Ingredion and Univar eye Middle East with plant-based and sugar reduction solutions

19 Oct 2023 --- As consumers in the Middle East become more curious about plant-based products, Ingredion and its distributor Univar, unveil a range of natural, healthy and more sustainable products based on plant-based ingredients and sugar-reduced content.

This comes when consumers demand ethically sourced, nutritious options with 50% of UAE consumers prioritizing their food and drink’s nutritional content and naturalness according to Ingredion.

“Our commitment to plant-based proteins, cost-effective formulations and sugar-reduction capabilities reflects our dedication to meeting the evolving needs of consumers while helping manufacturers thrive in a challenging economic climate,” says Quentin Labbe, sales and technical services manager for the Middle East, North and West Africa at Ingredion.

Ingredion’s previous plant-based launches include a pea and rice protein blend that can be used in extruded snacks and beverages and a low-viscosity pea and rice isolate for ready-to-mix beverages and protein bars that have a cleaner and smoother texture.

Pea protein innovations are gaining traction in plant-based protein launches, with scientists tapping into fermentation to develop plant-based cheese. University of Copenhagen recently did so by using yellow pea protein to create cheese firm gels and low off notes. 

Plant-based concepts take off
Innovation in the plant-based sector continues, albeit at a slower pace than the initial foray of formulations in the industry, with key players eyeing continued growth in the space.

For instance, during the Anuga event last week, Food Ingredients First spoke to Plantway, which leverages high-moisture extrusion technology to formulate plant-based chicken chunks based on pea protein. The relatively new technique converts proteins and polysaccharides into a fibrous structure with a high water content and a meat-like appearance.

Pea protein is a popular focus of innovators in plant-based protein products.Beyond Meat also unveiled its latest innovation, the Beyond Steak, formulated from fava bean and wheat protein at the event.

Moreover, food manufacturers are turning to hydrocolloids and easy-to-use texturates in frozen and dehydrated meat and fish alternatives to tackle the texture challenge.

Ingredion will showcase its value-added plant-based reformulations at the Gulf Foods Manufacturing event next year to cater to the escalating demand for ethically sourced and nutritious options in the Middle East.

The products will feature plant-based ingredients and sugar-reduced content prepared by Kevin Alder, principal culinologist EMEA lead at Ingredion. The exhibits will include vegetarian lamb kofta, egg-free tahini mayo (featuring NEST, a citrus fiber), sugar-free chili ketchup and fresh cream cheese with protein crackers. It will also display its chocolate dessert with no added sugar, a Crème Brulée, and reduced sugar and non-alcoholic beverages.

Health-conscious Middle East
According to Ingredion, the colorful Middle Eastern food scenario has become more nuanced and diversified as health, wellness, ethics, sustainability and convenience become key considerations for food and drink consumers across the region.

Consumers are actively looking for clean label ingredients and short ingredient lists, according to GNT, which is tapping into this trend with its halal-certified plant-based natural colors to replace artificial food dyes. 

Moreover, Kemin recently introduced a natural alternative to potassium sorbate in emulsions, sauces, and dressings to cater to consumer demands for cleaner label in the EMEA region (Europe, Middle East and Africa), in line with these health trends.

In other moves against artificial additives, California banned red dye No. 3, potassium bromate, brominated vegetable oil and propylparaben in foods, instigating mixed reactions from the industry as it became the first US state to prohibit food additives permitted by the FDA.

By Insha Naureen