WFSI's Natural Concepts Reflect Current Trends

27 Sep 2016 --- Trends come and go, but sometimes they take root and set new standards. The idea of “natural” products, for example, has made its mark upon nearly every industry in many regions around the world. WILD Flavors & Specialty Ingredients (WFSI) will be at SIAL in Paris, where it will present a wide range of ingredients and concepts for new natural products across multiple categories and segments.

At SIAL in Paris, WFSI is presenting a multi-faceted portfolio which satisfies the popular demand for natural beverages and foods. In doing so, it also takes into account the very different attributes that individual consumers link to natural products. At the trade fair, the company is sharing its innovative concepts, which are a perfect match for a variety of trends. The experts of WFSI will present solutions for the entire beverage market as well as for foods, dairy products, baked goods and confectionery. Additionally SIAL visitors can experience delightful products of the foodservice portfolio. 
 
Brilliant colors, magnificent flavors 

In the food and beverage industry, natural ingredients have successfully become an important purchasing criterion for more and more people. Coloring foodstuffs are now increasingly growing in relevance alongside flavors. As far as possible consumers want short lists of ingredients with no E-numbers. 

Jochen Heininger, Vice President Marketing and Product Management EMEA WILD Flavors & Specialty Ingredients spoke to FoodIngredientsFirst about natural trends: "WFSI has always focused on naturalness and clean label, and by no means does the company see the issue as a short-lived trend. In fact, its quite the contrary," he explains, "More than ever before, consumers are paying attention to what they eat and drink and putting emphasis on natural sources. Consequently, we see the natural sector as something that will continue to grow."

"Due to consumers’ high demand for food and beverages made with natural ingredients, our partners increasingly ask for new product concepts to update their portfolios. Additionally there are different attributes consumers link to naturalness, for example vegan or functional products," he notes. "These trends provide a lot of opportunities for WFSI to offer innovative products to satisfy varying requirements."

“The principle WILD Flavors has always followed is now influencing markets around the world. The idea of natural products is the key to popular innovative concepts. Natural ingredients have become the new standard,” adds Heininger. In Paris, the company is demonstrating its competence in colors with its wide selection of bright and beautiful applications. The coloring foodstuffs of the WFSI Rainbow Range can be used in a broad spectrum of different beverage categories or confectionery products such as jellies.   

The company is presenting the full scope of its competence as a great taste expert, and it is offering a number of aromatic samples at the trade-fair booth. SIAL visitors can look forward to trying delicacies such as delicious Fruit&Veggie drinks or new hints of freshness with mint.  
   
A vegan diet as a trend in society 
Many consumers associate a diet that is free from animal products with a natural way of eating – not necessarily because of the ingredients, but for ethical reasons or because of the health benefits. And the current boom in demand does not only come from vegans and vegetarians. Modern society encourages people to refrain from animal products now and then, and these “flexitarians” who only occasionally eat meat are a source of major potential. WFSI offers vegan concepts for different categories within this large growth market. Manufacturers now have the option of expanding their portfolios by including appealing product alternatives. At the fair, for example, WFSI is presenting innovative soft drinks with isolated soy protein as well as new concepts for crisps, cereals and bars.  

Proteins shifting over time 
Protein beverages and foods based on plants are by no means things that only matter to vegans, vegetarians or high-performance athletes. There is more and more demand for products which are good for our well-being and contain functional ingredients. At SIAL, WFSI employees will be sharing complete solutions which reflect current trends and harmoniously combine fruit and soy. They will also present plant-based protein innovations for bars and snacks, ice-cream desserts and soft drinks with isolated soy protein. WFSI has developed contemporary concepts for the dairy industry. One highlight: ancient grains such as quinoa, which is currently undergoing a renaissance in the food industry.  

Craft products, “naturally” produced 
The way consumers interpret the concept of “natural” food can be expanded even wider. The current craft-beer movement has drawn attention to other products which people view as the result of honest artisan manufacturing – in other words, as authentic and natural in the broadest sense of the word. In keeping with this development, WFSI has applied the craft-beer character to beer-mix beverages. In Paris, it is proud to feature new concepts with especially well-balanced nuances of hop flavors.  

Sweetening with a clear conscience 
Products are not only supposed to be “natural” and manufactured with trusted products; many of them need to be low-sugar or low-calorie as well. Sugar consumption is a topic of ongoing public discussion, and it is frequently the focus of criticism. In many countries, legislation has been drafted with the purpose of lowering sugar consumption, such as the “soft-drink tax” in Great Britain. As a result, there is more demand for sugar alternatives than ever before. WFSI is presenting the next generation of sweetening solutions, and the trade-fair portfolio includes new concepts for products such as lowsugar beverages and toppings.   

by Elizabeth Kenward