Posted: 20 April 2022
Related core topics: Business news, Cocoa & chocolate, Ingredients, Sustainability
Related organisations: Ingredion, SnackEX
Related people: Janin Zippel
Ingredion ingredients solutions business has confirmed it will showcase its latest health and wellness-based lines at the Snackex event, due to be held this summer in Germany.
It will be staged between  6-7 July at Hamburg Messe, organised by the European Snacks Association (ESA), having previously been hosted at locations around Europe including Barcelona and Austria.
For this year’s show, Ingredion has honed its focus on responding to major market demand for healthier options within the snacks space, featuring reduced sugar and salt, enhanced protein, and ‘plant power’.
Janin Zippel, the company’s strategic marketing manager of Bakery, Snacks and Confectionary EMEA, said: “EMEA is the largest snack market globally and is predicted to achieve 6% 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.”
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-Maze 260 resistant starch, a dietary fibre 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 flavour modifier NSF-13, which improves targeted flavour tonalities, notably brown notes, while reducing potential bitterness on top of its core sweetness quality contribution. In addition to Versafibe  285 soluble corn fibre, which helps to build back sensory and functional attributes lost when reducing or replacing sugar, while also offering the appeal of high fibre.
Ingredion will also highlight a number of its texturisers and starches which recover the texture of healthy snacks or can regain optimal processability characteristics. This includes its Precisa Crisp texturisers which are based on corn, tapioca, potato and sago starches, and enable formulators to modify and create customised textures in sheeted snacks; its pregelatinised food starch, Crispioca,  which acts as a general texturising agent; and its PURITY Alpha 806, a native food starch based on waxy rice which serves as a water binder and stabilising 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 toconsumers. Therefore, Ingredion will also showcase its range of affordable, plant-based glaze solutions, including Simplistica and Fusera.
 
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