What’s New at FiE & HiE 2022
Fi Europe co-located with Hi Europe returns to France this year from December 6 to 8. For the first time, the leading ingredients exhibition will take place at Paris Expo Porte de Versailles. More than 1,200 exhibitors will attend, ranging from leading ingredients suppliers through to highly specialized newcomers. The in-person show will be framed and supported by an extensive online event, which begins on November 28, giving attendees countless opportunities and greater flexibility to source, connect and innovate – be it virtually, in-person or both.
Here are some of the new ingredients launched at the trade show:
Angel Yeast will launch a new range identity of yeast extract product series for taste solutions, including AngeoPrime, Angeoboost, Angeotide, AngeoPro, Angearom and Angeocell, to help clients fully understand the product features and make the correct selections. Angeoprime is a savory taste extract high in amino acids while Angeoboost is an umami extract that reduces the need for salt. Angearom is a flavor extract that can impart specific tastes such as chicken, beef, soy sauce and even cheese. Additionally, Angeotide is a peptide extract with a lingering taste suitable for soups, while Angeocell is high in protein and can be used in bouillons. Angeopro is a sustainable vegan protein source.
FrieslandCampina launches Plantaris. If you’re looking to increase the protein content in your applications (up to 25g per portion) at lower viscosity levels and give your consumers a great tasting product in a range of flavors, Plantaris is specifically developed to offer enhanced powder handling.
SVZ will introduce its latest innovation: Carte Blanche white base solutions, designed to help manufacturers deliver vibrant flavors and colors with reduced sugar content. Featuring white carrot, pumpkin and beans as its star products, Carte Blanche addresses industry demand for natural and versatile bases with functional benefits such as reduced sugar content, neutral appearance, or subtle flavor profile. The new, fully customisable solutions are ideal for a wide array of applications, from smoothies and beverages to savory snacks, and desserts.
CP Kelco and Chr. Hansen announce a collaboration of their expertise and solutions to take consumer-friendly, shelf-stable, plant-based yogurt alternatives (“vegurts”) to the next level. They will present their portfolio of solutions at the trade show.
DSM will launch a sustainable substitute to the common emulsifier known as DATEM. The product is a phospholipase called Panamore Xtense, intended to improve the shape, volume and stability of bread dough. The company holds that the product will perform well even with tougher applications such as frozen and whole wheat.
InnovoPro is expanding the application of their signature texturized vegetable protein (TVP) technology into vegan fish alternatives with the release of their new vegan fish balls and tartar sauce. TVP will also be featured in the vegan cream cheese of their vegan blinis and their egg-free meringues in strawberry and cocoa coconut flavors for a light dessert.
Learn more about the event from our interview with Julien Bonvallet, Group Brand Director, Informa Markets.