Intrafood News

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.

“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.

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.

Thanks to automation, Yummy Bakery has managed to save 8% on raw materials by controlling the weight of each pancake. “In the past we gave away too much pancake”, says Sara Geldhof.

'Eating a healthy diet is already a challenge. Vegan and vegetarian diets only make this more complex,’ says Inge Coene of NICE. ‘You cannot simply replace foods 1-on-1.' There is a need for nutritional guidelines for alternative plant-based products, such as in the Netherlands.

When it comes to ingredient regulations on packaging, consumers often cannot see the forest for the trees. Thierry Cattoir from Remarkable refers to the ingredients list and logos. He argues for simplification. He also raises questions about the various logos.