Japanese Matcha Generates Interest at FiE

At FiE Paris,Taiyo presented its portfolio which includes two new organic Matcha powders that are rich in vitamin K, manganese, polyphenols and amino acids — especially L-theanine. This ingredient is on the rise as one of the newest flavors for confectionery in Europe.

Controlled growing conditions, selective harvesting and gentle but technically sophisticated processing of the raw materials are decisive to ensure the high quality of green teas. The fresh and non-bitter tasting products were developed especially for the European market: “EU Matcha 100” is made from the top 2–3 hand-picked leaves of the first harvest, which are carefully dried and finely ground.

The quality corresponds to the highest Japanese grade for ceremonially prepared Matchas, which is exactly how the premium product should be used, the producer said. With “EU Matcha 70,” the invigorating and harmonizing effect can be used to enrich a wide variety of foods: suitable applications include confectionery products, ice cream or dental chewing gum, as well as modern snacks such as Matcha popcorn.

“We also generated significant interest with our natural weight management concepts. In this segment, we were able to answer many questions about our Sunfiber® dietary fiber,” said Dr. Stefan Siebrecht, managing director at Taiyo.

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