FiE 2024: Shihan Overseas promotes psyllium products as gluten-free bakery solution
25 Nov 2024 | Shihan Overseas
Shihan Overseas, one of the largest importers, exporters and manufactures of psyllium products as well as gum arabic, watermelon seeds and spices, exhibited at this year’s Fi Europe in Frankfurt, Germany. Mustafa Ezzi, export manager, tells us that many ingredient companies are using psyllium products as an alternative to gluten in baked goods and as a nutraceutical solution to digestive problems.
Food ingredients first reported from FAE 2024 in Frankfurt, Germany.
I'm here at the Sheehan booth with Mustafa Ezi, who is the exports manager.
Welcome to you.
Welcome, welcome.
Hello.
So tell us about your company and what you're showcasing at this year's event.
Yes, hello, hello to you.
Hello to everyone.
My name is Mustafa, and this is our company Sheehan Overseas.
We are participating in Europe this year.
And we are actually one of the largest importers, manufacturers, and exporters of psyllium husk, gum arabic, watermelon seeds, and a lot of other spices and seeds.
And as you can see, we have a wide array of ingredients that we have brought here to the show.
What are some of the main consumer trends you're looking to tap into with your solutions, right, right.
So this year in.
We've had a lot of interesting developments with regard to our celium products.
We see that a lot of ingredient companies, a lot of procurement companies, and a lot of companies that are into baking are using this product as an alternative to gluten for making gluten-free bread, for making gluten-free cookies, etc.
And also.
Psyllium is now it is gaining a lot more momentum in the western region as a nutraceutical product for digestive digestive solutions.
OK, and as a final question, what sort of industry trends have you noticed at this year's event, and what sorts of customer inquiries have you had?
So we've had a lot of customer inquiries with regard to our celium products at Sheihan and also our gum arabic products.
So the demands, what we can see is that.
As each year goes on, the demand for the ingredients, it's getting higher, but at the same time, the quality expectations, the restrictions with the qualities are getting more and more precise.
That is a good thing.
So the end result, the final food that we get is absolutely the best that we provide to our end consumers, and that is the final goal we all have with our products.
Thanks for your time.
Thank you.
Thank you so much, Joshua.
