Food manufacturers from across Europe will be treated to a mix of protein enriched, clean label savoury snacks and dressings at this year’s Carrefour des Fournisseurs de l’Industrie Agroalimentaire (CFIA) exhibition at Park Expo, Rennes Airport (7-9th March). Demonstrating how manufacturers can meet the growing consumer demand for delicious and nutritious snacks, Ingredion will be offering visitors two vegan yoghurts to taste in addition to two protein-enriched, gluten-free cracker prototypes and two varieties mayonnaise which are clean label.
From production to R&D, purchasing to marketing and sales, over 20,000 visitors and 1,450 exhibitors from across the food processing industry will come together under one roof to share insights on the latest consumer trends, ingredients and food processing and packing equipment.
Exhibiting alongside distributor Univar, Ingredion will showcase six prototypes including a lentil and pea cracker featuring its HOMECRAFT® Pulse flours and ULTRA-CRISP CS® waxy maize starch. Visitors will also be able to savour a vegan yoghurt, protein-enriched using VITESSENCE® Pulse CT 3602 concentrate. Listed simply as ‘lentil flour’ or ‘pea flour’ on the ingredients list, these pulse-based products are recognisable kitchen cupboard ingredients, which can contribute towards manufacturers’ and retailers’ on-going drive for clean label produce.
Dalila Ledoux, Regional Sales Manager France, Ingredion commented: “The health-conscious, convenience seeking consumer is here to stay for 2017 and beyond. But it’s not simply products carrying a protein claim that will dominate our supermarket shelves, there is a growing interest in products that carry multiple claims, such as ‘gluten-free’ and ‘source of protein’. Also, while consumers continue to show an increasing appetite for products that carry a health message, they don’t want to compromise on taste and texture.”
Bringing the latest on-trend food strategies to the exhibition floor, Ingredion’s dairy and savoury snack prototypes show manufacturers how they can achieve multiple label claims such as ‘gluten-free’ and ‘source of protein’, whilst maintaining the delicious texture consumers have come to expect.
Dalila added: “With pulse-based ingredients, manufacturers can work towards differentiating their products and develop new and nutritious foods which tell a great food story whilst also being clean label. From enhancing texture in products, such as crispiness in cereals and snacks, to improving and diversifying colour in batters and breadings, the varied functionality of pulse proteins and flours and their ease of use in the processing environment make them an attractive option for manufacturers.”
Ingredion Incorporated (NYSE: INGR) is a leading global ingredient solutions provider. We turn corn, tapioca, potatoes and other vegetables and fruits into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. Serving customers in over 100 countries, our ingredients make yoghurts creamy, candy sweet, paper stronger and face creams silky. The main trading companies within the EMEA region are Ingredion UK Limited, Ingredion Germany GmbH and Ingredion South Africa Pty Limited. Visit emea.ingredion.com to learn more.
For further press information, please contact: Victoria O’Toole Stein IAS, Clarence Mill, Clarence Road, Bollington, Cheshire, SK10 5JZ, UK. Tel: +44 (0)1625 578578 E-mail: firstname.lastname@example.org