• “Diets have changed considerably in recent years, and the desire for alternative proteins continues to grow. Our co… https://t.co/Jy83s5ep6t
  • “This vision of expanding our business will allow FONA to continue to grow flavors and provide great job opportunit… https://t.co/mrnNlkUMfj
  • Nico Roesler, North American Pretzel & Snack Equipment Sales Manager, Reading Bakery Systems shared with Asia Pacif… https://t.co/Yloo0C720L
  • 📺 Bakery industry weekly news 📺👇👇 https://t.co/3riHXddYx5 Subscribe to our magazines: https://t.co/tGTw7UyDMA… https://t.co/BxGYXpAzo6
  • “We are pleased to welcome Mitchell to RBS. He brings a unique blend of product development and culinary experience… https://t.co/rru6nIadys
  • "As a unique microbial protein, yeast protein can not only provide similar nutritional value to animal protein, but… https://t.co/dpQsiFPtUX
  • One of the focal points of ProSweets Cologne is going to be the new Ingredients event zone in Hall 5.2 next to the… https://t.co/raaSkSmeqZ
  • “By understanding how values, behaviors and appetites are changing, and the drivers behind these shifts, food and b… https://t.co/Xfcx0BEu3K
  • “With more than 20 years at Corbion, Lonneke van Dijk brings a wealth of technical knowledge, marketing experience… https://t.co/ckdUBwrlMp
  • In announcing the December cancellation, PLMA assured its members, retailers, and other parties in the private labe… https://t.co/lhmfjHKtnG
  • “Although many businesses have initiated digitalization strategies in response to the pandemic, this idea began bef… https://t.co/hbDt7QA3D6
  • “With Hershey behind this amazing brand, I am confident that anyone who would like to enjoy these deliciously bold… https://t.co/zmI6RgDPcJ
  • What can plant managers do to minimize cleaning time while maintaining, and even improving, food safety? https://t.co/6zyj8XnQz3
  • The new brioches have clean label recipes, meaning they are made only from the essential ingredients of natural ori… https://t.co/2BNIq1LihM
  • Nominations for the Bread Heroes came in from across the USA. “All the nominees in this year’s Awards truly deserve… https://t.co/dNKUPFpIsL
  • 14,745 registrations and 6,360 minutes of knowledge transfer were recorded as part of the online presentations with… https://t.co/Y077LiVFyI
  • Although gelatin is typically associated with gummies or other confectionery due to its irreplaceable thermo-revers… https://t.co/yUwDNSlsIQ
  • Consumer testing confirms that Cargill’s new white chocolate range stands apart from other options, with 92% of con… https://t.co/SjlfLtv9Gl
  • The entire unit can be rolled to various destinations throughout the plant, eliminating the cost of multiple statio… https://t.co/wKxXYg7L3a
  • Designed with packed convenience food, ready meals and small packaged goods in mind, the X5C is LOMA’s smallest X-r… https://t.co/Y3BfSkIaqy

Ingredion To Showcase On-trend Inspired Prototypes at Gulfood Manufacturing

Ingredion will be showcasing the latest consumer trends and ingredient innovations in six delicious recipe prototypes at this year’s Gulfood Manufacturing, designed to show food and drink manufacturers how they can develop and formulate affordable products with the ingredients and claims that consumers prefer.

Taking place from the 7-9 November at the Dubai World Trade Centre, Gulfood Manufacturing is the Middle East’s biggest annual food and beverage processing forum. Ingredion’s Senior Culinologist will be on stand to freshly prepare dishes that tackle industry challenges including affordability, reducing sugar, and enriching products with plant protein. Formulated with a variety of Ingredion’s textured pulse proteins, food systems solutions, flavor modifiers, erythritol sweeteners, and more, the menu features a crispy coated plant-based nugget, an affordable nacho cheese dip and a no added sugar still lemonade. Technical experts will also be on hand to discuss visitors’ formulation and production challenges.

Firas Abu Irshaid, Sales Manager – Middle East, Ingredion, says: “The Middle East and African food and beverage sector is predicted to achieve between six and seven percent annual growth between 2020 and 2022. Coupled with consumers’ willingness to try out new trends such as reduced-sugar and plant-based, this presents an opportunity for food and beverage manufacturers to tap into this developing market.

Ingredion’s on-trend concepts:

–       A crispy coated plant-based nugget with 50% sugar-reduced chipotle chilli ketchup

–       An affordable 0% protein sandwich slice

–       An affordable nacho cheese dip with tortilla chips

–       A gelatin-free pannacotta with a floral sugar-reduced strawberry and rose water fruit prep

–       A brioche bun with a shiny affordable egg-free glaze filled with a chocolatey bakery cream

–       A no added sugar still lemonade

You might also like


Subscribe to our FREE NEWSLETTER and stay updated SUBSCRIBE

Privacy Preference Center

Strictly Necessary

These cookies are essential for websites built on Wordpress to perform their basic functions. These include those required to allow registered users to authenticate and perform account related functions.

wordpress_test_cookie, wordpress_{hash}, wordpress_logged_in_{hash}, wp-settings-{user_id}, wp_sharing_{id},gdpr[allowed_cookies],gdpr[consent_types]
_unam, _ga, _gid

Close your account?

Your account will be closed and all data will be permanently deleted and cannot be recovered. Are you sure?