Food News

We visited the international trade show FiE in Frankfurt and collected ideas about the ingredients business, which also from an analytical point of view gains interest

Fi Europe regularly brings together leading food and beverage suppliers, production and marketing specialists presenting an impressive range of partly new and innovative ingredients and services for industrial food producers.

As in previous years a major topic besides flavours, texturing- and formulation aids, was the growing field of solutions for replacement or (partly) exchange of nutritional compounds, discussed with respect to public health aspects, i.e. replacing saturated fats, white sugar, and salt in convenience food and enhancing the physiological value of food by functional supplements i.e. natural fibres, vitamins, anti-oxidative plant extracts and so much more.

The vegan food wave also led to new approaches with respect to fulfil the expectation of the growing group of consumers that ban any animal product from their diets, but without giving up the savouriness and treat.

However, as a typical German “meat and sausage” gourmet, I had still some difficulties with taste and texture of some new vegan sausages that were served as latest organoleptic innovation on one of the booths distributed over 5 huge exhibition halls on the Frankfurt fair ground.

If you missed this important exhibition you have the opportunity to visit FiE 2019 taking place from Dec. 3^rd -5^th , 2019 in Paris ( France).

Author: Dr. Frank Mörsberger

Read more:

• http://www.rafa2017.eu