Intrafood News

The food and ingredients industry cannot escape a circular economy. A fact highlighted by the raw materials crisis. Jasper Bloemen of GLIMPS.bio shares his vision. “Corporate economic and societal costs are being addressed.”

“We have noticed a growing demand for personalised food, fuelled in part by an ageing population. Delicious and customised food is essential at every stage in life”, says Jean de Bethune of the West Flanders Development Agency, co-initiator of a new science centre, the Food Innovation Park.

The Draf in Galop project, which began in November 2022, oversees the draff (spent grain) valorisation chain from start to finish. Sustainability is a top priority for the De Leite and Westmalle breweries.

Consumer perception of food products is a prerequisite that food companies should certainly be aware of and consider in the product-development process. It often faces them with a dilemma. “One of that perception’s main influencers is the communication put out by the consumer health and food authorities.

“The challenges facing potato growers are also facing us”, says Leon Boer, Agro & Supply Chain Director for Farm Frites. The potato-product producer has 5 production sites, including one in Lommel, Belgium. “Just as important as energy costs, is product efficiency in the supply chain.”

A single source of protein for alternative, vegan products does not exist. Every application calls for different functionalities, flavours and nutritional properties, says researcher Keshia Broucke, of the ILVO and the Food Pilot, emphatically.

Innova Market Insights tells us that value redefinition is the main trend in food. The political and economic outlook has put consumer spending under pressure. Consumers want value for money.

These are disruptive times. Because of the problems encountered in the wheat supply chain, bakeries are looking for alternative grains. Bakeries are looking for alternative grains. Professor Filip Van Bockstaele, who teaches micro-structure-based product development at Ghent University, tells us that there are several drivers behind this. At...

The specialist Foodology by Univar Solutions focuses on the distribution and technical innovation needs of the food and ingredients industry. Meeting the needs of health-conscious consumers is undoubtedly a challenge.

The seminar on the second day of Intrafood, on 29 September, will focus on the latest process technologies and the impact of ‘smart processing’ on product innovation and ingredients. “Ingredients are all about technology,” stresses Philippe Snick of ie-net.

As a consequence of the economic situation, food companies are seeking alternatives to high oleic sunflower oil. According to Kalsec, using standard oils to which natural antioxidants from rosemary have been added is a cost-effective solution. Their blend of natural antioxidants and natural antimicrobial agents is also new.

“The central theme of the seminar programme on the first day of Intrafood is the current market situation due to the coronavirus pandemic and the war in Ukraine, the disruption to supply chains, the scarcity of raw materials and the high cost of raw materials and ingredients,” explains Professor Koen Dewettinck of Ghent University, Chair of...