25-26 SEPTEMBER 2024
25-26 SEPTEMBER 2024
In recent years, Brenntag has accelerated its evolution from distributor to partner of food companies.
In recent years, Brenntag has accelerated its evolution from distributor to partner of food companies.
“We not only create added value through partnership and product development. By developing concepts ourselves, we engage with our customers in the food industry”, says Diedrick Snoek, Business Development Manager, Food & Nutrition. “We are organised globally but rooted locally and we cooperate closely with our international suppliers.” The organisation is fully focused on partnership in the value chain, says Snoeck, referring to the 28 Food Application and Development Centres globally, including in Loosdrecht for the Benelux.
Globally, around 750 technologists work within the Food & Nutrition division. “Naturally, the Food Application and Development Centres cooperate very closely”, continues Snoeck. “There is a huge amount of cross-fertilisation in knowledge exchange in order to meet customers’ demands and to respond to the most significant trends in the markets in the various regions and food sectors.”
He sees as the biggest common denominators in the ingredients market: sugar and fat reduction, vegan or plant-based and clean labels. “Megatrends are natural, free from, indulgence, functional and healthy.” One of Brenntag’s innovative concepts is the gelatine-free product PeaMellow. The pea protein contributes to a soft, airy texture and good flavour of the product, which appeals to both adults and children This example illustrates directly the integral approach to the development of the concepts. “We select and combine the ingredients and flavourings for an innovative flavour profile and optimise the concept and process from an integral approach.” The Food Application and Development Centres are well-equipped for this with state-of-the-art technology and installations in the pilot plants and modern measuring equipment for the quality control of a complete range of food and drink products.
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.
