Intrafood News

Food companies use additives in their products for specific functions, says FEVIA, the federation of the Belgian food industry. “Statements against 'ultra-processed' foods are often scientifically unfounded."

How can microorganisms be used to manufacture alternative (milk) proteins? This can be achieved in two ways, explained Julia Keppler of Wageningen University & Research at the spring congress of the Society for the Advancement of Dairy Science.

‘The average Belgian is still Burgundian at heart. If producers of prepared meals use additives, it is because they - like the other ingredients - have a purpose. It is a fallacy that all sorts of things are added to meals just for no good reason,’ explains industry federation director Anneleen Vandewynckel.

“We are receiving a growing number of enquiries from our clients on the prevention of cross-contamination in the mixing and packaging of dry ingredients for the food industry", says Domien Sierens of Food Blending. “Hygiene and quality assurance are our top priorities".

At the Tavola gastronomic trade fair, from 17-19 March, Maisonie will launch four flavours of dessert with extra protein. In nutritional terms, two are sources of protein and two are rich in protein, Nathalie Van der Straeten tells us. She also reveals which plant proteins have been added.

“Nutritional supplements are safe products with an established legal framework. Before they enter the market, a notification file must be submitted to the Federal Public Service for Health", stresses Valerie Vercammen of the professional Federation be-sup.

What exactly will today's consumers want on their plates tomorrow? It is with this rather tricky question in mind that food companies are constantly striving to develop products that meet the needs of even the most discerning gourmets.

Protein-enriched food products offer convenience for those who should or would like to consume more protein. Generally, it is not necessary to consume these products.

As a founding member of the Institute ‘Bread & Health’, Unifa, along with the other members, will focus on wholemeal and proteins in 2024-2025. Sustainability is on the agenda as well. “Amongst others, this was recently adjusted in the statutes of the Institute”, chairwoman Nathalie De Grauwe proudly announces.

Hybrid dairy products can help ingredient suppliers conquer different challenges involving 100% animal-based or alternative products. “Product development starts from a holistic approach”, says Nikolaas Vles of NIZO Food Research. The Dutch research firm took the initiative with the foundation of a consortium.

The priorities of the ‘Just Transition’ programme of federal minister Khattabi include more environment-friendly methods and processes and combatting food waste”, says Ann Nachtergaele of Fevia.

“In my opinion, the number one challenge for the future in the world of sensory science is the evolution of AI and its impact on new products developed by ingredient and food companies and on traditional consumer testing”, says Inge Dirinck of SENSTECH.