Claire Phoenix

FI Europe 2009 day three

Claire Phoenix is managing editor of Beverage Innovation magazine

Numbers are apparently up by 30% and there’s a buoyant feeling as people throng around the stands. Is this a genuine feeling of confidence for 2010 or a last-ditch attempt before next year arrives with its distinct lack of trade shows?

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Givaudan spoke about its new moves in citrus flavours following its developments in orange a year or so back. It has been expanding its range in lemon-lime and grapefruit sectors, with India lime, Ferminello and loPorto being some of the new variants on offer.

Fortitech has been working on flour and rice fortification for improved health in the developing world through work with various NGOs. Other areas include a brain tonic, nutri-cosmetic liquorice and immunity boosting ice cream. Cognitive and cardio health are some of the biggest growth areas, along with calming and relaxation pre-mix solutions.

I spent some time with GNT discussing its bright range of colours from natural foodstuffs such as elderberry and cherries, spinach and paprika (more of this in our special report in the next issue of Beverage Innovation magazine).

At the Cargill stand, I spent some time with Henry Hussell discussing the benefits of Barliv barley beta fibre – the beta-glucan heart health ingredient for cholesterol management. Prices of both ingredients – and therefore the end consumer product – are being optimised with a more concentrated version available.

Everyone, of course, is talking about EFSA and how it affects wording on-pack. In this case, ‘meaningful reduction’ of cholesterol constitutes 3g of Barliv in each serving. In the dairy sector, the company has been working on replacing sweeteners (such as sucrose and glucose fructose from fruit) with Zerose, which gives a low-calorie yogurt that tastes good and at the right price.

This summer, the company also released a jelly ice lolly that’s healthy and fun for kids, and in the texturising division have developed confectionery that can be baked at a lower temperature, saving energy use on an industrial scale.

Naturalpha of France, which specialises in nutritional health biotechnology, has spent time looking at claim trends and opportunities in the EU framework with wonderfully clear results (we will be showing these in the next issue).