Food ingredients show returns to Birmingham

Returning for its second year, The Ingredients Show will offer research and development professionals a novel opportunity to tap into the latest trends in the food ingredients sector.

Running from 8–10 April, the event will play host to suppliers from around the world, who together with expert live speakers, offer key insights into the best methods of both finding and developing ingredients and services integral to business success.

Attendees can learn first-hand how to streamline production and processes to accelerate productivity, as well the core trends driving consumer demand – from sustainability to nutrition, and novel ingredients to new tastes and flavours.

Top trends ​

Top trends to look out for at this year’s show include the world of flavour, with tastes from Asia, Oceania and the western coasts of North and South America having a big impact in the coming months.

One development to note is probiotic strains that do not require refrigeration finding their way into mainstream foods – such as granola, soups and cereal bars. Meanwhile, healthy fats, hemp and cannabidiol will all be given more air time as consumers’ appetite for wellness continues to grow.

The Education Theatre will return to this year’s show, hosting a range of speakers and panels who will delve into the hot topics in the food ingredients sector. Key panel sessions include ‘Chewing the fat: Good versus bad fat in health and product formulation’, which will discuss the task of reducing fat in products amid media focus on obesity; and ‘The plastic planet: Seaweed packaging you can eat’, looking at the role of manufacturers in reducing the impact of plastic waste on the planet respectively.

For members of the fast-moving consumer goods sector there will be a panel looking at how smart manufacturing and the Internet of Things is driving the next industrial revolution, dubbed Industry 4.0. Another topic high on the sustainability agenda is palm oil and it will be scrutinised by a well-chosen panel, who will debate whether sustainable production is possible.

Taste the world​

Tasting sessions throughout the event will showcase some of the weird and wonderful trends on the market, with the ‘Worth their salt: the ingredients shaking up savoury snacks’ panel, which will introduce attendees to the world of edible insects.

“Food development is where it all starts and it pays to be several steps ahead of the game,”​ says event director Dan Dixon.

“With consumer ideals and expectations moving on so quickly, it is essential that suppliers and manufacturers stay closely abreast of changing trends. The Ingredients Show is the ideal place for research and development professionals to come and absorb all the latest ideas and leave with their own concepts of new twists on a growing trend to spark the next wave of innovation. ​

“Raw ingredients are the root of the food and drink industry, so there isn’t a more exciting place to be.”​

Organised by William Reed, publisher of Food Manufacture, the event will take place alongside the National Convenience Show, Farm Shop & Deli Show and The Forecourt Show, providing visitors a complete insight into all corners of the food and drink market, from farm to fork.

Stand and deliver​

Exhibitors over the three-day event include icings producer Renshaw, mincemeat and raw ingredients supplier John Morley and functional additives supplier Falken Trade. Counted as leaders in their respective fields, these exhibitors will be on hand to educate attendees on how to innovate and attract manufacturers to help meet the demand of the end-consumer.

Innovators in professional food and drink ingredients, Foodie Flavours (stand J39)​ specialises in natural extracts and flavourings with a growing range in excess of 60 flavours. Its range on display at this year’s Ingredients Show is available to order in 200ml and one-litre bottles and is suitable for vegetarians and vegans, being gluten-free, egg-free, dairy-free, with no added sugar and made in the UK.

Global Foods (N19)​ will be revealing its new range of date products. Its deodorised date syrup has been billed as a sweetener perfect for manufacturers creating clean-label products and is available in both dark and a new golden variant. The new launch supports Global’s existing date paste and chopped date lines.

Dani Organic Foods (M19)​ supplies more than 1,000t of dried herbs, spices, dried foods, nuts, cereal, grains and other natural ingredients, sourced from more than 10,000 companies around the world. The company claims it sources the freshest, greenest produce, with minimum purchase thresholds at fair prices.

Three flavour bases are on display at Major International (M28),​ including its recently launched Pan-Asian base pastes. The pastes are designed to add authentic flavours to dishes and are available in three variants, Keralan, Balinese and Sri Lankan. The Pan-Asian brand joins Major’s established range of pastes on display at the show, including its Fruit Base Compounds and Mari Bases.