Fi Europe Show Review
Attendees fl ock to Food Ingredients Europe 2022
Fi Europe delighted attendees at Paris Expo Porte de Versailles in early December and Kennedy’s Confection caught up with a number of exhibitors at the show, all looking to showcase their ingredient innovations to meet global F&B trends. Kiran Grewal, reports.
T
his year’s Fi Europe proved once again that it is the trusted meeting place for the global food and beverage ingredients industry. Celebrating its on-site debut at Paris Expo Porte de Versailles and framed by an extensive online event, the show saw
attendance fi gures jump from 13,000 online and in person in 2021 to 21,881 to date. The top three countries in attendance were France, Netherlands and Germany, with Italy, UK, Spain, Belgium, Poland, USA and Denmark completing the top 10 list. Visitors were able to meet with and explore opportunities from 934 exhibitors – almost one third up on 2021. Kennedy’s Confection, who was in attendance at the show,
rounded up some of the key takeaways and spoke to exhibitors about their innovations and their opinions of how the show went for them. Kennedy’s Confection Editor, Kiran Grewal, reports.
Sugar reduction for healthy indulgence Reformulation to reduce levels of the ‘unholy trinity’ - salt, sugar and fat - has long been an objective of the snack, bakery and confectionery industries. With rising rates of obesity and type-2 diabetes, public health policy has also been much the
44 Kennedy’s Confection December 2022/January 2023
“Using mycelial fermentation, we’ve found a way to improve fl avour without the need for sugar”
industry in this direction, with measures such as sugar taxes or the voluntary use of front-of-pack nutrition labelling, and the UK’s traffi c light system or NutriScore in France, Belgium, and other countries. Youri Dumont, SBU chocolate director at Puratos, said: “With So’Choc, we have used our vision and expertise to proactively adapt the fermentation process. This makes a positive impact on fl avour development, enabling us to create a fl avour journey that’s never been seen – or tasted – before.” Sugar reduction is therefore a high priority for brands. According to Mintel, 43% of German consumers say that a
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