Intrafood News

Food Ingredients Technologies, which specialises in the development and production of functional blends and savoury flavourings, is expanding its service to include food safety consultancy. As part of the Turpaz Group, food businesses can now also turn to the company for sweet flavourings, says David Landau.

FPS Economy does not rule out scarce ingredients besides sunflower oil being replaced in product recipes without having to change the label. But, obviously, strict rules would apply.

Product development faces two significant challenges, and those are the cost and availability of some ingredients, says Maxime Willems of the Proef! food laboratory. The Ukrainian crisis is forcing food and ingredient businesses to face facts.

“Our biggest challenge is to keep supply chains intact”, say Jo Verheye and Francis Crul, sales manager and procurement manager for ingredient supplier Solina Group, in reference to the Ukraine Crisis. “Our main point of focus is our existing business in the food industry.”

New European legislation came into effect on 1 January this year. It changes the use of flavourings and the rules on labelling. And it doesn't stop there. Industry organisation, Bioforum, identifies more changes.

Xavier Gellynck, agricultural economist and professor at the University of Ghent, gives his view of the impact on the food industry due to the Ukraine crisis. He also shares his advice for ingredient suppliers and food companies.

Research by Food & Lipids, KU Leuven Campus Kulak Kortrijk, has shown that microalgae are naturally less sensitive to oxygen than fish oil. "This makes microalgae a suitable source of the long-chain omega-3 fatty acids EPA and DHA for food enrichment," explains Prof. Dr Imogen Foubert.

The food industry is in a state of protein transition. Not least because of the corona pandemic, sustainability and health are at the top of the corporate agenda. The challenge for product developers is to deliver distinctive concepts. "It's about doing something different from what everyone else is already doing," says Joost van Schip of High...

Food manufacturers wanting to emphasise that all their ingredients and raw materials come from Belgium and that they also make the products in Belgium can record this voluntarily(!) on the label. This is permitted by the EU’s Food Information to Consumer (FIC) Regulation 1169/2011.

The use of pure functional meat proteins in the manufacture of pork, beef and chicken products is naturally in line with current nutritional trends. This creates opportunities for product developers.

Food companies face complex challenges when developing vegan products. These range from taste through health to the texture of the product. Nor should the production process be overlooked.

During the Intrafood fair, on 28 October there will be a seminar about Sustainable Purchasing. Experts shed light on the topics from various angles