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If you didn’t get a chance to make the big Paris show, FBI’s on the case. We’re bringing you some of the most innovative and interesting products that caught our eyes. Here’s what happened on opening day.
December 6, 2022
Food ingredients Europe returned to Paris in December 2022, this time at new location Paris Expo Porte de Versailles. The event is 10 days of networking for the food & beverage industry, with 20,000 global participants online and in person (Dec. 6-8).
The in-person experience was livelier than ever with more than 1,000 exhibitors on three levels in two buildings. Educational sessions abounded as well, from trendspotters delivering the latest market research stats on consumer behavior to the latest innovations revealed in plant-based, sustainable, clean-label and more products.
Here are some first-day highlights from the FiE show floor:
The special area with more than 20 displays of ingredients for food, beverages and supplements proved to be popular with newcomers and veterans of the show. It showcased, for example, sustainable, demineralized whey for infant milks from Sicalac 90 EC; fava bean protein for plant-based cheese by Cosun; and DSM’s alt-salmon patties made from plants.
Another section featured a host of package innovations for foods and beverages. Co-packers are a hot industry topic, and the show displayed selections from all over the world. On the beverage side, there was Project Beans’ concept for Coffee in a Brew Bag, which contained a nifty sprout for easy pouring and a reseal to keep the contents usable for up to 30 days. For food, Mondelez’s Cadbury Dairy Milk uses recyclable plastic to enable storage of its chocolate and Oreo chunks with a collectible toy. And the Norwegian-based Kavli Group uses 8% less plastic than previous versions of Eriks’ packaging for its round tub of forest mushroom bearnaise. It certainly makes a difference.
Altinmarka, based in Istanbul, Turkey, is the world’s second-largest industrial chocolate producer and sixth largest cocoa products producer. While the production plants are located on the outskirts of Istanbul—and crank out an annual capacity of 140,000 tons of chocolate—the chocolate originates from Colombia, Venezuela, Tanzania, Ghana, the Ivory Coast and Madagascar. The chocolate is sourced sustainably and ethically from small family farmers.
Customers may choose to produce it in milk chocolate, dark chocolate or white chocolate, plus it can be used as a functional ingredient. For example, the chocolate bars can be made with protein, probiotic, collagen, vitamin C or high fiber. They’re all gluten free and can be customized with no added sugar.
ADM, another high-profile ingredient company at the show, discussed how it partners with Madagascar farmers for their vanilla bean crops, then tailors it for customers. The company’s sustainable practices include its partnership with Sahanala, a farmer-owned cooperative with more than 4,000 vanilla farmers in Madagascar. More than 70% of the world’s vanilla is sourced from this tiny island country, and ADM gives back to the community by empowering them. That includes helping to maintain schools, food security programs and women entrepreneurs.
There’s been a lot of discussion lately about the over-fishing of global waters, which is leading companies to develop alternative fish products. While alt-chicken, alt-dairy and alt-beef still lead the category for proteins, alt-seafood is steadily gaining ground.
At the show, it was presented in two delicious ways: as a fish nugget, a crab alternative made from pea protein, wheat flour and modified wheat starch from ICL, and as alternative canned tuna by Brenntag. The latter is made from a proprietary “texturized vegetable protein as a base, then fortified with vitamins, minerals and omega-3.” Off notes are masked with herbs and spices. No wonder it tasted so close to the real deal.
We’ll be back tomorrow with highlights from the second day at Food Ingredients Europe.
Content Director, Food & Beverage Insider, Informa Markets
A lifelong Chicagoan, Audarshia Townsend is an award-winning, veteran food and beverage journalist who serves as the content director for the Food & Beverage Insider brand. Her experience as a visionary editor and writer spans 30 years, with an emphasis in print and digital magazines. Audarshia's professional passion is to champion and amplify underserved business communities. Some of her most recent content includes her review of 2023's F&B trends, the future of food science careers, an interview with culinary star Padma Lakshmi, and Pescavore's sustainable ahi tuna jerky strips. She also appears regularly on local and national media outlets to discuss food and beverage trends, most notably FOX-32 Chicago, WGN-TV, WXRT-FM, NPR-Chicago and the Travel Channel. She is often called on to serve as a judge for prestigious food, beverage and restaurant awards, including the James Beard Foundation, NEXTY Awards and Black Women in Food. She continues to write for Chicago magazine, and previously she has written for the likes of the Chicago Tribune, Eater Chicago, Esquire, Essence, Playboy, Time Out Global and World’s Best Bars. To date, Audarshia has guest lectured at the following higher-education institutions: Columbia College Chicago for undergraduate journalism students; Northwestern University for graduate journalism students; and Illinois Institute of Technology (IIT) for undergraduate, graduate and PhD food science students. She also mentors aspiring young writers and journalists whenever she can. Email her at [email protected] and also connect with her on LinkedIn.
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