Intrafood News

“It is important for food manufacturers not to represent their products differently to how they are. Be honest about their composition and do not mislead the consumer with nutritional and health claims”, says Elif Stepman of Foodwatch.

“The demand for ready-made custom shortcrust pastry tart bases is growing quickly”, says manager Alex De Langhe of Sablé Breton Bakery. “If required, we also adapt the recipe to the customer’s wishes, provided it is feasible within our bakery.”

It is evident from research conducted by UCLL and KU Leuven that when assessing how (un)healthy a food product is, they attach more importance to the Nutri-Score than the nutritional value table on the packaging.

Dossche Mills relaunches FLINN as a brand name for its physically handled flour varieties. The family business, founded in 1875, is aiming for sustainability.

“More and more food manufacturers are buying Mediterranean ingredients directly from suppliers”, says Richard Peper of food broker Don Pepe. “Food manufacturers are bypassing the importer/distributor. This saves cost but that is not all.”

With a modern approach to product development that focuses on the consumer’s vision, food and ingredients companies can launch products onto the market more successfully, assures Charlotte Boone of consultancy Alice down the rabbit hole. It revolves around co-creation.

“Try to set up partnerships in which new organic chains are created”, is the advice of Alexander Claeys of Bioforum to companies who wish to enter this food market. “Naturally, this also applies to companies who wish to strengthen their position.” What are the opportunities and threats?

In recent years, Brenntag has accelerated its evolution from distributor to partner of food companies.

“Consumers are more aware of nutritional values, but they also want tasty, enjoyable food”, says David Landau of Food Ingredients Technologies. “For example, less salt and sugar in the products, but not at the expense of flavour.”

“In partnership with our clients, we are searching out what they really need for their product development”, says Hendriek Bazyn, Chocolate business unit manager at Fuji Oil. For example, this supplier has developed a healthier fat, redusat, which has no negative effect on the flavour and texture of the original product.

In response to the needs of the market, Ingrizo is increasingly focusing on natural and sustainable ingredients for healthy food products. “We’re involved with the European Green Deal,” says Geert Feys, the company’s founder and director.

Belgian chocolate is renowned worldwide for its quality. Belgium is therefore home to some of the world’s largest chocolate manufacturers. Quality begins with the quality of the raw materials.