“In partnership with our clients, we are searching out what they really need for their product development”, says Hendriek Bazyn, Chocolate business unit manager at Fuji Oil. For example, this supplier has developed a healthier fat, redusat, which has no negative effect on the flavour and texture of the original product.
“In partnership with our clients, we are searching out what they really need for their product development”, says Hendriek Bazyn, Chocolate business unit manager at Fuji Oil. For example, this supplier has developed a healthier fat, redusat, which has no negative effect on the flavour and texture of the original product.
“As a manufacturer of both plant-based oils and fats, along with fillings and coatings, we can utilise our expertise in two areas”, says product manager Karen Saey of Fuji Oil. “Our customers are seeking functionality, reliable processability for their processing capacities and of course a delicious flavour. Behind each of these facets lies a wealth of knowledge and experience, together with an open, yet discreet co-development approach.” That’s not all. Consumers want to eat more healthily and are reading food labels more closely. “They are looking for a delicious indulgence that they can enjoy without feeling guilty and which is nutritionally responsible”, points out Saey.
Bazyn states that food companies are well aware of the target group for a lower Nutri-Score in their product development. He gives as an example a chocolate filling for pancakes for children. “If that could be healthier - healthier (!) fats, less sugar and more fibre - that is very important to this generation’s physical development.”
Saey adds that - as part of the European Farm-to-Fork-strategy - a harmonised, mandatory ‘front-of-pack’ label is expected to be in force by the end of 2022. “Consumers can make healthier choices more easily, due in part to the Nutri-Score and other health logos and claims, in addition to the nutritional value declaration.”
In the area of sustainability and traceability, Fuji Oil supplies segregated palm oil, which is guaranteed to be deforestation-free and 100% traceable to the plantation from which the palm fruit originates. “This enables us to protect both the environment and human rights”, emphasises Saey. The company supplies shea butter as an alternative to palm oil. “Our Tebma Kandu programme is committed to the local women’s communities in Ghana. The programme includes ongoing improvement activities in the area of reforestation, women’s emancipation and local value creation.
“It is always advisable to maintain a critical perspective on your own products and adjust them to contemporary needs where necessary”, emphasises Marijke Adriaens, CEO of frozen food company Fribona. “For consumers, taste is still the main consideration. It is essential to work towards a product that is, above all, tasty and visually appealing.”...
Scientists from KU Leuven have discovered how oil penetrates snacks during and after the frying process. Recent research findings point to advanced frying techniques that reduce oil absorption, as well as innovative methods to limit oil uptake during the cooling phase. This paves the way for the development of healthier snacks without compromising...
Food companies are increasingly targeting a wider range of consumer groups. Speaking at an event organised by Fenavian, Julian Mellentin of New Nutrition Business said this strategy offers significant opportunities to respond to the diverse health needs and interests of today’s consumers. “Consumers enjoy both animal and plant-based proteins”, he...
Backed by financial partners, Start it @KBC is launching the accelerator programme Scale it Agro, aimed at scale-ups offering sustainable and innovative agricultural solutions for agriculture and horticulture businesses. Kjell Clarysse, programme director at Scale it Agro, goes into more detail.