Ingredion to help F&B players convert consumer trends into products that drive business growth
FRANCE – American multinational food ingredient supplier Ingredion is planning to help food and beverage (F&B) manufacturers convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.
Ingredion plans to use the Food Ingredients Europe (FiE) event (taking place in-person from 6 – 8 December 2022 in Paris, France) as the platform to showcase its “suite of delicious recipe prototypes.”
According to Ingredion, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.
Ingredion’s team of Culinologists will freshly prepare the prototypes, which will form a menu of food and drinks that balance both consumer and manufacturer needs.
Formulated with Ingredion’s functional innovations, and food systems from KaTech, the prototypes will feature plant-based foods from savoury, bakery, dairy and non-dairy categories.
A beverage bar will be located at Ingredion’s stand, enabling delegates to enjoy a range of tantalisingly tasty drinks, from reduced-sugar options, drinking yoghurts and protein shakes to cocktail recipes and plant-based chocolate milk.
“As consumer needs evolve and new trends emerge, food and beverage manufacturers face the constant challenge of adapting alongside them to satisfy an ever-diverse range of health and lifestyle choices, while maximising efficiencies and speed to market,” Ingredion Vice President of Global Marketing, Charlotte Commarmond said.
“Health and wellness — as well as sustainability — have an enduring appeal among consumers and are now front-of-mind for today’s consumers. That’s why our stand is highlighting a wide variety of great-tasting foods and beverages that showcase the diversity of global cuisines and deliver on a variety of consumer needs.
One of the many recipes to be featured is a plant-based lamb kofta, which uses Ingredion’s VITESSENCE® TEX — a textured protein that delivers texture, firmness and chewiness to mimic the texture of meat.
The plant-based lamb kofta, which also greatly delivers on organoleptic properties, combined with sustainability credentials, meets consumers’ complex food expectations and supports the business goals of many FiE attendees.
“With a rising number of consumers demanding more ‘natural’ and clean label products on the supermarket shelves, our on-stand prototypes represent a growing opportunity for manufacturers to meet consumer trends while delivering business benefits,” Commarmond added.
Our technical experts look forward to meeting with delegates to discuss what they can do to build consumer confidence and trust, while adapting their products to reflect today’s range of lifestyle choices.”
A key player in new food product development, Ingredion also has what it calls the ‘360 Value’ program which helps manufacturers achieve multi-dimensional, sustainable value by considering every aspect of product development.
The program covers all aspects of food innovation from process improvement and ingredient replacement to carbon footprint and food security.
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