FiE 2017

Ingredient prototypes on show at FiE

By Noli Dinkovski contact

- Last updated on GMT

Visitors to Cargill’s stand were given the opportunity to discuss a number of ingredient possibilities
Visitors to Cargill’s stand were given the opportunity to discuss a number of ingredient possibilities

Related tags: Nutrition, Sustainability, Food ingredients europe

Food manufacturers were given an opportunity to view and taste more than 20 ingredient prototypes as part of a ‘market plaza’ at Food Ingredients Europe (FiE), which took place in Frankfurt in November.

Visitors to Cargill’s stand had the chance to discuss the ingredients’ properties and application possibilities.

The prototypes covered trends such as clean-label, sodium and calorie reduction, cost optimisation, specialised nutrition and plant-based alternatives.

A new type of carrageenan

Included were a gelled dairy dessert with a new type of sustainably-sourced carrageenan, a drink providing essential nutrients for an ageing population, and a calorie-reduced soft drink.

Other highlights were a plant-based frozen dessert containing sustainably-sourced coconut oil, 30% sugar-reduced pralines and up to 30% sodium-reduced potato chips.

“In today’s society, sustainable practices are no longer a ‘nice-to-have’ – they are a given requirement”​, said Taco Terheijden, director of cocoa sustainability at Cargill.

‘Fast-growing trend towards ethical eating’

“We are seeing a fast-growing trend towards ethical eating and sustainability, growing 36% over the last five years. Our global presence, market insights and supply chain capabilities ensures we are well-positioned to deliver more sustainable options for our customers.”

Cargill also used FiE to detail its plans to develop a transparent global seaweed supply chain.

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