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INTERNATIONAL EVENTS

Ingredion showcases two on-the-go meals & vegan dessert at Gulfood Mfg
Saturday, 02 November, 2019, 16 : 00 PM [IST]
Dubai
Ingredion showcased the latest consumer trends and ingredient innovations in three delicious recipe prototypes - two on-the-go meals and a premium vegan dessert - at this year’s Gulfood Manufacturing, which concluded at the Dubai World Trade Centre recently.

The company’s on-trend concepts were as follows:
    • A premium, creamy vegan dessert featuring the company’s new clean label texturising starches, served with a dairy-free drinking yoghurt
    • A mini-vegetable pizza with a reduced-protein cheese and a rich tomato sauce made using the company’s two tapioca starches for viscosity and extra pulpiness
    • A succulent chicken breast salad featuring a modified starch for excellent water binding and an egg-free curried mango dressing

The culinary concepts were designed to show food and beverage manufacturers how they could achieve consumer-winning textures while managing costs and speed to market.

Ingredion’s senior culinologist freshly prepared dishes that tackled industry challenges, including affordability and specific label requirements, while meeting emerging consumer trends.

Technical experts were on hand to discuss visitors’ formulation and production challenges.

The company demonstrated how its versatile range of ingredients could help manufacturers balanced the need to delivered indulgent eating experiences, while reducing fat or cost through four technical demo kit samples.

Each demo kit will feature several prototypes that showcased the latest consumer trends and flavours in the region, including samples of reduced-fat mayonnaise, low-fat creamy desserts, cost-effective yoghurt and perfectly crispy, flavoured nuts.

Esen Kural, business development manager, Ingredion Middle-East, said, “The Middle-East and North African food and beverage sector is predicted to achieve 7.4 per cent annual growth over the next three years.”

“Coupled with consumers’ willingness to try out new trends and desire for the next big thing. This presents an opportunity for food and beverage manufacturers to tap into this developing market,” he added.

“Keeping up with the growth of trends is a challenge in itself. From the increasing demand for convenience products that fit into the needs of a busy lifestyle away from the home, to the challenges facing more indulgent categories such as dairy, where ingredients like fat, protein and milk can be subject to fluctuating price and supply. Manufacturers need as much knowledge as possible to make informed decisions and develop consumer-winning recipes,” Kural said.

“Our team of experts will be on hand able to guide visitors through the latest consumer insights and their own individual reformulation challenges, looking at the latest ingredient innovations can help to optimise costs without sacrificing eating quality and visual appeal,” he added.

“By closely mimicking consumer-preferred texture attributes and enhancing performance, the recipes and demo kits available to taste on stand will demonstrate how they can deliver on the latest consumer trends without compromising on consumers’ eating experience,” Kural said.

Gulfood Manufacturing hosted exhibitors from around the world and showcased 81,000sq m of processing technology to help manufacturers produce faster, cost-effective and higher quality products.
 
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