25-26 SEPTEMBER2024
25-26 SEPTEMBER
There is a trend in which highly active sports people are very serious about the taste of their sports health nutrition and its ease-of-use. “There is a shift taking place.”
Body shakes, high protein concentrations in powdered form, are supplemented by tasty snacks consumed before sporting activity. Ingrizo considers a variety of innovative concepts. “Our sports nutrition market is growing by about 30% a year, a considerably higher rate than traditional food”, says CEO Geert Feys of Ingrizo, a supplier of nutritional and health ingredients. “We are seeing an increasing overlap between the two segments.” Functional ingredients used in sports healthcare can be incorporated into ordinary food. Besides waffles, this could be smoothies, soups or gummies, for example.
The important thing here is that daily recommended intakes of these ingredients can be added to portions easily and remain functional without affecting taste and texture. Even if consumers consult the nutritional composition on the label for health reasons, a product has to taste good.
Collagen Proteins
Josephine Van Wambeke, technical sales engineer at Ingrizo, is seeing a continued expansion in the range of collagen proteins like Peptan. As well as repairing muscle, this functional animal protein aids faster tissue repair. Which in turn leads to the quicker recovery of the athlete. Van Wambeke: “The high protein content of the peptides, at least 90%, along with the unique amino-acid concentration, results in rapid and adequate bioavailability for athletes and the elderly alike. Ailments are preventable.”
Another interesting functional ingredient is Colarix, the cartilage extract, which improves mobility and reduces joint discomfort. The extract is a matrix of collagen proteins and chondroitin sulphate. According to a recent study, positive effects are experienced with a daily intake of 1g, the technical sales engineer tells us. “Finally, in energy-booster formulations, we are seeing an increasing uptake of a natural caffeine source, extracted from the guarana plant. And so, it turns out that the nutrition sector is constantly evolving. Ingrizo helps by offering formulations that satisfy the demands and needs of people involved in sports activities.”
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.