New applications in texture and stability
01 Feb 2018 | ICL Food Specialties
At FiE 2017, FoodIngredientsFirst spoke with Jorg Rendel about how ICL Food Specialties is meeting customer expectations with regard to the clean label trend. One example of a solution presented by the company is a clean label stabilizer ingredient, which improves texture and stability of meat products.
This is Lucy Gunn at FAE 2017.
I'm here at the IC Food specialty stand joined by Jorg Grendel.
Would you be able to talk us through some of the new launches that you've brought to the show this year?
Yes, I would like to.
We are specialists in IC in texture and stability that is in our genes and this is our support we give to our customers.
This year we have shown here, or we will show here new application we have developed for the customers to meet current trends we see right now in the market.
So what we see clearly as a trend for many of the consumers is clean labeling, for example.
So there we have final products with an ingredient list which is as short as possible but with high quality product applications meeting high customer expectations.
So there we have developed different applications, different solutions for customers.
For meat customers, for example, we presented this year a clean label stabilizer solution.
This is Completely based on natural ingredients, 3 and improving texture and stability of chicken or other cooked products, giving a very good juiciness and tenderness of the product.
So you just spoke a bit about clean labor.
What are some of the other market trends that you're really kind of targeting this year?
We can see in the market also the trend of vegetarian, flexitarian, or vegan products.
These trends we are meeting with innovative.
Solutions so we can see there there is a big demand in the industry to have very authentic products, and this is a difficult part to create this type of products to get a good texture of the product, and this is the main core of our competence and this we will bring we bring to these types of applications.
So that's one of the challenges, mainly, isn't it, getting that texture right.
That's right.
That's right.
The challenge oftentimes when we see we are presenting this year products like Vegetable or vegan spread products and this is based completely on vegetarian or vegan proteins, vegetarian proteins, and without any dairy derived ingredients.
So these products enable to have a very authentic texture and mouth feel, and this is what is most times the most complicated thing.
Can you speak a bit more about the technical aspects of meeting those challenges?
Yes, we are, we are the provider of the.
Texture and stability solutions to have this kind of authentic taste and mouth feel is challenging as many natural raw materials you have usually for this type of application doesn't provide that mouth feel and texture, so it really needs a high technical level to achieve with the natural ingredients or vegan-like ingredients, this kind of authentic dairy-like product, for example, in this case.
Like a fresh cheese, but just based on vegetable protein, that's challenging, and that's what we provide to the industry and to our customers to make this type of product happen to meet the latest market trends.
How about a bit more forward looking, any new concepts or projects in the pipeline?
We see that these trends are extending, so we show here some examples, for example, of clean label, meat stabilizer system.
We see that we are extending this range in the future into other applications.
This trend is ongoing.
Customers and retailers are asking more and more to have clean label labeling of the ingredients of their products used for their consumers so that the trend extends, and we see that we are widening out our offering here.
Thank you very much.
