Ingredion to Showcase On-trend Inspired Solutions at Snackex 2022
Inspired by evolving consumer food and beverage trends including health and wellness, reduced sugar, reduced salt, enhanced protein and plant power, at this year’s in-person SNACKEX Ingredion will showcase a variety of its ingredient solutions to help snack manufacturers develop and formulate nutritionally balanced products while maintaining indulgence and texture. Taking place from the 6-7 July at Hamburg Messe, Germany and organized by the European Snacks Association (ESA), SNACKEX is the only savory snack and snack nut professional trade event in Europe.
Janin Zippel, Strategic Marketing Manager – Bakery, Snacks and Confectionary EMEA at Ingredion, says: “EMEA is the largest snack market globally and is predicted to achieve six percent annual growth between 2021 and 2026. Coupled with a growing consumer appetite for healthier snacks with as many as 50% of European consumers looking for healthier snacks all or most of the time in the current post-Covid climate, this presents a significant opportunity for snacks manufacturers to tap into this developing market.
“Our team of experts will be on hand able to guide visitors through the latest consumer insights and how our latest ingredient innovations can help them to develop low sugar, low salt, protein enriched and high in fiber snacks that deliver the same eating experience as traditional snacks, without compromise to taste or texture.”
Ingredion will be on hand to discuss a number of its solutions, which can help customers to create or reformulate low sugar, low in salt, high in protein and high in fibre snacks. This includes its VITESSENCE® Pulse proteins and HOMECRAFT® Pulse flours which are used to develop snack products that are highly nutritious, protein-enriched and have a balance nutrition positioning. In addition to its HI-MAIZE® 260 resistant starch, a dietary fiber which enhances the nutritional profile of snacks such as crackers.
SNACKEX will also see Ingredion showcase a range of its solutions designed to boost the taste profile of reduced sugar, reduced salt and protein-enriched snacks. This includes its polyol produced by fermentation, ERYSTA®, which supports functional build back and sweetness, enabling manufacturers to create reduced sugar products without compromising on textural and functional properties. Ingredion experts will also be on hand to discuss its natural flavor modifier NSF-13, which improves targeted flavor tonalities, notably brown notes, while reducing potential bitterness on top of its core sweetness quality contribution. In addition to VERSAFIBE™ 285 soluble corn fiber, which helps to build back sensory and functional attributes lost when reducing or replacing sugar, while also offering the appeal of high fiber.
Ingredion will also highlight a number of its texturizers and starches that recover the texture of healthy snacks or can regain optimal processability characteristics. This includes its PRECISA® Crisp texturizers which are based on corn, tapioca, potato and sago starches, and enable formulators to modify and create customized textures in sheeted snacks; its pregelatinized food starch, CRISPIOCA™, which acts as a general texturizing agent; and its PURITY® Alpha 806, a native food starch based on waxy rice which serves as a water binder and stabilizing agent for low moisture systems.
With 15% of millennials already meat-free and more consumers are changing their diets to become flexitarian, vegetarian or vegan, plant-based snacks are becoming increasingly more appealing to consumers. Therefore, Ingredion will also showcase its range of affordable, plant-based glaze solutions, including SIMPLISTICA® and FUSERA.