Ingredion taps into tastes, textures and trends at FiE 2022

Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of recipe prototypes at this year’s Food ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.

Demonstrating the company’s dedication to trend-connected innovation, 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, Ingredion’s stand will feature plant-based foods from savoury, bakery, dairy and non-dairy categories.

The stand will also feature a beverage bar, enabling delegates to enjoy a range of drinks, from reduced-sugar options, drinking yoghurts and protein shakes to cocktail recipes and plant-based chocolate milk.

In addition, Ingredion’s vice-president of sustainability, Brian Nash, will deliver a presentation titled, “Leveraging Sustainability to Drive Growth”. Nash will be joined at FiE by many executive leaders from Ingredion, including vice-president of global marketing, Charlotte Commarmond, who will be on hand to reveal 2023 trends.

Commarmond said: “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.

“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.

“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. 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.”

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.

Delegates are also invited to Ingredion’s stand to learn about Ingredion’s 360 Value programme, which helps manufacturers achieve multi-dimensional, sustainable value by considering every aspect of product development, from process improvement and ingredient replacement to carbon footprint and food security.

Taking place in-person from 6–8 Dec 2022, at the Paris Expo Porte de Versailles, FiE is a global meeting place for food and beverage innovation. Attendees will learn more about the latest industry developments in growing markets. This includes plant-based, sustainability, sugar reduction, and natural and functional ingredients.