On Trend Concepts in Savory Flavors
12 May 2016 | Frutarom
This is Ron wires at the EPA and Frankfurt.
I'm here with Franz Struig and Miriam er Welhausen from Fruit R Savory Solutions.
And Franz, maybe first you can speak a bit about some of the trends happening within, from Fruit Rome at a business point of view, especially the acquisition of WeWork, which is kind of a collaborative effort here at the show.
Robin, let, let's start.
The acquisition is only from December last year, so we are still very busy in, in understanding and, and structuring ourselves for the future.
And that's also why you see we are at the EA exhibition with two stands.
Still promoting the 2 logos or the 3 logos which we have.
And we are in a process at the moment to create our future organization, one company, one roof with different brands.
What does it bring to the portfolio?
If you look at the portfolio, I should say, especially in the food service area, we have now a complete offer for the restaurant chains which we didn't have within the company, and we also have products like The casings with spices, they go quick we call it.
It's a new range of products bringing taste, bringing structure to meat products, but also in dairy.
Are you going to use your own distribution channels to take these to new markets?
Yes, we do.
We have to look to every market where we are in and what the best way forward is.
We will continue our brand strategies and.
Looking to how we can use the capabilities, the synergies with it.
OK, Fran and Miriam, maybe you can tell me about some of the trends that you see happening in the industry, and you have lots of very interesting concepts here, so maybe you can just speak a little bit about what you're doing.
One of the trends is obviously vegetarian, so we've got here a vegetarian frankfurter with curry sauce, so it's kind of the vegetarian trend with German.
As Frans just mentioned, we want to keep the brands.
So one of our strong suits is, that we have capabilities and know how we fish.
So we have the fish apples, fish sausage.
Within and one of the trends is also the, the grilled trend and the barbecue, so.
Revival of the burgers.
Another brand is the BTech, the stra couches, and very new is our good burger with, grasshopper flour.
OK, maybe you can say a little bit more about that.
That's very interesting.
What, what have been the responses so far at the show?
So far have been really, really good.
People are curious.
We want to demonstrate that we have the tech technology capabilities and also the capabilities to.
Present products that taste which are not at first sight very tasty, but good.
People are open to it and it's a good tasting product, but it's kind of very low in grasshopper powder actually.
We don't want to scare people off, so it's they are open to it.
They are curious, so we want to have the first experience with such a product to be positive.
It's quite interesting for a supplier to really try something that's kind of a little bit out there, you know.
It is, but we do have the technology and we do have the flavors, we do have the seasonings, and that is basically our whole product.
OK, Miriam France, thank you very much.
