25-26 SEPTEMBER2024
25-26 SEPTEMBER
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.
Collagen peptides are becoming ever more popular for beauty treatments. “However, there is still much need for consumer awareness and information from health care professionals”, says Tess Plaquet of Rousselot.
Artificial Intelligence and machine learning are taking giant strides. For his doctorate, Michiel Schreurs at KU Leuven researched how we can use AI to predict and understand the flavour of foodstuffs; where better to start than with Belgian beer. He starts off first of all with general conclusions on Artificial Intelligence and machine learning...
The chocolate industry is facing an unprecedented challenge. Climate change and years of underinvestment in cocoa plantations have led to a drastic rise in cocoa prices in the last year.
The Intrafood:24 seminar programme covers two current topics: ‘Applying AI in product development’ and ‘Contemporary, healthy nutritional concepts with sustainable natural ingredients’, explains Professor Koen Dewettinck (Ghent University) at this edition of the Intrafood fair to be held on 25 and 26 September 2024.
