Fi + Hi Europe Preview
Roquette to spotlight plant powered prototypes at FiE 2023
Join Roquette in Hall 3.1 Stand G120 at Food Ingredients Europe, 28-30 November 2023, to discover the company’s latest insights and innovation in the plant-based food market.
A
t this year’s edition of Food Ingredients Europe (FiE), Roquette, a global leader in plant-based ingredients, is inviting visitors to Hall 3.1 Stand G120 to witness some of the exciting developments from the company’s recently opened Food Innovation Centre. Through a series of live cooking demonstrations, technical experts from the company will bring to life its comprehensive portfolio of plant-based ingredients through prototypes designed to address three key areas of food development; Positive Nutrition, New Cuisine and Transparency. From indulgent no-added sugar cookies to an innovative plant-based fusion of a nem and a samosa, Roquette is set to inspire brand owners in taking the first steps towards a more sustainable and delicious future with culinary creativity.. “With over 50% of European consumers reducing their meat consumption and opting for tasty, healthy and affordable alternatives instead,1 this immersive on-stand experience enables manufacturers to explore new ways to meet this growing demand using our plant-based food solutions,” comments Benjamin Voiry, Head of Marketing Plant Proteins at Roquette. “The same technical experts who developed the food concepts will be preparing them fresh on-site and will therefore be on hand to explain how Roquette’s ingredients can be tailored to meet specific formulation needs.”
Positive nutrition for mindful indulgence The SVX Agile lends itself to the high-output production of all bag styles, achieving a filling and sealing capacity of up to 300 bags per minute on a single film lane. Besides the SVX Agile Syntegon offers several options for end users who focus on smaller bags and want to benefit from a further floorspace reduction.
Bakery and snack producers can sample Positive Nutrition concepts that meet consumer needs for clean labeling, nutrition improvement, gut health, prebiotic effect and immunity, as well as sustainable manufacturing. This includes crunchy healthy bites formulated with Roquette’s NUTRIOSE® 10 soluble fiber and NUTRALYS® texturised pea protein,
28 Kennedy’s Confection November 2023 “Visitors can also sample
plant-based jellies and wine gums made with CLEARGUM® LG
thin boiling starch – highlighting an innovative approach to creating gelatin-free sweets with a mouthwatering texture”
alongside no-added sugar biscuits made with NUTRIOSE®06 soluble fibre and SweetPearl® maltitol to meet the rising demand for indulgent sweet treats with low sugar content.
Transparency for a guilt-free confectionery experience
Demonstrating a novel approach to sustainable and transparent formulation, Roquette will present TiO2-free gums made with PREGEFLO® pregelatinised starch helping to meet consumer demand for friendly-labeling. Visitors can also sample plant- based jellies and wine gums made with CLEARGUM® LG thin boiling starch – highlighting an innovative approach to creating gelatin-free sweets with a mouthwatering texture. “Our new concepts are designed to help food manufacturers
meet consumer demand for budget-friendly nutrition at a time of increased economic uncertainty, as well as providing scalable solutions to today’s regulation challenges,” adds Christine Beauvois, Head of European Customer Technical Service at Roquette. “All while providing great taste and an indulgent experience. We look forward to collaborating with attendees to inspire the next generation of plant-based products that tick all the boxes.”
KennedysConfection.com
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