25-26 SEPTEMBER 2024
25-26 SEPTEMBER 2024
In response to the needs of the market, Ingrizo is increasingly focusing on natural and sustainable ingredients for healthy food products. “We’re involved with the European Green Deal,” says Geert Feys, the company’s founder and director.
In response to the needs of the market, Ingrizo is increasingly focusing on natural and sustainable ingredients for healthy food products. “We’re involved with the European Green Deal,” says Geert Feys, the company’s founder and director. “We choose certified, sustainable products whenever possible. In our application lab, we develop innovative recipes and concepts. We mainly look for good synergies between the different ingredients.”
According to Feys, the Nutri-Score label mainly helps the average consumer to make healthier food choices. “For both food companies and ingredient suppliers, this health label is a blessing, because it offers opportunities for targeted product development and innovations,” continues Emile Van Damme, technical sales engineer at Ingrizo. “Food companies ask us for advice on how to make their products even better. We’re therefore given the opportunity to introduce our ingredients.”
The possibilities for making the recipes healthier vary from one food sector or application to another. For him, the Nutri-Score calculation tool is a useful tool for lowering the score of food products, for example from C to A. “The challenge is always to preserve the taste, mouthfeel and shelf life of the product.”
Joséphine Van Wambeke, technical sales engineer for Health, reports that, thanks to their product improvements, companies may also put health claims on their packaging. Thanks in part to the coronavirus crisis, consumers are not only more aware of the importance of healthy, sustainable food, but also of their lifestyle. “Demand is increasing for the addition of nutritional ingredients, such as Peptan collagen peptides, vitamins or colostrum, which, among other things, strengthen the consumer’s immunity or have a positive effect on muscles and joints to make exercise or sports easier.”
Photo: Ingrizo
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.
