Fi Europe & Ni pairs natural colors and flavors to meet clean label demands

9c339bb3-e3dd-426e-a0c3-9f9c4716454earticleimage.jpg

08 Sep 2017 --- Rising consumer demand for clean label ingredients has been a huge influence on the food industry for several years now. In order to offer suitable solutions for this growing market, producers of colors and flavors have committed major investments in creating natural alternatives to synthetic materials. Food ingredients Europe & Natural ingredients 2017 offers a clear overview of a sector that has developed like few others in the food and ingredients industries. 

In parallel, clean label has affected the global flavors market, and both color and flavor producers have responded with innovation and investments in R&D.

“Consumers are highly skeptical about artificial additives, especially those carrying E-numbers. They avoid products with long, complex ingredient lists and have a strong wish for greater naturalness in food,” says Guido de Jager, Head of Group Marketing at GNT. 

For suppliers, natural colors and flavors are part of their standard portfolio today. Nevertheless, achieving successful results whilst reverting back to all things natural is far from simple. Attaining clean label status requires standardized raw materials of the highest quality – a challenge when it comes to ingredients made by Mother Nature. In addition, stability concerns still exist around long-term or high-temperature warehousing. 

Paul Janthial, director of the Food & Beverage Business Unit at Naturex, says: “Every natural pigment has its own specific properties in terms of heat or pH sensitivity, light stability and solubility. In order to find the right solution efficiently, the most important thing is not to focus only on the desired shade or color intensity but to share from the very beginning all relevant details about the application matrix and the process applied to it.” 

With thousands of products presented in the colors and flavors categories and a high-quality conference program, Fi Europe & Ni is the roadmap for the whole natural solutions sector. Barbara Lezzer, European Marketing Director at Sensient Flavours, says: “Consumers nowadays shouldn’t have to accept a compromise between health and taste – they want it all. This is why the focus of all of our research and development is to offer natural solutions based on our proprietary extraction and taste modulation technologies. FiE gives us the opportunity to share our latest developments and capabilities, to bring new product concepts to life in various sweet beverage categories.”

Fi conference and exhibitors: innovation at a glance
During the four-day Fi conference, visitors can experience concentrated knowledge and market insights. On 28 November under the headline “Clean Label & Natural Ingredients”, experts from university and industry as well as market analysts will explore subjects such as the consumer’s view of clean label, and technical topics from stability issues in natural colors to reformulation. “Reduction & Reformulation” on 30 November will cover sugar reduction with case studies and speeches focusing on innovative solutions without loss of flavor or functionality. 

Fi Europe & Ni organizer UBM has announced a record number of exhibitors for 2017, with 1,500 suppliers. More than 350 of them will present over 2,500 products in the colors or flavors categories. The exhibitor list ranges from flagships like GNT, SVZ, Naturex, Sensient and Symrise as well as innovative newcomers such as La Tourangelle, FoodSolutionsTeam and Aroma’s Lecocq.

Related Articles

Food Ingredients News

The supplier view - 2018 trends: industry remains confident on clean label outlook

09 Jan 2018 --- The industry seems to have gone beyond clean label alone, as increased consumer demand for authenticity and transparency is fueled by the demand for "clear" label launches. This marketing term, coined by Innova Market Insights in 2014, has been jumped upon by the industry and has been an iconic description ever since. Clean & clear label is associated with many factors – health, wellness, natural, simple, transparency, minimally processed and organic. There is now an entire umbrella of definitions that are linked to clean label, which can be complex when it comes to food ingredients.

From TWOFI

VIEW FROM THE TOP: Olivier Rigaud, CEO, Naturex

02 Jan 2018 ---  Naturex is firming up its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber (SOF), a specialized manufacturer of oat dietary fibers, oils and proteins. In September 2017, Naturex signed a global distribution agreement via its Open Innovation program (Ingenium) with Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

Food Ingredients News

New Naturex CSO: “A mere fraction of the plant kingdom’s potential has been explored”

15 Dec 2017 --- Last month, leader in natural specialty ingredients, Naturex announced changes to its senior management team with the appointment of Sarah Martin as its new Chief Scientific Officer (CSO). Martin, who has a wealth of high-level experience in the food science and nutrition industry, joins Naturex’s Executive committee, taking global responsibility for Naturex’s scientific and innovation programs.

Food Ingredients News

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in Ireland and the UK, many ingredients suppliers are looking to innovate even further in the space of sugar reduction.

Business News

Cost-effective carmine alternative scoops Start-Up Innovation Challenge Award

29 Nov 2017 --- Danish start-up company Chromologics has won the Start-Up Innovation challenge at Fi Europe for their natural red color solution. The biotech company, with just 5 employees, was spun out from the Technical University of Denmark after many years of research and is now looking to find funding in order to cross the lengthy and complex regulatory minefield ahead. 

 

More Articles