25-26 SEPTEMBER2024
25-26 SEPTEMBER
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
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.
