: +44 (0)1625 578578  Email: PressEnquiries@ingredion.com

Ingredion will demonstrate specialist functional ingredients at Food Matters Live 2014

Free-from

Meet rising demand for allergen- and gluten-free products. 

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