Intrafood News

“It is important for food manufacturers not to represent their products differently to how they are. Be honest about their composition and do not mislead the consumer with nutritional and health claims”, says Elif Stepman of Foodwatch.

“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.

“Consumers are more aware of nutritional values, but they also want tasty, enjoyable food”, says David Landau of Food Ingredients Technologies. “For example, less salt and sugar in the products, but not at the expense of flavour.”

In recent years, Brenntag has accelerated its evolution from distributor to partner of food companies.

“Try to set up partnerships in which new organic chains are created”, is the advice of Alexander Claeys of Bioforum to companies who wish to enter this food market. “Naturally, this also applies to companies who wish to strengthen their position.” What are the opportunities and threats?

With a modern approach to product development that focuses on the consumer’s vision, food and ingredients companies can launch products onto the market more successfully, assures Charlotte Boone of consultancy Alice down the rabbit hole. It revolves around co-creation.

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.

Belgian chocolate is renowned worldwide for its quality. Belgium is therefore home to some of the world’s largest chocolate manufacturers. Quality begins with the quality of the raw materials.

Consumers are increasingly opting for a vegetarian or vegan diet. They are doing so for ethical, ecological or health reasons. In April this year, the Superior Health Council published an extensive advisory report on vegetarian nutrition.

“Our mission is to make food companies ‘future-proof’ in a rapidly evolving consumer market,” emphasises Snick EuroIngredients’ sales director, Carl Vandermeulen. Innovations are best achieved through partnerships.

In particular due to the exceptions and separate legislation for certain additives. Food producers usually cannot avoid the use of additives in the production of their foodstuffs. These substances are required for various technological functions in the product, such as improving its shelf life, colour, texture or stability. Additives that are...

The popular and extremely successful INTRAFOOD trade show exists for 14 years and continues to grow. Via this brand-new newsletter, food industry managers will also be informed outside the trade fair about interesting new products, high-profile awards, technical innovations, expert opinions and trends in the field of ingredients for the food...